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food for thought
full share: baby kohlrabi, red potatoes, quinoa leaves, carrots, fennel, flat-leaf mustard, rutabaga, and swiss chard!
partial share: baby kohlrabi, red potatoes, quinoa leaves, and carrots!
veg of the week
quinoa leaves: Chenopodium quinoa
The most commonly eaten and familiar part of this chenopod are the seeds, though they are often mistaken as a grain. But as we’ll discover today, the leaves are also quite delicious and are a great substitute for spinach! Chenopods, members of the goosefoot family, include beets, spinach, and tumbleweeds (and yes, the lamb’s quarters from a few weeks ago!). Quinoa originated in the Andes, where it was domesticated for human use 3,000-4,000 years ago, and where it remains a staple part of the Andean diet. Its popularity in Europe and the US continues to rise, and though it is not commonly grown in those regions it is easy to grown in a variety of soils, is pest resistant, and requires very little water! Quinoa leaves can be harvested from the plant throughout the growing season, which makes it a great garden vegetable. Make sure you get the seeds from a seed company, because when sold through the grocery stores some of the bitter Saponin coating (which must be present for it to sprout) is washed off.
Uses: Quinoa leaves are similar in taste to spinach. Eat raw in a salad or cooked in a stirfry!
Nutrition: Quinoa leaves, as well as the grains, are high in phosphorus, B vitamins, calcium, iron, vitamin E.
To store: Store in a plastic bag in your refrigerator’s crisper drawer to keep fresh, and the leaves will last for a couple weeks.
kohlrabi, fennel and blueberry salad
adapted from delish
- 1/2 cup sliced almonds
- 2 T minced peeled fresh ginger
- 2 T minced shallot
- 1 T white balsamic vinegar
- 1 T mayonnaise
- 1 1/2 t Dijon mustard
- 1 t soy sauce
- 1 t pure maple syrup
- 1/4 C grapeseed oil
- Freshly ground pepper
- 1 bunch kohlrabi, peeled and very thinly sliced on a mandoline
- 1 bulb fennel, trimmed and thinly sliced on a mandoline
- 1/2 C semifirm goat cheese, shaved
- 1 C blueberries or pitted, halved sweet cherries
- 2 T torn mint leaves
Preheat the oven to 350 degrees F. Spread the almonds on a pie plate and toast for about 7 minutes, until golden. Let cool.
In a mini food processor or blender, combine the ginger, shallot, vinegar, mayonnaise, mustard, soy sauce, and maple syrup and puree. With the blender on, add the grapeseed oil in a thin stream and blend until creamy. Season the dressing with salt and pepper.
In a large bowl, toss the kohlrabi with the fennel, cheese, toasted almonds, and dressing. Season with salt and pepper and toss to coat. Add the blueberries and mint and toss gently. Serve right away.
rutabaga quinoa greens tart
adapted from myrecipes
makes one 8″ tart
- 1 rutabaga
- 1 C fine, dry breadcrumbs
- 1/4 C all-purpose flour
- 3/4 C grated Parmesan cheese, divided
- 1/2 C milk
- 1 bunch quinoa leaves
- 6 bacon slices, cooked and crumbled
- 1/4 C butter, melted and divided
Place a baking sheet on bottom rack of oven. Heat oven to 400°.
Peel rutabaga. Cut into 1/4-inch-thick slices, then in half.
Stir together breadcrumbs, flour, and 1/4 cup cheese in a shallow dish.
Dip half of rutabaga slices in milk, and dredge in breadcrumb mixture. Arrange evenly in greased 8″ round pan, allowing outer edges of rutabaga to fit around edge of pan.
Arrange spinach over rutabaga. Sprinkle with bacon and remaining 1/2 cup cheese, and drizzle with 2 tablespoons butter.
Dip remaining rutabaga slices in milk; dredge in breadcrumb mixture. Arrange over cheese. Drizzle with remaining 2 tablespoons butter. Top with a sheet of aluminum foil; press an 8-inch round cakepan onto tart. Place tart in oven on preheated baking sheet, and top with a large heavy skillet.
Bake at 400° for 40 to 45 minutes.
carrot, fennel and red lentil soup
adapted from epicurious
- 2 T sunflower oil
- 1 fennel bulb, sliced thinly
- 5 carrots, sliced thinly
- 2 leeks, sliced thinly
- 2 stalks lemongrass, minced
- 1 ½” large piece of ginger, grated
- ½ ” fresh turmeric, grated (or 1 t dried)
- 1-4 small chilies, depending on heat desired
- 1 C red lentils
- 3 qts water
- 1 T coriander seed
- 1 ½ t cumin seed
- ½ t brown mustard seed
- 1 t black peppercorns
- ¼ t fenugreek powder
- 1 t salt
- 5 cloves garlic, crushed
- 1 lemon, half juiced, the other half cut into wedges for serving
- ¼ C cilantro, chopped
You’ll need a mortar and pestle, a food processor, or clean coffee grinder. Otherwise, substitute pre-ground coriander, cumin, and black pepper and use the brown mustard whole.
Heat up a soup pot on medium heat with the sunflower oil. Add the fennel bulb, carrots, and leeks and simmer, stirring occasionally until soft—about 12 to 15 minutes. While cooking, peel outer layers of lemongrass, and finely chop the tender base of the stalks. Grate ginger and turmeric, and finely chop the chiles. Stir in lemongrass, ginger, turmeric and chiles and cook for 2 minutes. Add lentils and water, bring flame to high and bring to a boil. Drop flame to a simmer, and cook for 15 minutes.
While soup is cooking, prepare the spice mixture. Heat a small skillet on medium flame. Add coriander seeds and gently agitate pan until you can smell them (1-3 minutes). Transfer them to a mortar and pestle or food processor, and return pan to burner. Do the same for the cumin, mustard, and black peppercorns, toasting each separately. Add fenugreek powder for a few seconds, and add along with salt to the mix. Grind ‘em up, and toss in with garlic to soup when the 30 minutes are up. Cook for 15 more minutes and add lemon juice. Salt to taste.
Serve soup topped with cilantro, hot or room temperature, with a lemon wedge on the side.