Although I have not tried it yet, it is on my list, as soon as my Kale is ready for harvest. Here is the recipie: Kale and Cheddar Quiche If you try it let me know!
The Perennial Plate Episode 39: Frozen Chickens from Daniel Klein on Vimeo.
Showing posts with label kale. Show all posts
Showing posts with label kale. Show all posts
Tuesday, March 22, 2011
Kale and Cheddar Quiche - Recipie Tuesdays
So in keeping with my new "days" I think that Tuesdays I will post recipies, mainly because I ran across this wonderful looking recipie. Since Daniel Klein at The Perennial Plate admited that the recipie is adapted from Thomas Keller’s Quiche Lorraine, I decided I would steal it from him.
Although I have not tried it yet, it is on my list, as soon as my Kale is ready for harvest. Here is the recipie: Kale and Cheddar Quiche If you try it let me know!
Although I have not tried it yet, it is on my list, as soon as my Kale is ready for harvest. Here is the recipie: Kale and Cheddar Quiche If you try it let me know!
Saturday, April 26, 2008
The Great Kale Massacre of '08...
I had hoped it would stay cool long enough for my kale to stay nice. Alas, it was not to be. So this morning, after planting a little less then 3,000 feet of various items I took our Stihl weed whacker and started on the kale.
It was quite dramatic, the kale shredding and wet drops being flung back on me... And what had started as two nice double planted 100 foot rows of 12" high kale a week ago was reduced to bits of kale leaf and fallen towers. Why towers? Because the kale had started to bolt, thrown up long shafts topped with flower heads, to reproduce in the way all kale wants to, promoted by the unseasonably warm days. Alas, in my garden un-authorized attempts at reproduction are swiftly and firmly dealt with! Hence the need for the great kale massacre of '08...
So there will be no kale for the CSA until fall...
Oh, and wish for rain everyone! If we do not get the 1/2" Accu-Weather is predicting we will have to irrigate tomorrow! IRRIGATE IN APRIL?!?!? Who heard of such a thing?
It was quite dramatic, the kale shredding and wet drops being flung back on me... And what had started as two nice double planted 100 foot rows of 12" high kale a week ago was reduced to bits of kale leaf and fallen towers. Why towers? Because the kale had started to bolt, thrown up long shafts topped with flower heads, to reproduce in the way all kale wants to, promoted by the unseasonably warm days. Alas, in my garden un-authorized attempts at reproduction are swiftly and firmly dealt with! Hence the need for the great kale massacre of '08...
So there will be no kale for the CSA until fall...
Oh, and wish for rain everyone! If we do not get the 1/2" Accu-Weather is predicting we will have to irrigate tomorrow! IRRIGATE IN APRIL?!?!? Who heard of such a thing?
Friday, April 18, 2008
Spring is here!
It is SO beautiful this evening! I got home and hubby was on the tractor, a sure sign of spring on the farm. After I changed I went to say "Hi!" and marvel at how well the ground was turning over...
We are so blessed to have good soil here, at our old farm we fought with a high water table and heavy clay. The two together mean MUD! At the old house there is still water in the yard, here we plowed today, and tomorrow will till...
Granted, it was not dry enough to turn everything, but we got enough turned to give us a good start at the early spring crops (remember it is still spring!) so if the weather holds (18% chance of rain in next 24 hours) we will be able to start some turnips, radishes, and spinach in the ground. We have 1800 onion starts and 1800 leek starts which need to go in as well, and we have a few hundred beet starts ready to go in a week or so (a new experiment.) We also have Chinese cabbage, regular cabbage, lettuce, and a few other starts which will be ready to go in within a week or two...
We have a market to stock on May 31 (first CSA pickup is mid-June) and right now the only thing in the ground is Kale! We will start this years season as we ended last years, with LOTS of Kale! :)
Our hoophouse is here, but putting it up needs to wait, when you can turn the soil, that takes priority! In any case we have thousands of starts under grow lights in our basement. I need to remind myself, they always seem to grow slow at first, but they have 4-5 weeks before we'd even consider transplanting peppers, eggplant, or tomatoes. Our average last frost day may be early may, but that means that half the years see later frosts... So we will wait for the relative safety of late May, with the assurance of a warm 10 day forecast...
