Tag: beet greens recipe

Recipe: Spinach and Swiss Omelette

“Eggs crack. Butter pops in a hot pan. Her father is telling an abridged story of their flight, train stations, fearful crowds, omitting the stop in Evreux, but soon all of Marie-Laure’s attention is absorbed by the smells blooming around her: egg, spinach, melting cheese.

An omelette arrives.  She positions her face over its steam . . . The eggs taste like clouds.  Like spun gold.”

That description, from the beautifully written novel All the Light We Cannot See by Anthony Doerr, reveals the sound and taste of an omelette from the perspective of the blind protagonist Marie-Laure after she and her father flee Paris at the beginning of World War II.  They arrive starving at the home of a long-last relative, and they are fed one of the most basic, nourishing meals. 

Now while the omelette may be a culinary basic, I’d like to begin with this disclaimer–I’m not French and I’m definitely no Julia Child.  I know, I know, you already knew that, but I’ve followed Child’s directions in The Way to Cook and I still find it quite challenging to make a pretty-looking omelette.   And sometimes you don’t realize this until you’re trying to take a photograph of one for your farm blog.  But that’s okay!  The omelette provides such an easy way to eat your greens that I had to share.

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Begin with the freshest ingredients possible (you’re off to a great start with your Perkins’ Good Earth Farm spinach!). Make sure everything is absolutely, positively ready to go before you begin cooking.  The ingredients listed below are for a 1-serving two-egg omelette, so if you’re making this for more than just yourself, multiply ingredients accordingly.

  • Chop 1 ounce (about 1 cup) spinach.
  • Mince 1 clove Perkins’ Good Earth Farm garlic.
  • Shred 1 ounce (about 1/4 cup ) Swiss cheese.
  • Grind the pepper and sea salt.
  • Break two eggs into a bowl, add a teaspoon of water, and salt and pepper to taste.  Whisk just enough to blend it all together.
  • Cut two tablespoons of butter.

Heat your skillet over medium-high heat.  Child suggests using a no-stick 10-inch frying pan.  Since I don’t have one of those, I used my cast iron skillet, which is kind of awkward and heavy for making an omelette, but it works (sort of).

Heat one tablespoon of butter in the skillet.  Once it begins to bubble, throw in your greens and garlic and cook for about 20 seconds, just until the spinach is wilted.  Spoon the greens and garlic into a bowl and set aside.  (If you’re making this for a group, cook all your spinach and garlic at once.)

With my cast iron skillet, I leave the heat at medium-high.  If using the skillet recommended by Child, she says “to set the pan over highest heat.”  Add another tablespoon of butter, wait for it to bubble (Child–“Watch the butter carefully–when the foam begins to subside and the butter just begins to color”), pour the eggs into the middle of the skillet.

Now, for those of you who’ve never made an omelette, I’m just going to quote Child here for a bit, because, really, she explains this so well!

“At once shake and swirl the pan by its handle to distribute the eggs over the surface, then hold it still over heat for 2-3 seconds, to form a film of coagulated egg on the bottom of the pan.”

Quick break.  Here’s where you QUICKLY scatter the spinach, garlic, and Swiss cheese over the eggs.  Back to Child.

“Now, holding the pan by its handle, start jerking it toward you–thus throwing the egg mass against the far edge of the pan.”  (See why this is challenging in a cast-iron skillet?  I need to do more push-ups or planks or something.)  “Keep jerking roughly, gradually tilting the far edge of the pan over the heat as the omelette begins to roll over on itself.  Push any stray egg into the mass with a spatula, if necessary.  When nicely formed at the far edge, bang on the handle close the near edge with your left fist and the omelette will begin to curl at is far edge.”

Child has another set of instructions for getting the omelette onto your plate from the skillet, but I merely lifted it out with a spatula and put it on my plate next to a piece of toast slathered with homemade black-cap jam.  Done and yum.

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Note: If the whole omelette thing isn’t working out for you, no worries.  Simply lower the heat and turn all those ingredients into a delicious plate of scrambled eggs with spinach and Swiss.  Most of all, enjoy!

 

Recipe: Chicken Sausage, Kale, and Peaches on Corn Tortilla

This year’s biochar crop is Red Russian kale, a variety of the once-obscure, now-seen-everywhere garden green.  

DanandKale

Dan talking kale with a Purdue student.

MattandLukeKale

Farm intern Matt and neighbor Luke harvesting kale for research, not eating. 🙂

Even though some foodies argue that kale has reached its popularity peak, plenty of others see kale as a kitchen staple that is here to stay.  (Despite the dismay of comedian Jim Gaffigan, and, yes, Dan and I did find this clip really funny even though we love our kale!)

Anyway.  Here’s a quick kale recipe I often make for lunch for just myself.  This can also easily be made for a group of family or friends.  

Preheat a cast iron skillet over medium heat.  As it’s heating, slice a sausage in half–I used Gilbert’s Craft Cheddar Chicken Sausage.  Once the skillet is hot, fry the sausage or 3-4 minutes on each side, until browned.  

While the sausage is cooking, chop up 1 cup of kale and one small yellow peach (half a peach if it’s large). Once the sausage is done, remove it from the skillet and chop it into 1-inch pieces.

