This week, Bloomfield's bounty includes lots of greens- collards, leeks, kale, and an amazing salad mix of tender greens and shoots. We have honey, carrots, garlic, revolution bread and a homemade Moroccan chili pepper paste called Harissa too.
A note on Harissa: This mild and floral version of the North African chili paste can be used as a condiment with fish, meat and vegetables. In Morocco it's used to flavor slow-cooked meats and tagines and used as a staple with cous cous dishes. You can use it on toast as an appetizer with a cheese plate and olives or as a delicious addition to just about anything you cook. It's ingredients include three types of chili peppers grown at Bloomfield Farms: Ring of Fire, Padron & Shishito peppers. The rest of the ingredients... lemon zest, garlic, onions, oregano, cardamom, cumin, fennel seed, palm sugar, and cinnamon add to the mixture which is oh so savory and addictive.
This week I have a recipe for collard greens and leeks as well as a recipe for your carrots roasted with the spectacular Bloomfield Honey.
It's interesting to note that collard greens outshine kale in their for their ability to help lower cholesterol. They are super rich in vitamins A and K and are known as one the healthiest greens to eat because of its antioxidant and anti inflammatory qualities.
Recipe: Leek and Collard Green Gratin
Leek and Collard Gratin
Serves 4
1 small bunch collard greens, stemmed & washed.
3-4 leeks trimmed of roots and upper greens & cleaned of grit.
1 cup fresh breadcrumbs
Butter
2 thyme sprigs
lemon zest
Salt
2 teaspoons flour
1/2 cup milk
Freshly grated nutmeg
Trim the root and cut off the tough upper end of the leeks. Cut leeks in half lengthwise and slice thin. In a bowl of cold water let the leeks soak to remove grit, then take them out of the water to drain.
In a heavy bottom pan heat and melt 3 tablespoons of butter on low flame. Add leeks, salt and herbs and cook until soft for about 7 minutes.
In the meantime…
Wash and stem the collards. In boiling salted water, add the collard leaves and quickly cook, about 2 minutes before they loose their green color. Drain and cool. Gently squeeze out the excess liquid from the stems and leaves and finely chop them.
Toss the breadcrumbs with 2 teaspoons melted butter. Toast them on a baking sheet in a 350 degrees F oven, stirring now and then, until lightly brown, about 10 minutes.
Stir the collards in with the leeks and 1 teaspoon salt. Sprinkle 2 teaspoons flour over the leek-collard mix. Stir well and add ½ cup milk and a little freshly grated nutmeg. Cook for 5 minutes, stirring occasionally as it thickens. Add more milk if the mixture gets too thick. The collards should be moist but not floating in liquid. Taste and add salt if needed.
Butter a small baking dish. Spread the collard leek mixture evenly in the dish and dot with 2 teaspoons butter and lemon zest. Sprinkle the breadcrumbs evenly over the top. Bake in a 350 degrees F oven until the gratin is golden and bubbling, 20 to 30 minutes.
NOTE: can add a half-cup of Parmesan or grated Gruyere cheese for a richer flavor
Recipe: Roasted Carrots, Honey, Sage and Garlic
Roasted carrots with honey, sage and garlic
Serves 4
1 -2 bunches carrots
2 tablespoons olive oil
2 tablespoons Bloomfield Honey
2 cloves garlic, crushed (leave skin on)
4 whole leaves of sage, chopped
½ teaspoon coarse salt
½ teaspoon black pepper
½ cup whole-milk, plain yogurt
Radish sprouts or other micro greens (optional)
Preheat oven to 375F
Trim the carrots tops, leaving one-inch stem if available. Peel the carrots. Toss the carrots together with the olive oil, honey, garlic cloves, sage, salt and black pepper. Place them on a baking sheet and bake until slightly caramelized, about 25 to 30 minutes (this will depend on the size of the carrots).
Serve them with a dollop of yogurt and some radish sprouts or tender greens. Make sure you pour all the caramelized juices on top of the yogurt.
Sprinkle with more coarse salt.