The season is going! Wish us luck, and good weather.
We are so blessed to have good soil here, at our old farm we fought with a high water table and heavy clay. The two together mean MUD! At the old house there is still water in the yard, here we plowed today, and tomorrow will till...
Granted, it was not dry enough to turn everything, but we got enough turned to give us a good start at the early spring crops (remember it is still spring!) so if the weather holds (18% chance of rain in next 24 hours) we will be able to start some turnips, radishes, and spinach in the ground. We have 1800 onion starts and 1800 leek starts which need to go in as well, and we have a few hundred beet starts ready to go in a week or so (a new experiment.) We also have Chinese cabbage, regular cabbage, lettuce, and a few other starts which will be ready to go in within a week or two...
We have a market to stock on May 31 (first CSA pickup is mid-June) and right now the only thing in the ground is Kale! We will start this years season as we ended last years, with LOTS of Kale! :)
Our hoophouse is here, but putting it up needs to wait, when you can turn the soil, that takes priority! In any case we have thousands of starts under grow lights in our basement. I need to remind myself, they always seem to grow slow at first, but they have 4-5 weeks before we'd even consider transplanting peppers, eggplant, or tomatoes. Our average last frost day may be early may, but that means that half the years see later frosts... So we will wait for the relative safety of late May, with the assurance of a warm 10 day forecast...
The season is going! Wish us luck, and good weather.
Sunday, November 4, 2007
New ground and frosts...
Yesterday, we started turning the new ground we will grow on for our 2008 season. We got a little more then an acre plowed yesterday. We have about another acre to do. Some of that will just be cover cropped next year, and some of it will be where our first batch of fruit trees will go. One area (on a shady backside of a hill) is getting turned for rhubarb. ABOUT 1/4 acre will be dedicated to winter squash and about the same to dried beans (an experiment). But all and all, we plan on about 1-1/2 acres of garden space next year! 
We have been seeing very heavy frosts the past few days, which is, of course, totally expected in November! But I am amazed at how resilient our plants are! They do not claim to be "frost tolerant" for nothing! I think the pictures of the Red Russian Kale are very dramatic. The first was taken at 8:00am, and if you did not know better you would swear that they were done for! The second at 6:00 the same evening, they perked right up and were ready to go. This particular Kale variety is tolerant of temperatures down to 20 degrees BELOW freezing, so we are going to try to overwinter it, and have it as a spring item for our 2008 CSA.
Wednesday, October 24, 2007
More Kale...
Today's pickup will feature green tomatoes, squash, and more Kale!
More Kale?!?! OK, so my last attempt at posting Kale recipes was a flop because I am still new to this blog thing, I have since learned the trick, so try some of these!
Dried Kale Chips and more
Freezing Kale
Kale Pesto
Simpler Kale Pesto
Roasted Kale
Kale Soups
Oh, and one of our members (Thanks Kari and William) sent these recipies to try it too! I tried this first one and very yummy! I used some of our good balsamic vinegar (which we got in Italy) but I'm sure it will be good with whatever you have...
Braised Greens with Balsamic Vinegar
This method works exceptionally well with beets, chard, and similarly-flavored greens, as well as with bitter greens like radicchio and endive. The amounts are entirely variable, but by way of comparison, these are the approximate ratios I use:
mess o’ greens (1 largish bunch)
generous splash of olive oil (4 T. or so)
Garlic (3-4 cloves, though lots more would be just fine)
Onions (1 large)
Balsamic vinegar (2 T.)
Sugar (1 T.)
Crushed red pepper flakes (1/2 t.?)
Wash the greens well to get rid of all that grit. Stack leaves and chiffonade – slice once lengthwise and then roll tightly into a bundle, then slice the bundles cross-wise in ¼ ” strips. Cut stalks in ½” chunks.
Dice onions and crush or mince or sliver the garlic.
