Monday, July 25, 2011

CSA News, Week 12

What's In a Name?

Often we are asked questions at the farmers market about organic, or what does sustainably grown mean, or what is all-natural? Does grass fed mean no grain was fed, but aren’t weed seeds considered grain? There are many terms in food marketing to describe production principles, sometimes even willful intention to confuse the public and throw the scent off your understanding. So let’s try to clear some of this up.

Organic is owned by the USDA and denotes a strict set of guidelines, that are overseen by a 15 member Board, administered by a certification agency, with third party inspections for verification. This is a thorough and tedious process that involves verification of every input and an audit process. Only producers, stores or products that are certified organic can legally use the word as a descriptor.

Sustainably Grown- This means the farm or processor decides what they consider sustainable and make you think it is almost organic. Who knows?

Natural- USDA allows food products to use this term for meats when nothing was added to the product after it was harvested. There is no oversight about how the animal was raised with regard to antibiotics, genetically modified grains, hormones, or animal welfare issues.

Cage Free, Free Range, Free Roaming are terms for laying hens that are loose in a ‘house’ that often contains thousands if not tens of thousands of birds that share an egg laying box with other hens but never go outside nor have space to exhibit their “chickenness” as Joel Salatin would say.

Pastured Poultry- Layers, broilers or turkeys that have access to pasture and consume plants, insects, and can scratch in the dirt for dusting or can exhibit their chickenness.

Grass Fed- There is an American Grassfed Association that is wrestling with growers and consumers about any grain in the diet. The issue for cattle and sheep is when feeding grain, it changes the pH of the digestive system, therefore altering the fatty acids in the meat in a way that tends to be less healthy for us to consume.

Locally Grown- For large grocery stores this generally means an eight-hour truck drive from the distribution center, not sure about the farm location.

Certified Angus Beef means the animal was all or mostly black and meets a certain meat quality standard. This gives a consistency in the marketplace, but says nothing about how the animals were raised.

“Organic” is the gold standard of truth in labeling for food merchandising. And we are proud to bring it to you weekly.

In Your Share
Items in shares may vary depending on share size and harvest day. Each share may not contain every item listed below.

Green Beans – organic
This variety of stringless green bean is good for many different preparation techniques. You only need to break away the stem end, and break into desired length pieces. You can blanch in boiling water for 3-4 minutes, then move into an ice bath to stop the cooking and use in a green bean salad. You can steam or sauté and serve with favorite seasonings. Or, you can cover with water, add an onion, pepper, or ham hock and simmer on the stove for an hour or more. Season well with black pepper. To store for several days, open the plastic bag to the cool air in your fridge.

Blackberries– organic

Sweet Corn -organic
This week’s bicolor white and yellow corn is very flavorful. Some of the ears are short due to such varied weather conditions during pollination.

Garlic - organic

Kale Greens – organic

Green Lettuce – organic

Tomatoes - organic

Okra – organic
Find a pint of okra this week ready to fry. Just slice off the stem, continue cutting into bite-sized pieces, douse in seasoned corn meal, then pan fry in a little oil or your favorite cooking fat. Yummy!

Recipes to Enjoy

Kale and Angel Hair Pasta
Our thanks to a CSA member for sharing this recipe.

½ box of angel hair pasta, cooked al dente
½ C pasta water, reserved
1 T extra virgin olive oil
1 small onion
5 cloves of garlic (yes, you need lots of garlic)
a big bunch of kale (you can use as much or as little as you'd like, depending on your level of comfort with kale, I used all our kale from our share), chopped with the tough stems removed
¼ C or so of dry white wine
1 lemon
Kosher salt and pepper
pinch of nutmeg
½ C (more or less, to taste) Parmesan cheese (the real stuff please)
3 T butter (it can't be all health and no fun, after all) bacon or sausage (optional, if you have rabid carnivores in the house)

If using bacon or sausage, cook it first. Place to the side on a plate while you complete the dish, and use the same pan to cook the onion. Cook the onion on medium heat in a bit of olive oil [not necessary if you are working off bacon fat or sausage renderings] until translucent. Add the garlic, and cook for 1 minute. Add the kale, squeezing the lemon juice overit. Season with salt, pepper, and a bit of nutmeg. Cook for several minutes, and then add the wine. Allow kale to cook for 5-10 minutes, until it is tender but not mushy. Toss kale mixture with pasta, pasta water, and cheese [and, if using, meat]. Season to taste and serve. Serves 4.

