Week 3 - What to do With Your Share

We are pleased that this week's share has a little more substance than last week. The early rains and cold weather set some things back, but the fields now appear ready to start producing. Preparing this week's mix doesn't require too much coaching, except for maybe the greens.

One standard we have adopted for cooking greens comes from NY Times food writer Mark Bittman (The Minimalist). His April 15, 2009 article With Broccoli Raab, What's Not to Like? applies to all greens. It is a great way to eat kale, especially if you are suspect of it. The bread crumbs in this dish give it the texture of a good casserole. Here is our adaptation of his recipe.

Kale with Pasta and Bread Crumbs

Ingredients

1-1/2 cups bread crumbs

2 tbsp olive oil

1/2 tsp red pepper flakes

2 cloves garlic, coarsley chopped

1 bunch kale

Salt and pepper

1 pound pasta (spaghetti), cooked

Parmesan cheese

- Bring a large pot of water to a boil and cook the paste. Meanwhile...

- Tear the bread into small pieces and put into a food processor with the red pepper flakes.

- Process the bread into small pieces (but not to dust).

- Put the bread crumbs in a large skillet over medium high heat and cook until until lightly toasted, turning often. Remove and set aside.

- Cut the stems from the kale and chop fine. Chop the leaves into strips or large pieces. Saute the kale with the olive oil and garlic in the skillet over medium high heat for about 5 minutes, or until tender. You may want to add a little of the pasta water about halfway through to keep the kale from burning.

- Once the kale is cooked add the bread crumbs and half or more of the pasta. Toss to mix.

- Serve and top with a good dose of Parmesan cheese

Tonight we had some prosciutto left in the house from our 8th anniversary. It was the perfect bacon substitute for last week's CSA Chef's recipe of Speck Wrapped Asparagus with Lemon Tarragon Aioli. A great way to stretch a small batch of aspargus. As is Emily's breakfast.