Squash (or Beans) and Greens

Olive oil
1 white spring onion, peeled and chopped into half rings ¼” thick
1 tablespoon chopped fresh ginger
2-3 garlic scape, roughly chopped, or 2 cloves garlic, peeled and chopped
1 teaspoon hot red chile flakes
1 pint box green beans or 3 small summer squash
1 bunch chard
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons sesame seeds
 

1. Heat some olive oil in a large skillet or wok.  When hot, add the garlic, onion, ginger and chile.  Saute until the onions release some of their moisture and turn translucent.
2. Trim the beans by cutting or snapping off their stem ends.  Chop or snap them in half.  Trim the chard by separating the stalks from the leaves, roughly chop the stems, then chop the leaves into ribbons 1” wide.
3. Add the beans and chard stalks to the pan, and stir-fry to mix around.  Add the chard leaves and the sesame seeds and stir.
4. Add the soy sauce and sesame oil, then turn off the heat immediately.  Stir to mix, then serve immediately.

Moose Meadow Farm Spring Rolls

These are far from traditional, but we're making them a lot these days as a way to celebrate fresh spring produce.

Spring Rolls
8 clear spring roll wrappers
1/2 bunch cilantro or parsley
2-3 radishes, sliced lengthwise
Cooked rice or vermicelli or glass noodles
Steamed greens, chopped into ribbons
Miso Paste

Dipping Sauce
1/4 cup tahini
1 tablespoon soy sauce
dash Sriracha or other hot sauce
1 tablespoon vinegar

1.  Prepare your ingredients and lay them out on a cutting board or counter.
2.  Boil a quart or so of water, then pour into a pie dish.
3.  Make dipping sauce: use a fork to whisk all the ingredients together in a small bowl.
4.  Assemble the rolls: Moisten one wrapper at a time by holding it on opposite edges and running it through the hot water.  It'll soften within seconds, so be careful not to crumple it.  Lay soft wrapper on a plate, then smear a teaspoon or so of miso onto the bottom third of the wrapper.  Layer fillings on top of the miso.  Don't use more than about 2/3 cup total volume of fillings!
5.  Roll up the wrapper by tucking in the edges, then rolling away from you while tucking the trailing edge in, exactly like you would a burrito.
6.  Once you've made 8 rolls, serve immediately with the dipping sauce.

Mac & Cheese & Greens

This recipe is from Marcus Off Duty by Marcus Samuelsson.  It's a bit more complicated than our usual recipes, but we think a preparation you won't regret!
For the Greens:
½ cup coconut milk
2 tablespoons soy sauce
1 tablespoon grainy mustard
6 slices bacon, cooked, drained and crumbled
3 tablespoons olive oil
1 tablespoon unsalted butter
4 garlic cloves, peeled and halved
4 cups chopped kale, spinach, or chard leaves
 
For the Mac and Cheese
8 tablespoons unsalted butter
½ cup thinly sliced shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups heavy cream
1 cup whole milk
8 oz cheddar cheese, grated
4 oz Gruyere cheese, grated
4 oz Parmesan cheese, grated
½ cup crème fraiche
1 teaspoon freshly grated nutmeg
1 tesapoon mustard powder
Kosher salt and freshly ground white pepper
1 pound orecchiette or other small, sturdy pasta, cooked until just tender
 
For the Topping
1/3 cup toasted bread crumbs
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
1 tablespoon grated Gruyere cheese
¼ teaspoon kosher salt
1/8 teaspoon freshly ground pepper
 
1. Make the greens.  Bring coconut milk and soy sauce to a boil in a small saucepan.  Remove from the heat and stir in the mustard and crumbled bacon.
2.  Heat the olive oil and butter in a large pot over low heat.  Add the garlic and slowly toast to flavor the fats, about 5 mins, then discard.  Add the greens to the pot and cook, stirring frequently, until the greens start to wilt.  Stir in the coconut milk mixture and cook, partly covered, until the greens are tender and the sauce has thickened, 20 mins.
3.  Make the Mac and Cheese.  Preheat the broiler.  Oil a 9x13" baking dish.
4.  Melt the butter in a large pot over medium-low heat.  Add the shallots and cook until they're tender and golden brown, 8-10 mins.  Add the minced garlic and flour and cook, stirring, for 1 minute.  Slowly whisk in the heavy cream and milk, making sure there are no lumps.  Bring to a boil.  Reduce the heat to low, then add all the cheeses and creme fraiche.  Whisk until the cheeses are melted and fully incorporated into the sauce.  Mix in the nutmeg, mustard, and salt and pepper to taste.
5.  Add the cooked pasta and greens to the sauce and toss to combine.  Transfer to the baking dish.
6.  Make the topping.  Put all the ingredients in a food processor and process until the herbs are minced.  Sprinkle the topping over the pasta.  Broil until the topping is golden brown, 5-8 mins.  Serve immediately.

