Tag: leafy greens

Recipe: Roasted Carrots and Greens

With our last week of this season’s CSA at hand and the holiday season just around the corner, I want to leave you with a simple recipe you could serve at your Thanksgiving dinner.  Or you could just make this tonight because it’s cozy and nourishing and pretty much perfect for a brisk fall night.

Start by placing a rectangular rimmed baking stone in the oven and preheating to 400 F.  If you don’t have a stone, use any rimmed baking sheet.

Next, scrub and trim 2 pounds of carrots (around 18 medium-sized carrots).  Quarter the carrots lengthwise and put them in a large bowl.  I use the Pampered Chef 8-cup batter bowl because it has a lid, which makes the next step easier.  And that next step is tossing those lovely carrot pieces with 1 tablespoon of olive oil.  (As tempting as it may be, don’t add extra oil olive or the carrots won’t roast well!)

Place the carrots evenly onto the baking stone and lightly season with sea salt and freshly ground pepper.  Roast for 20 minutes, then flip them, making sure to keep them evenly spaced (none on top of each other).  Roast for 10 more minutes.

While the carrots are roasting, prep the rest of your ingredients.  Chop 1/4 cup walnuts, mince 2 cloves of garlic, and roughly chop 3 cups of arugula/tat soi/mustard greens.  When the carrots are done with their initial roasting,  sprinkle with the garlic and walnuts and roast for 5-7 minutes more, until the nuts are toasted and the garlic tender.

Remove the stone from the oven, fold in the greens, and sprinkle the whole batch of goodness with 1/4 cider vinegar.  Serve immediately.  Enjoy! 



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How to Make a Buddha Bowl

Several years ago, my in-laws Dana and Joan encountered significant health issues.  Joan was diagnosed as pre-diabetic, while Dana continued to struggle with high cholesterol even though he was taking statins and eliminating most fats from his diet.  Instead of diving into even more medication, they decided to make a serious diet change–by going vegan.  They signed up for cooking classes at their local Whole Foods, learned how to eat a balanced vegan diet, and guess what?  Dana’s cholesterol returned to a normal level, and Joan rid herself of the pre-diabetic status.

Was it easy?  Surely not–it’s never easy to change years of eating habits that include meat and milk and cheese and buttercream frosting (okay, I don’t even know if they like buttercream frosting, but I’m just saying I think that might be a hard one for me to give up).  They found a supportive community at Whole Foods, and they learned that with excellent ingredients and several key recipes, eating as vegans was actually quite enjoyable–and delicious.

One of the recipes they passed on to me from this time is something Whole Foods called “Wellness Bowls o’Goodness”, but I’ve heard them more commonly called Buddha Bowls.  I’m so grateful they shared this with Dan and me, and today I’m going to keep on paying it forward because these bowls are not only TASTY but an excellent way to eat up all those veggies and greens you’re getting in your fall share.

According to the good folks at Whole Foods Market Culinary Education, a Buddha bowl includes your base of cooked whole grains or starch veggies, and toppings in these categories:

  • cooked beans
  • greens (lightly steamed or raw)
  • veggies (roasted, lightly steamed or raw)
  • herbs and spices
  • sauce (such as fresh salsa, hot sauce, salad dressing, tamari, etc.)

For the Buddha bowl pictured in this post, I started by cooking 1 cup of organic brown basmati rice with 1 tsp Real Salt seasoned salt.  I used 1 cup of cooked rice for my bowl and saved the rest for fried rice to be made later in the week.  (Quick note here: I found it easier to season–if necessary–each food as I went along instead of trying to season the whole bowl at the end.) I topped my rice with the following:

  • 1/2 cup black beans
  • 1 cup whole leaf fresh spinach, sauteed for about one minute, seasoned with salt and pepper to taste
  • 1/4 cup shiitake mushrooms (grown ourselves–we should have these for sale soon!) sauteed with 2 T sliced leek
  • 1/4 cup watermelon radish, chopped (I was hoping these would be ready for your share this week, but they need a little more time.  We do, however, have daikon radish for you, and that will work just as well!)
  • 1/4 cup red cabbage, chopped
  • 1/4 cup cashews
  • 1 tsp sesame seeds, toasted
  • Asian vinaigrette: 2 tsp olive oil, 1 tsp sesame oil, 1 tsp rice vinegar, 1/2 tsp soy sauce, 1 minced garlic clove

I tell you what.  I felt so so good after eating this for lunch.  And really, there are so many possible variations for the Buddha bowl, that you could make this work for any meal of the day.