Fresh Tomato Sauce for Pasta
Our thanks to Sue at Wash House Herb Farm in Stamping Ground for sharing one of her culinary secrets.

4 ripe tomatoes, chopped
2 cloves fresh garlic, chopped more if you like it
¼ C fresh basil, chopped
¼ C extra virgin olive oil
Salt and pepper to taste

Mix all ingredients, cover and let set for an hour. Do not cook. Serve over hot pasta. Sprinkle with Parmesan cheese, serves 2.

Monday, July 18, 2011

CSA News, Week 11

The Wild Life at Elmwood Stock Farm

To produce the fruits, vegetables, and meats for your weekly share, we employ numerous tactics to co-exist with the wonderful world of nature that also call Elmwood Stock Farm home. Some examples will show how we have adapted to their demands while others will show their adaptation to us.

In the still of the night we can hear the chorus of the colony of tree frogs that live in the berry patch, which has the benefit of keeping any stray insect from damaging the plants or berries.

Our rotational grazing and cropping systems have the benefit of fostering nesting sites for small mammals to rear their young. Many of these are vegetarians. Were it not for the diverse grasses and “weeds” in the pastures and fencerows to provide their food, they might try to eat your produce. Each spring, we set out scarecrows (made by CSA members this year at the open farm day) and live traps. When we do catch a groundhog, rabbit, or squirrel, etc., they are humanely transported to safe haven on the other side of Elkhorn Creek. John uses some of the electric net fencing around the sweet corn to keep out the raccoons. If not, you would never get any!

We go to great expense to keep the carnivorous critters out of the poultry. The electric netting repels all ground predators. The wildlife are just like our domesticated animals, they only have to touch it once to be scared enough to never get near it again. We hear coyotes quite often and get a good chuckle when one experiences a hot wire for the first time. It howls, and then the whole pack howls and scampers away.

For us to enjoy the beautiful birds of prey we use netting over the top of small poultry so these raptors seek their meals from other wildlife, not our birds. Did you know the body temperature of vultures is so hot that none of the bacteria can survive which is how they can eat what they do?

The songbirds are glorious enjoyment for us. We hear these insect eating creatures more than we see them. In the winter we often find their nests made from the baling twine, sheep wool, tomato twine and the like. Often while operating equipment in the fields, the barn and tree swallows swoop and dive all around eating the insects stirred up from the equipment like little jet pilots. Each species has its own niche, and the types of insects they consume.

As you can see, we recognize the need to manage crops and livestock to coexist with Mother Nature. Otherwise, we would not be able to enjoy them.

In Your Share

Items in shares may vary depending on your share size and harvest day. Each share may not contain every item listed below.

Broccoli – organic

Cabbage – organic

Sweet Corn
Find the first ears of the season, a white super sweet variety. The first planting this spring was slowed by the weeks of cold and rain in April-May and looked like miniatures.

Unfortunately nothing was harvestable, so on to patch number 2! Refrigerate unshucked to keep fresh.


Green Lettuce – organic

It is week to week on the lettuces during hot temperatures. Enjoy it while you can.

Bell Pepper - organic

Tomatoes - organic
We are harvesting from a couple of different tomato plantings now, whatever is ripening really, as we have been anticipating the yummy flavorful goodness. Some of the Sungolds are probably ready to eat as the small ones ripen fast, your larger tomatoes may take a day or so – leave out and do not refrigerate for best flavor. All tomatoes this year are certified organic, other than the one early harvested variety: the small red-yellow stripe, Tigerella that we wrote about last week – in the transition to certified organic.


Watermelon – organic

We have a handful of small personal sized watermelons ready – some are red flesh, some are yellow flesh, larger shares have one or the other.

Recipes to Enjoy

Martha Stewart’s Zippy Toppings for Corn on the Cob, each recipe makes enough seasoning for 8 ears of corn, something new to try rather than our favorite of slathering with butter.

Southwest Spice

2 tsp chili powder
1 tsp ground toasted cumin
1 tsp ground coriander seeds
½ tsp coarse salt

Brush just cooked corn with olive oil, sprinkle with spices.

Lime Zest

1 T finely grated lime zest, from 2 limes
2 tsp coarse salt

Brush just cooked corn corn with olive oil, sprinkle with zest mixture.

Brown Butter Summer Squash “Linguine” recipe from Susie Middleton’s Fast Fresh and Green. Serves 3 to 4.

