Rinse kale and remove large center ribs and any tough stems.  Cut into 1/2 inch slices.  Clean leeks by slicing lengthwise and running under water being sure to rinse each layer.   Chop leeks into 1/2 inch sections and cook in heavy, large pot with garlic and 2 TBSP oil, stirring occasionally, about 6 min.  Add kale and remaining 1 TBSP oil and toss until wilted, about 3 minutes.  Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry.

Meanwhile, cook pasta till still firm to bite.  Drain, reserving 1/4 cup cooking liquid.  Add cooked pasta to kale mixture in pot.  Add lemon juice and 2 TBSP reserved cooking liquid; toss to combine, adding more liquid if dry.  Sprinkle pasta with grated parmesan cheese and serve.

Make your favorite pie shell. Ours has 1 cup flour to 1/3 cup butter (or a mix of butter and olive oil) and a scant teaspoon of salt plus enough water to make the right texture.

Ingredients:

Cheese (Karen Biondo’s goat, or Gruyere, or Cheddar are all great)

Butter or Olive oil
Leeks (1 pound or more)
garlic (2-3 cloves)
Eggs (4-8)
3/4-1 cup milk (cow, goat, or coconut)
salt (to taste)
flour (3T, optional)
mustard (dry or prepared)
dried tomatoes (optional)

Make the pie crust and spread some cheese in the bottom of it.  Saute Leeks in olive oil or butter (the more the better) with garlic, and put it on top of the cheese.  You can do enough to fill the whole pie shell, or less.

Mix eggs with milk, salt, mustard and flour.  We have also made this without any milk at all and loved it.  Pour this mix over the leeks.  Spread dried tomatoes on top of that if you’d like.  Bake 40-45 minutes at 375 degrees

Slice leeks lengthwise and wash thoroughly. Then chop into 1/2 inch pieces. Rinse kale and remove any tough stems, and chop coarsely.

Saute leeks, garlic and ginger in the oil at high heat until leeks are soft, then add kale. Cover, and cook for a few minutes, stirring occasionally. Kale cooks down a lot so you need to fill the pan pretty full to get 2-4 servings. Cook kale to the just wilted state

Season with the hot pepper oil and Ume plum vinegar to taste.

Eat immediately with your favorite eggs!

We just stocked the farm stand with:

Kale:White Russian, Russian Red, Beedy’s Camden
Kale florets
Leeks

Collard Greens

Eggs

Check out our recipe for Pasta with Braised Kale!

Thank you for shopping at our farm stand.

Ingredients

• 3 cups Winter luxury pumpkin (other pumpkins and squash can certainly substitute)
• one medium onion (or substitute a leek)
• a sweet pepper
• a large clove of garlic
• Olive oil
• 3/4 of a can of coconut milk
• Salt
• pepper
• about 1T dried basil
• 1 large quince
• water
• Toasted pumpkin seeds to sprinkle on top (optional)

I sauteed the onions, garlic, and pepper in olive oil, then blended it with the pumpkin puree, added the basil and coconut milk and a bit of water, salt and pepper. It needed something else…vinegar? tomato?…lemon? No, Quince! I quartered and cored a quince, sliced it thinly, and cooked it in a little water until it was tender, then blended it into something the texture of applesauce. I added it to the soup and it was just the thing, a little tart, a little sweet, a little quincy. If I were doing it again, I’d just cook the quince with the leeks and blend it all together. I might add ginger. We loved it as it was.

This is a new recipe; please experiment with quantities and ingredients and let us know what you think!

The quiet of the farm in winter…

We have reached the time of year when we sell out of eggs every day. We stock the farm stand with eggs every morning. Wednesday through Sunday are the best days as some of our eggs on Tuesdays are taken by CSA share holders.

We are beginning to have berries. We expect our main season raspberry crop to begin to mature in late July. We’ll keep you posted. Sign up and we’ll let you know by e-mail when we stock the farm stand and with what.