Pasta E Fagioli

2 tablespoons olive oil plus more for drizzling

1 medium yellow onion, diced

1 small celeraic, peeled and finely chopped

2 medium carrots, finely chopped

1 teaspoon salt, plus more to taste

fresh ground pepper

3 garlic cloves grated

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary

1 14-ounce can diced tomatoes

3 cups cooked cannellini beans, drained and rinsed

4 cups broth

Parmesan rind, optional

1 cup ditalini pasta, or other small pasta

2 large kale or Swiss chard leaves, stemmed and torn (about 6 cups)

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celeriac, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.

Add the garlic, tomato paste, and rosemary and cook, stirring, for 1 minute. Add the tomatoes and their juices, the beans, broth, and Parmesan rind, if using. Simmer for 20 minutes.

Add the pasta and simmer for 10 more minutes, or until al dente. Stir in the kale and red pepper flakes and cook until the kale is wilted. Season to taste and serve.

Brussels sprouts salad

• 1/4 cup fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt plus more for seasoning

• Freshly ground black pepper

• 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

• 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife

• 1/2 cup extra-virgin olive oil, divided

• 1/3 cup almonds with skins, coarsely chopped

• 1 cup finely grated Pecorino

  Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.

  Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.

  Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat.

  Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

  Slowly whisk remaining olive oil in cup (~1/4 c to 1/3 c) into lemon-juice mixture. Season dressing to taste with salt and pepper.Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Pasta with Fennel, Kale, and Lemon

• 2-3 tablespoons extra virgin olive oil

• ½ large red onion thinly sliced

• 2 fennel bulbs, tough outer layer removed and fronds reserved thinly sliced

• 3 large garlic cloves finely slivered

• 2-3 large pinches red pepper flakes

• 1 large bunch of lacinato kale tough stems discard and leaves roughly chopped

• juice of one lemon

• 10 ounces spinach fettuccine

• kosher salt

• freshly ground black pepper

Put a large pot of well-salted water on to boil. Heat the olive oil in a large frying pan over low heat. Add the onion and cook gently for 5 minutes, or until the onions are beginning to soften.

Turn up the heat to medium, add the sliced fennel, and saute gently for an additional 6 to 8 minutes or until the fennel is tender and slightly caramelized. Add the garlic and red pepper flakes and continue to cook, stirring frequently, for another minute or two. Turn off the heat.

When the fennel is almost cooked, add the pasta to the pan of boiling water and cook until al dente, adding the kale to the pasta pot about 2 to 3 minutes before the pasta is done cooking.

Drain the pasta (reserving ½ cup of the starchy cooking water) and greens thoroughly and toss with the onion and fennel mixture in the pan - adding pasta water if necessary. Add the lemon juice, season with salt and pepper, and serve immediately.

Drizzle each serving with lots of grated parmigiano-reggiano cheese.

Curried beans and greens

This is my go to dish for a delicious, healthy and fast dinner. Seriously, it is so quick and really delicious! The recipe calls for chick peas but it really is the most delicious with black eyed peas. Any mix of greens works great in it. Serve it up with rice.

Ingredients:

• 2 tbs. oil, butter or ghee

• 1 1/2 c. chopped onions

• 4 garlic cloves, minced

• 1/2 tsp. cumin seeds

• 1 1/2 tbs. curry powder

• 1 tsp. ground ginger

• 1 tsp. ground coriander

• 1 1/2 c. broth

• 3 cups cooked chick peas or black eyed peas

• 1 chopped tomatoes

• 1/2 tsp. salt

• 3 c. chopped greens (any combination of kale, collards, mustard, swiss chard, Brussels tops)

Directions:

Heat oil in pan and add onions, garlic and cumin. Cook until softened. Add the greens and cook stirring until softened.
Stir in curry, ginger, and coriander until absorbed. Stir in the broth and bring to a boil. Add the chickpeas and tomatoes and salt. Simmer uncovered for 25 minutes.

Credit:

1,000 Vegetarian Recipes by Carol Gelles

The best fall kale salad

1 bunch kale

1/2 cup pecans

1/4 cup dried cherries

1/4 cup crumbled blue cheese

1/4 red or white onion thinly sliced

Dressing:

1/4 olive oil

several tablespoons of your favorite vinegar (I like a combination of sherry and Ume plum vinegar)

dollop of maple syrup

squirt of dijon mustard

1/2 clove of garlic

salt

Toast pecans in a pan on the stove over low medium heat. Stir regularly and make sure they do not burn. Remove from stove and let cool.