Add a little bit of olive oil to the skillet–you can skip this step if there’s enough fat from the sausage–and turn up the heat to medium-high.  Once the fat is hot, throw in the chopped kale and peach and saute 1-2 minutes.  Remove the peach and kale from the skillet.

You’re almost ready to eat!  Keeping the heat at medium-high, place one corn tortilla in the skillet and fry it for 20 seconds or so on each side.

Using tongs, put the tortilla on a plate, then pile on the chopped sausage, kale, and peaches.  Enjoy!

Chicken Sausage, Kale, and Peaches on Corn Tortilla
Serves 1
A quick and easy meal for lunch or dinner.
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Ingredients
  1. 1 chicken sausage
  2. 1 cup kale
  3. 1 small yellow peach
  4. 1 corn tortilla
Instructions
  1. Preheat a cast iron skillet over medium heat. As it’s heating, slice a sausage in half. Once the skillet is hot, fry the sausage 3-4 minutes on each side, until browned.
  2. Chop kale and peach.
  3. Once the sausage is done, remove from the skillet. Chop sausage into 1-inch pieces.
  4. Add olive oil to the skillet if needed. Turn up heat to medium-high.
  5. Once the fat is hot, saute chopped kale and peach 1-2 minutes. Remove the peach and kale from the skillet.
  6. Keeping heat at medium-high, fry one corn tortilla for 20 seconds or so on each side.
  7. Place tortilla on a plate, then pile on the chopped sausage, kale, and peaches.
  8. Enjoy!
Perkins' Good Earth Farm http://perkinsgoodearthfarm.com/

Recipe: Beets with their Greens

 Beet Line (resized)

One of the most beloved vegetables in our house is the beet, a root crop veggie that’s become a lunch-time side staple for Harper (age 6), Asher (almost 4!), and me.  Lightly steamed beets sprinkled with sea salt are the perfect combination of sweet and salty.

If you think you don’t like beets, I ask you to please give them another chance.  Beets are incredibly good for you—they contain vitamins A, B, and C, as well as minerals like potassium, magnesium, and phosphorous, and they’re full of phytonutrients.  Beets are also one of only a few plants that contain pigments called betalains, which exhibit strong antioxidant activity–in other words, they can help prevent cancer.  And because they’re high in dietary nitrates, research suggests that consumption of beets can also help lower blood pressure and increase athletic performance.  They’re one of those foods that taste good and actually ARE good for you at the same time.

 

Beet Harvest with boys (resized)

Since these beauties are already harvested, you get to spend all your time focused on the cooking (and the eating!).

You’re going to start by cutting and setting aside the greens, then thinly slicing and gently steaming the beets.  While the beets are steaming, chop up those greens, then toss them with olive oil and balsamic vinegar for your salad base.

 

Beet Greens (resized)

Once the beets are cooled, toss half the beets with the greens, then place the other half on top of the salad.  Sprinkle the salad with feta, chopped toasted walnuts, and a little more oil and vinegar.

 

Toppings (resized)

If you’d like, season with salt and pepper.  Enjoy!

 

Finished Beet Plate (resized)

For the printable recipe, scroll to the bottom of the page.

 

What to do with the cooking water and leftover greens?

One of the downsides of steaming beets (as opposed to eating them raw) is that you lose some of the nutrients in the water.  Because I want to get as much as I can out of each beet, I use the cooking water for the liquid in my smoothies throughout the week.  I also use the leftover beet greens in my smoothies.

I’ll eventually post more about my experience with green smoothies, but for now, here’s a simple recipe for those of you who are already familiar with this amazing drink.

 Smoothie with Beet Greens

Place beet greens, banana, strawberries, and beet water in blender.  Blend to your desired consistency.  Enjoy!

Photographs and Food Styling: Anne Kingma

Recipe for Beets with their Greens
Serves 4
A delicious salad featuring beets and their greens.
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 6 small beets, with their greens
  2. ¼ cup feta, gorgonzola, or chèvre
  3. Olive oil, 1 T 1 ½ tsp
  4. Balsamic vinegar, 1 T 1 ½ tsp
  5. ¼ cup walnuts, toasted and chopped
  6. Salt and pepper, to taste
Instructions
  1. Start by boiling a couple inches of water in a medium-sized pot.
  2. Remove greens from the beets and set aside.
  3. Thinly slice beets and place in steamer. If you don’t have a steamer, place the beets directly in the water. Cover and steam for 10-15 minutes, until you can easily insert a fork into the beets (but not so long that the beets are falling apart!). Remove from steamer and cool. Set aside the cooking water.
  4. Meanwhile, wash and dry the greens. Chop the greens until you have about 4 cups. Set aside the extra greens.
  5. Pour 1 T oil and 1 T vinegar into the bottom of a salad bowl. Place the chopped beet greens into the bowl and toss with the vinegar and oil.
  6. When beets are cool, toss half the beets with the greens. Place the other half of the beets on top of the tossed salad.
  7. Sprinkle with feta and walnuts. Drizzle with ½ tsp oil and ½ tsp vinegar. Salt and pepper to taste. Enjoy!
Notes
  1. This recipe includes every part of the beet. If you’d like to eat the beets on their own, simply steam the beets and sprinkle with sea salt.
Adapted from Sarah Oudman's Beet Salad Recipe
Adapted from Sarah Oudman's Beet Salad Recipe
Perkins' Good Earth Farm http://perkinsgoodearthfarm.com/
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