Garden Harvest Recipes

The garden provides endless inspiration for creating healthful, seasonal, and great-tasting meals – we’ve come up with some recipes to share using what we have growing in the Courthouse Community Garden, and some of the recipes include other ingredients you can find at your local farmers’ market or farm stand.  

New recipe October 1, 2009

Tuscan Bean Soup or Ribollita

by Annette Nielsen

1/2 pound dried cannellini beans (about 1 cup), picked over and soaked overnight in cold water to cover generously, drained and rinsed

1/2 cup plus 2 tablespoons extra-virgin olive oil

1 small onion, finely minced (about 1 cup)

2 garlic cloves, finely minced

1/4 cup finely chopped, fresh flat-leaf parsley

1 bunch of kale, center stalks removed, coarsely shredded (about 7 cups)

3 medium carrots, peeled and coarsely diced (about 2 cups)

3 celery stalks, coarsely diced (about 2 cups)

1 large boiling potato, peeled and coarsely diced (about 2 cups)

1/2 small head Savoy cabbage, cored and coarsely chopped (about 2 1/2 cups), or more kale

1 bunch Swiss chard, green leaves only, coarsely chopped (about 7 cups)

1 can (28 ounces) Italian plum tomatoes, with their juices

Salt and freshly ground black pepper to taste

5 thick slices 1- to 2-day-old crusty Italian bread, broken into small chunks

1. Put the beans in a medium pot, cover by 2 to 3 inches with cold water, and bring to a bubble over medium heat. As soon as the water begins to bubble, reduce the heat to low and simmer, uncovered, until the beans are tender, 45 minutes to 1 hour, stirring from time to time. The beans can be cooked a few hours ahead of time. Heat 1/3 cup oil in a large pot over medium heat. Add the onion and stir until it is pale yellow and soft, 8 to 10 minutes. Add the garlic and parsley, and stir a minute or two. Add the kale, carrots, celery, potato, cabbage and chard. Stir for a couple of minutes, then add the tomatoes, the beans and their cooking water. If needed, add enough cold water to cover the vegetables by about 2 inches.

2. Season with salt and pepper to taste, and bring the soup to a boil. Reduce the heat to low, cover the pan partially, and cook, stirring from time to time, until the vegetables are tender, about 45 minutes. Turn off heat. Stir in bread and remaining olive oil, and cool to room temperature. Cover and refrigerate overnight.

3. A few hours before serving, put the soup back on low heat and simmer for another 30 minutes, stirring often with a long wooden spoon to prevent sticking. At this point, the soup will have "reboiled" twice (thus ribollita) and will have a thick consistency and a divine flavor. Taste, adjust the seasoning, and serve hot with a few drops of additional olive oil if desired.
For a printable version click here

The Courthouse Community Garden’s harvest bounty to date has included:

Basil, Beets, Beet Greens, Cilantro, Collard Greens, Kale, Lettuces, Mint, Radishes, Scallions, and Swiss Chard.  A.Nielsen, 7/13/09

For a printable version of these recipes click here

Sautéed Swiss Chard

• 1 large bunch of fresh Swiss chard
  
• 1 -2 small cloves garlic, sliced
  
• 3 Tbsp olive oil
  
• ¼ teaspoon of dried crushed red pepper
  
• 1 teaspoon butter
  
• Salt

1.  Rinse the leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (like the Swiss Chard pasta recipe). Roughly chop the leaves into approximately inch-wide strips.
2.  Heat a saucepan over medium heat, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for approximately one minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a sprinkling of water. Flip the leaves over in the pan, so that all leaves make contact with the bottom of the saucepan. Cover again. Check for doneness after another 5 minutes. Add salt to taste, and a small amount of butter. Remove Swiss chard from saucepan and serve.