Remove kale from stalks and shred. Wash well and spin dry.

Sprinkle kale with salt and massage well.

Make dressing by combining dressing ingredients and immersion blending until nicely emulsified. Adjust ingredients to your liking.

Dress kale to your liking and toss well. (I find kale needs more dressing then I typically use)

Toss with onions, cherries and blue cheese. Top with pecans. Enjoy!

Miso Soup 101

1 medium onion, sliced in half moons
1 cup chopped komatsuna, bok choy, kale, collards, or other greens
1 carrot cut into thin rounds
1 three-inch piece wakame sea vegetable for additional flavor and trace minerals (optional)
1 cup tofu, cubed (optional) (try Vermont Soy in the farm shop)
1 quart water
3-4 tablespoons of light or dark miso (pick one from the farm shop!)
Chopped scallion or parsley for garnish

 Place water, carrot, onion, and wakame in 2-quart saucepan and bring to boil over high flame. Reduce flame to medium and simmer for 10 minutes with lid on. Add greens and tofu and simmer with lid off until tender. In a small bowl blend miso with 3-4 tablespoons of liquid from pot. Reduce flame to low, add diluted miso, and simmer briefly. Garnish and serve.

Recipe from South River Miso.

Greens with Miso

3 cups chopped fresh kale or collards
2-3 cloves of garlic
2 tablespoons olive oil
Water as needed
1-2 teaspoons South River Hearty Brown Rice Miso (from the farm shop)

 Chop 2-3 garlic cloves finely. Add olive oil to a pan with a heavy bottom. When heated, add chopped garlic. Stir garlic for a moment. Next, add chopped kale. Stir to coat with oil. Add 1-2 tsp of water and cook covered for 7-10 minutes, stirring a few times. Kale should be bright green and tender. Mix 1-2 tsp Hearty Brown Rice Miso with 2 Tbsp of water in a small bowl. Add to kale and stir for a moment.
Recipe from South River Miso.

Quick Beet Greens

1 bunch beets w/ greens
1 clove garlic, minced
2 tbsp olive oil
2 tbsp sunflower seeds

Toss beets with greens, garlic, and oil in large sauce pan or skillet. Cover and sauté until greens are just wilted. Add a splash of water if necessary to prevent greens from sticking to the pan. Toast sunflower seeds in a dry skillet or hot oven several minutes, tossing often and stir into greens. Serves 4.

Portuguese Kale Soup

2 cups cooked kidney beans (1 can)
2 cups cooked chick peas
3 cups chopped tomatoes
garlic to taste
1 large potato chopped small
4 cups kale, packed and roughly chopped
1 tsp basil
1 tsp oregano
2 cups thinly sliced chorizo (Portuguese sausage) or kielbasa
salt and pepper to taste

Mix all ingredients, add water, vegetable or beef stock to 2" above ingredients. Simmer 45 min.
 

Kale Potato Soup

1 large onion
1tsp butter
1 clove garlic
2 big potatoes, cubed
1 bunch kale
5 cups stock
pepper to taste.

Sauté onions and garlic, add cubed potatoes and 2 cups of water and simmer till soft. Puree half of the potatoes with the remaining water and combine everything together adding the kale etc., and heat gently. A satisfying soup on a chilly night!

African Pineapple Peanut Stew

1 cup chopped scallions
2 cloves garlic, minced
1 tbsp vegetable oil
1 bunch kale or chard, sliced crosswise 1" thick
2 cups undrained crushed pineapple
1/2 cup peanut butter
1 tbsp Tabasco sauce
1/2 cup chopped cilantro
salt to taste

 In a covered saucepan, sauté the scallions and garlic in the oil. Add the pineapple and its juice and bring to a simmer. Stir in the greens, cover and simmer for about 5 minutes, until tender. Mix in the remaining ingredients and simmer for 5 minutes. Add salt to taste and serve on rice, millet, or couscous.

