Seeing Green

The share - acorn squash, carrots, pac choi, kale, radishes, zuchinni and braising mix

As the season draws to a close and the weather turns colder, there are a few things that we can count on to become staples. Winter squash, root vegetables and greens (kale), and greens (pac choi), and greens (braising mix).

Acorn squash

 Acorn squash and spaghetti squash are two favorites for warm meals as the weather turns cold. There is nothing quite so yummy or simple as an acorn squash baked with melted butter and brown sugar and a twinge of cinnamon on top. Spaghetti squash can be either hearty with a meat sauce or light with a little pesto mixed in. This versatile vegetable is generally a lighter meal than the heartier squashes such as acorn or butternut.

Braising mix

Traditional braising mixes consist of assorted greens including, but not limited to, kale, chard, bok choy, mustard greens, spinach, turnip greens, beet greens and pretty much any other dark leafy green. Most braising greens are members of Brassica family; rich in vitamin K, vitamin A, vitamin C and soluble fiber, these leafy greens have been cultivated for their flavor and nutritional value for over 2000 years. Many varieties are also known to contain antioxidants and cancer fighting agents.

Kale

Kale can be a part of the braising mix and you can identify two types of kale in our braising mix and kale of course also stands alone as its own hearty green. The leaves in our share this week were perfect for kale chips and stood up to a hot oven roast beautifully.

Carrots

Anyone can see that a carrot is a brilliant shade of orange, after the dirt is scrubbed off, anyway, but this root crop also has a topping of greens that are tasty in several different recipes. Earlier this season we shared a recipe for carrot top soup and these tops were perfect for another batch or just chopped and added into salads which is the easiest way to use them, in my opinion.


 But let's concentrate on braising mix for a minute. Braising is a method of cooking where the main ingredient is first seared in hot oil and then simmered in liquid. Braising mixes do not have to be braised, they can also be sautéed, stir-fried, blanched, steamed or mixed into stews and soups. They can be eaten alone, added to pasta dishes, quiches, rice dishes or burritos, and they can be served with most any other vegetable, especially potatoes. The simplest method of preparing greens is to sauté them in olive oil with a little garlic and serve them with a splash of vinegar. When cooking greens, they should be reduce to a little less than half their original size, but still maintain their essential shape. Although over cooked greens are still tasty, properly cooked greens will add more flavor and texture to the meal.

Tired of the rut I was in of sauteing the greens and adding them to a frittata, I googled braising mix on the internet and came up with several tasty recipes.


Quinoa and Braising Mix Pie
¼ cup olive oil
1 medium onion, diced
1 pound greens, rinsed
1 cup cooked quinoa
1 teaspoon ground nutmeg
2 teaspoons coarsely ground pepper
4 farm fresh eggs
¼ cup milk (dairy free options work fine)
1 pie crust, uncooked
Heat oil in skillet and sauté onion until translucent. Stir in rinsed braising mix and cook until mix is reduced to at least half its original size, but leaves still maintain their shape. Stir in cooked quinoa and heat through. Stir in nutmeg and pepper. Spread mix into prepared pie crust. In separate bowl, whisk eggs and milk together. Pour egg mixture over greens and quinoa. Bake at 350 degrees for thirty minutes, until eggs are set and crust is golden brown. Serve warm as a main dish or a side dish.

Eggs in a Nest

From Animal Vegetable Miracle recipe written by Camille Kingsolver

(This recipe makes dinner for a family of four, but can easily be cut in half.)

1 medium onion, chopped

garlic to taste, chopped

Carrots, chopped

½ cup sun dried tomatoes

2 bags of braising mix, coarsely chopped

8 eggs

Sea salt and pepper

Cooked brown rice (optional)

1. Sauté onions and garlic in olive oil in a wide skillet until lightly golden.
2. Add carrots and tomatoes and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.
3. Mix in greens and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.
4. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes.
5. Remove from heat and serve over cooked brown rice. Add salt and pepper to taste. 

Or try one of the following ideas with this very versatile greens mix:

• Toss a couple handfuls of braising mix into a stir fry.
• Be sure to balance the slight bitterness of baby chard, dandelion or mustard leaves with contrasting or sweet flavors such as persimmon, apple, pear, baby beets, citrus, vinaigrette spiked with honey or a syrupy balsamic vinegar.
• You can also toss some chopped greens into soup or a frittata, or serve them sauteed with pancetta, pine nuts, and golden raisins and heaped atop crusty toasted or grilled bread rubbed with garlic. 

  
Enjoy the  above options courtesy of other CSA group's blogs and/or better yet, share with us on this blog or on facebook how your family likes to eat greens.

• Bon Apetit!