Thankful

No, it isn't Thanksgiving but I am feeling very thankful for all the beautiful food coming out of the ground right now (and naturally thankful for the hard work of the crew and my magnificent husband). After being away and eating all sorts of things it is nice to be back eating our own food from our own kitchen. So here are a few things we've been eating this weekend since we've been back home.

Potato Salad with Green Beans

Here I go with another non-recipe... chop your potatoes (we're eating Yukon Golds right now but reds work well to) to whatever size you like for potato salad. Boil until just tender and when they are getting close, throw in a handful of green beans or yellow wax beans trimmed and cut in half. Meanwhile make a dressing with 2 tsps of grainy mustard, a clove of chopped garlic, a Tbsp of maple syrup and whatever herbs you have around. I might put some chopped thyme in the dressing and also put a nice good bunch of chopped parsley in with the potatoes at the end. You can use 1 part apple cider vinegar and 2 parts olive oil. Back to the spuds. Drain before they overcook and get all mushy - unless you really love that. Run under cool water. Dress and season with salt and pepper.

Spanish Rice

This is Dan's favorite. Melt 1 Tbsp butter in a medium sauce pan. Finely chop 1 small onion, 1 red pepper, 1 clove garlic, 1 small tomato and cook over medium heat in the butter.  Feel free to add a tsp or two of cumin and coriander.  When veg have softened add 1 1/2 cups white rice and stir. Cover with about 3 cups water and bring to a boil. Reduce heat and cover for about 20 minutes.

Chicken Sausage with Red Peppers, Onions and Potatoes

Pretty self explanatory here. Thinly slice one red pepper, one small onion and about two medium sized potatoes. Cook the onions and peppers in a TBSP of coconut oil. Slice your sausages (for the precooked variety we like the Applegate Chicken Sausages - any variety) and add to the pan, then the potatoes. Cover with a lid to hold in the moisture and cook on medium until the potatoes are soft. If the dish seems to be drying out a bit you can add a little water, wine or stock to make it a little saucier - or of course a bit of chopped tomatoes. Whatever herbs you like are great here, too. I like marjoram, although we don't include it in the share, as it is unfamiliar to many.


And finally we have a real recipe from our CSA members and friends Mark Scarborough and Bruce Weinstein. For more check them out at markandbruce.com.


Greens and Potato Tian

This French egg-casserole classic is actually named for the round earthenware pot it’s often baked in—although a skillet will work just as well! It’s a great way to use all the greens and potatoes we get from Chubby Bunny this time of year. Have a glass of crisp white wine at the ready!

2 tablespoons olive oil, plus extra for greasing the pan
4 to 6 tinned anchovy fillets
1 tablespoon minced garlic
1 pound stemmed and washed kale, chard, or other leafy greens (do not dry)
8 to 10 small yellow-fleshed potatoes, steamed until tender, then chopped
1/2 cup finely shredded Parmigiano-Reggiano
1/3 cup sliced almonds or walnuts
2 tablespoons minced chives or the green part of scallions
1 1/2 tablespoons minced oregano
1/2 teaspoon ground black pepper
8 large eggs

1. Position the rack in the center of the oven; preheat the oven to 375F.
2. Heat a large deep pot over medium heat. Swirl in the olive oil, then add the anchovy fillets and garlic. Stir until frizzled and aromatic, about 2 minutes.
3. Add the leafy greens; toss with tongs until wilted and somewhat tender, about 3 minutes for chard or 7 minutes for kale. Then keep cooking, stirring and tossing frequently to keep the garlic from burning, until all the liquid has evaporated from the pan.
4. Scrape the contents of the pan into a large bowl. Stir in the potatoes, cheese, nuts, chives or scallions, oregano, and pepper.
5. Crack the eggs into a second bowl; whisk until creamy and uniform, at least 3 minutes. Pour the whisked eggs into the bowl with the potatoes and other ingredients; stir well.
6. Coat an 11- or 12-inch nonstick skillet or round, deep baking dish with olive oil, then pour the egg mixture into the skillet or baking dish.
7. Bake until the eggs have set and even browned a bit on the top, about 45 minutes. Cool a couple of minutes before slicing into wedges to serve.