HARVEST GUIDE - WEEK 22 - OCTOBER 24, 2013
Sorry for the delay! Here are some recipes for this week’s harvest, which includes carrots, beets, leeks, cauliflower, kale, and lettuce. Don’t forget that you can eat your beet greens!
GARLIC MASHED CAULIFLOWER
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Set a pot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; and pat cooked cauliflower very dry between several layers of paper towels. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, parmesan, garlic, chicken base, and pepper until almost smooth. Garnish with chives, and serve hot with butter.
SPICY BEET GREEN CROSTINI
3 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 teaspoon red chile pepper flakes, or to taste
2 large cloves garlic, chopped finely
12 ounces beet greens or Swiss chard, trimmed, and cut into in ¼-inch strips
1/4 teaspoon sea salt, or to taste
Freshly ground black pepper, to taste
1 baguette, cut on a bias into ¼-inch-thick slices
Heat a large, heavy-bottomed skillet over high heat. Add the oil, red pepper flakes, and garlic. Sauté for 1 minute. Add the beet greens and sauté for 4-5 minutes until all the juices have evaporated and the greens turn dark green, tossing from time to time. Add the salt and freshly ground pepper, to taste. Toss well and remove from heat.
Preheat the broiler. Toast the bread under the broiler on each side until golden and crispy. Top each bread slice with a small mound of beet greens and drizzle with a little olive oil. Serve warm.
LEEKS WITH BEETS AND WALNUT DRESSING
2 lbs leeks
2 red beets, cooked
2 tablespoons walnuts
2 tablespoons red wine vinegar
3 tablespoons olive oil
3 tablespoons walnut oil
2 tablespoons parsley, chopped
Salt and freshly grated pepper
Cut off the green parts and bottom of the leeks, wash well and cook for 20 minutes in salted boiling water. Drain well and reserve. Peel the cooked beets and put in blender. Add the walnuts and keep mixing while adding vinegar and oils. Season to taste. Serve the lukewarm leeks on serving dish, sprinkle with parsley and pour dressing on top.