Jen & Derek’s Organic CSA: Week 2

Welcome back!  Summer has finally arrived and so have the first few weeks of delicious organic vegetables. I’m happy to be blogging recipes for Jen & Derek’s Organic farm again this year.  In exchange for a recipe every week, I get to enjoy some of the freshest vegetables on the island.

This week my basket was filled with all green veggies; spinach, tatsoi, Swiss chard, beet greens and lettuce.  There are so many ways to enjoy all of these greens; try using some of the larger leaves for a sandwich instead of bread, salads, tossed with some hot pasta, pestos, etc.

Today, I’ve decided to roast a fresh chicken from my chicken CSA and pair it with some delicious mashed potatoes with some greens mixed in. I learned about adding greens to mashed potatoes from my Dutch heritage. Traditionally minced kale is added to the mix but today I’m going to give beets greens a chance. Just add some minced beets greens, butter, plain yogurt and some Parmesan cheese to your potatoes, mix them up and you will end up with some delicious and nutritious mashed potatoes with a slightly pink colour, which my daughter loved.  Whenever I make mashed potatoes in our household, I give the potato skins a good scrub and leave them on when mashing them, this adds a lot of fiber and nutrients to the mix.

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Mashed Potatoes with Greens and Parmesan Cheese
Serves: 4-6

4-6 medium or large red potatoes, cubed (leave the skin on)
2-4 cups of beets greens, minced finely (add more or less depending on preference)
2 tablespoons of butter
2 tablespoons of plain yogurt
1/4 cup of potato cooking water or Milk (reserve some of the water you cook the potatoes in)
1/4 cup of shredded parmesan cheese
lots of freshly ground pepper

Start by covering your cubed potatoes with cold water.  Bring the mix to a boil over high heat.  Reduce the heat to medium and continue to cook for about 10 minutes until the potatoes begin to soften.  Add your minced greens to the pot and cook for just another minute or two, giving the greens a chance to cook slightly.  Drain almost all of the water from the potatoes, reserving 1/4 cup of the cooking liquid.  Toss in your butter, yogurt, potato cooking water and give them a good mash.  Stir in the parmesan cheese and fresh pepper.  Enjoy!

If you have a steamer, you can steam your potatoes and greens for about the same length of time.  Steaming will retain more of the nutrients within your vegetables.

If you have any leftovers, enjoy these shaped into patties and pan fried with some eggs in the morning.14391900700_a71a107597_z

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