1 ½ pound yellow squash or green zucchini
2 T unsalted butter
2 T finely chopped almonds or hazelnuts
1 tsp kosher salt
2 tsp chopped fresh herb, tarragon or parsley
½ lemon

Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separate any that are clumping.

In a sauté pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it – it will be more flavorful if you take it beyond a very light brown, but you don’t want it to turn black.

Immediately add the squash and salt. Toss the squash gently with tongs until lit is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half the chopped herbs, and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired. Transfer the squash to a serving dish and garnish with the remaining herbs.

Fish Tacos with Fresh Cabbage, recipe from Simply in Season by Marty Beth Lind and Cathleen Hockman-Wert. Makes 8 small tacos.

¼ C plain yogurt
¼ C mayonnaise

1 ½ T lime juice
¼ tsp each ground cumin, dried oregano, dried dill

Whisk these items together in a small bow to make a sauce. Set aside.

4 tsp chili powder
2 tsp ground cumin
¼ tsp ground red pepper (optional)

Combine these 3 ingredients together in a small bowl.

1 ½ pounds mild white fish filets, rinsed, patted dry and cut into 1 inch pieces
8 corn tortillas
2 C cabbage, thinly sliced

Dip fish in the spice mixture to lightly coat. Heat 1 T oil in a large fry pan over medium heat. Sauté fish pieces in a single layer until lightly browned, about 1 minute per side for pieces ½ inch thick. Drain on paper towel. Sprinkle with salt.

Warm tortillas in microwave under a damp cloth, or in oven wrapped in foil, to soften. Fold ¼ C cabbage, 1/8 of the fish, and 1 T sauce inside each tortilla and serve with lime.

To grill fish, rather than fry, rub spice mixture over whole fish fillets before grilling.

Simple Roasted Broccoli, From Asparagus to Zucchini

1 head broccoli, large stem and medium stems removed and reserved for another use
1 ½ T olive oil
½ tsp garlic salt
1 tsp balsamic vinegar
¼ tsp ground black pepper

Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings.

Spicy Cucumber Salad, From Asparagus to Zucchini

2 large cucumbers
1 T white vinegar or rice wine vinegar
2 T sesame oil
½ tsp salt
1 tsp soy sauce
1 T sugar
1 hot pepper

Peel the cucumbers, cut lengthwise in two, and scrape out the seeds. Cut cucumbers crosswise into half moons. Whisk the remaining ingredients together and toss with the cucumbers to coat them. You can control how hot the dish becomes by removing the seeds and pulp of the hot pepper, or just use one or two small slices. If you don’t have a hot pepper on hand, use hot red pepper flakes, or a sprinkle of hot pepper sauce. Makes 4 servings.

Monday, July 11, 2011

Week 10, CSA News

From the Kitchen . . .

One of the most fun AND one of the most challenging aspects of subscribing to a CSA is trying to figure out how to prepare that one item that is new to you. Or, wishing you had a new, easy way to prepare a favorite item.

Elmwood’s own Vanessa Oliver has joined the culinary team at The Wholesome Chef in Lexington to offer a series of cooking classes this summer. One class offered on July 21 by Vanessa is titled: “What is THAT?” Or, How I Learned to Stop Worrying and Love My CSA Basket. Many of you will recognize Vanessa’s familiar face from the Saturday morning farmers market where she helps all of us to learn to prepare and enjoy those beet greens, kohlrabi, Napa cabbage, Daikon radish and more.

Chef-Owner of The Wholesome Chef, Carolyn Gilles, has put together a wonderful selection of cooking classes featuring healthy and whole-some dishes sourced from locally grown foods. Learn more about Carolyn and her culinary team at TheWholesomeChef.Com or phone (859) 379-2192. You can register for classes online (including Vanessa’s class on loving your CSA) but don’t dally as class sizes are limited.

In Your Share . . .
Items in shares may vary depending on your share size and harvest day. Every share may not contain every item listed below.

Broccoli – organic

Swiss Chard - organic


Fresh Garlic – organic
So far this season you have had the green garlic, similar to a green onion, and garlic scapes. We now are harvesting the whole garlic bulbs and included a whole head in your share today. Garlic plants are dug from the ground, tied onto sticks, and hung into the barn to dry. We have not yet cleaned it for you as we will later in the season, so you get the whole head today, a little soil and all. You can store this garlic at room temp-erature or in your pantry and allow drying. It should be flavorful and tender – a nice treat!

