This week members will enjoy:
- Baby Green Cabbage
- Rainbow Carrots
- Dandelion Greens
- Fennel bulb & fronds
- Panisse Lettuce
- Snow Peas
- French Breakfast Radishes
- Fingerling Sweet Potatoes
- Celery – Worden Farm
An Abundance of Greens to Nourish the Body and Soul
Mardi Gras and gumbo are famous worldwide, but outside of Louisiana the Lenten tradition of Gumbo Z’herbes is lesser known. Religion had a major influence on the culinary traditions of South Louisiana, a colony that was Catholic by law until the 1803 Louisiana Purchase. This “gumbo of herbs” was a mainstay of the Creole Lenten diet and, like Mardi Gras, is now enjoyed by everyone regardless of religious affiliation.
Gumbo z’herbes is a showcase of the early spring harvest with anywhere from five to a dozen types of greens. Mustard, dandelion, collards, and kale make it nourishing for the body and soul. The secret is the roux, that flour and fat mix that thickens soups and sauces. In Gumbo z’herbes, it adds a depth that makes for a perfect vegetarian dish. Frog Song ham hock or chorizo sausage are tasty additions for meat eaters, if we do say so ourselves.
Like many soups, Gumbo z’herbes tastes better the day after it’s prepared, once the flavors have had time to settle. Experiment with more or less greens, but we recommend at least five. This is the perfect way to use up any beet, carrot, or turnip tops leftover from your previous CSA boxes. Be creative, experiment, and laissez les bon temps rouler in your kitchen!
Gumbo Z’herbes – adapted from Louisianacookin.com
- 14 cups water
- 2 tablespoons plus 2 teaspoons kosher salt, divided
- 1 bunch mustard greens, stemmed and chopped
- 1 bunch collard greens, stemmed and chopped
- 1 bunch kale, stemmed and chopped
- 1 bunch Swiss chard, stemmed and chopped
- 1 bunch dandelion greens, chopped
- 1 head romaine, panisse, or green leaf lettuce (not iceberg)
- 4 cups baby green cabbage
- 1 cup baby spinach
- 1 cup arugula
- 2 medium sweet onions, chopped
- 5 cloves garlic, smashed
- ¼ cup unsalted butter
- 5 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
- 2 teaspoons fresh dill
- ½ teaspoon cayenne pepper
- 1 teaspoon filé powder
- Hot cooked rice, to serve
- Garnish: chopped fresh parsley, hot sauce, fresh lemon juice
- Optional: ham hock or chorizo links
- In a large enamel-coated Dutch oven, bring 14 cups water and 2 tablespoons salt to a boil over medium-high heat. Gradually add all greens, onions, and garlic. Return to a boil; reduce heat to medium-low. Cover and cook, stirring occasionally, for 30 minutes. Drain well, reserving liquid.
- In the work bowl of a food processor, place greens mixture; pulse until puréed. (Purée in batches, if needed.)
- In same Dutch oven, melt butter over medium-high heat. Whisk in flour; cook, whisking occasionally, until light golden brown, about 5 minutes. Whisk in 10 cups reserved cooking liquid until smooth. Stir in greens mixture. Bring to a boil over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, for 20 minutes. Stir in parsley, dill, cayenne, and remaining 2 teaspoons salt; cook, stirring occasionally, until slightly thickened, about 40 minutes.
- Stir in filé before serving. Serve over rice. Garnish with parsley, hot sauce, and lemon juice, if desired.
Sautéed Dandelion Greens with Eggs – adapted from abeautifulplate.com
- 4 cups chopped dandelion greens (about 1 to 2 bunches) thick stems removed and discarded
- 2 tablespoons (30 g) unsalted butter clarified butter or ghee
- 1 large leek, white and light green parts only sliced lengthwise and finely chopped
- 4 large eggs
- ¼ cup crumbled feta cheese
- Blanch the Dandelion Greens in a large pot of salted, boiling water for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
- Melt the butter in a 10-inch sauté or cast iron pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
- When the greens are wilted, use a spoon to create several shallow nests in the greens and crack the eggs into each one Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes. Serve immediately with toasted slices of crusty bread, if desired.
Alice Waters’ Baked Goat Cheese with Spring Lettuce Salad – foodandwine.com
- 1 (8-ounce) goat cheese log
- 3/4 cup extra-virgin olive oil, divided, plus more for greasing
- 3 thyme sprigs
- 1/2 cup plain dry breadcrumbs
- 1/2 teaspoon dried thyme
- 1/4 cup red wine vinegar
- Kosher salt
- Freshly ground black pepper, to taste
- 8 cups loosely packed lettuce leaves
- Garlic Croutons
- Divide goat cheese into 4 or 8 equal portions and shape into 1/2-inch-thick rounds. Place goat cheese rounds in a shallow glass dish; drizzle with 1/4 cup olive oil, and turn to coat completely. Top with thyme sprigs. Cover and refrigerate 8 hours or overnight.
- Preheat oven to 400°F. Stir together breadcrumbs and dried thyme in a small bowl. Remove cheese rounds from oil, and coat thoroughly with breadcrumb mixture. Transfer to a lightly greased baking sheet. Bake in preheated oven until golden brown and bubbly, 10 to 12 minutes.
- Meanwhile, place vinegar in a small bowl and season with salt and pepper; whisk in remaining 1/2 cup oil.
- Toss lettuce leaves with vinaigrette to lightly coat. Mound dressed lettuce on each of 4 plates. Top each with warm goat cheese rounds. Serve immediately with croutons.