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Monday July 11, 2011
Greetings Purchase CSA Members,
A mockingbird sings and chats for prolonged periods of time as I sit, attempting to compose something eloquent. But what I soon realize is that my prose is so inferior to his or her beautiful performance. This mockingbird moves from tree to tree, up into the highest branches so that I can barely get a glimpse of its flickering tail, white belly, and creamy grey wings. She moves closer to my window and as it does, I have a thought and wish that I could capture its collection of songs to send to you!
And then I found this:
Mockingbirds
by Mary Oliver
This morning
two mockingbirds
in the green field
were spinning and tossing
the white ribbons
of their songs
into the air.
I had nothing
better to do
than listen.
I mean this
seriously.
In Greece,
a long time ago,
an old couple
opened their door
to two strangers
who were,
it soon appeared,
not men at all,
but gods.
It is my favorite story--
how the old couple
had almost nothing to give
but their willingness
to be attentive--
but for this alone
the gods loved them
and blessed them--
when they rose
out of their mortal bodies,
like a million particles of water
from a fountain,
the light
swept into all the corners
of the cottage,
and the old couple,
shaken with understanding,
bowed down--
but still they asked for nothing
but the difficult life
which they had already.
And the gods smiled, as they vanished,
clapping their great wings.
Wherever it was
I was supposed to be
this morning--
whatever it was I said
I would be doing--
I was standing
at the edge of the field--
I was hurrying
through my own soul,
opening its dark doors--
I was leaning out;
I was listening.
Enjoy your share this week – Justine
This week in your share, you will most likely receive:
Lettuce, Basil, Cucumbers, Green Beans, Beets, Carrots, Tomatoes, and Collards
Chard or Collard Gratin
1 medium/large bunch of chard or collards
1 cup fresh breadcrumbs
2 teaspoons melted butter
2 tablespoons butter
1 onion, diced
Salt
2 teaspoons flour
1/2 cup milk
A few strokes of freshly grated nutmeg
Wash and stem the chard. Save half the stems and slice them thin. Bring 2 quarts of salted water to a boil and cooked the sliced stems for 2 minutes. Add the chard leaves and cook until tender, about 3 minutes. Drain and cool. Gently squeeze out the excess liquid from the stems and leaves and coarsely chop them.
Toss together the breadcrumbs and the melted butter. Toast on a baking sheet in a 350-degree oven, stirring now and then, until lightly brown, about 10 minutes.
Melt 1 1/2 tablespoons of butter over medium heat in a heavy-bottomed pan and add the diced onion. Cook over medium heat until translucent, about 5 minutes. Stir in the chard and season with salt. Cook for 3 minutes. Sprinkle with the flour and stir well. Then add the milk and nutmeg and cook for 5 minutes, stirring occasionally. Add more milk if the mixture gets too thick. The chard should be moist but not floating in liquid. Taste and add salt if needed.
Butter a small baking dish. Spread the chard/collard mixture evenly in the dish and dot with the remaining butter, cut into bits. Sprinkle the breadcrumbs evenly over the top. Bake in a 350-degree oven until the gratin is golden and bubbling, 20 to 30 minutes.
Polenta and Collard Greens Torta
1 cup polenta
2 tablespoons butter
3/4 cup parmesan cheese, grated
1 shallot, thinly sliced
Pinch of red pepper flakes
1 large bunch of collard greens
Olive oil
Salt and pepper
2 cups tomato sauce
8 oz. mozzarella, thinly sliced
Bring 4 cups of water to a boil in a heavy-bottomed pot. Once boiling, whisk in the polenta and 1 teaspoon salt. Turn down the heat and stir constantly until the polenta is fully incorporated. Cook at a bare simmer for 1 hour, stirring frequently to prevent sticking. Add water as necessary if the polenta becomes too thick. After 1 hour stir in the butter and 1/4 cup of the parmesan cheese.
Meanwhile cook the shallot in a little olive oil until beginning to color, about 5 minutes. Remove the large steams from the collards and chop. Add the greens to the shallot and season with salt, pepper and red pepper flakes. Add more olive oil if needed. Toss well and cook on medium heat for 5 minutes until slightly wilted. Add 1/4 cup of the greens to the polenta.
As soon as the polenta is finished cooking begin assembling the torta. Oil a baking dish and add 1/3 of the polenta. Spread 1/2 of the tomato sauce on the polenta. On top of that layer half of the mozzarella slices and sprinkle with 1/4 cup of parmesan cheese. Next add a layer of 1/2 of the greens. Repeat the layers with another 1/3 of the polenta and the remaining sauce, cheeses, and greens. Finish by spreading the final 1/3 of the polenta on top.
Allow the torta to sit for at least 30 minutes to allow the polenta to set. Bake at 350F for 30 minutes.
Green Bean and Cherry Tomato Salad (Adapted from Chez Panisse Vegetables)
1 pound green beans
1 pound cherry tomatoes/large fresh tomatoes, chopped into bite-size chunks
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil
Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.
Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.
Do ahead: Beans and vegetables can be prepared ahead of time. Simply toss with the dressing only at the last minute, as it can discolor the green beans after several hours.
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