Buttery Braised Leeks

Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Ingredients:
2 leeks, trimmed and halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
Juice of ½ lemon
Sea salt and fresh ground pepper

Method:
1. Melt butter and olive oil over a medium-high flame in a large sauté pan.

2. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through.

3. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste.

Pac Choi with Garlic

Fragrant garlic lends big flavor to sautéed pac choi greens.

Ingredients:
1 bunch pac choi
1 tablespoon olive oil
3 cloves garlic
⅛ cup chicken stock or white wine
Sea salt and fresh ground pepper

Method:
1. Start by trimming the stem off, just the end, to ensure the pac choi cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic. Heat olive oil in wok or frying pan. Add the garlic to the heated pan.

3. Turn the heat to medium-high. Let the garlic gently sizzle in the oil. When it becomes fragrant and light golden brown, add the pac choi leaves.

4. Toss very well to coat each leaf with the flavored oil for approximately 15 seconds. Pour in broth or wine. Immediately cover and let cook for 1 minute. Season with salt and pepper to taste.

*Variation: This dish is also lovely topped with sautéed mushrooms.

Soup’s On Recipes

What a snowy week it has been! As the flakes turn to raindrops, we’ve got an incredibly-satisfying menu of warm and cozy favorites to help ward off any pervading winter chill: Housemade French lentil soup crafted from seasonal veg, smoky pancetta and our own chicken stock, Gruyère cheese bread to serve alongside, and all the ingredients to make your own buckwheat crêpes with earthy mushroom filling. Also included: A beautiful bounty of greens fit for braising, both our signature citronette dressing and crème fraîche, as well as produce like red beets, Mokum carrots, Black Spanish radishes and a medley of crisp apples.

Here are a few recipe ideas for the week:

Buckwheat Crêpes
Once you perfect the technique here, start playing with your favorite fillings. This week, we’ve given you our earthy mushroom filling to try!

Radicchio Salad with Cara Cara Oranges & Shaved Black Radish
This lovely salad is sure to brighten up even the gloomiest gray day.

Braised Greens
These tender greens are a great side dish.

Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread.

Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.

European-Style Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.

Braised Greens

These tender greens are a great side dish.

Ingredients:
1 pound braising greens, such as this week’s mix, or your other favorite green such as Collard greens, Swiss chard or kale
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt

Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in the greens and 1 teaspoon salt.

2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

this week's recipes
simply delicious

farm & garden notes
hi, march

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.