Potatoes and Grilled Kale

rainbow lacinato kale raab

What’s that — you’ve never grilled kale before? Now’s your chance!

5 tablespoons olive oil, divided
2 pounds small potatoes
Salt
1 pound shallots, unpeeled
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/4 cup cornichons (tiny pickles), chopped
2 tablespoons drained capers
1 bunch kale, ribs and stems removed
3 scallions, sliced
1 cup parsley leaves with stems

Prepare a grill for medium-high heat and lightly oil grate.

Place potatoes in a large saucepan and cover with water. Season with salt and bring to a boil, then simmer until tender. Drain.

Grill shallots, turning occasionally until skins are blackened and flesh is tender. Let cool, halve lengthwise and scoop out insides, discarding skins.

Whisk lemon juice, vinegar and 3 tablespoons oil in a large bowl. Season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.

Toss kale and remaining 2 tablespoons oil in a bowl. Season with salt. Grill, turning often, until charred and crisp-tender, about 1 minute. Fold into salad, along with scallions, parsley and shallots.

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Quick and Easy Broccoli Salad with Feta and Olives

Broccoli plant

This recipe calls for steaming, which is a cooking method that enhances broccoli’s cholesterol lowering potential. Do a quick steam, so your broccoli remains crisp and bright green. Enjoy!

2 pounds broccoli
6 tablespoons crumbled feta cheese
12 kalamata olives, sliced or chopped
6 tablespoons extra virgin olive oil
4 teaspoons lemon juice
4 medium cloves garlic
Sea salt and pepper to taste

Optional:
1 red onion, sliced, added to steamer with broccoli stems or 2 minutes before florets
10 drops soy sauce
4 tablespoons sunflower seeds

Fill the bottom of a steamer with 2 inches of water.

While steam is building up in steamer, cut broccoli florets into quarters. Peel stems and cut into 1/4-inch pieces. Let florets and stems sit for 5 minutes to bring out their health benefits.

Chop or press garlic and let sit for at least 5 minutes. Steam stems for 2 minutes before adding the florets. Transfer to a bowl. For more flavor, toss broccoli with the remaining ingredients and any of the optional ingredients while it is still hot.

This recipe was adapted from WHFoods.com.

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Rainbow Carrot Raisin Salad

Rainbow carrots bunched

Look for bunches of purple and orange carrots at farmer’s markets just before Halloween — the perfect ingredient for a super-spooky salad!

Salad Base
3-4 medium rainbow carrots (2 cups shredded)
1/2 cup raisins
1 tablespoon chopped parsley

Dressing
2 tablespoons yogurt
2 tablespoons mayonnaise
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/2 clove garlic
1/2 tablespoon sugar
1 tablespoon fresh lemon juice
Salt to taste
Water to thin

Shred the carrots and mix with chopped parsley and raisins. Mix the dressing ingredients in small bowl, adding water to thin, if needed. Taste and adjust lemon and salt ratio, if necessary. Mix with salad until evenly coated but not drenched.

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Honey-Kissed Baby Turnips & Greens

Purple turnips with greens

Enjoy the greens along with the turnip roots for a tasty and nutritious dish.

4 small to medium turnips with greens
1 teaspoon butter
1 teaspoon olive oil
1/2 teaspoon honey
Salt & freshly ground pepper

Wash turnip bulbs and trim tops and tails. Do not peel. Cut into half-inch slices. Wash green tops and chop.

In a heavy-bottomed skillet, melt butter and add olive oil. When butter starts bubbling, add turnips and stir to coat. Let cook over medium heat, stirring and turning periodically, until turnips begin to soften and lightly brown, about 7 minutes.

Sprinkle moderately with sea salt, then add honey, stirring constantly to distribute. Toss in the greens along with their clinging water. Continue to stir and cook until greens have wilted, about 3 minutes. Season to taste with additional salt and several grindings of black pepper. Serves two.

We thank SeasonalEating.net for this recipe.

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Buckwheat Potato Balls

russet potatoes

Here’s a great way to use up leftover mashed potatoes.

1/2 cup toasted kasha (buckwheat groats)
1 cup water
1 tablespoon coconut oil
1 small onion, finely diced
2 stalks celery, finely chopped
2 teaspoons dried sage
1 head roasted garlic, cooled and pressed from skins
2 cups mashed potatoes
2 tablespoons chopped peppers
1/2 teaspoon salt
3 cups soft bread crumbs
1 beaten egg
4 tablespoons melted coconut oil

Bring water to a boil and add kasha. Return to boil, lower heat and simmer, covered, for 15 minutes until water is absorbed and kasha is soft.

Preheat oven to 350F. Line a 9 x 13″ pan with parchment paper. Heat a heavy skillet over medium heat. Add oil and onion. Reduce heat, sweat onions until transparent. Remove lid, add celery, and stir until veggies are soft and starting to brown. Blend in sage.

