Greens & Goat Cheese Quiche Tart

As I aim to become more conscious of the food I consume, I'm having fun finding different ways to incorporate local goods into complete dishes and meals. This recipe is a case in point! With exception for the olive oil, salt, and pepper, all of the following ingredients were grown or produced in New England, and many were picked up right at the farm. I used a combination of beet greens and spinach, but Swiss chard or kale would also work just as well. For anyone with a few garlic scapes still kicking around your fridge or garden- these, too, can be substituted for or used in addition to scallion or onion.

For more information on where you can find locally-grown and produced goods perhaps not available through your CSA or local farmers market, such as particular pick-your-own crops and dry storage items, I suggest using this website to seek out farms or retailers specializing in these items.

 

Greens & Goat Cheese Quiche Tart
Makes one 9" tart

Ingredients:

For the tart shell:

• 1 1/4 cup flour
• 1/2 tsp salt
• 1/4 tsp dried basil (optional)
• 1 1/2 sticks unsalted butter
• 1/4 cup ice water, strained

For the quiche filling:

• 2 tbsp olive oil
• 1 bunch scallions or 3 bunching onions, sliced into rounds (about 3/4 to 1 scant cup)
• 1/2 bulb fennel, thinly sliced (about 1/2 cup)
• 1 lb greens, chopped (a great way to use those oft' composted beet greens!)
• a small handful of basil leaves, chiffonade sliced (about 1/4 cup, loosely filled)
• 3 large eggs
• 2 tbsp milk or heavy cream
• 4 oz goat cheese (or your preferred cheese; gouda seems like a great fit, too!)
• salt and pepper to taste

Directions:

In a large bowl, combine flour, salt, and dried basil. Add cold butter, chopped into large chunks, and work into dry ingredients using a pastry cutter until you have a shaggy-looking dough with pieces no larger than English peas. Quickly drizzle in the ice water and stir to combine. At this point, the dough should stick together when you pinch a bit of it between your fingers; if it is still very dry and crumbly, add more ice water, tablespoon by tablespoon, until this is achieved. Turn out the dough onto a large piece of plastic wrap, using the wrap to help you create a large, flat disk of dough (fold the edges of the dough toward the center and press down to smooth out any roughness). Refridgerate the dough for one hour or put it in the freezer for 30 minutes.

Heat the olive oil in a large skillet over medium heat. Saute the fennel and scallion or onion until fragrant, about 2-3 minutes. Add the greens, with salt and pepper to taste, and cook until wilted and tender, about 5-8 minutes. Turn off the heat and add the basil, stirring to combine. In a separate bowl, whisk together eggs, milk or cream, and goat cheese; season with salt and pepper.

Remove the dough from the fridge and roll out into an 12 inch circle. Transfer to a 9-inch tart pan with removable bottom. Fold the overhanging edge down inside the tart pan, pressing gently to help it adhere. Using tongs, evenly distribute the greens filling in the tart shell, then pour in the egg mixture, gently tilting the tart pan to ensure an even spread. Bake in an oven preheated to 375 degrees F until the crust is golden and the filling is set, about 35-40 minutes. Serve slightly warm or at room temperature.

 Great served for breakfast, brunch, or a picnic dinner.

Rebekah

Images by Rebekah Carter (2012). Recipe adapted from Flour Arrangements.

CSA Salad with Carrot-Ginger Dressing

CSA distributions have begun, and we all know what that means in New England: greens! And loads of cruciferous roots, stems, and leaves, too. While many of these items are delicious sauteed, stir-fried, and roasted, I prefer to eat them in their raw state when temperatures linger in the upper 80's/low 90's, much like they have this week. Here's a suggestion for a CSA-inspired salad with a refreshing and robust carrot-ginger dressing.

CSA Salad
Makes 2 servings
Ingredients:

• 6 cups salad greens, such as chopped head lettuce, spinach, or arugula
• 2 cups Asian greens, such as chopped mustard greens, kale, bok choy, or cabbage
• 1 kohlrabi, julienne-sliced
• 4 radishes or 2 turnips, thinly-sliced
• 1 cup sugar snap or snow peas, tops and strings removed
• Garnish of scallions, thinly-sliced

Directions:
Wash, chop, and (salad) spin greens. Wash and prep other vegetables as indicated. Combine and gently toss greens and kohlrabi with carrot-ginger dressing or preferred dressing; garnish with radish/turnip slices, peas, and scallions.