Faux Pho (Vegetarian)

This recipe is from the cookbook Bowl by Lukas Volger
 

6 cups shortcut pho broth (see below)
1 ½ teaspoons sugar
1 teaspoon sea salt
1 onion, diced or one bunch scallions, sliced on the diagonal
5 plump garlic cloves, sliced into thin slabs
1 tablespoon neutral-tasting oil
1 tablespoon rice vinegar
½ lb cooking greens: spinach, kale, chard, bok choi etc.
1 cup peas, shelled or with pods
½ lb medium-width rice noodles
1 small green chili (Serrano, jalapeno or Thai), sliced into very thin rings
1 bunch fresh parsley, cilantro, or a combination, for serving
Lime wedges, for serving

1. Place broth in a pot and heat to a simmer.  Stir in the salt and sugar.  Keep warm until serving.
2. Heat oil in a skillet over medium-low heat.  Add onions/scallions and garlic.  Cook until beginning to brown, 10-15 minutes.  Pour in vinegar and scrape and stir the skillet to mix in the brown bits.  Remove from heat.
3. Bring a saucepan of salted water to boil.  Add greens and cook briefly, until bright green and wilted.  Remove to a plate with a spider skimmer.  Add peas and blanch briefly in hot water.  Transfer to a plate with a spider skimmer.
4. Add noodles to the boiling water in a steamer basket so they’re easy to remove. Cook until tender, 4-7 minutes.  Divide noodles into four bowls.
5. Top noodles in each bowl with greens, peas, browned onions and chili slices.  Ladle hot broth over each serving.  Serve immediately, passing herbs and lime wedges at the table.

Shortcut Pho Broth
1oz fresh ginger
2 quarts vegetable broth or water
3 garlic cloves, peeled
2 whole star anise
2 whole cloves
1 cinnamon stick
1 stalk fresh lemongrass, smashed and coarsely chopped
Small handful of fresh cilantro stems

1. Turn a gas burner on high.  Using heat-safe tongs, hold ginger over flame and turn it as needed until charred all over.  This will take 5-7 minutes.  Alternatively, if you don’t have a gas range, blacken ginger in the over broiler.
2. In a saucepan, combine broth/water with blackened ginger, garlic, star anise, cloves, cinnamon, and lemongrass.  Bring to a boil and then reduce to a simmer and cook for 25-35 minutes.  Add cilantro stems and simmer another 5 minutes.
3. Strain broth through a cheesecloth-lined sieve: gather up ends of cheesecloth and squeeze out as much liquid as possible.  Once completely cooked, pack broth in containers and store in the fridge for up to 1 day or in the freezer for up to 2 months for later use.

Tomato and Rice Soup

A Moose Meadow Farm original

1/4 cup olive oil
1# onions, diced
2 cloves garlic, finely chopped
Salt and pepper to taste
Pinch of dried thyme and dried oregano or marjoram
2 cups chopped fresh or 1/2 cup chopped dried mushrooms (we use dried morels - thanks Laura!)
2 cups uncooked brown rice
1 quart canned or about 3# frozen whole tomatoes
About 1/2 gallon water or stock
4 cups roughly chopped greens, like radish or turnip greens, kale, chard or bok choi

1.  In a large soup pot, heat the olive oil over medium-high heat.  Add the onion, garlic and herbs.  If using fresh mushrooms, add them here.  Saute until the onions start releasing their liquid, about 5 minutes.
2.  Add the rice and the dried mushrooms if using dried, and stir to coat in oil.  
3.  Add the tomatoes and broth or water, cover and bring to a gentle boil.  Turn heat down to medium and simmer until the rice is cooked.  
4.  Stir in greens just before the rice is done.  Serve hot with crusty bread or homemade croutons!

Stuffed Peppers

Serves 3 as a main dish, 6 as a side dish.

6 colored sweet peppers

1 bunch chard, chopped

1 lb cooked chorizo

2 cups cooked rice

1 bunch chard, shredded

1 cup shredded sharp cheddar

Cilantro

1.      Preheat oven to 450F.  Cut the top off of each pepper and remove the seeds.  Combine chard, chorizo, rice and cheese in a large bowl and toss a few times to combine.

2.      Spoon some of the mixture into each pepper, lay onto a baking sheet or casserole dish, coat the outside of the peppers with olive oil, and bake for 30-40 minutes, until soft and blackened in places.

3.      Remove from oven, sprinkle with chopped fresh cilantro, and serve.

Greens Gazpacho

Can’t wait for tomatoes?  Try this recipe for the classic tomato-based cold soup called gazpacho that uses greens instead!  This recipe comes from Mark Bittman.

