Grilled Greens

Since it has been so warm the last several days, I thought a recipe for greens that keeps the heat out of the kitchen would be a welcome addition.

Grilled Kale and Swiss Chard
3 handfuls of greens per person
aluminum foil
salt and pepper
olive oil
fresh lemon
Wash the greens and chop or tear into large bite size pieces. Lay out two pieces of aluminum foil perpendicular to each other to form a cross.

Pile the greens in the center and sprinkle with salt, pepper and olive oil. Tighten up the aluminum foil to form an air tight pouch by gathering first the inner sheet then the outer sheet. When you are ready to grill, throw your pouch on and close the lid. Grill for about 12 minutes. Remove to a plate, and carefully unwrap package. Drizzle the lemon juice on top and toss. Plate and serve.

You can also grill the uncut (so they don't fall through the grates) leaves directly on the grill, drizzled with olive oil, salt, and pepper for a kale/chard chip result. I personally like it when the greens become a bit charred.

Happy eating,
Kara

Lemon Balm

Our salad greens did not do well in the intense heat this week but take heart, I saw the beautiful start of another batch of greens sprouting in the field so we will have more in a week or two. Also get ready for some beautiful Asian greens. Tat soi was favorite new vegetable last year!

Next week Kelly will send out the email with the share information as I will be on vacation. This will be a chance to test your knowledge and try your hand at identifying your share without the photos as the blog will not be updated next week. But the first week of July, the blog will be back.

And please note that our pick up will be Tuesday, July 3 instead of Wednesday due to the July 4th holiday.

 

our share this week

the herbs

and a few photos from the farm today

 

 

Feature of the week - LEMON BALM

Lemon balm has never been an easy herb for me to use, although I do love the smell of it. It is similar to mint and will, like mint, spread across your garden if not contained in a pot.

It is often brewed along with mint or chamomile leaves in tea (hot or cold). But my favorite use is as a garnish to lemonade (which sounds heavenly in today's heat). Here is a recipe that I have yet to try, but it sounds quite appealing.

Lemon Balm Pesto

2 cups lemon balm leaves

3 or 4 cloves of garlic

1/4 to 1/2 half a cup of olive oil

the juice from 1 lemon

salt to taste

Process all ingredients in a food processor.

I have seen recommendations for mixing this with pasta as is or adding to your ricotta in lasagna or stuffed shells. But the preparation that looks best to me is to use it as a sauce for poached or baked fish (like tilapia).

And since we may not receive 2 cups of lemon balm this week as the recipe specifies, here is an easy fruit dip that only takes 3TBS.

Lemon Balm fruit dip

2 oz unsalted margarine or butter       

8 oz cream cheese, or low fat cream cheese
1 tsp orange zest       

1 tbsp orange juice or orange liqueur
3 tbsp fresh lemon balm, chopped       

Fresh fruit

Allow margarine and cream cheese to soften, then blend together in a medium bowl.  Mix in the other ingredients.  Let the dip chill overnight to allow the flavors to blend.  Serve at room temperature with fruit such as fresh strawberries, orange slices, mangoes, grapes and pineapple chunks.

Happy eating,

Kara

Salad Dressings

Today was our first CSA pick up at the farm.

Here is what was in our share:

It was great to see so many new and familiar faces. Thanks to all the members who have made a commitment to local, sustainable food. I can tell already that it is going to be a great season.

Week One Recipes

Honey Mustard Vinaigrette

3/4 c olive oil

1/2 c apple cider vinegar

2 TBS honey

1 TBS whole grain mustard

1 garlic clove, minced

1 sprig of rosemary, minced

sea salt and pepper

Whisk to combine.

Strawberry Balsamic vinaigrette

1/2 c olive oil

1/2 c quality balsamic vinegar

2-3 TBS strawberry preserves

pinch of salt and pepper

Whisk to combine.

(Use other preserves for other flavors: raspberry, blackberry...)

French

3/4 c tomato juice

2 TBS olive oil

1 TBS apple cider vinegar

1 tsp Dijon mustard

1 tsp honey

1 garlic clove, minced

1 1/2 tsp fresh thyme

1/2 tsp salt

1/4 tsp pepper

Whisk to combine.

Happy eating!

Kara