news from the farm…
hello friends. i hope you got to enjoy some of the beautiful september sunshine this weekend! we sent out the november bulk share sign-up sheet last week – did you see it? shares are limited and close by october 6th, so sign up soon to make sure you get your storage veggies! if you have any questions, just shoot us an email by replying to this newsletter. have a great week, and see you soon!
in the share this week:
- in the share room:
- salad greens
- braising greens: (kale, chard, sweet pot greens, bok choi)
- mix & match:
- green tomatoes
- sweet potatoes
- mix & match:
- pick your own:
- green beans
recipes by mira
greens and goat cheese galette
if you’ve never made a galette before, you might think that they’re difficult and reserved for special occasions. why? maybe their flaky buttery pastry surrounding rich caramelized onion, bubbling goat cheese and perfectly seasoned fresh braising greens, all the textures and flavors marrying into a harmony of pleasure in your mouth… that, and anything in a pastry crust just seems kind of fancy. the thing about galettes, though, is that they require much less to-do than pies or tarts, since their crust is free form and meant to be rustic looking. you can fill them with just about anything delicious, and they bake up quickly. once you get the hang of your crust, making galettes is a breeze, and never fails to impress even the most ardent eater.
for the crust:
*combine 1 1/2 cups fresh flour and a pinch of salt in a large bowl and mix together
*drop 1 stick cold unsalted butter, cut into chunks, into the bowl. using a pastry cutter, two butter knives, or your fingertips, cut the butter into the flour until the bits of butter are about pea-size. work quickly so the butter stays cold
*drizzle in 1/4-1/2 cup ICE water. the dough should be wet enough to just come together; it’s ok if it’s ragged and some pieces don’t stick. less water at first is better, don’t worry if some of the dough isn’t coming together. knead the dough a few times, just enough to bring it all into a cohesive whole, which should take less than one minute. don’t be tempted to work the dough more: over kneading or adding too much water will lead to tough crust!
*form the dough into a disc, wrap in plastic and refrigerate it for an hour or overnight
*when ready to bake, preheat oven to 350°, and prepare the filling
*for the filling:
*thinly slice 2 medium size apples, leaving the peel on
*variation* you can substitute thin rounds of steamed sweet potato for the apple – both are sweet and divine!
*peel, halve, and thinly slice 1 large onion into crescents, and sauté on low them in a little butter or olive oil and a pinch of salt until caramelized, about 15 minutes
*while the onions are cooking, wash a large bunch of braising greens (kale, chard, sweet potato greens, etc.), and remove the stems from tougher greens. if using chard, reserve the stems and chop them finely to steam with the greens
*cut or rip the greens into large pieces and steam them very briefly, about 3 minutes. remove the very lightly steamed greens and toss them with salt, pepper and lemon juice to taste
*beat 2 large eggs with a splash of cream, a pinch of salt and fresh pepper, and set aside
*crumble about 6 oz of chèvre (fresh goat cheese) and set aside
*on a well floured surface, roll out the crust to a rough circle, 1/4″ thick. lay it on a good baking sheet. leaving about 1.5″ at the edge, layer first the apple slices, then onions, the soft cheese, the greens and lastly pour on the beaten eggs. top with a little more cheese (parmesan, gruyere, and other slightly melty hard cheeses are some of my favorites). fold the edge of the crust in toward the center, letter each fold overlap slightly with the previous one as if you’re making the filling cozy inside. the edges won’t reach the center, but the folds will prevent the filling from running out. no need to be fussy about this part: galettes are free form rustic tarts, so their beauty is in their imperfection.
*before baking, rub a little milk, olive oil, or beaten egg onto the exposed folded crust to make it extra golden
*bake for 45 to 60 minutes, until the crust is golden, and the filling looks done on top
*serve with any delicious fresh salad, lightly dressed. yum!!