In a radical move last weekend we did not go to the Meridian Farmers Market. It was a very difficult decision for us and we apologize for any inconvenience it may have caused anyone. Basically we didn’t have any produce to sell; the rains from mid-May to early June kept us from planting in the fields which added significantly to thelack of produce that typically occurs this time of the season when spring crops end before the summer crops are in full swing. We are still trying our best to keep your boxes as full and varied as we can. By about week #6 we should be into the summer crops.
1 tbsp olive oil, plus extra for finishing
1 small onion, finely diced
2 garlic cloves, 1 slivered, 1 halved
1 lb greens, such as chard, broccoli rabe, spinach, kale, washed and chopped
1T dried parsley
Sea salt and freshly ground pepper
1 ½ cups cooked beans (navy, cannelloni, etc), home cooked or canned
3 to 4 slices chewy country bread
Shaved Parmesan or crumbled Gorgonzola
1. Heat the oil in a large skillet or Dutch over. Add the onion and cook over medium high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and any herbs. Season with ½ teaspoon salt.
2. As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they’ve all collapsed, add ½ cup water or bean broth, lower the heat and cook. Partially covered, until tender. Depending on the greens as long as 20. Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper.
3. Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese, if using, and serve.
Serves 3 – 4
Garlic Scape Risotto
serves 4
2 tbsp extra virgin olive oil
1/2 chopped garlic scapes (cut into 1/4 inch rounds)
1 cup Arborio rice
1/2 cup white wine
4 cups chicken broth or stock
salt and pepper, to taste
1/4 cup chopped fresh sage
1/2 cup freshly grated Romano cheese
In a large pot, heat the olive oil over medium heat. Add the garlic scapes and cook, stirring occasionally, for five minutes. Stir in the rice and let toast for one minute. Pour in the wine and stir. Allow the wine to fully absorb into the rice.
Meanwhile, heat the chicken broth in a pan to warm over low heat. Once the wine is absorbed into the rice, begin adding it to the rice mixture one ladle at a time. Allow the broth to be fully absorbed into the rice after each edition (you’ll hear a sizzle when its all absorbed). Be patient. Part of making risotto is waiting for it … and it’s totally worth the wait. All in all, this will take about 25 minutes.
Once all of the broth has been added and absorbed, stir in salt and pepper, the sage and the cheese. Cover and cook for 2-3 more minutes. Remove from heat and serve immediately.
Thanks everyone. Enjoy the produce. Please keep bringing back your boxes especially the standard size as we are low on that size box. Pooh. Richard, Cody and Taylor
Hello again,