Stuffed Large Green Leaves

A versatile, beautiful dish, great as an appetizer or main dish. I first made this with collards, but have made it with chard, komatsuna (pictured), vitamin green and kale. The stuffing can easily be changed to please vegans, vegetarians or carnivores, can be any leftover in your refrigerator or a new inspiration

Steam 12-18 large green leaves

(for carnivores)

Heat pan to medium and add 1 pound of ground meat (pork, turkey, beef, lamb). Crush a clove of garlic or add some pureed garlic scape. Add grated ginger or hot peppers for flavor. Cook meat until no longer red.

Add any cooked grain (rice, quinoa, barley, etc), about 1/2-1 cup, or to your liking. 

A dash of oyster sauce adds a nice flavor. Salt and pepper to taste. 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

(for vegans and vegetarians)

Sautee 1 onion with garlic or garlic scares, add 1 cup cooked rice, chopped mint and chopped parsley and some dried fruit or nuts (dried cherries or currants are great). 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

Vegan or dairy cheese may be sprinkled on top for additional flavor (feta is great). 

Kale salad with golden raisins and walnuts

1/2 c walnut pieces
1/4 c golden raisins
1 tbsp white wine vinegar
1 tbsp water
1/4 c coarse breadcrumbs
1 clove garlic, minced
Coarse or kosher salt
3 tbsp olive oil
1 bunch tuscano kale, washed and patted dry
2 oz pecorino cheese, grated
Juice of half a lemon
Freshly ground black or redpepper flakes, to taste

Prep walnuts: Heat oven to 350. Toast nuts on baking sheet for 10 min, tossing once. Let cool and coarsely chop. Prep raisins: In small saucepan w low heat, simmer white wine vinegar, water and raisins for 5 min, until plump and soft. Set aside in liquid.Prep crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside. Prep kale: Trim heavy stems off kale and remove ribs. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise. Assemble salad: Put kale in a lg bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tbsp olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 min before serving, to help the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.

This recipe is from From "Smitten Kitchen). (and our friends at Provider Farm)

Kale Salad with Blood Orange and Meyer Lemon

1 bunch kale
4 sm blood oranges, segmented, juice reserved
Zest of 1 Meyer lemon
1 lg shallot, finely chopped (or cippolini onion)
1/4 c extra-virgin olive oil
Kosher salt
freshly ground black pepper

Wash kale and pat off excess water. If center stems are tender enough to eat, trim the bottom inch or two. If the center stems are thick, cut or tear them and discard. Slice leaves crosswise into ¼"-wide ribbons. In a large bowl, whisk together the orange juice, lemon zest, shallots, olive oil, 1/4 teaspoon salt, and a good crack of black pepper. Add the kale and using your hands massage the dressing into the leaves. Add the orange segments and toss to combine. Let stand for 20 minutes. Taste and season with more salt and pepper, if desired.

From our shareholder Pam Ledoux, who says this is her "favorite kale salad recipe."  -

Fennel and Kale Salad

Shareholder, Jill Shulman, passed this recipe on to us and said it was passed on to her at a potluck. Easy and delicious! Thanks Jill!

Dressing: 

(I like to make the dressing first to allow the flavors to blend.  Also, it is better to err on the side of too much dressing, rather than too little for this salad - the dressing softens the kale and makes it yummier). Just mix it all together!

juice of 3-4 lemons or limes

3 cloves crushed or finely chopped garlic (or to taste)

olive oil

grainy mustard (several tablespoons - you have to go by taste)

Salad Ingredients:

I large bunch of kale with spines removed, finely chopped

2 bulbs of fennel sliced really thin (I like to use a cheese slicer to make them really fine)

2 green apples sliced really thin

1 -2 cups of  fresh grated good parmesan or asiago cheese

Make-Ahead Roasted Butternut Squash Casserole

1 lg (~2 lbs) butternut, peeled, cut, and seeded
2 lg cloves garlic, minced
3 tbsp finely chopped parsley
1 tbsp extra-virgin olive oil
1/2 tspn fine sea salt
2 c finely chopped kale
For the Almond-Pepita Parmesan:
1/4 c whole almonds
1/4 c roasted pepita seeds
1 tbsp nutritional yeast
1/8 tspn fine sea salt
1 tspn extra-virgin olive oil

Grease a lg casserole dish with oil. Chop squash into 1” chunks and place into dish. Add garlic, parsley, oil, and salt and toss. Cover with foil and refrigerate. Place kale into airtight container and refrigerate. Place all of the Parmesan ingredients into food processor and pulse until coarsely ground. Transfer into airtight container and refrigerate (all can be stored ~3 days). When ready, preheat oven to 400F. Fork holes in foil on the casserole and bake ~45 min (until squash is fork-tender). Remove from oven, reduce heat to 350F. Stir in kale to the squash. Sprinkle the parmesan over top. Bake ~6 min, uncovered, until nuts are lightly toasted and kale has wilted. Serve warm, seasoning with salt and pepper to taste.