Green Lettuce and Salad Mix – organic

This year we are pleased to be able to continue including lettuces in your shares this far along into the hot part of the sea-son. When the air and soil temperatures are too warm, the lettuce seed will not germinate. These were planted a little while back, some have been irrigated, and some benefited from rainfall at just the right time. We try to choose lettuces that are in their prime before the heads start making a flower and the taste becomes bitter. The key to keeping your lettuces and other greens fresh is moving to refrigeration as soon as you can; store in a sealed container in the fridge, and include a paper towel to absorb any excess moisture in-side the container.If you tire of fresh salads, use your greens in a smoothie, and don’t be afraid to add to a stir-fry or pasta dish – watch closely as lettuce will cook quickly!

Swiss Chard – organic
Your Rainbow Swiss Chard will continue to grow well even in hot weather. This makes it available here in KY in the summer when spinach just cannot grow in the heat. It is more like spinach than kale as the leaves will wilt or cook down fast and it will take on the flavors of other foods when prepared together. Enjoy prepared many ways and refrigerate to store.

Tigerella Tomatoes
Find a handful of the small salad tomatoes today, Tigerella variety. Though organically grown, the cropping area of these plants is in the 3-year transition to being Certified Organic, so they are not yet certifiable. Do not refrigerate for best flavor and a little more ripening that may be needed for one or two. Enjoy.

Yellow Squash - organic

Red Beets with Tops – organic

Patty Pan Squash

Recipes to Enjoy . . .

Sarah’s Stuffed Squash
We’ve enjoyed this yummy dish a couple of times this season prepared by Elmwood’s farm chef, Sarah. Our thanks to her for feeding all of us at the farm a nutritious and wholesome meal each midday and for sharing this favorite recipe

3-4 yellow squash, cut in half
½ medium onion , peeled and chopped
2-3 cloves fresh garlic, peeled and chopped
3-4 small salad tomatoes, chopped
olive oil
1 T fresh chopped or ½ T dried favorite herbs (Sarah uses fresh basil and oregano)
stale bread, processed into crumbs

1. Cut squash in half. Scoop out seeds. Set aside.

2. Cover bottom of sauté or fry pan with olive oil and sauté onions and garlic in oil. Add tomatoes at the end to just heat. Stir in herbs. Add this mixture to bread crumbs. Should be moist. If not moist enough, can add water or broth or wine (Cook’s choice!).

3. Stuff squash and place in baking dish. Cover with foil and cook at 350° for 1 hour. For softer squash, put water in bottom of pan and it will steam squash while it cooks.

Green Smoothie, recipe shared by Vanessa Oliver

1-2 cups greens (start with 1 cup if new to you, can use spinach, beet tops, kale, be creative)
1 frozen banana
1 cup almond milk
1/ 2 tsp maple syrup

Put all ingredients in your blender. Vanessa has also added strawberries, strawberry jam, and blueberries with success!

Green Pastitsio
Our thanks to a CSA member for sharing another of her favorites using Swiss chard. The recipe as written can be strong with a minty flavor, so she often substitutes another favorite herb such as fresh basil.

1 pound pasta
4 tablespoons extra virgin olive oil
4 cloves garlic, sliced or chopped
1 large or 2 medium onions, chopped
1 large or 2 medium bundles chard, stemmed and chopped
1/4 cup fresh dill leaves
1/4 cup fresh mint leaves
1/4 cup fresh parsley leaves
Freshly ground black pepper

4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
Freshly grated nutmeg
1 cup crumbled feta
1 cup freshly shredded or grated Parmigiano Reggiano cheese

Pre-heat the oven to 375ºF. Heat the water to a boil for pasta, salt the water, and undercook the pasta by about 2 minutes.

While the water comes to a boil, heat the EVOO in a large skillet over medium to medium-high heat and add the garlic and onions. Soften for a few minutes, then stir in the chard to wilt. Add the dill, mint, parsley and black pepper. Reduce the heat to a simmer and keep the greens warm.

Meanwhile, heat the butter in a saucepot over medium to medium-high heat. As soon as the butter melts, add the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Cook for 4-5 minutes, or until the sauce is thickened.

Drain the pasta and place it back in the hot pot. Stir it together with the greens and feta to combine; taste to adjust the seasoning.

Place the pasta in a casserole dish and top with the béchamel sauce you just made, and Parmigiano Reggiano cheese. Bake in the oven until bubbly and brown, 20 min-utes, or cool and cover and store for a make-ahead meal.

