Kale and Cumberland Tartine

Ingredients:

4 cups red Russian kale, torn in medium-sized pieces

1 tablespoon olive oil

4 ounces Sequatchie Cove Cumberland cheese, shredded

2 teaspoons whole milk

4 teaspoons whole grain mustard

4 slices high quality sour dough bread

4 eggs

1 tablespoon unsalted butter

kosher salt

freshly ground black pepper

Method:

Serves 4

Preheat oven to 425 degrees.

In a medium sauté pan, heat the olive oil over medium high heat. Add the kale and sauté just until wilted, 2-3 minutes. Remove from heat. Place the kale in a mesh strainer or colander and allow to drain while you prep the rest of the ingredients.

Place the bread on a sheet pan and toast 5-7 minutes or until it is starting to get crispy but not brown. Remove from oven and set aside.

While the bread is toasting, place the cheese, milk, and kale in a medium bowl. Season to taste with salt and pepper and mix to combine.

Coat each slice of toast with 1 tsp. mustard and top with 1/4 of the kale mixture. Return to the oven for 10 minutes or until the cheese is melted and slightly brown.

Heat the butter in a medium skillet over medium-low heat. Crack the eggs into the pan, add a few drops of water and cover. Cook for 1-2 minutes depending on how set you want the yolk. Remove from pan immediately and place one egg on top of each tartine.

Linguine with Spicy Broccoli Rabe

Need a quick and easy dinner for these busy early summer days? This pasta dish is hardy, super flavorful, and ready from start to finish in less than 20 minutes.

Ingredients:

1/2 pound linguine (dry or fresh), cooked al dente

6 cups broccoli rabe, stems and leaves roughly chopped, flowers reserved

3 large garlic cloves, minced

1/2 teaspoon red pepper flakes

zest of 1 lemon

1/3 cup + 1 tablespoon extra virgin olive oil

kosher salt, to taste

1/3 cup freshly grated parmesan

Method:

In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and sweat until fragrant but not brown at all. Increase the heat to medium-high and add the broccoli rabe, lemon zest, and red pepper flakes.  Sauté until the leaves are wilted and the stems are tender, about 10 minutes.

Add the cooked pasta and remaining 1/3 cup of olive oil. Toss to coat and adjust salt as needed.

To serve, top with grated parmesan and reserved broccoli rabe flowers.

Serves 4.

New Recipes...Fresh Ideas!

We would like to welcome Signal Mountain Farm's newest recipe blogger Charity Everett, founder and pastry chef at Revel Pastry Company, where she makes handcrafted, seasonally-inspired pastries and desserts. Charity says She started cooking as soon as she could stand on a chair and reach the kitchen counter. Her earliest memories center around learning from her mother and grandmother the joys of creating in the kitchen. Since then, that love of cooking has grown into a passion for baking and cooking with the seasons. At Revel, Charity creates both sweet and savory pastries inspired by the best local produce each season has to offer. At home, she draws on that same inspiration to create simple, healthy, and comforting meals. In her spare time,  she is an avid thrower of dinner parties, cookbook collector, and concert goer.

Try her first Signal Mountain Farm Recipe: Simple Sautéed Collard Greens

And Click here for more information about Revel Pastry Company Or here to follow on Instagram.

Chyela Rowe, healthy community advocate, recipe blogger, and work share member has been creating delicious ideas and recipes for our CSA members since 2012. But this year she says, "My children asked if they can eat their dinner without having to wait for me to take a photo." A response that, she says with a laugh, is inevitable in the homes of food bloggers. "I'm really excited to have some fresh inspiration from Charity. I agree with her about the power of learning from mothers and grandmothers, and I think her recipes will be a great addition to the Signal Mountain Farm CSA program." Chyela will still be assisting with marketing, communication, and administrative tasks for Signal Mountain Farm. And her recipes will continue to be found in Local Fare magazines, the archives of our recipe blog, and occasionally she shares her thoughts on food, family and community at hungrychyela.blogspot.com

Simple Sautéd Collard Greens

Often, when we think of collards in the South, the first image that comes to mind is of a large pot of greens cooked for hours with ham hocks and / or bacon. While these can be delicious, the long cooking time diminishes some of the natural nutritional value found in collards (not to mention being tough to accomplish on a busy weeknight!).  This recipe offers an alternative that increases both speed and nutritional value while maintaining the depth of flavor we all want in our collard greens.

Recipe adapted from Hugh Acheson's The Broad Fork

Ingredients:

1 lb. collard greens, ribs removed

2 garlic cloves, thinly shaved

1 tablespoon unsalted butter

1 medium yellow union, cut in small dice

Kosher salt, to taste

Fresh cracked black pepper, to taste

1 tablespoon molasses

2 tablespoons apple cider vinegar

Method:

Stack the collard greens on top of each other, roll them up, and slice the roll into 1/2 inch wide strips. Submerge the greens in a bowl of cold water then transfer to a colander to drain. Once the collard greens have drained for a few minutes, lay them out on paper towels and dry completely.

In a large sauté pan, slowly sweat the garlic in the butter over low to medium-low heat. When the garlic is very aromatic, add the onions. Season to taste with salt and pepper, and sweat for 15 minutes or until translucent and soft but not brown.

Raise the heat to medium, add the collard greens and cook, stirring occasionally, for 7-10 minutes, or until the start to soften. Stir in the molasses and cider vinegar and continue cooking for 10 more minutes, or until the collards are tender but still have some chew. Adjust seasoning with more kosher salt or pepper, as needed, and serve.

Roasted Kohlrabi Vinaigrette

Ingredients: 1 lb Kohlrabi bulbs

1 Tbs malt vinegar

1 clove garlic

About 10 fresh basil leaves

¼ cup olive oil, plus extra for roasting Kohlrabi

1 cup water

Salt and pepper to taste

Method:

Remove the kohlrabi leaves and reserve for the salad or for cooking later. Remove the peel and cut kohlrabi into 1-inch chunks. Place in a baking dish and drizzle with a little olive oil then season with salt and Pepper.  Bake at 375 degrees for about 1 hour, or until the tips begin to caramelize.

Remove from the oven and place the cooked kohlrabi in a blender with the water, garlic, and vinegar. Puree until smooth. Add the basil leaves and olive oil. Blend on low until combined, then season with salt and pepper to taste. Serve with fresh salad greens, radishes, pickled beets and toasted pecans.