Greens, Scallions, Herbs & Beans

Spring at Raleigh City Farm means — out of the greenhouse & into the plots. Seen here kale & lettuces.
  • 2 T EVOO (Italian has the most nutrients.)
  • 8 scallions/green onions Separate the white & green parts as the white parts taste entirely different than the green & we’ll cook the white parts and have the green parts as a garnish. Chop.
  • 2-3 cloves of garlic minced
  • Sea salt, black pepper, turmeric
  • 1/4 C. stock of your choice or water
  • 2 C pressure-cooked garbanzo beans/chick peas Choose Eden Organic if using canned. Pressure cooking eases digestion by inactivating lectins. Add a couple strips of astragalus root for immunity. Remove the astragalus before serving.
  • 6 C fresh greens, roughly chopped. Or add whole(beautiful as a nest)& include a knife to serve.
  • Herbs of your choice and as much as you like. The Raleigh City Farm harvest this week includes rosemary, oregano & thyme. My recommendation is rosemary by itself or a mix of two thirds oregano to 1/3 thyme. Taste the herbs raw to make sure you like them. The taste will change when cooked; while oregano will mellow, thyme and rosemary will intensify. Thyme can be very dominant so add sparingly. You can always “herb/spice it up!” later. Rosemary is an amazing herb — improves brain function.Centenarians in Italy pinch a bit & eat it every day. Look for my future post about rosemary(s). Oregano, I can’t say enough, except eat it every day, raw in salads, on sandwiches, etc. Check out my prior post here about all the benefits of: OREGANO!
  • Acid splash of some sort — Lemon juice or Champagne vinegar
  • Crunchy something — pumpkin or sunflower seeds, fried onions (yum!) even crumbled chips or crackers
  • Optional: A bit iof feta & a few kalamata olives for interest.

Heat the EVOO in a skillet. Add the garlic & scallion white parts. Sauté just until clear. Add +/-1/2 t salt, 2 dashes of freshly ground black pepper & a dash (or 2) of turmeric. Add the stock, herbs & garbanzos and cook until the beans are heated through, stirring constantly. NOTE: If you are using leaf lettuces, spinach or baby greens, just place them raw on the plate as the beans will wilt them. OR Add the greens & cook just until wilted. If you’d like a greens’ nest, for ease later, cook the greens separately on one side of the beans’ skillet.

Taste the beans & greens and add more herbs & salt/pepper as desired.

If you cooked the greens whole, pull them from the skillet and form a “nest” for your beans. If you chopped the greens, just add the bean/green mixture to a serving dish. If using raw greens, place them on a plate & top with the hot beans. Squeeze a bit if acid over. Sprinkle with the green onions & crunchy stuff. Add olives & feta if you like.

Divine & Delicious Dining, Ya’ll!

See ya at the FARM! Don’t forget to get your April 24 Bearthday Celebration tickets by April 19!

Summer Basil Pasta

This simple recipe is an all time favorite.
  • 5 ORGANIC plum or other tomatoes, chopped (about 1 pound) (Peel & seed first for easier digestion.)
  • 1/4 C ORGANIC basil chiffonade
  • 1 T ITALIAN extra virgin olive oil
  • 1 T ITALIAN red wine vinegar
  • 2 cloves ORGANIC garlic, minced (about 1 teaspoon)
  • 1 t Iodized sea salt
  • 8 ounces ITALIAN farfalle/bowtie pasta, cooked (Cook until almost al dente. The bow’s center will be a bit firm and seem undone, but it will soften in the marinade.)

Mix all ingredients & refrigerate for at least an hour. DELIZIOSA INSALATA!

Russian Kale – Two Yummy (очень вкусно) Ways!

Raleigh City Farm FRESH HARVEST NOW Russian Kale. www.raleighcityfarm.org
Toasted Kale Chips with Tasty Nutritional Yeast Sprinkles
Cruciferous Slaw — Kale & purple cabbage join with carrots, seeds, blueberries & a Dijon garlic splash.

TOASTED KALE CHIPS

  • 4 – 6 C kale leaves torn into 2-3 inch pieces
  • 2 T olive oil
  • 1 t each white & black sesame seeds
  • Greek seasoning or sea salt & fresh pepper

Preheat oven to 400°F (convection setting preferred). Mix kale with all ingredients. Spread the kale in a single layer on a parchment lined baking sheet. Bake 12-20 minutes, checking every 5 minutes or so until kale is crispy. That might mean pulling out leaves as they are done. They are delicious with or without the yeast sprinkles.

NUTRITIONAL YEAST SPRINKLES

  • 2 T nutritional yeast
  • 1 T olive or avocado oil
  • 4 drops Worcestershire sauce
  • 1/4 t dry oregano
  • dash cayenne

Mix all together with a fork until the mixture forms crumbs. Sprinkle over warm kale chips.

CRUCIFEROUS SLAW

  • 3 C diced kale (think smaller pieces for a tender bite)
  • 1 C diced red cabbage
  • 1/2 C grated carrot
  • 1/4 C minced parsley
  • 2 T each pumpkin, hemp & sunflower seeds
  • 1/2 C fresh blueberries

DIJON GARLIC SPLASH

  • 3 T olive oil (I used the very best – which has a kick to it)
  • 2 t Dijon mustard – the real thing from Dijon, France
  • 2 t Braggs vinegar
  • 1 clove very finely minced garlic
  • 1 t honey (taste the dressing before you add)
  • Sea salt & fresh black pepper

In a small bowl mix the splash. In a larger bowl add slaw ingredients, and toss with the splash. Serve at room temperature. Top with blueberries to serve. (Sans blueberries, I like this as a sandwich relish too.)

Is this healthy? Yes EAT ALL YOU WANT! Often.