Carrot-Ginger Dressing
Makes about 1 1/2 cups or more

Ingredients:

• 4 medium carrots, roughly chopped
• 1-inch piece of fresh ginger, peeled and roughly chopped
• 1-2 tbsp garlic scape, finely chopped
• 3 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp soy sauce
• 1/4 cup oil (I used walnut oil)

Directions:

Place all ingredients except oil in a blender or food processor; process until finely chopped. Slowly add the oil and continue processing until smooth; add water to thin, if desired. The dressing can be refrigerated in an airtight container for up to one week.

Rebekah

Images by Rebekah Carter (2012). Dressing recipe slightly adapted from The Kitchn.

Dressed Beets with Spring Onion

It's hard to believe that we are now just weeks away from rhubarb, strawberries, and the start of CSA distributions and farmers markets in New England. In preparation for this season, I'm exploring cookbooks, websites (the farm already has some great ideas, too), and just generally keeping my eyes peeled for healthy new recipes and ideas to share with you in the months ahead. Considering beets and spring onions are some of the earlier crops to be harvested, I thought it would be nice to share with you this simple preparation for roasted beets. Delicious on a salad or sauteed greens (how about those from the beets themselves?), sweet and tender beets tossed in a tangy vinaigrette are great served cold or hot. With all the beets that I frequently pick out for my weekly share, I predict I'll be making these, along with many a slaw and salad, for those hot and humid lunches on the farm.

Dressed Beets with Spring Onion
Makes about 6 servings

Ingredients:

• 3 medium beets (about 2 lbs, roots only)
• olive oil to drizzle
• 1 tbsp apple cider vinegar
• 1 tbsp balsamic vinegar
• 1/4 tsp Dijon mustard
• 1/4 tsp maple syrup (optional)
• 1/4 cup oil (I used walnut oil)
• 1-2 small spring onions, thinly-sliced
• salt and pepper to taste

Directions:

Preheat the oven to 400 degrees F. Wash the beets, drizzle lightly with olive oil, and wrap in aluminum foil. Place the wrapped beets in a baking dish and roast until tender throughout, about 45-60 minutes. Remove them from the oven and allow to cool for five minutes or until you can handle them.

While waiting for the beets to cool, slice the onion or scallion, separating the white from green pieces, and set aside. In a small bowl, whisk together the vinegars, mustard, sugar (optional), oil, and salt until well combined.

Using clean hands, rub off the beets' skin (tough spots can be removed with a peeler). Slice the beets in half and then again into 1/4"-thick half-rounds or smaller; transfer to a deep bowl. Add the white parts of the onion and dressing, tossing or mixing with a rubber spatula to coat evenly. The dish can be served immediately but tastes even better when allowed to marinate for another 12-24 hours in the fridge. When ready to serve, sprinkle with the green parts of the onion. Consume within 5-7 days.

Dressed beets atop a bed of spring mix with red quinoa and goat cheese (a sprinkle of feta, sunflowers seeds, and balsamic vinegar were added after this picture was taken to make for an awesome lunch.)


Rebekah

Images by Rebekah Carter (2011-2012).

Garden Vegetable Soup

For sometime, it seemed like Old Man Winter wasn't going to pull his usual tricks this season in eastern Massachusetts. A glance out the window today proves otherwise. Warm up your body and soul with this simple and quick tomato-based soup loaded with nutritious vegetables. It's also a great way to include any summer favorites you put up, whether canned, dried, or frozen.

Garden Vegetable Soup
Makes about 9 pints

Ingredients:
• 1/4 cup olive oil
• 2 cups chopped onion
• 2 tbsp minced garlic
• 2 scant cups carrots, chopped into rounds
• 2 scant cups diced potatoes (I used an unpeeled Russet)
• 2 cups green beans, broken or cut into 3/4-inch pieces
• 2 quarts (64 oz) chicken or vegetable stock
• 4 cups tomatoes, chopped or crushed
• 1 can tomato paste (no or low sodium)
• 2 scant cups corn kernels
• 1/2 tsp freshly ground black pepper
• 1/4+ tsp dijon mustard
• 1/4 cup packed, chopped fresh parsley leaves
• 1-2 tsp lemon juice
• salt and herbs to taste (I used dried tarragon and basil)

Directions:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots and potatoes and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, tomato paste, corn kernels, green beans*, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season to taste with salt and herbs, if desired. Serve immediately or store in the fridge (about a week) or freezer (2-3 months) in pint or quart containers.

This soup can be as simple or complex as you would like. Consider additional or different veggies- whether fresh, frozen, or canned- and herbs for an individualized dish. Some particulars I had in mind were mushrooms, English peas, hearty greens like kale, collards, or even Swiss chard, reconstituted dry beans like cannellini or kidney, or winter squash.

*Unlike the original recipe, I recommend leaving out any tender green vegetables, like fresh green beans, peas, or chard, until the last five or so minutes of cooking for brighter colors and flavors.

