- Siberian kale
- Organic Watermelon radish (Coke Farm--California)
Local Food Hub:
- Gold potatoes (Valley Farming--Accomack County)
- Fava greens
- Honey Crisp apples (Adams County Nursery--Aspers, PA)
From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher; modified for fava greens
Fava Greens Salad with Queso Fresco, Sesame Seeds, and Tortilla Chips
Canola oil, for deep-frying
2 corn tortillas, about 6 inches in diameter
Kosher or sea salt
2 TBSP sesame seeds
1/2 pound fava greens
1/4 pound queso fresco (about 3/4 cup)
1 lime, halved
3 TBSP extra virgin olive oil
1 TBSP fresh lemon juice
1 TSP fish sauce
1 small clove garlic, minced to a paste
Kosher or sea salt
To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, fish sauce, and salt to taste.
Pour the canola oil into a small, heavy saucepan to a depth of 2 inches and heat to 375 F. While the oil heats, cut the tortillas in half, then stack the 4 halves. With the straight side facing you, cut them vertically into 1/2 inch wide strips. Discard the end pieces, which will be too short.
Working in small batches, add the tortilla strips to the hot oil and deep-fry until they darken in color, about 1 minute, adjusting the heat as needed to maintain the temperature as close to 375 F as possible. Lift them out with a wire-mesh skimmer onto a double thickness of paper towels to drain. Sprinkle with salt while still hot.
Put the sesame seeds in a small, dry skillet and toast over moderate heat, shaking the skillet frequently, until the seeds are golden brown, about 4 minutes. Let cool.
Put the spinach in a large salad bowl. Add the toasted sesame seeds and queso fresco and toss to mix. Add just enough dressing to coat the spinach lightly; you may not need it all. Toss well and taste. The salad will probably need a squeeze of lime juice. Add the fried tortilla strips, toss gently, and serve immediately.
From Deep Run Roots cookbook by Vivian Howard; modified for Siberian kale; top with Ramp kimchi (optional)
Twice Baked Kale Potatoes
2 large potatoes, washed
1 TSP extra virgin olive oil
1 1/2 TSP salt, divided
1 cup Creamed Kale (see recipe below)
10 turn of the pepper mill OR 1/4 TSP black pepper
2 TBSP creme fraiche or sour cream
2 TBSP butter
1 TSP vegetable oil
1/4 cup Ramps kimchi (optional)
Ingredients for Creamed Kale:
2 TBSP butter
2 TBSP all-purpose flour
2 cups kale, boiled down
1 cup reserved liquid from boiled kale
1/4 cup heavy cream
Directions for Twice-Baked Potatoes:
Preheat the oven to 400 F. Rub the outside of the potatoes with the olive oil and season them with 1 TSP salt. Roast the potatoes on a baking sheet on the middle rack of your oven for 1 hour. Let the potatoes cool just till you're able to handle them. Their flesh will pass much easier through the ricer if it's warm.
Split the potatoes in half horizontally and cut the rounded tip off the bottom of each half, so the potatoes will stand up. You could split them in half through their equator, but you'll turn more heads if you do it my way. Scoop out all but the 1/4 inch of potato that clings to the skin and pass the flesh through a potato ricer or food mill. If you don't have one of these, you could improvise by mashing the potato with a fork, but do not by any means put that potato flesh in the food processor. You'll make glue.
Stir together the riced potato flesh, warm Creamed Collards, the remaining 1/2 TSP salt, the black pepper, and the creme fraiche. Mix well. Stuff the potato skins with the filling and make sure it's flush with the top of the skin. You're going to sear the tops of these in a pan, so the filling cannot finish in a mound. At this point you could refridgerate the stuffed potatoes for up to 2 days before searing and heating them through. If you do that, however, please bring them to room temperature beforehand or let them spend 5 more minutes in the oven than the recipe recommends.
To serve, preheat the oven to 400 F. Melt the butter and oil over medium heat in a 12-inch cast-iron pan or skillet. Once the butter is foaming, brown the large, flat stuffed end of the potatoes first for about 4 minutes. Turn one over and check its color. You want it brown and crispy. If you've got that, flip the remaining potatoes over and slide the pan into your oven. Cook for 8 minutes more. Sprinkle the potatoes with Ramp Kimchi (optional) and serve warm.
Directions for Creamed Kale:
In a 10-inch skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Pour in the reserved liquid and whisk until it comes up to a boil and thickens.
Stir in the kale and the cream and heat through. Set aside.
From Bon Appetit April 2017
1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated
1 teaspoon kosher salt
½ teaspoon sugar
2 teaspoons gochugaru (coarse Korean hot pepper powder) or 1 teaspoon mild chile flakes (such as New Mexico)
½ teaspoon fish sauce
½ teaspoon grated peeled ginger
Cut ramp bulbs in half (quarter if large). Slice greens into 1" pieces. Give ramp bulbs and greens, salt, and sugar a good toss in a medium bowl. Let sit until greens are slightly softened and begin to release a little liquid, about 1 hour. Mix gochugaru, fish sauce, and ginger into kimchi.