Heat oil over medium heat. Toss in the onions, garlic, and pepper flakes until the onions have browned a little, but don’t let the garlic scorch or it will turn the whole affair acrid. Throw in the greens and toss until evenly wilted, then cook until desired degree of doneness, maybe 10-15 minutes or so.
Stir the sugar into the vinegar, and toss with the greens. The liquid in the vinegar will evaporate quickly, but in the process will deglaze some of the browned bits on the bottom of the pan.
Remove from heat and serve. It’s fine as is, but also works well mixed with eggs for a frittata or tossed over pasta. It pairs well with winter squash, and if you want to add cheese, a tangy, salty feta is the way to go. If you want to add meat, something along the crumbled bacon or bits of pancetta line would do nicely. And if you happen to have access to a smoked paprika, it’s really lovely in place of the crushed red pepper flakes.
They also sent this one... William advices "As always, heavy on the garlic, and even heavier on the parmesan make this even better. " I agree, and why not try it with kale instead of spinach?
PASTA WITH BUTTERNUT SQUASH AND SPINACH
6 ounces cavatappi or other spiral-shaped pasta1 small butternut squash (about 1 pound)5 cups packed spinach leaves (about 1 bunch)2 garlic cloves1 tablespoon olive oil2 teaspoons fresh lemon juice1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.
While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander. Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated. Add pasta and reserved cooking water and bring to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan.
If you have a recipie please send it to me, and I will try to post it...
More Kale?!?! OK, so my last attempt at posting Kale recipes was a flop because I am still new to this blog thing, I have since learned the trick, so try some of these!
Dried Kale Chips and more
Freezing Kale
Kale Pesto
Simpler Kale Pesto
Roasted Kale
Kale Soups
Oh, and one of our members (Thanks Kari and William) sent these recipies to try it too! I tried this first one and very yummy! I used some of our good balsamic vinegar (which we got in Italy) but I'm sure it will be good with whatever you have...
Braised Greens with Balsamic Vinegar
This method works exceptionally well with beets, chard, and similarly-flavored greens, as well as with bitter greens like radicchio and endive. The amounts are entirely variable, but by way of comparison, these are the approximate ratios I use:
mess o’ greens (1 largish bunch)
generous splash of olive oil (4 T. or so)
Garlic (3-4 cloves, though lots more would be just fine)
Onions (1 large)
Balsamic vinegar (2 T.)
Sugar (1 T.)
Crushed red pepper flakes (1/2 t.?)
Wash the greens well to get rid of all that grit. Stack leaves and chiffonade – slice once lengthwise and then roll tightly into a bundle, then slice the bundles cross-wise in ¼ ” strips. Cut stalks in ½” chunks.
Dice onions and crush or mince or sliver the garlic.
Heat oil over medium heat. Toss in the onions, garlic, and pepper flakes until the onions have browned a little, but don’t let the garlic scorch or it will turn the whole affair acrid. Throw in the greens and toss until evenly wilted, then cook until desired degree of doneness, maybe 10-15 minutes or so.
Stir the sugar into the vinegar, and toss with the greens. The liquid in the vinegar will evaporate quickly, but in the process will deglaze some of the browned bits on the bottom of the pan.
Remove from heat and serve. It’s fine as is, but also works well mixed with eggs for a frittata or tossed over pasta. It pairs well with winter squash, and if you want to add cheese, a tangy, salty feta is the way to go. If you want to add meat, something along the crumbled bacon or bits of pancetta line would do nicely. And if you happen to have access to a smoked paprika, it’s really lovely in place of the crushed red pepper flakes.
They also sent this one... William advices "As always, heavy on the garlic, and even heavier on the parmesan make this even better. " I agree, and why not try it with kale instead of spinach?
PASTA WITH BUTTERNUT SQUASH AND SPINACH
6 ounces cavatappi or other spiral-shaped pasta1 small butternut squash (about 1 pound)5 cups packed spinach leaves (about 1 bunch)2 garlic cloves1 tablespoon olive oil2 teaspoons fresh lemon juice1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.
While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander. Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated. Add pasta and reserved cooking water and bring to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan.
If you have a recipie please send it to me, and I will try to post it...
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