By Angela Liddon - OhSheGlows.com - Karen made this last week - soooooo goood!!!

Cajun Corn & Kale Salad

2 quarts water
4 ears sweet corn
1 bunch kale, stems removed
2 tspn salt
1 lg red bell pepper, diced
1 gr bell pepper, diced
1 lg tomato, diced
1 sm sweet onion, minced
1 clove garlic, minced
1/4 c extra virgin olive oil
1 tbsp fresh lemon juice
1 1/2 tspn Cajun Spice Seasoning

Bring water to boil in lg pot, add ears of corn. Turn off heat and let corn cook in water for 5 min. Set ears aside and reserve the water. When the corn is cool, slice the kernels from the cobs. Return the water to a boil and add kale and 2 tspn salt. Cook until kale is just tender ~ 5min. Transfer kale to a colander, drain, and cool. When cool, squeeze out the excess liquid with hour hands and then finely chop. Toss the kale with the remaining ingredients in a bowl until combined. Season with salt.

From "The Farmer John Cookbook" - a great resource for cooking locally grown veggies - available at the Farm Shop.

Harvest Dinner Stuffed Winter Squash

Preheat the oven to 375. Halve butternuts and scoop out the seeds. Eye the squash to decide the amount of stuffing you will need. Place in a baking dish, skin side down, and cover with foil. Bake for 20-30 minutes until still firm, but starting to soften. Meanwhile….

Either use leftover whole grains or cook some up fresh. My preference is a mix of wild  or purple rice and brown rice, but I have used barley, whole grain wheat, rye and millet. 

Sauté leeks or onions, garlic and a mix of vegetables (all cut up fine) in olive oil. My preference is carrots, sweet potatoes and kale with a smaller amount of rutabaga, celeriac and turnip. Mix in a cheese of choice. Feta is delicious; soft, flavored goat cheese great. Mix in the grains. Add a smattering of unusual goodies like capers, dried cranberries, golden raisins or cherries. Add curry powder, salt and pepper to taste. Sprinkle some pumpkin seeds or sunflower seeds on top.

Fill the squash and cover with foil. I have loaded the entire top of the baking dish when I’ve made too much filling and it has worked just fine. Cook until the squash is soft. Take the cover off and cook for 3-5 minutes more. 

This is from our own Karen Romanowski. It's the recipe she used to make the stuffed squash at our harvest dinner in November. (Karen Levine loved this one!!)  She says " it's a non-recipe recipe. The ingredients are very flexible, as are the amounts. Stuff any winter squash. Butternuts are great, but it’s been delicious in all varieties. It can be more grain-y or more vegetable-y, use whatever you have, just don’t forget a little curry powder."

Tofu with Thai Curry Sauce

I love this recipe, originally from The Eating Well Diabetes Cookbook (2005). I use it with pretty much any vegetables and it never fails me. I add carrots or sweet potatoes, when available. Colored peppers do add a lot of pizazz though, so I usually wait until pepper season. 

Sauce:

1 cup coconut milk

2 - 4 T fresh, chopped cilantro

1 tsp red curry paste

1/2 tsp brown sugar or maple syrup

1/2 tsp salt, or to taste

Tofu and Veggies:

14 ounces firm or extra firm tofu

2 tsp olive oil

4 cups greens (kale, chard, spinach, tatsoi, arugula, etc)

1 red, yellow or orange bell pepper, if available

Directions:

Mix sauce ingredients, except cilantro, together in a bowl. 

Drain tofu and pat dry. Cut into 1/2 inch slabs and coarsely pull into pieces. Heat oil on high and toss tofu in until edges are browning. Add sauce ingredients and stir. Add veggies and cook until just soft. If I am adding carrots or sweet potatoes, I add them first and cook for 5 minutes before adding the greens. I add peppers last, as I like them lightly cooked. Throw cilantro on top. Serve with a wedge of lime over rice.