RECIPES
Pasta With Greens, Goat Cheese And Raisins
Serves 4 to 6
1/3 cup golden raisins
1/3 cup fresh lemon juice
4 tablespoons olive oil
1 1/2 cups finely chopped red onion
3 garlic cloves, minced
1 bunch red or green Swiss chard (about 12 ounces), stems trimmed, leaves coarsely chopped
1 bunch beet greens (about 6 ounces), stems trimmed, leaves coarsely chopped (or other greens)
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons grated lemon peel
1 pound orecchiette (little ear-shaped pasta)
5 ounces soft fresh goat cheese (such as Montrachet)
Combine raisins and lemon juice in small bowl. Set aside.
Heat 2 tablespoons oil in heavy large pot over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add garlic and sauté until fragrant, about 1 minute. Add Swiss chard, beet greens and raisin mixture. Cover and cook until greens wilt, about 5 minutes. Mix in ginger and lemon peel. Season greens to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to pot. Toss pasta with remaining 2 tablespoons olive oil. Add greens and goat cheese. Toss to combine. Season to taste with salt and pepper. Transfer pasta to large bowl and serve.
- Bon Appétit | January 1999
Many thanks to Meg Hauler for finding this recipe for us!
Pan Fried Cabbage
1 tablespoon butter
2 tablespoons extra virgin olive oil
1/4 cup prosciutto, shredded with your fingers
1/2 small onion, or 2 shallots, very thinly sliced (about 1/2 cup)
1/2 head small green cabbage, cored and outer leaves discarded, very thinly sliced (about 4 cups)
1-2 Thai chilies (or 1 Serrano chili), thinly sliced
Pinch sugar
1 tablespoon vinegar (I used Champagne vinegar)
3 tablespoons water or chicken stock
Salt and freshly ground pepper
In a large saute pan, add the butter, olive oil, onion or shallot, and prosciutto. Cook and stir over medium-high heat until the onion or shallot is lightly browned, and the prosciutto starts to render its fat.
Add the cabbage, the chilies, a pinch of sugar, a pinch of salt, and a grinding of black pepper. Cook and stir until the cabbage has started to lightly brown in places.
Add the vinegar, and cook until it has evaporated.
Add the water or stock, and cook until it has evaporated.
At this point, the cabbage should be cooked through and tender. The amount of liquid you add will depend on how thinly you sliced the cabbage. You may need to add additional water or stock if your cabbage is cut thickly.
Taste and correct for salt. Serve hot.
- Brooklyn Farmhouse
- Many thanks to Lisa Kiziuk for finding this terrific recipe!
It is our third week of CSA pick ups and at this point Rushton Farm members may have noticed the wide diversity of vegetables that are included in your share. While some items may be more familiar like peas, lettuce and beets, other items may be a little less familiar like kale, Joi Choi and garlic scapes. At Rushton Farm we grow over 150 varieties of fruit and vegetables, some more common than others, but all of them chosen for their flavor and nutritive qualities. Our goal is to inform and educate our members about all the vegetables grown. In every "Wild Carrot" there are recipes to help guide members in vegetable preparation. The Rushton Farm 