To wrap this up, I want to return to Dana and Joan’s story.  Soon after those cooking classes at Whole Foods, my in-laws moved from Maine to the Midwest to our little town of DeMotte (yay!).  They discovered that it was hard to keep up a vegan diet here, and they’ve since allowed small amounts of meat and dairy back into their diet.  But they still love their Buddha bowls, and I’m sure they–along with me!–would love to hear your ideas for a tasty bowl of goodness.

Photography: Anne Kingma



The Vinaigrette

When Dan and I got married, dear friends gave us a wedding gift of a wooden salad bowl and tongs, as well as several favorite salad and vinaigrette recipes.


Eventually the tongs took on multiple uses, such as a drumstick for banging pots and pans when my boys were toddlers, and sadly, one day the tongs broke.  But we still use that wooden bowl for delicious salads, which, at their very core, consist of fresh greens and a vinaigrette.

The basis for every vinaigrette is three parts oil mixed with one part acid. The acid is usually a vinegar but can also be a citrus juice.  You can make any amount of dressing that you want and add all sorts of good stuff, but if you want the dressing to mix well and taste good, stick to an approximate 3:1 oil/acid ratio.  

How to choose your oil and vinegar?  1) Whatever tastes best to you!  2) Whatever complements your salad toppings. Here’s what I choose from most often:


  • olive
  • avocado
  • canola
  • sesame (in combination with olive or canola)


  • balsamic vinegar
  • red wine vinegar
  • white wine vinegar
  • unseasoned rice vinegar
  • lemon juice

Combine your oil and vinegar in a jar or bottle, add a little sea salt and freshly ground pepper, and shake, shake, shake it! You’ve just made your own salad dressing. 

If you want to get a little more creative, here are some of my favorite ingredients to add, NOT all in the same dressing.


If you’ve never made your own dressing before, please don’t let all these lists intimidate you! Think of them as tools for unleashing your creative culinary genius on your next salad.  If you’d like specific recipes, here are a couple combinations I used in the past week.

For the single-serving salad I posted about on Monday, I made this:

Garlic Vinaigrette

  • 1 T avocado oil
  • 1 tsp red wine vinegar
  • 1/4 tsp salt
  • freshly ground pepper to taste
  • one clove minced garlic

On Sunday I made a chopped spinach salad (8 oz spinach) with blue cheese, chopped Paula Red apples, and caramel corn.  (Yes, caramel corn.  What can I say–I ran out of pecans but had just opened a bag of Chicago style popcorn!)  We’ll call this a honey mustard vinaigrette because syrup mustard just doesn’t quite sound right.

Honey Mustard Vinaigrette

  • 1/4 olive oil
  • 1 T white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Rogers Golden Syrup (I ran out of honey.  Fortunately I had this cane syrup that, sadly, you can only purchase in Canada.  Thanks to my parents and Canadian relatives for keeping me stocked in this deliciousness!)
  • sea salt and freshly ground pepper, to taste

Note: My 8-year-old Harper declared this salad delicious and a little sour–I took that as an okay to make it again this week. 🙂

If you don’t use all your vinaigrette at once, it can be stored in the fridge for a week or longer, depending on your ingredients.  Make sure to shake it up again before using to mix together the oil and vinegar.

What’s your favorite vinaigrette?

Photography: Anne Kingma 

The Salad

Let’s talk about the most basic way to eat those leafy greens you’ll find nearly every week in your share: The Salad.

 Fresh greens and root crops make up the bulk of your fall share, and one of the great things about our greens is that they’re almost always harvested the morning of distribution, and if not the morning of, you’re getting them within just a a few days of harvest.  We’re talking serious freshness here, people.  Which makes them perfect for a leafy salad.

