Our garden has been treating us quite well this season! In addition to LOTS of lettuce, we’ve been harvesting garlic scapes, chard and a bit of purple kale. This melage was used in this white bean salad of sorts. Heated up some olive oil, added a sliced shallot, added chopped garlic scapes and cooked for a few. I then added the chopped up greens and until they wilted and added a little more than a cup of white beans and a handful of dried cranberries. Salt and pepper to taste and then some toasted almonds thrown in for good measure. Delicious on its own or over a whole grain or lettuce.
Though we haven’t been posting about it much, we have in fact been pretty busy at the Flatbush Community Garden over the last several weeks. We sowed our plot with beets, kale, chard, purple pole beans, and radishes. Of these, the radishes are the quickest to reach maturity and after over a week of steady rain in Brooklyn, they were in perfect shape for harvesting yesterday. Or rather, they would have been, except that once again, our radish crop has been ravaged by some varmint. Out of about a dozen radishes, all but one suffered substantial chew damage. We cut the clean bits out and had those in salad, but we really only got about three radishes worth.
However, whatever it was that ate the radishes was picky enough to leave the radish greens totally untouched, so we were able to put those into a frittata with a bit of feta. It was cooked in a cast iron skillet, first on the stovetop and then under the broiler for a couple of minutes. Topped with some chopped avocado, it made a nice, light dinner with some bread and salad.
Trying to cook our way into spring with some light, fresh veggies. What we have here is spaghetti with some barely-sauteed collard greens. I julienned the greens while some diced onion and garlic cooked in butter, I added the greens and used tongs to flip them around and keep them from getting too floppy. When they were lightly cooked but still firm, I transferred them into a bowl and put them in a warm oven while i used the same pan to cook a couple of eggs over easy. The greens and egg both went on top of spaghetti with some fresh grated parmesan.
A little bit late in the posting, this dish accounted for a dinner and a couple of lunches last week. It was based a NYTimes recipe for Provencal Kale and Cabbage Gratin, but adjusted to fit what we had in the fridge. That meant nixing the cabbage and substituting pecorino for gruyere, as well as rosemary for the sage and thyme. We had a lingering crust of bread which we broke up and made into quick and coarse bread crumbs to put on top. In order to get the most bang for our buck, we also cut the kale stems up finely and included them in the dish (before the rest of the kale to make sure they were tender) rather than chucking them.
As a result of all this Our version looks a lot rougher around the edges than the professional gratin, but it was delicious autumn fare nonetheless.
We had a friend over for brunch last weekend and came up with this lovely little egg dish, mostly with stuff we had around the kitchen already. What we have here is a homemade tortilla, with some black beans and sauteed turnip greens, and topped with an egg, over easy, plus some cilantro and avocado.
That less-than-photogenic drizzle in the front is some of our homemade hot sauce, which I failed to adequately shake up. Also, that bit of salsa on the side was made from our friend’s homemade salsa base our friend canned last summer. We just added cilantro and garlic to it.
p.s. It might look like the plate is dirty, but really it’s just the sun coming through our window which is, well, a bit dirty.
Earlier in the week I was craving some deep, rich, earthy, leafy greens for dinner. As we were swinging by the grocery store anyway, I availed myself of the opportunity to pick up a big bunch of collards. Didn’t need to do anything fancy with them – just diced a small onion and a few cloves of garlic and sauteed those up in half a tablespoon of butter and half a glug of olive oil. On a whim, I also sliced up one of the Italian frying peppers we brought home from the garden and threw it in there.
After everything in the pan had begun to soften, I turned down the heat a bit, threw the collards (ribbed and chiffonaded first, of course) on top and covered the pan. After a couple minutes, I mixed everything up with some tongs and let it cook uncovered until the greens were all dark and wilted, but not too limp or mushy.
Grabbed some items from Chinatown (smoked tofu, Chinese spinach, baby bok choy and fresh rice noodles), which brought our weekly budget to $23.36. Tonight’s dinner was a stir fry with rice noodles and stir fried bok choy, Chinese spinach and fresh corn with soy sauce and homemade spicy oil.