EverGreen Farm Recipes

Ham Hock & Turnip Greens

From CSA members Dave and Linda -

This has become our granddaughter’s favorite dinner! 

 

1 ¾ lbs. ham hocks, rinsed

2 quarts water

Fresh turnip greens and the turnips that go with them.  (The amount you get in your CSA bag is perfect.)

1 TBS. Sugar or Splenda

 

Bring ham hocks and 2 quarts water to boil in an 8-quart Dutch oven.  Reduce heat, and simmer, uncovered, 2 hours.  Take the ham hocks out and separate the meat from the bone.  Put the meat back in the Dutch oven.

 

Remove and discard big stems and discolored leaves from greens.  Chop greens.  Cut any large turnips in half.

 

Add greens, roots, and sugar or Splenda to Dutch oven; bring to a boil.  Reduce heat; cover and simmer for 60 minutes.

 

Serve with cornbread or biscuits to mop up the juice.  

Garlic Ginger Colcannon

Recipe provided by Leveda, an EverGreen Farm CSA member.

* 2 large sweet potatoes, peeled and chopped
* 1/2 tablespoon coconut oil
* 1 onion, finely chopped
* 4 garlic cloves, minced, or a bunch of garlic scapes
* Juice of lemon
* 4 cups packed spinach, chopped
* 1/4 cup raw cashews
* 3/4 teaspoon ginger
* 1/4 teaspoon paprika
* 1/8 teaspoon garlic powder
* 1/8 teaspoon cumin
* 1/8 teaspoon cayenne
* Sprinkle peppercorns and salt to taste

*Directions:*

1. Place the chopped sweet potatoes in a medium sized pot and cover them with water. Cover. Bring the water to a boil over high heat.

2. Reduce heat to medium. Simmer the potatoes partially covered for 10 to 30 minutes, or until fork tender. (Note that the smaller the pieces of potato are, the faster they will cook.)

3. Drain the potatoes in a colander and return to the pot.

4. Using a hand-held blender puree the potatoes until smooth (a potato masher may also be used). Set potatoes aside.

5. In a large skillet, heat the oil over medium heat. Saute the onion and garlic and/or garlic scapes in the oil for a few minutes, or until translucent.

6. Add spinach and lemon juice to the skilled. Cook until spinach has wilted. Set aside.

7. In a coffee grinder or blender, grind the cashews into a smooth flour.

8. Add the cashews, spinach mixture and seasonings into the sweet potato puree and stir. Season to taste with the peppercorns and salt.

Makes 4 servings.

Beet Tops

From the Demler Family

 

· 4 slices of bacon (browned and dry)

· 2 Tbsp. drippings

· 4 cups beet tops

· ¼ cup beef broth

· ¼ cup half and half

· Optional: sauted fresh garlic or onions

 

Cover and cook 5 minutes. Stir occasionally. After 5 minutes add 2-3 tsp. tarragon vinegar and serve.

Salad

Can't get enough of these yummy salads.  This one has spinach, grapes. red onion, bits of bacon, carmelized almonds, queso blanco goat cheese and is topped with Brianna's poppy seed salad dressing.

Omlet with Greens

This is a yummy omelet Shain made me for lunch today.

Thinly slice garlic scapes and saute in butter with sliced mushrooms until cooked.  Meanwhile, tear swiss chard and spinach into 1 inch pieces, discarding stems.  Add  greens to cooked mushrooms and scapes and wilt in more butter or chicken broth.  Grease an omelet skillet with butter, then add wilted greens/scapes/mushroom mixture and spread evenly in skillet.  Beat 4 to 5 eggs and pour over saute mixture.  Top with hot pepper jack cheese, salt and pepper to taste.  Cook slowly over medium low heat until eggs are cooked on top (dry but not crusty).  Fold and serve. 

Chard with Shallots, Pancetta & Walnuts

from eatingwell.com

Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores.  Regular or turkey bacon may be substituted.

