Apr 15 2013

Final Farmers’ Market for this Winter is Sunday, April 21st


Enjoy a bounty of fresh local vegetables, cheeses, honey and more at our final winter market for this season on Sunday, April 21 from 11 a.m. to 1 p.m. at the historic Dvoor Farm on the Route 12 Circle. (Our regular market season will kick off May 19th.)

April’s Vegetable of the Month: Kale

Background: Although its popularity on the dinner table has blossomed in recent years, kale is one of the oldest forms of cabbage in existence. Some historians say an ancient form of kale may have been grown as a food crop around 2000 B.C. Up until the Middle Ages, kale was one of the prime vegetables at meal time partly because its frost-resistant abilities allowed it to survive the harsh winters of Britain and Northern Europe. The kale on our dinner tables today isn’t much different from what our ancestors enjoyed: The only notable change is the larger leaf size which evolved over time.

Sauteed kale photograph.

With a minimal amount of work, a delicious kale dish, loaded with Vitamin C, can be on your dinner table tonight.

Nutrition Information: Kale is a wonderful source of vitamin C, offering 120 mg (200% Daily Value) per 100 gram serving, 80mg (134% DV) per cup chopped. It’s also a fine source for iron, vitamin A, calcium, magnesium, potassium, protein, carbohydrates and dietary fiber. Watching your diet? A half-cup of chopped kale contains only 18 calories!

Ideas for using kale in meals: You can steam, blanch, braise or stir-fry the incredibly edible kale. Fennel seeds and caraway are wonderful additions to this green’s unique flavor. If you want a low-calorie snack to replace potato chips tear off the kale leafs, sprinkle them with a little olive oil and kosher salt and bake them in the oven at 350 degrees. And it’s a great way to perk up your salad. Looking for a great dish featuring kale? Well, then just look below:

Catherine’s Kale and Eggs

  • 1 cup of your favorite vegetables diced
  • 2 fresh eggs
  • 2 cups fresh curly kale pulled of the stems, torn into bite-sized pieces and steamed
  • Leftover rice and/or beans. (Note: Wild rice is the best and any type of beans will do.)

Directions

Open one end of each egg and gently drop into the simmering broth, allow them to poach. Place the rice and/or beans into a large soup bowl. Place the steamed kale on top of the rice. Once the eggs are poached, scoop them out with a spoon and place them on top of the kale. Pour the broth over the eggs — Enjoy!

Roast Leg of Lamb

If you’re looking for a mouth-watering dinner idea, try this delicious roast leg of lamb recipe:

  • 6 large unpeeled garlic cloves, divided
  • 1 tablespoon chopped fresh rosemary leaves
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 (3-pound) boneless leg of lamb, trimmed and tied
  • 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
  • 2 tablespoons good olive oil

Directions

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 3 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.

(Recipe courtesy of the Food Network)

 

 


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