Tag Archives: recipe

Portuguese Kale and Chourico Soup

December 11, 2015

I had my first taste of Portuguese Kale soup years ago when I was working in Fall River, Massachusetts. Fall River is blue collar town with a history rich in fishing, shipping, manufacturing and sailing. With a large Portuguese immigration population, this kale-chourico soup is on the menu of a lot of the local restaurants. A hearty, warm soup for the colder months; it has become my “go to” soup recipe for kale.

My favorite kale to use is the wintered Siberian Kale harvested straight from our fields in the winter months. After the first frosts of the fall season, the siberian kale takes on a sweeter more mellow flavor. On the farm, we can harvest the Siberian most of the winter as it is a hearty plant that survives the coldest of weather. Part cover crop, part cash crop, we plant the siberian with a mixture of clovers for winter protection. In the spring, the kale and nitrogen capturing clover help feed our soil with rich organic matter that is turned right under.

I think the key to this recipe is finding a good Chourico (Chorizo) sausage. I’ve tried a lot from the supermarkets but they all seem to have an artificial flavor or try to mask poor taste with a spicy heat. Recently, I found what I believe is the best chorizo I’ve ever tasted from a local butcher shop here in Franklin, TN, The Carnivore Market. Located just off 5 points in Franklin, their sausage is a perfection of spice and smokey flavors that immediately melds with all the ingredients of the soup making a perfect bowl. Their chorizo is so good, we have made this soup twice in the last week.

Ingredients

2 tablespoons extra virgin olive oil
2 medium white potatoes, peeled and diced
3 cloves garlic, minced
1 medium onion, diced
1 lb (1 bunch) siberian kale, chopped
16 oz. diced tomatoes (perfect use of canned summer tomatoes)
10 oz chick peas (garbanzos beans)
1 lb diced chourico (chorizo in Spain)
1 quart chicken broth

Canned tomatoes from our summer harvest is perfect for this soup.

The Process
Heat the oil in shallow pan over medium heat. Add potatoes, onions and cook 8-10 minutes til potatoes are softened. Add garlic and kale. Cover and cook til kale is wilted. Transfer contents to medium sauce or soup pot. Add beans, tomatoes, chourico and broth to the pot and bring up heat to slow simmer. Cook for additional 15-20 minutes to really blend flavors together and bring out the chorizo.

Serve warm.

Autumn Lentil Potato Soup

November 2, 2015

Mint, Lime, and Athena Cantaloupe Chiller

July 26, 2015

Sweet and Savory Toast

July 7, 2015

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Summer means more time spent outside and less time in the kitchen. Quick, easy snacks or light breakfast meals are a must with schedules packing calendars and sunny skies begging to be enjoyed with family and friends.

Delvin Farm’s blackberries hit the market a few weeks ago and pairing it with mascarpone seemed like a sweet treat for a lazy Sunday morning. I also snatched up the bightest red tomato and basil bundle for another toast recipe I had a craving for with hummus as a base. Toast doesn’t have to be boring and it can serve as a substantial snack, sweet or savory!

TOAST WITH MASCARPONE, BLACKBERRIES & HONEY
+ Toast whole wheat oatmeal bread, let cool slightly before spreading mascarpone (a lighter, Italian cream cheese). Top with whole blackberries and drizzle with local honey.

TOAST WITH HUMMUS, TOMATO, AND FRESH BASIL
+ Toast bread, spread with hummus. Halve tomato and slice into thin wedges. Arrange on toast and sprinkle in small, fresh basil leaves.

Sweet Potato Fries with Dipping Sauce

June 12, 2015

First Spring Organic CSA Share 2015

April 23, 2015

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In your first organic CSA share for 2015 we are offering a freshly harvested selection of spring favorites.

Spring share, strawberries, onions, lettuce, sweet potatoes, juice, kale, spinach

Lettuce

Green Onions

Siberian Kale

Spinach

Strawberries

Asparagus

Sweet Potatoes (from our fall crop)

Quart of Tomato Juice- From last summer’s crop. All ingredients from our farm, except the sea salt!

Spinach Soufflé

1 to 1 1/4 cup spinach, chopped
1/2 cup onion, chopped
2 eggs
1/2 cup shredded cheese
1/2 cup sour cream
1 tablespoon flour
2 TBL butter, softened
1/2 teaspoon salt
1/4 tsp. black pepper
Mix spinach and onion together in bowl and set aside.
In separate bowl, mix eggs, cheese, sour cream, flour, butter, salt , pepper.
Add spinach and onion and mix well. Place in a 11/2 quart greased casserole dish. Bake at 350 for about 25 minutes, or until lightly browned on top.

Sesame Kale

2 cloves garlic, minced
1bunch kale
2 teaspoons sesame seed oil
2 tablespoons water
1 teaspoon soy sauce
2 teaspoons toasted sesame seeds
Salt and pepper, if desired

Mince the garlic cloves. Wash kale. Remove and discard the stems from the kale and tear it into bite-size pieces. Save the stems for another use, such as vegetable stock.

Heat the sesame seed oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and sauté for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet.

After 1 minute, stir the kale, then re-cover. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste.