The season is moving along slowly because of the cool and wet weather. Zucchini that was 6" 2 weeks ago still isn't much more than 6 ". Things look good, but progress is so slow, hence the continued dominance of greens in your basket.
Most greens you should be familiar with now, but one new one that some of you received is Portugese Cabbage (Couve Tronchuda).This is a very LARGE leaf with a great crunchy stem. It can be cooked much as collards and kale, as well in the recipe that follows...it is another pie! But different.
This recipe is from Mark Bittman's, "How To Cook Everything Vegetarian" and you can use your lovely lacinato kale, portugese cabbage or collards in it. Heck, throw in some chard too!
2 tbsp butter, plus more as needed
about 8 large kale /collard leaves
a medium onion, sliced
salt and freshly ground pepper
1/4 cup chopped mixed herbs, like parsley, thyme chervil and chives
1 cup whole milk yogourt or sour cream
3 tbsp mayonnaise
1/2 tsp baking powder
1 1/4 cup all purpose flour
1) preheat oven to 375. Put butter in a large skillet, over medium heat. a minute later add the kale \and onions. Sprinkle with salt and pepper and cook for 10 minutes until tender-don't brown though. Remove from heat, add herbs taste and adjust seasoning
2) Meanwhile hard-cook 3 of the eggs, shell them and coarsely chop. Add to the cooked kale mixture and let cool while you make the batter.
3)Combine the yogourt, mayonnaise and remaining eggs. Add the baking powder and flour and mix until smooth. Lightly butter a 9X12 inch ceramic or glass baking dish. Spread half the batter over the bottom, then top with the kale filling; smear the remaining batter over the kale , using your fingers or a rubber spatula to make sure there are no gaps in what will form the pie's top crust.
4) Bake for 45 minutes, it will be shiny and golden brown. Let the pie cool for at least 15 minutes before slicing into it. Eat warm or at room temperature.
If anyone is remotely interested in helping out on the farm, that help would be greatly appreciated. It is hard to stay on top of the weeding and mulching and extra hands could be put to good use. A tomatoes for labour deal is what I have in mind. This goes even if you aren't involved in the CSA...in exchange for 4 hours labour, I will give you at least 10 lbs of tomatoes when they are ready. Any takers? The tomatoes will be fantastic! And they are looking very good.
My gal Meredith, who helps out here is getting married this weekend, to Hyland who is employed at Inn on The Twenty. My most sincere best wishes to them both and I am looking forward to attending your wedding.
Next up is Tiffany, my co-conspirator on the Eating Niagara blog. She is getting married at the end of August...here! My goal is to make it all look good for her, a daunting challenge.
Tickets are on sale for the Niagara Heirloom Tomato Festival now. Hope to see some of you there. Tickets are available through me and The Wildflower.
I am planning a CSA-garden club pot-luck here in August. This will give CSA folks a chance to see the garden, ask questions and get to know some other great people. Please stay tuned, I'll figure out a date soon!