Poached Duck Eggs over Sautéed Beet & Turnip Greens
This elegant presentation is sure to wow any dinner guest.
Ingredients:
3-4 duck eggs
1 bunch each turnip and beet greens, washed and patted dry
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the greens and cook until they are just wilted and tender, 4 to 6 minutes. Season generously with salt and pepper; set aside.
3. To serve, add a serving of the greens to a plate, and then top with a poached egg. Season with salt and pepper, as needed.
Variation: This dish is also excellent served with roasted root vegetables, such as beets, turnips or carrots.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Poached Duck Eggs over Sautéed Spring Greens & Hedgehog Mushrooms
These creamy poached eggs are perfectly complemented by flavorful kale rapini, pea shoots and Swiss chard greens.
Ingredients:
4 duck eggs
4 teaspoons vinegar
1 large bunch kale rapini, removed of any tough stem ends, florets reserved and greens roughly chopped
1 large bunch Swiss chard, removed of any tough stem ends and greens roughly chopped
2 cups pea shoots
2 cups Hedgehog mushrooms, trimmed of any tough ends
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Grana-style cheese, grated, and crispy breadcrumbs (optional)
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into it’s own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the rapini greens and florets, pea shoots, Swiss chard greens and mushrooms and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of greens and mushrooms to a plate, and then top with a poached egg. Season with salt and pepper, as needed, and top with grated Grana-style cheese and crispy breadcrumbs, if desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Baby Beet & Carrot Salad with Herbed Crème Fraîche Dressing
This beautiful salad utilizes both the bright baby beets and tender greens.
Ingredients:
Dressing:
2 green onions, minced
1 teaspoon finely minced garlic (about 2 cloves)
1 teaspoon lemon zest plus 2 tablespoons juice
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon coarse sea salt, plus more to taste
½ cup crème fraîche
2 tablespoons minced dill
2 tablespoons minced parsley
1 pound baby beets with greens (about 1-inch thick)
1 pound slender young carrots with greens (about 1/2-inch thick)1 tablespoon extra-virgin olive oil
1 teaspoon minced parsley
Sea salt and fresh ground pepper
Method:
1. For the dressing: Whisk to combine green onion, garlic, and lemon zest and juice, onion and garlic powder, and sea salt in a small mixing bowl. Set aside to marinate for a few minutes. Fold in the crème fraîche, followed by the fresh herbs. Taste and add sea salt as needed. Cover and set in fridge to chill. Just before serving, whisk in 1 to 2 tablespoons water to thin dressing as needed.
2. Preheat oven to 425°. Trim all but ¼-inch of beet and carrot greens (reserve beet greens), and thoroughly scrub vegetables. Set unpeeled beets in a small, 2-inch-deep baking pan. Add ½ inch of cold water and cover tightly with foil. Slide into oven and roast until beets are fork-tender, 20 to 25 minutes. Uncover beets, drain hot water, and set beets aside until cool enough to handle. Slice off beet tops and remove skin under cold running water, either with fingertips or a peeler. (Skin will come off very easily.) Quarter beets and sprinkle with sea salt.
3. Halve carrots and cut on the bias into 4-inch spears. Toss with olive oil and a pinch each sea salt and pepper. Scatter on a rimmed baking sheet and slide into oven to roast alongside beets 10 to 15 minutes, or until carrots just begin to curl up and the edges turn golden.
4. While vegetables cook, rinse and dry beet greens, and arrange leaves on a serving platter. Tuck beets and carrots into the greens. Spoon on the dressing, and finish with a few twists of pepper and minced parsley. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Sautéed Turnips with Garlic & Greens
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.
Ingredients:
1 bunch Hakurei turnips with greens
4 cups kale greens, removed of any tough ribs
4 cloves garlic, minced
2 tablespoons olive oil
1 cup chicken stock
¼ cup golden raisins, plumped in water and drained
Method:
1. Thoroughly wash turnips, then trim greens from turnip bulbs. Set greens out on a paper towel to drain. Meanwhile, trim the turnip bulb ends and thinly slice. Then, coarsely chop greens.
2. Heat garlic in oil over medium heat in a large skillet until garlic begins to sizzle. Add the turnips and their greens, plus the kale greens. Turn and coat with oil as you wilt the greens.
3. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer for 10 to 12 minutes to soften.
4. Transfer turnips, greens and garlic to a serving platter and top with plumped golden raisins.
Variation: This dish is excellent topped with swarm Andouille sausage slices!
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Sautéed Beets & Swiss Chard Greens
Cooked in butter and wine, this comforting side dish makes use of both flavorful beets and beet greens.
