Once again, we hope everyone had a nice relaxing weekend. Things at the farm are progressing right along. We have several busy weeks ahead of us. Looking forward to the 4th of July next week, please let us know if we can provide any extra items for your cookout plans.
This week, according to share size, members will receive: kale, collard greens, red cabbage, onions, garlic, sweet potatoes and kohl rabi.
Emeril's Garlic Infused Oil
1/2 cup extra virgin olive oil
4 cloves garlic, thinly sliced
Pinch red pepper flakes
Freshly ground black pepper
Finely grated Parmesan or Romano cheese
Hot crusty loaf Italian or French bread, sliced
To make the garlic oil, in a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes. Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.)
To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate. Swirl a drizzle of balsamic decoratively into the center. Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese. Serve as a dip for hot bread.
Kohl Rabi Chips
Very thinly sliced, unpeeled kohlrabi
Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they're done to a paper-towel-lined plate. Season with salt.
Sautéed Kale with Kohlrabi
1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
Very thinly slice kohlrabi with slicer.
Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.
Eric Williamson 704.796.7795
Brad Hinckley 828.406.0849