2 bunches kale, chopped

¼ cup plus 1 tablespoon olive oil

2 cucumbers

¼ cup green olives, pitted

2 slices crusty bread

2 tablespoons red wine vinegar

2 cups water

pinch red hot chile flakes

salt and pepper

Parmesan

1.     Saute kale in 1 tablespoon olive oil until soft.  Cool.  Combine with cucumbers, remaining olive oil, bread, vinegar, water, chile flakes, salt and pepper in a blender or food processor.

2.     Blend until it’s reached your desired consistency, then serve cold with parmesan for garnish.

Grilled Chicken with Spring Vegetable Linguini

Ingredients

·      One pound pasta of your choice, fully cooked and drained.

·      4 Cloves garlic, diced

·      2 bunches mini-broccoli (or any spring vegetable, like kale, asparagus, peas, green beans, etc)

·      1 large shallot diced

·      2 Tbsp olive oil, divided

·      2 chicken breasts, boneless and skinless.

·      ½ cup pine nuts

·      1 cup freshly grated parmesan cheese

·      salt and black pepper to taste

1.     Grill chicken on medium high heat, about 5 minutes per side. Remove from grill and slice chicken into ½-inch wide strips. Set aside.

2.      Toast pine nuts in a dry skillet, on medium heat until lightly browned. Set aside.

3.     Add 1 Tbsp olive oil to hot skillet, and add shallot and garlic. Sautee until fragrant, 2-3 minutes. Add salt and pepper to skillet to taste.

4.     Roughly chop mini broccoli and add to hot skillet. Cook until broccoli turns bright green. Remove skillet from heat.

5.     Add vegetables to pasta. Stir in pine nuts, parmesan cheese, and grilled chicken. Toss well with the reserved Olive Oil, serve warm, and enjoy!

Mock Stock

Quick Mock Stock

1.  Fill a stock pot with all kinds of chopped vegetable trimmings, such as carrot greens and stem ends, cauliflower or celery leaves, chard or mushroom stems, parsley stems, clean potato peels, tomato skins and seeds, and corn cobs.  (The combination can vary with the seasons for an equally flavorful stock).

2.  Cover with cold water, add a pinch of salt, cover, and simmer for at least 5 minutes.  Strain then use as a soup base, sauce starter, deglazing liquid etc. 
 

What to do with Chard (Swiss Chard)

BUNCHING CHARD/BIG LEAVES

Removing the stems from the leaves:

Lay one leaf flat on a cutting board.  Take a sharp paring knife and slice along the stem, all the way to the tip of the leaf.  Remove the stem and chop like celery.  Repeat with remaining leaves.

Slicing the leaves into ribbons:

Take chard leaves, with stems removed, and layer them on top of each other on a cutting board.  Roll up all the leaves together, then slice crosswise into 1" thick slices.  You will be left with 1" wide ribbons of chard.

BABY CHARD/SMALL LEAVES

Braise it:

A braise is a simple cooking method involving heat, food, and liquid.  Your choice of braising liquid determines much of the depth of flavor and richness of your dish.  The simplest braising liquid is water.  Other options include broth, tea, milk, cream, or juice.  To braise baby chard, simply heat some braising liquid in the bottom of a pan, then add chard, and cook until you reach a desired sauciness.  Season with salt and pepper. 

Steam it:

Place about 1/2 " of water in the bottom of a sauce pan.  Put chopped chard in a steamer basket above the water.  Bring to a boil with the lid on, and steam for 1-2 minutes.  Remove lid and from heat when you reach desired tenderness.

Saute it:

The simplest saute involves chopped chard, minced garlic, salt, pepper, and some oil.  Heat a small amount of high heat oil in a frying pan.  Add garlic.  Add chard about 2 minutes later.  Stir and fry until chard is bright green and wilted.  Sprinkle with salt and pepper.  Our favorite cooking method at Moose Meadow Farm!

Eat it raw:

Chopped small or left whole, the leaves of baby swiss chard are quite tender and flavorful.  Use them in any salad where you would use lettuce, spinach, or other baby greens.

Swiss Chard or Arugula Quiche

1 Recipe of your favorite pie dough

1/2 pound swiss chard, stems trimmed (see how here)

2 cups grated parmesan or cheddar cheese

1 tablespoon chopped fresh herbs, like basil, parsley or cilantro

1 tablespoon flour

4 eggs

1 1/2 cups cream or milk

dash of paprika

1. Make crust; roll out to a 12" diameter.  Set it in a 9" pie plate.  Preheat oven to 400F.

2.  Chop the chard stems into chunks and slice the ribbons into leaves (see how here).  Steam them in a steamer basket for 1-2 minutes.  Remove from heat and drain.  Spread on bottom of pie plate.  Sprinkle fresh herbs over chard.

3. Mix together cheese and flour and spread over chard.  

4. Beat eggs, add cream/milk, and pour over cheese.  Sprinkle with paprika.

5.  Bake 15 minutes, then lower heat to 325F and bake 25-30 minutes longer, until golden and puffy.  Allow to set 10 minutes before cutting.