If you’re looking for something specific, try these fall salad recipes from the farm blog: Kale Salad with Apples and Figs , Chopped Salad with Asian GreensGreen with Maple Apples and Onions.

But this post is less about giving a specific recipe and more about giving you ideas for how to make a salad of whatever you have in the house, Waste-Free-Kitchen-yet-still-super-tasty-style.

The most basic salad is a simple side salad made up of about an ounce of fresh greens and tossed with your favorite dressing.  (Or, if you’re Farmer Dan, just greens.  For real!)


1/4 oz serving for child / 1 oz serving for adult

We, however, often eat salad as our lunchtime meal, a time when we need more than greens to power through the rest of the day.  In this case, I like to top 2-3 ounces of greens with some combination of the following:

Savory Salad

fresh veggies, chopped or grated (peppers, cucumbers, beets, radishes)

cheese, grated or cubed (cheddar, havarti, pepper jack, mozzarella)

beans (garbanzo, black, kidney, pinto)

meat (usually leftovers from the night before)

hard-boiled egg, chopped

fresh herbs, chopped (thyme, oregano, basil)

tortilla chips, crumbled

dressing (sometimes store-bought; sometimes a quick, homemade-for-one vinaigrette)

Sweet Salad

fresh fruit, chopped or sliced (apples, pears, strawberries, grapes)

cheese (Brie, cheddar, Camembert, blue cheese, gouda)

caramelized onions and garlic

nuts, chopped (pecans, walnuts, almonds)

dressing, like poppyseed or a honey-mustard vinaigrette

Here we go.  I’m going to make a salad here and now out of whatever’s in my fridge, pantry and garden, and show you what I come up with.  Be right back!

This is what I came up with:


A little bit of this, a little bit of that: pepperoni, cucumbers, hard-boiled egg, brick cheese, green onions, olives, red-wine vinegar/avocado oil/garlic vinaigrette

I used salad greens but you can use any type of green for your base–spinach, kale, mustard greens, tat soi, bok choy, beet greens–any kind of green!  Each one will give your salad a slightly different taste and texture–yay for culinary adventures!


Later this week we’ll talk more about vinagraittes, the quick-and-easy salad dressing you can make in less than five minutes and that can truly make or break your salad’s flavor.

What are your favorite salad toppings?

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.  


Dan talking kale with a Purdue student.


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!

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6 Ways to Eat Leafy Greens

Each week you, as a farm member, take home 5-8 different types of leafy greens:

  • Baby salad greens
  • Baby spinach
  • Mesclun mix
  • Beet greens
  • Radish greens
  • Carrot tops
  • Kale
  • Swiss chard

Fall Share You’re receiving enough leafy greens by now that you could probably eat them for breakfast, lunch, and dinner, and I want to help you do just that.  Here are six ways you can eat your greens this week.

1. In a Sandwich

The boys and I had lunch at the park last week, and I brought the fixing for bologna sandwiches.  I made mine by lightly spreading mayonnaise over Wasa rye crisps, then adding two pieces of bologna and a generous layer of mustard greens.  If I’d thought to bring them along, I would have added green onions.  So delicious I had to make another.

2. As a Base

Tender baby salad greens, mesclun mix, and/or baby spinach work wonderfully as a base for fried rice.  I make Indonesian fried rice (Nasi Goreng) and place it directly from the hot wok onto a plate of greens, where the heat from the rice gently wilts the greens.  You can also use salad greens as a base for re-heated leftovers or stir-fry.

3. Sautéed or Steamed

This is the perfect option for cooking greens like Swiss chard, kale, and large spinach.  One of Dan’s favorite side dishes is lightly steamed Swiss chard sprinkled with freshly ground pepper and sea salt.

4. As a Salad

This option almost goes without saying.  Try a savory salad with fresh herbs, green onions, peanuts, and a touch of sesame oil one day, and a sweet salad with apples, toasted walnuts, and gorgonzola the next.  By varying your toppings (cheese, nuts, beans, fruits, veggies, meat, dressing), the possibilities are endless.