2 thin slices pancetta (1 1/2 ounces), diced
2 medium shallots, thinly sliced
1 pound chard, stems and leaves separated, chopped
1 teaspoon chopped fresh thyme
1/4 cup water
1 tablespoon lemon juice
2 tablespoons chopped walnuts, toasted
1/4 teaspoon freshly ground pepper

Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes.  Using a slotted spoon, transfer to a plate lined with paper towels.

Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes.  Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes.  Cover and cook until tender, 2 to 4 minutes more.  Remove from the heat; stir in the pancetta, walnuts and pepper.

Makes 6 servings, 2/3 cup each.

Garlic Creamed Chard

from eatingwell.com

Our lightened, garlic infused cream sauce is perfect with tender chard.  Try this creamy dish along side broiled New York strip steak.

1 tablespoon extra-virgin olive oil
1 pound chard, stems and leaves separated, chopped
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
2/3 cup low-fat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg

Heat oil in a Dutch oven over medium heat.  Add chard stems and cook, stirring often, until softened, 3 to 5 minutes.  Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes.  Cover and cook, stirring once, until tender, about 2 minutes more.  Transfer to a colander placed in the sink and press with a wooden spoon to remove excess liquid.  Return the chard to the pot, cover and keep warm.

Place garlic and butter in a small saucepan over medium heat and cook until the garlic is fragrant but not browned, about 2 minutes.  Whisk in flour and cook until bubbling, about 30 seconds.  Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes.  Stir the chard into the sauce and serve immediately.

Makes 4 servings, about 2/3 cup each.

Chard with Green Olives, Currants & Goat Cheese

from eatingwell.com

Tangy green olives, sweet currants and creamy goat cheese turn chard into a sophisticated treat, just right paired with lamb chops.

1 tablespoon extra-virgin olive oil
1 pound chard, stems and leaves separated, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped pitted green olives
1/4 cup currants
1/2 cup crumbled goat cheese (2 ounces)

Heat oil in a Dutch oven over medium heat.  Add chard stems, salt and pepper and cook, stirring often, until softened, 3 to 5 minutes.  Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes.  Stir in olives and currants.  Dot goat cheese over the top, cover and cook until the chard is tender and the cheese is melted, about 2 minutes more.

Makes 6 servings, about 2/3 cup each.

Chipolte Cheddar Chard

Taken from eatingwell.com

The bright assorted colors of rainbow chard are especially lovely in this spicy, cheesy dish.  Make a double batch and enjoy it as a quesadilla filling.

2 teaspoons canola oil
1 small onion, halved and thinly sliced
1 pound chard, stems and leaves separated, chopped (your share is usually an 8-10 oz. bag)
1 medium tomato, chopped
1/4 cup reduced-sodium chicken broth or water
1/4 - 1/2 teaspoon ground chipotle pepper
1/4 teaspoon salt
2/3 cups shredded sharp Cheddar cheese

Heal oil in a large skillet over medium heat.  Add onion and chard stems and cook, stirring often, until softened, 3 to 5 minutes.  Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer.  Add chard leaves and cook, covered, stirring once, until just tender, about 2 minutes.  Scatter cheese evenly over the chard and cook, uncovered, until the cheese is melted, 1 to 2 minutes more.  Serve immediately.

Makes 6 servings, about 2/3 cups each.

Greens

Beet Greens, Spinach, and Swiss Chard are greens closely related botanically. They can be used in cooking, more or less, interchangeably. They are tender, sweet and highly versatile. While Kale and Mustard Greens are also associated with these three greens, they have a distinct taste and deserve, in our opinions, their own culinary category. Enjoy these recipes.

Sautéed Baby Greens

Wash and dry raw baby greens. Leave greens whole if small; cut diagonally if larger. Remove them stems only if they are either particularly large, dried out, or thick. Sauté the greens in a butter-oil combination for 2-3 minutes, or until they are wilted and tender. Season with salt and pepper to taste. For a real treat add shallots, finely minced onions, or garlic while sautéing.

