Conquered the Mess O Greens and Garlic Scapes!

This week was a really great week for the CSA! Those blueberries were amazing. My kids ate them and the shell peas as a snack while I made dinner last night. I have shell peas in my garden too, so I supplemented and they had a whole bowlful.

The Mess O Greens this week looked more kale and collards, chard too, and less dandelion. I just don't like dandelion. So I made Kale salad. The recipe I use I adapted from Dan Barber. You know, the executive-chef and co-owner of Blue Hill at Stone Barns http://en.wikipedia.org/wiki/Dan_Barber

It's really best to make the night before. So I had it for lunch today and it was amazingly yummy!

This is the recipe I made last night. I doctor it a bit different every time.


Kale Salad    Adapted from Dan Barber
Ingredients:
2 tablespoons raisins-I actually used one of those little snack boxes (I use golden)
1 tablespoon unseasoned rice vinegar (or any vinegar for that matter, but I love rice vinegar)
1 tablespoon honey
3 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt, if using table salt, then 1/4 tsp
1 bunches mess o greens (collards, kale mix)
3 tablespoons pine nuts, lightly toasted, or used slivered almonds
Parmesan cheese shavings (I used 1/2 cup shredded Parmesan)

Preparation:
Wash and wash again, and again, the mess o greens, or kale or collards. Cut out tough center stalk and toss. I put the greens in the food processor and pulse a few times to get them cut up. If you don't have a food processor handy, cut up into small pieces. Like 1/4 in squared at most.

Toast nuts, let cool. Place greens in a bowl, add raisins and nuts.

Make dressing: whisk all ingredients for dressing in a small bowl (oil, vinegar, honey, salt). Pour dressing over greens, add parmesan cheese. Please use shredded parm, either grate yourself or buy the grated kind. Don't use the powder kind! Put in tupperware in fridge and eat for lunch the next day!

mess o greens salad

The scapes were delicious too! I had saved up 2 weeks. I cut them into 1" lengths, then I braised them in some water, adding a teaspoon of salt and sugar. Once the water evaporated I added olive oil and some cut up broccoli, cauliflower and soy sauce.

scapes with broccoli and cauliflower

Tonight I simply sauteed the squash. I added spring onion at the end.

squash sauteed in olive oil

I really love and look forward to Wednesday CSA day. It's the total food day. The NY Times Dining section, Top Chef and CSA are all on Wednesday! Awesome.