Pasta with Broccoli and Ginger
We’ve shared this farm favorite recipe before, but had a recent request for a pasta and broccoli dish. This recipe makes use of your entire broccoli head including the stem.

1 bunch broccoli (1 ½ lbs)
1½ cups chicken broth, divided
2 tbsp olive oil
1 tbsp minced fresh ginger
1 tsp minced garlic
1/8 to ¼ tsp crushed red pepper
½ tsp salt
1 lb fusilli, rotelle or radiatore pasta, cooked according to package directions

1. Cut broccoli florets from stem. Trim to small florets.
2. Peel and slice stems. Process sliced stems and ½ cup broth in food processor until very fine.
3. Heat oil in large skillet over medium-high heat.
4. Add ginger, garlic, and red pepper. Cook 15 seconds.
5. Stir in pureed broccoli mixture, florets, remaining 1 cup broth and salt.
6. Boil, stirring occasionally, just until broccoli is tender, 5 to 8 minutes.
7. Toss with pasta.

Monday, July 4, 2011

CSA News with a Bang! 4th of July, Week 9

From the Farm . . .

Let’s take this 4th of July holiday week to look around the farm and give you a crop update. After the agonizing late start, the warm dry spell gave us time to get all the transplants out of the greenhouses and into their blocks of rows in the field. John has developed some good weed control techniques to help the direct seeded crops off to a vigorous start. We were fortunate to receive several good soaking rains in late June. The irrigation water we delivered gave the young plants enough water to establish and grown, but there is nothing like several inches of rain to promote plant growth.

Cecil was able to cut, rake, and roll the first cutting of hay around the farm. That dry spell allowed the alfalfa, clover, and grasses to cure properly before being baled, which will deliver the protein and energy to the cattle and sheep through the winter.

The grass finished beeves and the cowherd are making their third trip in their rotational grazing scheme. Pastures are vibrant and lush for this time of year. With multiple grazings and one clipping, weed pressure seems to be diminishing each year, with a few exceptions of course. We had a good turkey hatch and those of you that pickup here at the farm will see them go out to pasture this week in the new and improved turkey trailer. Eggs are prolific and the broiler chickens quite content with their clover.

John will be running the combine to harvest the “small grains,” i.e. wheat, barley, and oats. These crops not only provide grains for us to cook and eat, but make excellent livestock feed, control weeds by smothering them out, control soil erosion, and return nutrients back to the soil.

The garlic has been dug and is now hanging in the barn to cure. The kids have been looking for berries ripe enough to eat, but most of our black-berry crop should be ready mid to late July. You are seeing new items ready each week including cucumbers, summer squashes, peppers, cabbages, and onions. Tomatoes, green beans, and sweet corn did not ripen by the 4th of July this season, but they are not far off now. We are looking forward to the melons and new potatoes later this month also. Winter squash and pumpkins have been planted, along with several fall items that take a longer growing season.

In Your Share . . .
Items in shares may vary depending on share size and harvest day. Each share may not contain every item listed below.

Broccoli - organic
This favorite veggie is a great source of phyto-nutrients that protect against disease and pro-mote health. The leaves and stalk, along with the florets, are packed full of Vits. A and C, beta-carotenes, folates, and even omega 3’s. Steam, sauté, bake, or raw, refrig-erate before preparing.


Daikon Radish – organic
The Japanese Daikon radish is relatively mild in flavor due to its slower growth in cooler times of the year. Daikon is great in a cold salad or slaw and is easily grated. It can be sautéed or steamed on its own, but often is added to soups, stews, or oven-roasted to include in a root veggie mash. Refrigerate.

Kale Greens - organic

Romaine or Butterhead Lettuce - organic

Yellow Onion – organic
These onions over wintered so should be very flavorful. Store in the pantry to let dry, or use within the week.

Green Bell Pepper - organic

Purple Top White Globe Turnips – organic
Store refrigerated until ready to use; oven-roast with sweeter vegetables or try a new recipe below. For other recipes on Elmwood’s blog – enter “turnips” into the search feature at the top to bring up several tasty tried and true options.

Napa Cabbage - organic
Full of antioxidants, Vit. C and carotene, your Napa cabbage can be used in the same manner as the more familiar round head. Pull away the outer leaves used to protect the inner creamy white ribs & leaf. Low in calories and high in folic acid, this cabbage is one of the healthiest of the leafy greens. Can be stored refrigerated several weeks.

Salad Mix - organic

Recipes to Enjoy . . .