This recipe is NOT intended for canning.

Rebekah

Image by Rebekah Carter (2012). Recipe adapted from Alton Brown's Good Eats.

Cooking with Greens

It's official: the CSA and farmers market season in Massachusetts is finally here! With New England's summer bounty finally making its way out of fertile plots and into the hands (and reusable bags) of northeastern residents, one question remains: what do I do with all these greens? Well, quite simply, many things! Sauteed or stir-fried, baked or raw, there are endless possibilities when it comes to consuming your greens. Below are some ideas about how to include more of these super-nutritious leafy vegetables in your diet.

Breakfast:

Greens in the morning? Why not! I'm a big fan of sauteing hearty greens like kale or the more tender Swiss chard with fresh garlic or onions, some olive oil or butter, and a splash of a lemon juice or vinegar (white, cider, red wine, balsamic... they all work well depending on the flavor you are trying to achieve). Boost the flavor by adding some cumin seeds or powder and a sprinkle of red pepper flake for a touch of heat. Or fold in some Parmesan cheese as a final step in your sauteed creation. Serve it with some eggs and pan-fried potatoes (bake potato, sliced + garlic powder + paprika) and you have a complete meal. Ribbon-sliced spinach and chard make wonderful additions to any omelet or quiche; saute them first in order to draw out water, thereby preventing your egg dish from being soupy.

Lunch:

Raw greens, in a salad with freshly-picked radishes, salad turnips, and scallions, make for a light and local midday meal. Late spring and early summer are "the salad days," as they say, so enjoy those tender lettuces, spinach, and arugula with a light vinaigrette made from whisked olive oil, lemon juice, and finely-chopped garlic scapes (VERY limited season so get 'em now!) or scallions with salt and fresh-ground pepper to taste. If lemons aren't your favorite, use balsamic or red wine vinegar instead; keep in mind that a basic vinaigrette calls for 1 part vinegar to 3 parts oil (I add a little dab of Dijon mustard, too). Add roasted beets, apple or pear slices, nuts, seeds, and goat cheese to really bulk things up!

Dinner:

Stir frying your greens with fresh veggies is another quick and simple way to increase the nutrient content of your meals. Asian greens, such as bok choy, tatsoi, and mustard greens, mixed with thickly-sliced mushrooms, celery, peppers, julienne carrots and alliums, can be hit with some soy sauce, rice vinegar, and a light drizzle of sesame oil, making for a delicious supper (I finish with the sesame for flavor but initially use another cooking oil, such as olive or canola oil, for the actual stir-frying). Another favorite of mine: replace the sesame oil with red curry paste, basil (Thai if available), and red pepper flake for some southeast Asian flavor; a generous splash of coconut milk and a touch of lime juice take it to the next level.


Go Mediterranean style with your kale, Swiss chard, and spinach by sauteing these greens with garlic or onion, fresh herbs like marjoram, thyme, and basil, thinly-sliced fennel, and mushrooms with a splash of vinegar or lemon juice. Tomatoes, whether fresh, sundried, or canned, and shaved Parmesan make excellent additions as well. Finely-chopped greens folded into tomato sauce is another way to feed even the pickiest of eaters a healthy dose of these nutrient-rich vegetables.

Snack:

Kale chips can be a big hit even with picky eaters who tend to pass on greens. Heat your oven to 400 degrees F; wash, dry, and de-stem a bunch of kale (or Swiss chard) and cut or tear into large pieces. Drizzle about 1-2 tablespoons of olive oil in a large bowl and add the kale; toss so that the greens become lightly coated. Transfer greens to cookie sheets (single layer of kale or chard to ensure proper roasting) and sprinkle with coarse salt. Bake for 10 minutes or until the pieces are crisp. Feel free to try other seasonings like garlic or onion powder, cumin, smoked paprika, vinegar, or sesame oil.

Why are greens so good for me?

Your diet should include all colors of the rainbow; eating a wide variety of fruits and vegetables, both raw and cooked, every day is key to achieving optimal health. Leafy greens are extra special, though, as they are packed with many essential vitamins (A, C, K, folate) and minerals (calcium, potassium, iron), fiber (soluble and insoluble for cholesterol reduction and regularity), and antioxidants that help repair and prevent damage caused by free radicals that promote aging and chronic disease.

Rebekah

Images by Rebekah Carter (2011).

For additional advice on cooking greens or other vegetables, leave a comment on this post, contact Rebekah, or check out suggestions by Waltham Fields.

