No Room In the Fridge Curried Greens Soup
If you have not met Bethany at the East Somerville CSA pick-up, chances are that you’ve spoken with her over the phone or over e-mail. Bethany is the CSA Manager at Farmer Dave’s and in addition to talking with CSA members about all things CSA, she is responsible for coordinating the pick-ups and staff, creating the weekly harvest lists and newsletters, and managing the logistics of the CSA. Last Friday night, she took home her CSA share and realized that she had no room in her refrigerator for all the greens. Soup to the rescue! Ingredients: 1 large onion, diced 1 bunch garlic...
Read MoreSpanish Chorizo, Kale and Cranberry Bean Soup with Oven-Dried Tomato-Garlic Toast
Serves 4 – recipe courtesy Bobby Flay Soup: 1/2 pound Spanish chorizo, cut into 1/4-inch thick slices 1 large Spanish onion, finely chopped 4 cloves garlic, coarsely chopped 1 large carrot, peeled and finely chopped 1 stalk celery, finely chopped 1/2 pound kale, coarsely chopped 1 cup white wine 8 cups chicken stock 2 cups cranberry beans, soaked overnight [no need to soak when using the fresh ones from the farm!] Heat a medium saucepan over high heat. Add chorizo and cook until lightly golden brown and fat has rendered. Remove chorizo to a paper-towel lined plate and pour out all but 2...
Read MoreSautéed Kale with Kohlrabi
Gourmet | September 2009 by Ian Knauer Ingredients: 3/4 pound kohlrabi, bulbs peeled 1/4 teaspoon grated lime zest 1 tablespoons fresh lime juice 1/8 cup extra-virgin olive oil, divided 1 pounds kale (1 bunch), stems and center ribs discarded 3 garlic cloves, finely chopped 1/4 cup salted roasted pistachios, chopped Equipment: an adjustable-blade slicer Very thinly slice kohlrabi with slicer. Whisk together lime zest and juice, 2 tablespoons oil, and 1/4 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing. Finely chop kale. Heat remaining 2 tablespoons oil in a...
Read MoreSimple Prep for Swiss Chard, Kale, other leafy greens
When I was a rookie CSA member I remember asking Farmer Dave what I should do with the leafy greens like swiss chard that wasn’t time consuming. He said to keep it simple: olive oil and garlic in a skillet, add the cleaned leaves, maybe a little water or broth and sautee or put a lid on and steam down. Sometimes I add red pepper flakes to the hot oil. Anyway – it’s easy, it smells great when you’re preparing (garlic always does) and you’ve got a really simple way to prepare the dark leafy greens. I’ve used that method ever since he told me and I love how...
Read MoreKale chips
From Tammi, CSA Member Wash and de-stem the kale, toss it with olive oil and bake on a cookie sheet in a 400F oven. It doesn’t take long – maybe 5 minutes on one side, and 4 minutes on the other. Sprinkle with salt (if you like) and serve. Easy and very yummy side dish.
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