Pasta and mixed Greens

This idea is easy. With virtually any pasta dish, mix greens with the dish. First, wash, dry, and coarsely chop the greens. Then, make sure to add them immediately after the dish is complete. The heat from the dish will wilt the greens. This will not only add wholesome nutrition, but also dress the dish up.

Grilled Chicken Roll-ups with Greens

1 pound of chicken
Lemon pepper
Salt
2 pounds of greens
1 pint of cream
Parmesan cheese
Corn Tortillas

Brush chicken with olive oil, then season with salt and lemon pepper. Grill the chicken and then cut into small pieces. Coarsely chop the greens and sauté with cream. Add some grated Parmesan cheese for flavor. Season wilted greens to taste and add chicken. Roll the mixture in corn tortillas and serve hot with sour cream.

Greens with Potatoes

4 potatoes, about one pound, peeled and coarsely chopped
Salt
1 to 2 pounds of greens, trimmed and coarsely chopped
2 tbsp extra virgin olive oil, plus extra for drizzling
1 large garlic clove, thinly sliced
1/2 tsp red pepper flakes
2 tomatoes, if in season, peeled and sliced

Cover the potatoes with cold water, salt to taste, bring to a boil, and cook until tender (about 25 minutes). In a little water, simmer the greens in a large skillet until tender, then drain (you might need to do this in two batches). Return the greens to the skillet, drizzle with oil, and add pepper flakes and garlic. When you can smell the garlic, add the potatoes, mash them into the greens with a fork, salt, and drizzle with more oil drizzled over the top.

Poached Eggs Over Sautéed Greens

4 free-range chicken eggs
4 cups of water
1 tsp of white wine vinegar
1 cup thinly sliced leeks, about 1 large leek, white part only
6 medium cloves of garlic
4 cups of chopped greens
3 tbsp of chicken broth
2 tbsp fresh lemon juice
Salt and pepper

Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs. While the water is coming to a simmer, heat 1 tbsp of broth in a separate stainless steel 10-12 inch skillet. Sauté sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to sauté stirring constantly for another minute. Add greens, broth, and lemon juice; then simmer covered on a medium-low heat for about 10 minutes stirring occasionally. When done, season with salt and pepper. Poach eggs. This should take about 5 minutes until the white is set and the yolk has filmed over. Place the poached eggs on sautéed greens and serve.

Swiss Chard with Cream

2 pounds of washed chard
2 tbsp of butter
2/3 pint of boiled cream
Seasoning (salt, pepper, garlic, etc) to taste

Boil the Swiss Chard in plenty of salted water for about 20 minutes. Drain the water and chop the chard. Add the chard, butter, seasoning, and cream to stew pot. Cook it for about 2 minutes and serve.

Swiss Chard in Dijon Mustard Sauce

2 1/2 tbsp of olive oil
1 large bunch of chopped green onions
2 cloves of garlic, finely chopped
1/2 pound of sliced mushrooms
1 bunch of chard, finely shredded (including stems)
1 tbsp of Dijon mustard

Heat the oil in a large skillet. Sauté the green onions and garlic for 2 minutes until softened and tender. Add mushrooms and cook for 4-5 minutes. Add chard, cook and cover over low heat for another 5 minutes until the chard is tender (don’t overcook, the chard should be tender but still crisp). Mix in the mustard and heat for another 2 minutes. Stir and serve immediately.

Spinach Salad with Strawberries and Poppy Seed Dressing

1 pound of spinach (pinch off the larger stems)
1 pound of bacon (fried, dried, and crumbled
1 small sweet red onion (finely chopped)
Strawberries (washed and sliced)
1 package slivered almonds (caramelize by sautéing in butter and brown sugar over medium heat, stir constantly until golden brown)
8 oz of grated Mozzarella cheese
Poppy Seed Dressing (I prefer Brianna’s if you plan on using store bought)
8 oz of cottage cheese

Prepare all ingredients as described and toss. Add the poppy seed dressing cottage cheese just before serving. Toss and then serve

Raspberry Spinach Salad

1 pound of washed spinach leaves
1 pint of washed raspberries
3 sliced kiwis
1 handful of macadamia nuts

Dressing:
1/3-cup olive oil
2 tbsp of raspberry vinegar
2 tbsp of raspberry preserves

Mix dressing together and refrigerate for 15 minutes.  Toss dressing and salad ingredients, and then serve.

