Comments on: On The Table August 9 http://www.astoriacsa.com/2007/08/08/on-the-table-august-9/ Astoria Community Supported Agriculture Fri, 25 Jul 2008 16:12:12 +0000 http://wordpress.org/?v=2.5.1 By: Notorious Liz http://www.astoriacsa.com/2007/08/08/on-the-table-august-9/#comment-80 Notorious Liz Wed, 08 Aug 2007 23:59:25 +0000 http://www.astoriacsa.com/2007/08/08/on-the-table-august-9/#comment-80 I noticed on the Earthworm newsletter last week they asked if anyone had any ideas about how to use most if not ALL of that week's box (8/2) in a recipe. I just made it & I think it's YUMMY. See below... Steamed Kale Stuffed with "Confetti" Mashed Potatoes Recipe by Liz Cousins 1 head Kale 1 Zucchini 1 Carrot 1 sm head Garlic (4-5 cloves) 7 sm-med Potatoes 1/2 sm head Purslane 1/2 sm bunch Basil Olive Oil, Salt, Pepper Peel, dice and boil potatoes. Meanwhile chop garlic, separate purslane leaves from stems, separate top leafy part of kale from bottom stem, tear basil into small pieces. Using the "parm cheese" side of a "bell"-type cheese grater, grate the zucchini and carrot. Place all veggies into a bowl. Once potatoes are soft, drain and mash with olive oil to desired consistency, and stir in the veggie mixture. Add salt and pepper to taste. Place lid on to gently steam the veggies. Steam the kale leaves until pliable, but still green. When done, place a dollop of the potato/veggie mixture into the center of the kale leaf, and roll up. (Also works well with cabbage, potato, scallions & bacon...use bacon grease instead of olive oil for added... yummy-ness). I noticed on the Earthworm newsletter last week they asked if anyone had any ideas about how to use most if not ALL of that week’s box (8/2) in a recipe. I just made it & I think it’s YUMMY. See below…

Steamed Kale Stuffed with “Confetti” Mashed Potatoes
Recipe by Liz Cousins

1 head Kale
1 Zucchini
1 Carrot
1 sm head Garlic (4-5 cloves)
7 sm-med Potatoes
1/2 sm head Purslane
1/2 sm bunch Basil
Olive Oil, Salt, Pepper

Peel, dice and boil potatoes. Meanwhile chop garlic, separate purslane leaves from stems, separate
top leafy part of kale from bottom stem, tear basil into small pieces. Using the “parm cheese” side of a
“bell”-type cheese grater, grate the zucchini and carrot. Place all veggies into a bowl.

Once potatoes are soft, drain and mash with olive oil to desired consistency, and stir in the veggie mixture.
Add salt and pepper to taste. Place lid on to gently steam the veggies.

Steam the kale leaves until pliable, but still green.

When done, place a dollop of the potato/veggie mixture into the center of the kale leaf, and roll up.

(Also works well with cabbage, potato, scallions & bacon…use bacon grease instead of olive oil for added…
yummy-ness).

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