Week 13 - August 31st

A full share includes:

1 Pint Mixed Cherry Tomatoes
10 each Heirloom / Polish Tomatoes
1 bunch Cilantro
1 bunch Swiss Chard
1 bunch Dandelion Greens
1 bunch Radish
1 bunch Mixed Lettuce
1 bunch Dino Kale
1 bunch Amaranth
1 head Chinese Cabbage
1 head Tat Soi
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Amaranth-Ricotta Pie (adapted from "Moosewood Cookbook")
The Crust:
1 cup unbleached flour
½ tsp salt
1/3 cup butter
2-3 Tbsp cold water
The Filling:
1 tsp butter
1 cup minced leeks (or onions)
3 cups Amaranth greens, cooked and drained thoroughly (about 1 gallon fresh)
½ tsp salt
dash pepper
16-oz. ricotta cheese
3 beaten eggs
3 Tbsp flour
1½ cups grated sharp cheese (8 oz)
Directions
1. Prepare pie crust for 9- or 10-inch pie pan. Set aside.
2. Preheat oven to 375°.
3. Sauté leeks (or onion) in butter until soft
4. Combine with Wild Amaranth, salt, and pepper in a bowl.
5. In a separate bowl beat eggs, ricotta, and flour and ½ of the grated cheese together.
5. Add Egg mixture to Amaranth mixture and combine thoroughly.
6. Spread into the unbaked pie shell.
6. Sprinkle with remaining cheese.
7. Bake 40 to 45 minutes or until firm to touch at center.
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Sauteed Dandelion Greens
Ingredients:
1 bunch Dandelion Greens, tough lower stems discarded & leaves cut crosswise into 2-inch pieces
¼ cup Extra Virgin Olive Oil
1 large Clove Garlic, minced
1 medium Onion, chopped
1 large Carrot, peeled & shredded
Pinch dried red pepper flakes
Directions:
1.Boil prepared greens up to 10 minutes, until ribs are tender
2.Drain & run under cold water to stop cooking
3.Drain well and press out excess water
4.Heat oil in a saute pan, adding garlic, onion, and carrot
5.Saute for 5 minutes and add the red pepper flakes
6.Add greens and saute for another 5 minutes
7.Add Salt & Pepper to taste

Did you know ... compared to Broccoli, Dandelion Greens have 4x the Vit A, 2 x the Vit K, 2x the Calcium, and 3x the Iron?

Also check out this recipe for for oven roasted tomatoes!