Summer of Veggies


I have been working on getting my daily five this summer.  In addition to my herb and tomato garden I’ve been tending, I have been sharing a CSA from a local farm.  Not only does this mean I’m eating seasonal, local, organic produce, but I’m learning to like and cook many kinds of veggies I wouldn’t normally pick up at the store.  So far, our CSA share has been mostly greens.

The farm usually sends some great recipes every week, but I have also developed some of my own.  I thought I’d share some of the recipes I’ve used so far.

Kale and Collard Greens

1 bunch kale
1 bunch collard greens
minced garlic
olive oil
lime juice
salt, pepper, chili pepper flakes to taste
(Optional, diced tomatoes)

Cut greens into thin 1/2-1″ strips.  Heat oil in skillet and saute garlic (and chili pepper if preferred) for a minute.  Add 1/2 greens, cook for 1-2 minutes until they start to wilt a bit.  Add the rest of the greens, and continue to cook until greens are cooked down.  Add lime juice.  Sprinkle salt and pepper to taste.  (Optional: While greens are cooking add some diced tomatoes.  Great addition that reminds me of one of my favorite dishes at a local restaurant.)

Stir Fry

Local veggies (and leftovers in fridge) – Broccoli, mushrooms, onions, green onions, greens, basil, cabbage, etc.
Olive oil
Soy sauce, or other sauce to season
Brown rice

Chop all veggies.  Heat oil in large skillet, add onions and garlic.  Cook until onions start to soften a little.  Add cabbage and cook (several minutes) until cabbage softens.  Add other veggies and sauce.  Cover and cook until veggies are just right (this is a subjective thing).  Serve with brown rice.

Broccoli, Leek, and Potato Soup
(see website for original recipe and to adjust servings)

2 tablespoons butter
3 large leeks, chopped (or large green onions, onion bulb and green stalks)
1/2-1 onion, chopped
3 stalks celery, chopped
3 cups vegetable stock
6-8 red  potatoes, cubed
1 teaspoon herbes de Provence (I used Trader Joe’s 27 seasoning spice)
1/2 teaspoon ground coriander (I didn’t have ground, so I just threw in a couple kernels)
1/2 teaspoon fennel seed, crushed (Instead, I added some dill weed and other herbs to taste)
1/2 teaspoon salt
1 tablespoon ground black pepper
3 cups broccoli florets
2 1/2 cups soy milk

Heat the butter, and add leeks, onion, and celery.  Cook and stir until the leeks have softened, about 7 minutes.  Pour in the vegetable stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
(**This next step is very important to follow exactly as directed to avoid a mess and burns.**)
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.

Swiss Chard (from the Delvin Farms enewsletter)

1 large bunch of chard
1 small clove of garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 tsp butter

Rinse chard well and remove the toughest third of the stalk (save for another recipe). Roughly chop leaves into inch wide strips. Heat a saucepan on medium heat, add olive oil, a few small slices garlic, and the red pepper. Saute for about a minute then add the chard leaves. Cover and check after 5 minutes. Add water if looks dry. Flip the leaves over in the pan. Cover again and check after another 5 minutes. Add salt to taste and a small amount of butter. Serve warm.

Lemon Veggie Pasta

1lb box of Bowtie pasta
Olive oil
Minced garlic
1/2 onion
Green onion, chopped
Swiss chard stalks, cut into 1″ pieces
Broccoli florets
Yellow squash
Kale, chopped
Diced tomatoes
Lemon or lime juice
Fresh ground lemon pepper
Other seasoning and salt and pepper to taste

Heat oil with garlic, onions, and green onions.  Add kale and cook until it starts to soften some.  Add swiss chard stalks, broccoli, kale, and yellow squash.  Cook until broccoli is cooked through, or other desired level.  Remove from heat.

Cook pasta, drain and return to pot.  Add veggies.  Add a little more olive oil, and lemon juice and lemon pepper.

veg pasta

Add tomatoes.  Toss and continue to heat.  Then add other seasoning, etc. to taste.

veg pasta with tomatoes


veggie pasta


One Response

  1. That soup, and the lemon pasta is definately going to be made !
    I was out last week , and had some pasta with butternut squash, very nice !!
    all the best Gareth

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