Kayla’s Seasonal Stir-Fry
Each workday all the farm crew gathers for a mid-day meal prepared by Elmwood’s farm chef, Sarah, and assistant, Kayla. We all eat the organic bounty of the farm freshly prepared; for some of us it may be the first time trying a kohlrabi or Daikon or turnip, but the farm’s “test kitchen” puts out some delicious and tasty meals and we often find we do like something that we always though we didn’t. It is amazing to find the change when it is prepared a new way.

Below is an easy recipe shared by our assistant farm chef, Kayla. She interchanges all of the chopped veggies depending on what is harvested that day, but always uses onion and some type of fresh greens.

1 to 2 onions, peeled and chopped in smallish pieces
2-3 turnips, peeled and chopped in smallish pieces
1 Daikon radish, chopped in smallish pieces
1-2 bell peppers, seeds and center removed, cut up
1 head broccoli, cut into bite sized pieces
1 bunch kale greens, remove stem ends, then slice leaves into thick ribbons

Cover bottom of sauté or fry pan with olive oil and turn up to high. Add onions and let caramelize a few minutes. Turn down to low and add a little salt and pepper. Add in other chopped vegetables (not the kale). Stir around the pan and allow all the vegetables to cook well, about 30 minutes.

Then add the kale greens and let cook down. Once veggies and the kale are cooked, add a small amount of salt and pepper. Add soy sauce or other stir-fry sauce to your liking, stirring around all the veggies. Serve warm.

We’ve been known to enjoy the leftovers stuffed in a tortilla wrap the next day – it makes a healthy cold lunch when you are on the go but still want to eat well.

Greens in Peanut Sauce
Adapted from Marty Beth Lind and Cathleen Hockman-Wert’s Simply in Season. Can be served as a side dish, or served over polenta as a main course; can substitute curry powder for the spices for a different take altogether.

1 medium onion, chopped
2-3 cloves garlic, minced
½ tsp ground coriander
½ tsp ground cumin
¼ tsp salt
1/8 tsp ground cloves
1 bunch kale or collard greens, stems cut away, tear into pieces if desired, or can use whole leaves
½ C water
2-3 T chunky peanut butter
1-2 tsp hot water

In a large soup pot with 1T oil, sauté onion and garlic about 2 minutes. Stir in spices and cook 2 minutes more. Add greens and the ½ C water and steam until the greens are soft but not mushy. Avoid overcooking. Stir occasionally to coat greens with the spices.

Meanwhile, combine peanut butter with ½ tsp hot water, and add to greens towards end of cooking time. Serves 4-6.

Herbed Broccoli Sandwich
Another Lind and Hockman-Wert recipe that can be easily adapted to however many people are eating and however much broccoli you have on hand.

2 C broccoli, finely chopped
½ C onion, finely chopped
few dashes each of dried basil, thyme, pepper
½ tsp salt
4-6 slices French bread
¾ C shredded cheese

In large fry pan, sauté broccoli and onion in 2 T oil until broccoli is bright green. Mix in spices.

Top bread with vegetable mixture. Sprinkle cheese on top and broil in oven until cheese melted. Serve immediately.

Farmer’s Cabbage and Mushroom Pie
A rustic, delicious pie from Angelic Organics Kitchen. Use either your Napa cabbage or your small size cabbage from last week if you still have it. Optional to add crispy bacon to top of pie if desired.

2 unbaked 9 inch piecrusts
2 T olive oil
½ C chopped onion (about 1 medium)
1 ½ C chopped mushrooms
1 tsp fresh or ½ tsp dried thyme
½ tsp lemon juice
2 C chopped cabbage
4 ounces farmer’s cheese or softened cream cheese
freshly ground black pepper
3 hard-cooked eggs, peeled and sliced

Place one of the piecrusts into the bottom of a pie pan, making sure to leave at least ½ inch of dough hanging over the edge. Refrigerate both top and bottom crust until you are ready to use.

Preheat oven to 375°F.

Heat the oil in a large skillet. Add the onion; sauté until tender, about 5 minutes. Stir in the mushrooms, thyme, and lemon juice. Add the cabbage; cook until tender 15 to 20 minutes. Stir in the cheese and add salt and pepper to taste.

Layer half the cabbage mixture in the piecrust. Add a layer of sliced eggs. Top with remaining cabbage mixture.

Moisten the overhanging edge of piecrust with water. Cover the pie with the top crust, sealing the edges with your fingers. Bake until crust is browned on top, 30 to 40 minutes.