The hens are laying, seeds are sprouting and things are flowering out—right on cue for us to kick off Spring Share this week.

Kale Raab, Rapini, Florets or Flowering Kale—whatever you prefer to call it, we’ve got a beautiful batch harvested. There’s even a bit of flowering Collard in the mix too. Despite the roughness that the plants endured over this past Winter, the stems, leaves and florets are still super tender and sweet. Overwintered flowering brassicas are somewhat of a springtime delicacy here in the Maritime Northwest. We had never heard of such a thing when we lived in the Northeast, because it is far too cold for most brassicas to survive that kind of winter and on long enough to flower in their second year. Half of the florets we’ve cut today were planted last Spring and are now flowering out into their biennial growth. The other half we planted in late Summer/early Fall just to boost our overall quantities of Braising-type greens for this time of year. And am I ever glad we did, because as I’ve lamented ad nauseum, it was way too cold for many of the plants to handle out here this winter.

So, how do you cook with Flowering Kale? When the florets are small and tender like this, I use them like Kale or Broccoli interchangeably in recipes. (Conversely, when the stems get longer and tougher, treat them like you would Asparagus). But for now, we chop them up and saute them, or whip them into egg dishes, or steam them lightly before tucking them into quesadillas, or nine times out of ten, we drop the chopped up Raab into the water to boil for a minute or two when we’re making basic boxed macaroni and cheese. So many easy, fun and friendly ways to enjoy brassicas like these! On an adjacent note, my amazing friend Megan recommended Genevieve Ko’s recipe for Chile Crisp Fettucine Alfredo, and I made it with the Mustard Greens from last week. I will probably be subbing in some lightly steamed Raab Mix when I inevitably make it again. No additional notes. Just another super solid way of using whatever greens you might have.

Have a Great Week,
Katie

PS: Did I mention that we have PLENTY of Eggs? Come and get em!

IN THIS WEEK’S FARMSHARES:

• Flowering Raab Mix

• Parsnips

• Red Potatoes

• Onions

• D’Anjou Pears
  

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

INA GARTEN’S PARSNIP PUREE
Bon Apptetit

• 1½ lb. parsnips, scrubbed, sliced ¾" thick

• Kosher salt, freshly ground pepper

• 2 Tbsp. unsalted butter, diced

CONTINUE TO RECIPE

KALE FLORETS WITH GARLIC, CHILI & LEMON
Northwest Edible Life

• About a pound of kale florets, broccoli raab, or sprouting broccoli

• 2-4 tablespoons extra-virgin olive oil

• 1 tbsp. minced garlic, or more to taste

• 1 lemon, preferably organic, washed

• 1/4 tsp. crushed red pepper flakes, more or less to taste

• Kosher salt and freshly ground black pepper

• Cooked pasta, to serve (optional)

CONTINUE TO RECIPE

PARSNIP SPICE CAKE WITH GINGER CREAM CHEESE FROSTING
Jill Silverman Hough

• 1 1/2 cups all purpose flour

• 1 cup sugar

• 1 tablespoon ground ginger

• 2 teaspoons baking powder

• 1 1/2 teaspoons ground cinnamon

• 3/4 teaspoon plus 1/8 teaspoon salt

• 3/4 teaspoon ground nutmeg

• 3/4 teaspoon ground allspice

• 3/4 teaspoon ground cloves

• 3 large eggs

• 1/2 cup canola oil or vegetable oil

• 1/2 cup whole milk

• 1 1/2 teaspoons vanilla extract, divided

• 2 cups (packed) shredded peeled parsnips (about 3 large)

• 1/2 cup walnuts, toasted, chopped

• 4 ounces cream cheese, room temperature

• 2 tablespoons butter, room temperature

• 2 teaspoons grated peeled fresh ginger

• 3 cups (about 12 ounces) powdered sugar

CONTINUE TO RECIPE

POTATOES WITH SOFT EGGS & BACON VINAIGRETTE
Smitten Kitchen

• 1 1/2 pounds fingerlings, or small red or yukon gold potatoes

• 4 large eggs

• 1/4 pound frisee (French curly endive) or another sturdy lettuce

• 6 ounces slab bacon or thick-cut bacon slices

• 2 tablespoons finely chopped shallot

• 3 tablespoons red wine vinegar

• 1/2 teaspoon smooth Dijon mustard

• 2 ounces crumbled blue cheese, or more to taste

CONTINUE TO RECIPE

THE BEST SHREDDED KALE SALAD WITH ‘PECAN PARMESAN’
Oh She Glows

• 2 medium bunches destemmed lacinato/dinosaur kale, finely chopped (8 to 9 cups/300 to 340 g chopped)

• 2 large garlic cloves

• 1/4 cup (60 mL) fresh lemon juice

• 3 to 4 tablespoons (45 to 60 mL) extra-virgin olive oil, to taste

• 1/4 teaspoon fine sea salt

• 1/4 teaspoon freshly ground black pepper (just eyeball it)

• 1/4 to 1/2 cup (35 to 70 g) dried sweetened cranberries, for garnish

FOR THE PECAN PARMESAN:

• 1 cup (120 g) pecan halves, toasted

• 1 1/2 tablespoons nutritional yeast

• 1 tablespoon extra-virgin olive oil

• 2 pinches fine sea salt

CONTINUE TO RECIPE

PARSNIP & KALE QUINOA BOWLS
Andrea Bemis, Dishing Up the Dirt

• 2-4 medium sized parsnips, cut into 1/4 inch pieces, 

• 1 bunch of curly kale (or any type of kale/green) tough stems removed and cut into bite size pieces

• 1 yellow onion, diced

• 1 cup quinoa (uncooked)

• 1/4 cup walnuts, chopped and toasted

• 1/4 cup dried cranberries

• Oil of choice for cooking (I used grapeseed oil)

• Salt and pepper

  FOR THE DRESSING:

• 1/4 cup tahini

• 1 clove of garlic, minced

• 1 TBS pure maple syrup

• 1 TBS low sodium tamari

• 2 TBS rice wine vinegar

• pinch of red pepper flakes

• 1/4 cup water

CONTINUE TO RECIPE