This week, we will be harvesting the following produce from our farm:
- Lemon Basil, Bunch
- Bi-color Okra
- Purple or Bi-Color Potatoes (Purple & White)
And from our Partner Producers, the following yummy produce:
- Green Cabbage – NSOF
- Orange Carrots, loose – COG
- Dandelion Greens, Bunch – NSOF
- Yellow Bell Peppers –NSOF
- Slicer Tomatoes – NSOF
- Green Leaf Lettuce – OAF
Dandelion Tart – NY Times Cooking
- 1 generous bunch dandelion greens, about 12 ounces
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 6 mushrooms, sliced (about 1 cup sliced mushrooms)
- 1 or 2 garlic cloves (to taste), green shoots removed, minced
- 4 large or extra large eggs
- ¾ cup low-fat milk
- Freshly ground pepper
- ¾ cup Gruyère cheese, grated (3 ounces)
- 1 yeasted olive oil crust
- Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
- Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
- Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.
Variation: Omit the crust and make this as a gratin. If you wish, you can make the gratin using only three eggs and 1/2 cup milk.
Advance preparation: You can prepare the greens up to three days in advance and keep them in the refrigerator. You can make the recipe through step 2 several hours before assembling and baking the tart.
Asian Slaw Recipe with Basil
For the dressing
- 4 tablespoons unseasoned rice vinegar
- 2 teaspoons fresh lemon juice
- 2 teaspoons granulated sugar
- 1½ teaspoons garlic, minced
- 1½ teaspoons chili paste
- 1 teaspoon fresh ginger pulp
- 3 tablespoons grapeseed oil
For the slaw
- 4 cups green cabbage, washed and dried, finely sliced
- 1½ cups red bell pepper, washed and dried, thinly sliced
- ⅓ cup red onion, thinly sliced
- about 3 dozen medium-sized basil leaves, washed and dried, finely chopped
For the dressing
- In a small bowl, whisk the vinegar with the lemon juice, sugar, garlic, chili paste and ginger. Once it’s blended, gradually whisk in the oil. Set aside.
For the slaw
- In a medium-sized mixing bowl, combine the cabbage, peppers, onion and basil.
- Drizzle the slaw with the dressing and serve!