Oh, hi! I know you!
For our first installment of Farmer's market recipes, we have greens. Why greens? Because it's June and that's all that grows.
What beautiful greens they are, though!
Clockwise from left: Red leaf lettuce, red romaine lettuce, oak leaf lettuce, beet greens and heavy rye breadThe lettuce is all from Mendel and Paula from Deadman Creek. The bread is from Bohemian Bakery and the kale is from Golden Ear farm. THe beet greens are from Anna, but we will get to those another day.
I took pictures of Mendel and Paula, but apparently my photography skills leave something to be desired.
The best thing to do with fresh, beautiful greens is, of course a salad. I made some carrot curls and tossed in yet another single radish from the garden for garnishSalad recipe is obvious. Um, wash and rip up lettuce, add other veggies as appropriate.
My standard dressing went something like this
Salad dressing
1/2c olive oil
1/3c lemon juice
1tsp salt
roughly 1tbsp of minced fresh herbs (I used sage, chives, oregano and thyme)
1/4 tsp black pepper
2 cloves of garlic, minced
sprinkling of romano cheese
1/8tsp dry mustard
Put it in a small jar and shake it up really well. You can replace the fresh herbs with dried, but only use 1 tsp in that case.
With the kale and bread I made French onion-kale soup 3 tbsp butter
4 onions, sliced very thinly
2 tsp salt
bunch of kale, chopped, stems removed
4c water
2 tbsp soy sauce
dash of Worcestershire Sauce
1 tsp dried oregano
Generous application of black pepper (to taste)
dash of hot sauce for kick.
Crusty bread
Swiss cheese
Melt the butter. Cook the onions and salt over medium heat until they are soft. Put the lid on your soup pot and let the onions simmer over lowered heat for about half an hour, until they're really, really soft and quite golden. Add kale, water, soy sauce, Worcestershire Sauce, oregano and pepper and cook for 5-10 minutes (until kale is done) Add salt, pepper and hot sauce to taste.
Toast the slices of crusty bread and then place over the soup in an oven-proof dish. Top with swiss cheese and put under the broiler until browned.
Kid rating 3/5
Husband rating 4/5 (remarkable, as he doesn't care for onions)
4 comments:
I have a rating!
I said 4 and a bit....
assumed the "a bit" meant "4 and I didn't have to cook!"
I forgot I had a BC gardening person to go to! My aunt has very kindly made some room in her garden for me to try to grow vegetables. Any suggestions of what is high yield but low space?
First, get the book Square Foot Gardening. it's great.
High yield? Um patio tomatoes, carrots, beans, lettuce (get a heat-resistant variety) radishes
Really, grow what you like! Even Zucchini comes in bush varieties.
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