Don’t throw those beet greens away! This recipe demonstrates a great way to incorporate them right into your salad mix, adding a lovely and complex texture and flavor that I like to call “Kale Lite.” Beet Salad with Goat Cheese & Berries By Briel Driscoll Serves 4. Ingredients: one bunch of Beets, leaves separated from bulbs, rinsed, chopped, and set aside 3 tablespoons Balsamic Vinegar 2 tablespoons Olive Oil 1/8 teaspoon Salt 1/2 bag of Lettuce/Spring Mix or 1/2 head of Lettuce, chopped 1/4 cup Walnuts 1/4 cup Plain Goat Cheese (We recommend 2 Kids Goat Farm!) 1/4 cup Fresh Berries (Strawberries are great in this recipe.) 1/4 cup dried Berries/Raisins Instructions: Boil Beets in pan of water until soft then cut or slice into preferred bite size. Toss Beets, Lettuce, Beet Greens, Berries, and Nuts in large bowl. Add Balsamic Vinegar, Olive Oil, and Salt, and toss again. Sprinkle Goat Cheese on top, or mix in, if you prefer a creamier salad.
While young chard can be eaten raw in salads, mature chard is best cooked. The heat mellows its slight bitter undertones and yields a delicious flavor that is a little more delicate than spinach. Curried Swiss Chard By Briel Driscoll Serves 2-3. Ingredients: 1 bunch Chard, chopped, stems and leaves separated 1 clove Garlic, diced 2 teaspoons Curry Powder 2 teaspoons Coconut Oil 1 tablespoons Water Freshly ground Black Pepper to taste Instructions: Add Coconut Oil, Garlic, and Chard Stems to pan. Sauté for 3 minutes over medium high heat. Add Curry Powder and Water. Immediately add Chard Greens. Cover for 3 minutes. Remove cover and sauté for 1 minute. Serve and enjoy!
Unlike the traditional cabbage varieties most of us are used to preparing in dishes like cole slaw, Bok Choy, or Chinese cabbage has smooth, darker leaves growing out of stems clustered together more like mustard or celery. Gingered Sautéed Bok Choy By Briel Driscoll Serves 2-3. Ingredients: 1 medium Bok Choy or 5 Baby Bok Choy, with stems and greens separated and chopped 1 teaspoon Olive Oil 2 teaspoons fresh Ginger, minced 1/2 teaspoon Braggs Amino Acids or Soy Sauce Freshly ground Black Pepper to taste Instructions: Heat up skillet on medium high. Add Oil, Ginger and Pepper. Sauté for 1 minute. Add chopped stalks of Bok Choy only and saute 2 minutes Add teaspoon of Amino Acids or Soy Sauce and chopped Bok Choy greens. Sauté until greens cook down, about 3 minutes. Serve and enjoy! *Image courtesy of: http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_101-110/051105063-01-stir-fried-bok-choy_xlg.jpg
Kale can be very tough and chewy when eaten raw, but I have three words for you to help you make it tender and delicious. MASSAGE THOSE GREENS! The recipe below includes this important step, and it makes all the difference. Kale & Chickpea Salad By Briel Driscoll Serves 4-6. Ingredients: 1 bunch of Kale, stems removed and leaves chopped 5 Radishes slices as thin as you can 5 Garlic Scapes, diced 1 cup cooked or canned Chickpeas 1/4 teaspoon Salt 4 teaspoons Apple Cider Vinegar 2 teaspoons Olive Oil 1 teaspoon Honey Freshly ground Black Pepper to taste Instructions: Sprinkle Salt over Kale and massage into greens until the kale begins to soften and release liquids. Add remaining ingredients and continue to massage until mixed well. Enjoy! Unlike leaf-lettuce salads, this salad will store well in the fridge for several days and will even become more tender and tasty as it sits.
What on earth is a garlic scape, and what do you do with it? This is a question asked by countless CSA members across the country. Garlic Scapes are the stalks that grow from hardneck garlic bulbs. If you let them go, they will eventually bloom into flowers when the plant is mature…or you can harvest them waaay before that and eat them…because they’re DELICIOUS! Imagine a scallion that tasted garlick-y instead of onion-y, and you have a garlic scape. My favorite way to eat them is in homemade salad dressing, but if you want a couple more ideas, take a look at my post on Kitchen Tips for Garlic Scapes. Tangy Garlic Scape Dressing By Holly Rodricks Makes approximately 8 oz. Ingredients: 5 Garlic Scapes, roughly chopped into medium-sized pieces 1/2 cup Extra Virgin Olive Oil 1/4 cup Water Juice of 1 Lemon Salt and freshly ground Pepper to taste Instructions: Put Garlic Scapes, Olive Oil, and Water in blender or food processor. Run until Scapes are finely blended into liquid, in tiny chunks. Spoon mixture into 8 or 16 oz. mason jar (or other container with tight fitting lid). Add remaining ingredients. Place lid on jar and shake vigorously to combine. Keep refrigerated. (Remove from refrigerator 30 minutes before serving to allow oil to return to liquid state at room temperature.) *Image courtesy of: http://savingdinner.com/nutrition-escapes-fresh-garlic-scapes/