This post serves two purposes. One, this is for our CSA shares…here are the recipes I promised! Two, for any of you interested in CSA shares next year, this is what you can look forward to eating.

The half shares today received:
–          Parsley
–          Kale
–          Escarole
–          Napa Cabbage
–          Virtus Radicchio

Half Share

The full shares today received:
–          Parsley
–          Kale
–          Escarole
–          Napa Cabbage
–          Vitrus Radicchio
–          New Potatoes
–          Zucchini
–          Garlic Scapes

Need some recipe ideas? Here you go!

For the virtus radicchio, we suggest cutting it in half…lightly grilling…and then serving with your favorite dressing. Napa cabbage, definitely potatoes colcannon (see my blog post below, Local Treats).

Skyline Farm Cooked Greens & Beans

Ingredients:
–          1/2 tbsp olive oil, plus some to serve
–          2 tbsp anchovy paste
–          3 cloves garlic, finely minced
–          1 bunch kale, center rib removed
–          1/2 cup cooked white beans
–          2 tbsp unsweetened golden raisins
–          1 tbsp toasted pine nuts
–          ¼ cup black olives, pitted
–          Crusty bread (baguette or ciabatta), sliced into 4 pieces and toasted or grilled
–          ¼ cup grated Parmesan

Directions:
In a large skillet, heat oil on medium. Gradually add anchovy paste and garlic, stirring until mixture turns golden brown. Immediately add ½ cup water, kale, beans, raisins, nuts, and olives. Cook until kale is tender and wilted, 3-5 minutes. Remove from heat.

Place bread pieces in 4 separate bowls and carefully divide kale-bean mixture and skillet juices evenly over top of each piece. Garnish evenly with Parmesan and drizzle with additional olive oil.

Serves 4.
*Recipe by Earl Hook

Wilted Escarole with Garlic, Lemon, & Oil

Ingredients:
–          1/8 cup olive oil
–          1 clove garlic, crushed
–          3 anchovy fillets, chopped
–          Pinch red pepper flakes
–          Head of escarole
–          ½ lemon

Directions:
Heat the olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3-4 minutes. Remove the garlic clove and stir oil to mix in the melted anchovies. Add red pepper flakes. Raise heat to medium-high. When oil ripples, add greens and stir fry them 2-3 minutes. Squeeze lemon juice over the greens, toss, and serve. Top with shaved Parmesan, if desired.

Serves 2
*Adapted from a Rachel Ray recipe

And…our dinner tonight. So yum.

Roasted Chicken Thighs & Turnips with Sauteed Kale & Garlic Scapes

Chicken Thighs with Sautéed Greens

Ingredients:
Chicken & Turnips/Potatoes
–          ¼ cup chopped parsley
–          1/8 cup chopped tarragon
–          1/8 cup chopped chives
–          2 tbsp Dijon mustard
–          Juice of half lemon
–          1 tbsp Worchestershire
–          Salt & pepper
–          6 whole chicken wings, skin on, bone in
–          6 small turnips or potatoes
–          ¼ yellow onion, large chop
–          1 tbsp olive oil
–          1/8 cup white wine
–          1 tbsp butter
Greens
–          1 bunch kale, stems removed, leaves chopped
–          1/2 bunch garlic scapes, cut into 2 inch segments (you can omit or substitute with green beans)
–          1 tbsp olive oil
–          Pinch cayenne
–          1 tbsp butter
–          1-2 tsp cider vinegar
–          Salt & pepper to taste

Directions:
Combine parsley, tarragon, chives, mustard, lemon juice, and Worchestershire. Season chicken with salt and pepper. Toss chicken in bowl of combined items until coated. In small roasting pan, drizzle a little olive oil and add wine. Add turnips/potatoes and onion. Scatter evenly. Place wings on top. Bake in preheated 385 degree oven for 1 hour 20 minutes, rotate pan every 20 minutes and flip wings twice during cooking. Add tbsp butter when you take the pan out of the oven.

While chicken is cooking, blanch garlic scapes until tender, approximately 5-7 minutes. Heat sauté pan on medium-high. Add olive oil and scapes to pan. Season with salt and pepper. Add cayenne. Add kale. Cover pan and let it steam until kale is tender. Add butter and cider vinegar.

Serves 2