As foretold, the first week of my 2013 Sport Hill Farm CSA was greens, greens, greens. Nature thinks it’s high time we ate greens after the winter.
- 1 head of Oak leaf lettuce
- 1 head of red Romaine lettuce
- 1 head of Napa cabbage
- 1 bunch of heirloom Spigarello
- 1 bunch of dandelion greens
- 1 bunch of bok choy
Spigarello is a green in the kale and broccoli family from the Puglia region of southern Italy. I sautéed mine with garlic and olive oil (surprised?). It has the texture of kale but a more mild taste like broccoli.
Dandelion greens are super healthy and super bitter, so you need to blanch them in boiling water for a couple of minutes before using them in a recipe. Then they are just fine!
My farmer is so cool that she gives us recipes for CSA items!
For the dandelion greens, she shared this this dandelion tart recipe from the NY Times. I made it without the pie shell (the gratin version), used Arethusa Farm Dairy heavy cream instead of milk, Sankow’s Beaver Brook‘s Pleasant Son cheese and Sport Hill Farm eggs. This is crazy delicious.
For the Napa cabbage, Patti gave us her Nana’s Slaw Recipe:
- 1/2 cup Mayo
- 1/4 cup cider vinegar
- 1/4 olive oil
- 1/8 cup sugar
- salt & pepper to taste
Place ingredients in a mason jar. Cover, shake and pour over chopped green cabbage or Napa cabbage.
The dressing is excellent and I don’t see why it can’t be used with other greens that are not cabbages. It made a nice companion for the tart (which I did as a gratin).
