5 medium potatoes

1/2 c. butter

1/4 c. milk

1 shallot bulb (finely chopped)

1 bunch of kale (stemmed and chopped)

1/4 head of cabbage (coarsely chopped)

1 c. mushrooms (chopped)

salt & pepper

 

Cut up the potatoes in quarters and boil in water as if you were making mashed potatoes.  Drain water off of the potatoes.  Add half of butter and all the milk.  Mash together.  Salt and pepper to taste.  Keep warm on a low flame.

Melt the remaining butter over medium heat in a large deep sided skillet.  Add the shallots and saute until they begin to soften.  Add the kale and toss until soft and wilted but still bright in color (I had green and purple kale, so I can’t say “till bright green”).

Add the cabbage and mushrooms.  Cook until the cabbage is soft and the mushrooms start to wilt.  Mix the mashed potatoes into the kale/cabbage mixture.  Salt and pepper to taste.

I made this awesome macaroni and cheese the other night.   The original recipe appears on pg 136 of the Beekman 1802 Heirloom Cookbook.  It is a great cookbook if you can get your hands on it.

My Version

3/4 pound kale, stems cut from leaves

8oz egg noodles (I don’t like elbow macaroni)

3 tbsp olive oil

4 garlic cloves, minced

8oz pkg of fresh cremini, oyster & portabello mushrooms, halved and thinly sliced (available in Wegmans produce)

1/4 tsp dried thyme

1/4 tsp rubbed sage

1/4c. all-purpose flour

2 c. milk

1 1/2 tsp sweet smoked paprika

1 tsp. salt

6oz shredded cheddar cheese

60z asiago cheese (I bought a chunk and broke it apart)

2 tbsp  butter

1/2 c. Italian seasoned bread crumbs

In a large pot of  boiling salted water, cook the kale for 5 minutes.  With a slotted spoon, transfer the kale to a colander (keep the pot of cooking water at a boil).  Run the kale under cold water to stop the cooking and then drain and squeeze out any liquid.  Coarsely chop.

Add the egg noodles to the boiling kale-cooking water and cook according to package directions.  Drain.

Coarsely chop the mushrooms.

Preheat the oven to 350 degrees.

In a 5-quart Dutch oven or other large, heavy bottomed pot, heat the oil over medium heat.  Add the garlic and cook, stirring frequently, until tender.  Add the mushrooms, thyme, and sage and cook, stirring occasionally, until the mushrooms have wilted and released their juices, about 5 minutes.

Stir in flour and cook for 2 minutes.  Add milk, paprika, and salt and cook, stirring occasionally, until the mixture has thickened, about 5 minutes.  Remove from the heat and stir in the cheese until melted.  Add the noodles and kale and toss to coat.

Transfer the mixture to a 9×13-inch glass baking dish.

In a small skillet, melt the butter over medium heat.  Add the bread crumbs and toss to coat.  Scatter the bread crumbs over the mac and cheese.  Bake for 30 minutes, or until the sauce is bubbling and the top is crunchy and golden brown.

Enjoy!

 

This week in my share I received kale, which I have never cooked before, and garlic scapes, which I had never heard of.  I decided I would try to find a recipe where I could incorporate both things.  I found a recipe for Garlicky Kale and White Beans in an old CSA newsletter and decided to modify it a bit.

  • 80z kale

  • 2 Tbsp extra virgin olive oil
  • 4 garlic scapes

  • 1 can butter beans
  • salt & pepper

Bring 2 quarts of water to boil in a pot.

Strip off the leafy green portions of the kale.  Put the stems aside to put in the compost container that you take back to the farm.  Tear the leafy portions in to small pieces.

Add kale & 1 tsp. salt to the boiling water.  Cover & let cook till kale is tender (about 8 minutes).  Drain well.

Heat oil on medium heat.  Add chopped garlic scapes.

Cook the scapes in the oil for about 4 minutes.  Add the kale and cook till all the oil disappears.

Add butter beans (liquid and all) to the kale mixture.  Let simmer uncovered for about 5 mins.  Add salt and pepper to taste.

I served this with burgers made from the natural beef I get at the Farmer’s Market in East Aurora.

It was delicious and very satisfying.