Ingredients:
4-6 Chioggia beets with greens
1 bunch rainbow Swiss chard
3 tablespoons butter
1 shallot
2 tablespoons dry white wine
2 tablespoons water
Sea salt and fresh ground pepper
Crumbled goat cheese (optional)
Method:
1. Scrub and peel beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into ¼-inch rounds. Remove the ribs from the Swiss chard and coarsely chop and toss into bowl with the beet greens.
2. In a large sauté pan, melt butter. Sauté shallots. Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss in a pinch of salt. Reduce heat and sauté beets, turning over occasionally to ensure even cooking.
3. Cook for about 15 minutes or until beets begin to glaze and become tender; add greens and chard. Sauté for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings. Garnish with fresh-cracked pepper and crumbled goat cheese, if desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Sautéed Turnips with Garlic Scapes
Tossed with flavorful garlic scapes, these turnip and greens are incredibly tender thanks to a quick simmer in chicken stock.
Ingredients:
1 bunch Tokyo Market turnips with greens
2-3 garlic scapes, finely minced
2 tablespoons olive oil
1 cup chicken stock
¼ cup golden raisins, plumped in water and drained
Method:
1. Thoroughly wash turnips, then trim greens from turnip bulbs. Set greens out on a paper towel to drain. Meanwhile, trim turnip bulb ends and thinly slice. Then, coarsely chop greens.
2. Heat garlic scapes in oil over medium heat in a large skillet until garlic begins to sizzle. Add the turnips and greens. Turn and coat with oil as you wilt the greens.
2. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 3 to 5 minutes to soften.
3. Transfer turnips, greens and garlic to a serving platter and top with plumped golden raisins.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Poached Duck Egg Salad
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad.
Ingredients:
3-4 cups baby lettuce greens
2 duck eggs
2 teaspoons white wine vinegar
Sea salt and fresh ground pepper
2-4 tablespoons olive oil
Freshly-squeezed lemon juice
Toasted pecans (optional)
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into it’s own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for 3 minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Divide the spinach greens onto two plates, then add a poached egg to each. Season the salads with salt and pepper, then drizzle lightly with olive oil and lemon juice. Top with a generous helping of toasted pecans, if using. Serves 2, but can easily be doubled or tripled for more portions.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Duck Egg Frittata with Braising Greens
Packed with fingerling potatoes, greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.
Ingredients:
6 duck eggs
1 pint fingerling potatoes, washed and thinly-sliced
4 cups braising greens, torn into bite-sized pieces as needed
1 clove garlic
½ cup grated Grana-style cheese
1 tablespoon fresh thyme, chopped
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet, season with salt and pepper, and then sauté for about 6 to 8 minutes, until tender but firm. Remove from the skillet. Add another tablespoon of oil, then add the greens. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season with salt and pepper. Remove from the skillet.
3. In a medium bowl, beat together the eggs, cheese and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer at the bottom. Top with the greens and then pour eggs evenly over. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to the oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Beets, Four Ways
Beets, Four Ways
Dorie Greenspan, author of Around My French Table, shares her favorite ways to prep colorful, luscious beets—take your pick!
Ingredients:
1 pound beets of your choice, such as Chioggia or red
Prep:
Cut beets loose from greens, leaving an inch of the stalk; save the greens for another use. (The greens are excellent sautéed with garlic, red pepper flakes and olive oil—eat as a stand-alone side dish, or enjoy with the rest of the beets!) Scrub beets under running water, using a vegetable brush if you have it.
Methods:
1. Roasted: Center a rack in the oven and preheat to 425°. Put the beets in a baking dish, pour in a few spoonfuls of water, cover the dish with foil and stab a little hole in it. Roast for 35-60 minutes, depending on the size of the beets, until you can pierce easily with a knife. Peel once cool enough to handle.
2. Steamed: Arrange a steam basket in a saucepan and add enough water to come to about 1 inch under the basket. Add beets, cover the pan and steam over medium-high heat until beets can be easily pierced with a knife, about 20-30 minutes for small beets and up to 1 hour for large ones. Peel once cool enough to handle.
3. Boiled: Bring a large pot of water to a boil. Drop in beets and boil them until tender. Drain and peel once cool enough to handle.
4. Microwaved: Put beets into microwave-safe container with a few drops of water, cover and cook on high power for 10 minutes. Remove the beets once they are tender enough to be pierced easily with a knife. (If they are still too firm, cook in 30-second spurts until done). Cool and peel.
Once prepped, add to a salad or toss with your favorite fresh herbs and vinaigrette and enjoy!
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!
Ingredients:
4 eggs
4 teaspoons vinegar
1 pound braising greens, such as spinach or baby kale
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Multigrain bread, sliced and toasted
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the greens and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, top a piece of multigrain toast with a hearty helping of greens and a poached egg. Season with salt and pepper, and garnish with microgreens.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.