 |
 |
 |
 |
 |
 |
 |
Tuscan Bean Salad
Kitchen Garden Magazine article by Ruth Lively
1 lb. dry cannellini (white kidney) beans
6 cups water
10 cloves garlic, halved
12 large fresh sage leaves
1 tsp. cracked black pepper
2 tsp. salt
For the dressing:
3/4 cup extra-virgin olive oil
1/3 cup sherry vinegar
1/2 tsp. salt
1/2 tsp. salt
1/2 tsp. cracked black pepper
12 fresh sage leaves, chopped
1 large clove garlic, minced
Sort through beans, discarding debris, then rinse. Put them in
a bowl, cover with 8 cups cold water, and let soak overnight.
Drain and rinse the beans. Put them in a large pot with 6 cups water, the garlic,
sage, and pepper, but not the salt, which would toughen the beans if added at
this point. Bring the pot to a boil, then lower heat and simmer gently, 50-55
min. About 40 min. into cooking, add the salt. When the beans are tender to
the tooth, turn off the heat and let them sit while you make the dressing.
Combine the oil, vinegar, salt, pepper, sage, and garlic. Taste and correct
the seasoning if necessary. It should be very flavorful.
Drain the beans in a colander, reserving the liquid for another purpose. Put
the beans in a bowl and immediately dress them with enough of the vinaigrette
to coat them thoroughly. Toss gently and let them sit for a least half an hour.
Just before serving, toss again.
DonÕt let the intense fragrance of the fresh sage scare
you away, cooking mellows its robust aroma. The flavor is actually delicate,
not as pungent as dried sage. To store in the refrigerator trim the root ends
and wrap loosely in damp paper towels before putting it in an airtight container.
If you donÕt think youÕll have time to cook with all the fresh
sage, you should dry it on a screen in a warm shady room and then store it
in an airtight container.
For centuries, sage tea has been considered a valuable tonic, good to aid
digestion and improve memoryÑjust pour a cup of boiling water over
a handful of crushed or torn leaves in a teapot, let it steep for five to
ten minutes, and strain to drink. A touch of honey helps to smooth the flavor.
Corn Bread Stuffing with Greens from Chez Panisse Vegetables by A. Waters
1 recipe corn bread (see below)
1 bunch greens (chard, kale, etc.)1/2 to 3/4 of a pound
olive oil
1 small onion
2 cloves garlic
1/2 pound bacon or smoked sausage (vegetarians can substitute celery)
1 sprig thyme
a few sage leaves
a few sprigs parsley
1 egg
1/4 cup milk
S & P
Crumble the corn bread into a large mixing bowl.
Wash and trim the greens, chip roughly, and cook until tender in a little
olive oil. Peel and the dice the onion. Peel and chop the garlic. Dice the
bacon (if using sausage or celery, cut it into chunks) and sautŽ it in
a tablespoon of olive oil. When it has begun to render its fat,add the onion
and cook until softened, but not too brown, about 2 to 3 minutes. Add the
garlic, stirring quickly to prevent it from burning. Remove from the heat
and add to the corn bread. Finely chop the leaves of the thyme and sage; there
should be about 1/2 teaspoon each.
Finely chop enough parsley to make about 2 teaspoons. Add the herbs; the cooked
greens; the egg, lightly beaten; and the milk to the bowl with the corn bread.
Mix well. Add more milk if the mixture looks too dry. Season with S &
P. Makes 4 cups, enough for 2 chickens.
Alice's corn bread (you can use any recipe you have)
3/4 cup flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1 teaspoon salt
1 1/4 cup cornmeal
1/4 pound butter (1 stick) plus more, for greasing the pan
1 cup milk
1 egg
Preheat the oven to 400 degrees. Place a 9 inch cast iron skillet
in the oven from the start of preheating.
In a large bowl, thoroughly combine the flower, baking powder, sugar, salt
and cornmeal. Put the butter and milk in a small saucepan and heat until the
butter is melted.
Break the egg into another bowl, beat lightly, and whisk in the milk and butter.
Make a well in the flower mixture, pour in the liquid ingredients and stir
until just smooth.
Take the skillet out of the oven, put in a lump of butter, and swirl it around
to coat the pan. Pour in the batter. Bake for 25 minutes, or until a toothpick
or skewer inserted in the corn bread comes out
Summer Corn Bread
from American Corn by Robbins
3 T butter
1 1/2 Cups milk
2 eggs
1/4 C vegetable oil
1 cup corn kernels
1 T fresh sage, finely minced
3 ts baking powder
1 T sugar
1 ts salt
3/4 cup yellow cornmeal
1/2 cup flour
Preheat oven to 400 degrees. Put butter in a heavy cast iron skillet and place skillet in the oven for at least 10 minutes.
In a bowl, whisk together the milk, eggs, and vegetable oil. Stir in corn kernels, sage, baking powder, sugar and salt. Stir in cornmeal and flour to make a batter. Remove the skillet from he oven and place on a padded surface. Swirl the melted butter to coat the sides of the skillet. Pour batter into hot skillet and bake for 30 to 35 minutes, until bread is golden an sides are crispy and pull away from the pan.
About CSA |
Produce | Frequently
Asked Questions
Harvest Schedule | News |
Join | Contact