5. In a Soup

You can add chopped cooking greens to many soups.  One of our favorites is Spicy Potato Sausage and Greens Soup (From Asparagus to Zucchini cookbook), a delicious soup made with chicken broth and topped with a spoonful of cream.  You can also make soups where greens star as the main ingredient.  This past summer I tried a new recipe, Kale Potato Soup, from the cookbook Simply in Season (one of our beloved cookbooks!).  The kale—cooked and pureed—turned the soup completely green.  Before I showed it to my boys, I told them we were having a very special dish for dinner: HULK SOUP.  Dinner that night was full of loud outbursts as we all morphed into Hulk over and over again, but Harper and Asher cleaned out their bowls with no problem.

6. In a Smoothie

Every day Dan and I drink a quart of green smoothie, a beverage made up of 1/2 to 2/3 greens, and 1/2 to 1/3 fruit.  I started drinking green smoothies about a year ago, after Dan’s parents introduced me to Victoria Boutenko’s Greens for Life and Green Smoothie Revolution.  Since then I’ve experienced an increase in energy and a significant decrease in allergic reactions—I think of green smoothies as my daily dose of a super-vitamin.

If you’ve never made a green smoothie before, here are two important considerations:

  • Use a high-speed blender like a Vitamix or Nutribullet. You can use a standard blender, but the greens may not blend well, resulting in an unpalatable drink.  Also, Boutenko describes how greens, which are high in cellulose, are more easily assimilated into the body when broken-down in a high-speed blender.
  • Rotate your greens for maximum nutritive benefits. Boutenko recommends rotating a variety of at least 7 greens.

For more information, read Boutenko’s “Guidelines for Green Smoothie Consumption for Optimal Health Benefits.” 

As I said at the beginning of this post, you’re getting enough greens to eat them for three meals a day—including breakfast.  This week I made a frittata with radish greens and beet greens, green onions, herbs, and potatoes.  Pair the frittata with a green smoothie, and you’re off to a great start to your day.

Potato Garlic Herbs

Begin by prepping the vegetables: chop the green onions, leafy greens of your choice, and herbs, and slice the potatoes.  I used fingerling potatoes in this recipe, sliced thinly so I didn’t have to cook them ahead of time.  If you don’t have fingerlings, use baby red or baby Yukon gold potatoes.

Once your veggies are ready, heat your skillet over medium heat and add about a tablespoon of olive oil.  I used my cast iron skillet—if you don’t have cast iron make sure your frying pan is flameproof as this dish requires broiling for its finishing touch.

Green Onions

Add the chopped green onions and sautĂ© for about three minutes, until they’re just browning around the edges.  Push the onions to the side of the skillet, then add the potatoes and spread them evenly over the base of the pan.  Let the potatoes sit for about 4 minutes.

Meanwhile, lightly beat 6 eggs.  Add ÂĽ cup milk (I used whole milk) and add a touch of salt and pepper.  Set aside.

Potatoes in Skillet

Flip the potatoes and let the other side sit for about four minutes.  The first side should be golden brown.  Once the potatoes are done, add the greens, garlic, and herbs and cook for another two minutes, stirring often to prevent sticking.

Preheat the broiler to high.  Spread the greens/potato/herb mixture evenly over the base of the skillet, then pour the eggs over the potato mixture.  Press the veggies under the eggs, then evenly sprinkle the cheese on top.

Frittata in Skillet

Cook over medium heat for 5-6 minutes, until the eggs are just beginning to set.  Then place the skillet under the broiler for 1-2 minutes (do not overbroil!) until the frittata is set and golden.

DSC06251 - Copy

You can serve the frittata hot, warm, or cold and cut into wedges.  If you’d like, serve with pancakes (I made gluten-free oatmeal pancakes) and a green smoothie made of spinach, beet greens, banana, and tropical frozen fruit mix.

Scroll down for the printables of the Potato, Green Onions, and Greens Frittata and the Every Day Green Smoothie.

How do you eat your greens?  I’d love to hear your ideas–leave me a comment and let me know!

Photographs and Food Styling: Anne Kingma

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