Spinach, Pear, and Pecan Salad

1 pound of washed spinach
2 large pears, cored and thinly sliced
1 small sweet red onion, finely chopped
1 cup of pecans (caramelize by sautéing in butter and brown sugar over medium heat, stir constantly until golden brown)

Dressing:
1/2 cup of crumbled blue cheese
1 tsp of Dijon mustard
2 tbsp of lemon juice
3 tsp of balsamic vinegar
1/2 cup of olive oil
Salt and Pepper

Combine salad ingredients in a bowl. Whisk dressing ingredients together until smooth and toss with salad. Salt and pepper to taste and serve.

Spinach and Ricotta Rolls

1/2 pound of spinach
2 cloves of garlic
1/2 of a minced onion
1 egg
Dash of nutmeg
1/2 cup of freshly grated Parmesan cheese
1/2 cup of Ricotta cheese
Pepper, to taste
12 fresh minced basil leaves (2 tsp of dried basil)
Boiled lasagna noodles
Spaghetti sauce
Olive oil

Sauté onion in oil until tender. Add spinach and garlic and continue sautéing. Sauté until wilted and add to a mixing bowl with egg, Ricotta, and Parmesan cheese. Mix all ingredients well. Season and mix with pepper, nutmeg, and basil. Spread filling over noodle and roll. Place rolls with seam side down in a baking pan and smother with spaghetti sauce. Top with additional Parmesan cheese and bake until hot.

Oriental Spinach

1 tbsp olive oil
1 tsp minced garlic
1 tsp of grated (peeled) fresh ginger root
1 tbsp of soy sauce
1 tsp of brown sugar
1 tbsp of butter
1 pound of fresh spinach (stemmed)
1 tbsp of dry sherry (cooking wine)
Sesame seeds

In a large skillet or wok, heat oil and butter over medium heat. Add garlic and ginger, cooking for 30 to 60 seconds. Increase heat to high and add spinach. Stir and turn spinach quickly until coated and begins to wilt (about 2 minutes). Sprinkle with soy sauce, sherry, and sugar. Cook, stirring constantly (about 1 minute). Sprinkle with sesame seeds and serve immediately.

Spinach Calzones

1 recipe of pizza dough
8 oz. of spinach
1 onion
3 cloves of garlic
1 small container of ricotta cheese
1 cup of Parmesan cheese
2 eggs
1/2 cup of minced fresh basil
Salt and pepper

Sauté chopped onion in olive oil until translucent, add chopped spinach and minced garlic. Cook briefly (until spinach is wilted). Drain off excess moisture and season to taste with salt and pepper. In a large mixing bowl, mix cheeses, eggs, basil, and spinach mixture. Roll dough into 6, 8” rounds. Scoop 3/4 cup of filling into each round and fold in half to make a half-moon shape. Crimp edges with a fork and puncture tops to allow and steam to escape. Bake on a baking stone or cookie sheet dusted generously with cornmeal at 425 degrees until golden brown. Top with marinara sauce (we simply use our homemade spaghetti sauce.

Pizza crust - From and old Betty Crocker Cook Book

1 pkg. (or 1 Tbsp.) dry yeast 1 cup warm water
2 1/2 cups flour 2 Tbsp. vegetable oil
1 tsp. sugar 1 tsp. salt

I have used both store-bought, all-purpose white, and wheat flour. I have also used freshly ground wheat. And then, I’ve made the recipe with a combination of both. Each combination makes a slightly different pizza crust. I recommend experimenting with what you have on hand and trying healthier ingredients as you can.