Braising Mix Two Ways

After a long break, the Synergy Farm recipe blog will be up and running for the rest of the season. You can expect delicious and nutritious recipes for all the tasty produce coming out of the farm. We've been busy the last few weeks planting peas, potatoes, tomatoes, squash, onions, and spinach. My name is Julie and I'll be putting up seasonal recipes regularly. I love cooking and I love vegetables - so let's get started.

The Synergy Farm braising mix can be any combination of kale, mustard, chard, tatsoi, and mizuna. Greens are the most nutritious vegetables out there. They are filled with vitamins C, B6, B1, B2, E, plus manganese, copper, iron, and calcium!

Some people don't know what to do with leafy greens. So, here are two yummy ways to enjoy bags of braising mix available now.

Braised Greens with Red Wine Vinegar

Serves 4-6, recipe by Julie

1 medium yellow onion, sliced into thin half moon

1 clove Synergy Farm elephant garlic (or 2-3 regular), minced

3 Tb olive oil, divided

¾ tsp sea salt, divided

1 lb Synergy Farm braising mix (or straight kale)

3 cups water or broth

2-3 carrots, ribbons (~1 cup)

¼ tsp garlic powder

¼ cup red wine vinegar

1. Heat a heavy bottom large stock pot over medium heat. When pan is hot add 1 Tb oil, onion, garlic and ¼ tsp sea salt. Stir to coat the onion and sweat the onion on medium heat until soft and translucent.
2. Chop the braising mix into 2 inch chunks. You can pull the leaves off of the midribs or leave them intact if you want to save time. The leaves and mid ribs are small and not too fibrous right now so the choice is yours.
3. Add the braising mix and the 3 cups of water/broth. Stir frequently for 1-2 minutes to get all the greens wilted and wet. Cook on medium heat for 10 minutes.
4. Uncover and give the greens a stir. At this point they should just be peeking out from the liquid. Leave the pot uncovered and cook for 10 more minutes.
5. Meanwhile use a vegetable peeler to make long ribbons out of your carrots. Shoot for about 1 cup of carrot ribbons.
6. Add the carrots, garlic powder, red wine vinegar, ½ tsp sea salt, and 2 Tb olive oil. Stir to combine and simmer for a couple more minutes.
7. Enjoy.

Eggs in a Nest

From Animal Vegetable Miracle recipe written by Camille Kingsolver

(This recipe makes dinner for a family of four, but can easily be cut in half.)

1 medium onion, chopped

garlic to taste, chopped

Carrots, chopped

½ cup sun dried tomatoes

2 bags of Synergy Farm braising mix, coarsely chopped

8 Synergy Farm eggs

Sea salt and pepper

Cooked brown rice (optional)

1. Sauté onions and garlic in olive oil in a wide skillet until lightly golden.
2. Add carrots and tomatoes and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.
3. Mix in greens and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.
4. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes.
5. Remove from heat and serve over cooked brown rice. Add salt and pepper to taste.

Note – This makes a great breakfast, with or without the rice.

Farm Greens Frittata

1/2 lb seasonal Synergy greens of your choice
8 large Synergy pasture-raised eggs
3/4 cup Heritage Farm Raw Milk
3/4 cup grated cheddar cheese
1/2 medium Synergy Stuttgarter onion, diced finely
2 cloves Synergy garlic, minced finely
4 4-inch sprigs fresh rosemary
4 4-inch sprigs fresh thyme
salt & pepper to taste
Quail Croft Goat Cheese

Directions:
Preheat oven to 350.

Chop or tear your greens into bite sized pieces. The actual size is up to you and your mouth.

Beat eggs and milk in a bowl that's big enough for them. Add herbs (don't forget to get rid of stems or anything else you wouldn't want to bite into) and your cheese.

Add olive oil to a frying pan big enough for the greens. When it's hot, saute the onions and garlic until fragrant and the onions are translucent (4 or 5 minutes). If you're using two kinds of greens like chard and spinach, add in the "hardier" ones first (e.g. the chard) so they have a little more time to cook. Cook the greens till they're all evenly wilted (they should reduce in volume by 3x or more).

Pour those yummy greens in a buttered 9x11 pyrex dish or baking pan. Pour the eggy mix on top and stir so the greens are evenly distributed. Dollop on goat cheese or other delicious cheesy topping.

Bake for 10-12 minutes at 350 on a middle rack, or until you can see the sides of your frittata are browning. Then move to a top rack and turn on the broiler. Keep it in another 2-3 minutes, checking often because it's easy to burn it quick!

Remove from the oven, and cut into generous squares.

Spinach in the spinner on harvest day at Synergy