In a large mixing bowl, combine garlic, mashed potatoes, kasha, peppers, onion mixture and salt. Blend in bread crumbs and let mixture sit for 10 minutes. Mix in egg.

Using an ice cream scoop, or oiled hands, form mixture into 1-inch balls and place in the baking dish, close together. Drizzle with oil and bake for 45 minutes until lightly browned.

Recipe from Local Vegeterian Cooking by Debra Daniels-Zeller.

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Cold Beet Soup

Sliced beets

Ever have leftovers of roasted beets? Use them up in this tasty soup!

1 1/2 pounds cooked beets,* diced
2 cups water
3 tablespoons sour cream or plain yogurt
1 tablespoon prepared horseradish
2 teaspoons fresh dill

Blend all ingredients together and pour into 4 bowls. Garnish with a dollop of sour cream and a sprig of fresh dill.

*Beets can be steamed or boiled. For a richer flavor, cut them up into 1/2 inch pieces, toss with 2 tablespoons olive oil and salt and pepper, and place on a baking sheet. Roast in the oven for about 30 minutes or until tender, turning halfway through. Use for this soup, or in a salad, or just on their own as a tasty side dish with sautéed kale and goat cheese.

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About Potatoes

We grow several kinds of potatoes here on the farm, including yellows, russets, reds, and purples. Which is your favorite? Have you tried them all?

We consider potatoes a “comfort food” and even the scientific name, solanum tuberosum, means “soothing tuber.” Potatoes can sooth and nourish us during the time of year when warmth transitions to cool.

Potatoes are a good source of vitamin B6, essential for the formation of all new cells in the body. They are also rich in vitamins C and B5 (pantothenic acid), potassium, copper, manganese, phosphorus, niacin, and dietary fiber. Most of these nutrients are right near the potato’s skin, so leave it on to take advantage of the humble potato’s great nutrient density.

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Buttercup Squash Cornbread

Buttercup Squash cutout

Buttercup Squash cutout

1 1/2 cup Nash’s stone-ground cornmeal
1 1/2 cup Nash’s triticale or white wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed or pureed roasted buttercup squash
1/3 cup maple syrup
1 cup Dungeness Valley Creamery milk
1/2 cup yogurt or sour cream
1/4 cup melted butter (plus some for greasing the pan)
1/4 cup melted coconut oil, or light cooking oil, such as sunflower oil
2 eggs

Preheat the oven to 400 F and grease an 8 x 11 baking pan or similar sized cast iron skillet with butter. Don’t skimp on the butter–it gives a nice crispy golden bottom and sides to your cornbread.

Whisk together all the dry ingredients in a large mixing bowl.

The easiest way to roast squash is whole in the oven. Simply wash the squash, knock the stem off with the butt of a large knife, and place it whole on a pie dish. Bake in the oven at 350 degrees for about 45 min or an hour, until it is cooked through and can be easily pierced w a fork. Cut squash in half and allow to cool a bit before scooping out seeds. Mash flesh with a potato masher, or for a smoother puree, use a hand blender or food processor.

Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, oil, and yogurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not overmix.

Pour the batter into a greased 8 x 11 baking pan or a similar sized cast iron skillet. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the edges, and a knife inserted in the middle comes out clean.

Place the pan on a wire rack and cool for about 10 minutes. Cut into squares and serve warm! Yield: 12 servings.

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Curried Delicata Squash Soup

delicata (4)

Tis the season for squashy goodness!

2 pounds delicata squash
1 tablespoon butter
1 medium onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
3 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 can coconut milk
Salt and pepper to taste
Half a lemon
Sour cream, chopped scallions, and fresh cilantro for garnishing

Remove the stem and skin of the squash, then cut in half. Scoop out the seeds and innards. Chop into half-inch slices, then cube.

Melt the butter in a medium sauce pan over medium heat. Add the onion, bell pepper, and garlic, and sauté until translucent, about 5 minutes. Add the spices with the cubed squash and continue to stir. Put a lid on the pot and cook for 2 minutes more. Add the coconut milk and 3 cups of water and stir.

Bring the soup to a boil then turn down the heat to low and let it simmer until the squash is tender, about thirty minutes. Add salt and pepper and a lemon squeeze. Allow soup to cool. Use an immersion blender or a regular blender to puree until smooth. Add toppings if desired.

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Tuscan Kale Salad

Lacinato kale4-6 cups lacinato (Tuscan) kale, midribs removed, thinly sliced, and loosely packed
Juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
Salt & pepper, to taste
Hot red pepper flakes to taste
2/3 cup grated Pecorino Toscano (or Asiago, Parmesan, or Romano) cheese
1/2 cup freshly made bread crumbs from lightly toasted bread

Whisk together lemon juice, olive oil, garlic, salt, pepper, hot red pepper flakes. Pour over kale in serving bowl and toss well. Add two-thirds of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Recipe from www.drweil.com.

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