Sautéed Swiss Chard Ribs with Pasta and Cream

• 1 lb Swiss chard (this should give you approximately 2 cups of chopped ribs)
  
• 1/4 cup (one-half stick) butter
  
• 1 cup heavy cream
  
• 1 pound dry pasta (penne works well)
  
• Salt and pepper, to taste
  
• Ground nutmeg (optional)

1. Cut the ribs from the greens. Cut the ribs into 1/2-inch to 1-inch pieces. Cook the ribs in a saucepan of salted boiling water for 3 minutes.
2. Melt butter in a large saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds.
3.  While the cream is reducing, cook pasta according to package directions.
4.  Mix creamed chard with pasta. Season to taste with salt and freshly ground pepper and a few gratings of freshly ground nutmeg (if desired).
Serves four.

Collard Greens

• ½ pound smoked ham hocks
  
• 2 teaspoons salt
  
• ¼ teaspoon freshly ground black pepper
  
• 1 tablespoon chopped garlic
  
• 1 tablespoon hot red pepper sauce
  
• 1 large bunch collard greens
  
• 1 tablespoon butter

1.  Bring 3 quarts of water to boil in a large pot and add smoked meat, salt, pepper, garlic, and hot sauce.  Reduce heat to low heat and continue cooking for 1 hour.
2.  Wash the greens thoroughly and remove the stems that run down the center (from the larger leaves).  Place leaves in stacks of 6 to 8, roll up and slice into 1-inch thick slices.  Place greens in pot with meat and add butter.  Continue cooking for approximately 45 minutes, stirring occasionally.  Adjust seasoning to taste.

Serves four (as a side dish)

Kale Mashed Potatoes    

• 3 pounds potatoes, peeled and cut into large pieces
  
• Sea salt
  
• Olive oil
  
• 4-5 cloves garlic, minced
  
• 1 large bunch kale, large stems stripped and discarded (thinly chop the leaves)
  
• ½ cup warm milk
  
• Freshly ground black pepper, to taste
  
• 4 scallions (use the white and tender green parts)
  
• ¼ cup grated Parmesan cheese (optional)

Place potatoes in a large pot of boiling water with a pinch of salt and cook for 20 minutes, or until the potatoes are tender when pierced with a fork. Drain and set aside.
Heat 2 tablespoons olive oil over medium-high heat in a large skillet, adding garlic, chopped kale, 1 teaspoon salt and sauté until tender, approximately one minute.  Set aside.
Mash the potatoes with a fork or potato masher and slowly stir in the milk.  Season with salt and freshly ground pepper.
Add kale on top of the potatoes and stir quickly.  Transfer to a serving bowl, make a well in the middle of the mixture and drizzle on 2 more tablespoons of olive oil, sprinkle with the chopped scallions and grated Parmesan cheese, if desired.

Note:  Swiss chard or spinach may be substituted for the kale, just be certain to wash the leaves well.

Serves 6.

Beet Green Gratin

• 1 pound beet greens (rinsed well)
  
• 12 ounces sliced mushrooms
  
• 2 tablespoons butter
  
• 3 cloves garlic, minced
  
• Salt and freshly ground pepper, to taste
  
• 4 egg yolks, beaten
  
• 1 cup ricotta cheese
  
• ½ cup Parmesan cheese, grated
  
• ½ cup crumbled cracker crumbs or rustic bread crumb pieces

Preheat oven to 375 degrees F.

1.  Melt butter in medium-sized saucepan over medium high heat.  Add mushrooms and garlic and cook for approximately 3-5 minutes or until the mushrooms sweat (start to release liquid).  Add beet greens and stir well, cooking for 2-3 minutes.  Remove from heat, season with salt and pepper.
2.  In a medium-sized mixing bowl, combine the egg yolks, ricotta, Parmesan cheese and a teaspoon of salt.  Add mushroom mixture, combine well and place in a lightly oiled 9-inch by 11-inch baking dish.  Top with crumbled cracker or bread crumbs and bake for 30 minutes covered with aluminum foil.  Uncover and bake for additional 15 minutes.

6 to 8 servings.