Eat-Your-Weeds Salad

With the new growth comes the old in the typical kitchen garden. Unless you're meticulous, chances are you have some overwintered crops thriving in various spots of your garden plot. Put those weeds and any early-harvest crops to use in a freshly-cut salad. From the gardens I maintain both on and off the farm, I gathered the following to make a tasty salad, almost entirely from overwintered crops:

• mustard flowers
• violets
• chives
  
• kale
• red and green-leaf lettuces
• radish tops (just harvested from a school garden... the kids ate all of the radishes!)
  

Creamy Sesame Dressing
(makes approximately a 1/4 cup)

Ingredients:

• 3 tsp tahini (can substitute peanut butter if you don't have tahini)
• 2 tbsp vinegar (apple cider or rice wine)
• 1 tsp sugar (agave nectar or honey work well)
• 2 tbsp sesame oil
• dash white pepper
  
• salt or soy sauce to taste
  

Directions:

In a bowl, whisk together all ingredients except the oil. Slowly drizzle the oil into the mixture as you simultaneously whisk to thoroughly combine. Serve immediately. Double or quadruple the measurements for 1/2 or 1 cup of dressing, respectively.

My Two Cents:

These measurements make for a slightly-sweet and tangy dressing. If you like less tang and more sweet, use less vinegar and add more sugar and sesame oil. For even more flavor, consider adding a touch of minced or grated garlic, ginger, or orange peel. For a little extra crunch and nutrition, toss in some toasted sesame seeds; to make them, constantly stir raw seeds in a small skillet over low heat until they begin to turn golden brown.

Rebekah


Images and dressing recipe by Rebekah Carter (2011).

Autumn Harvest Salad

As the farmers market season draws to a close in New England, there's still time to take advantage of the local produce available during the mid-autumn season, including greens, beets, and apples. For the fall-inspired salad below, try out a combination of local greens, such as arugula, green and red baby lettuces, spinach, pea tendrils, and beet greens. This salad is gluten-free and vegetarian.

The Ingredients:

• various greens
  
• beets, small to medium size, with greens
  
• apples or pears
  
• walnuts or pecans, chopped
  
• goat cheese
• dressing (recipe suggestion below)

How to Make it:

Preheat your oven to 400 degrees F. Cut off beet greens, leaving 1-2 inches of stem attached to the beets; put the greens aside for the salad. Under cold running water, scrub the beets to remove as much dirt as possible. Pat them dry and wrap each beet in aluminum foil, leaving the stems exposed. Spread the beets apart on a baking sheet or pan and roast until you can easily stick a fork through them; for small beets, this is about 30-40 minutes, while medium beets will need about 45-60 minutes. Avoid using large beets as they are typically more fibrous and lack flavor compared to smaller sizes.

While roasting the beets, wash your greens and allow to air dry in a colander. If your greens are looking a bit "tired," an easy way to perk them up is short soak in ice-cold water. Wash your apple(s), pat dry, and slice according to your preference (thin or thick slices). If you are working with whole nuts, coarsely chop them. Using clean fingers or a knife, break apart or chop the goat cheese into crumbles; using a knife is suggested as the goat cheese may stick to your warm fingers more than it will break apart!

When the beets are done, remove them from the oven and allow to cool for about 10 minutes. Remove the foil; with your fingers, rub the skins and stems so that they easily peel off the vegetables. Slice or chop the beets to your preferred thickness. Combine all salad ingredients in a large bowl, toss with dressing, and serve. For a more delicate appearance (as shown), individually place each ingredient on your greens and drizzle with dressing.

To make a simple Balsamic Vinaigrette:

Whisk 1 part balsamic vinegar to 3 parts olive oil (i.e. if you are making 1 cup of dressing, use 1/4 cup of vinegar to 3/4 cup of oil). Add a small dollop of dijon mustard and sweetener (agave nectar, honey, or maple syrup work well) and some salt according to your taste. Whisk again, then use immediately or store. For extra zest and flavor, add some minced garlic or onion to the dressing.

It tastes good, but is it healthy?

In terms of health, this salad is packed full of nutritional goodness: the greens provide fiber, vitamins A and K; the walnuts are rich in omega-3 fatty acids, vitamin E, protein, some B vitamins, and several minerals; apples provide both soluble and insoluble fiber and vitamin C; beets provide folate (a B vitamin) and fiber; the goat cheese contains protein and calcium; and the dressing is a good source of health-promoting monounsaturated fat as well as vitamins E and K.

You can see the soluble (the flesh) and insoluble (the skin) fibers of this apple. Soluble fiber dissolves in water while insoluble fiber does not. Both types of fiber are essential to a healthy diet. Insoluble fiber aids colonic digestion (click to see post) while soluble fiber improves blood glucose regulation and removes cholesterol from the body.

Media (text and images) created and published by Rebekah Carter (2010)