|butter lettuce, braising greens, pumpkin, radishes, sweet potato, Japanese eggplant, |
apples, grape tomatoes, mustard greens
I am not sure I have ever been so excited to see a pumpkin in my life as I was when I saw this one. It meant one thing to me, Fall. The brief Fall in Texas is my favorite season. This is the time of year when I most enjoy being outside. It is perfect camping weather... something which I have taken full advantage of and part of why I have been slower about posting my Farmhouse Delivery recaps. I was able to work some of this lovely produce into my camp meals as well. The miso soup, which I first made at home, was so good and easy that I decided it was sort of the perfect camping food... an easy to transport, light weight, one-pot meal that warms you up on a crisp night. The apples and pumpkin cream cheese made for an easy and tasty breakfast in the mornings, and the roasted pumpkin seeds were a great snack while hiking.
Along with those three things, here is what else I made with this bushel:
- miso noodle soup with greens, recipe adapted from the Moosewood Cookbook by Mollie Katzen
- tempura veggies (sweet potato, eggplant, onion, and some squash leftover from the previous delivery), batter adapted from this recipe
- pumpkin puree, from this Pioneer Woman recipe. I used this for the pumpkin cream cheese (just combine 1 C of puree with 8 oz of cream cheese) and still have some waiting to be used for baking.
- roasted pumpkin seeds
- vegetable cream cheese (using the radishes)
- lemon-garlic pasta with greens and tomatoes (inspired by this Smitten Kitten recipe)
|this made a good potluck dish|
- green salads
|this one had the Japanese salad dressing I got at the November food swap, so great!|
- pasta with Italian sausage and tomatoes
- pickled mustard greens, from this Saveur recipe
- Wilted Mustard Greens (recipe below)
This is probably my favorite way to eat mustard greens. You can add crumbled bacon to it if you like. I was using the grease left from another use, but I have made it before with the bacon crumbles, and it is really nice that way too. The whole dish takes only about 5 minutes to prepare, including the time spent cutting the greens.
Wilted Mustard Greens
Yield: 4 servings
- 6 C mustard greens, cut into thin slivers, about 2" long
- 2 T bacon grease
- 2 T good honey mustard
- 4 T white or red wine vinegar
- toasted, chopped peanuts
- Heat a small skillet over medium heat. Add bacon grease.
- Once bacon grease melts, add the mustard and vinegar, stir well. Keep stirring until all ingredients are well-blended.
- Place mustard greens in a bowl and pour the hot dressing over them, stirring with tongs to distribute the dressing evenly.
- Sprinkle with peanuts and serve immediately.