Baked Cabbage and Roasted Beets


"This is our first season with y'all, and I am so happy with the produce.  Like many other new people, I have had to be creative in presenting some of the food.  Below are the links to a few recipes I've used.  

We appreciate all of your family's efforts! 

For cabbage (it isn't just for cole-slaw, apparently):  

Colcannon Bake Recipe - Allrecipes.com

For Beets:  
My beet-hating family ate them all, and went back for more.  Instead of olive oil, I used bacon grease (because bacon makes everything better).  I also served the greens and beets separately, to make them seem unrelated.  

Roasted Beets and Sauteed Beet Greens Recipe - Allrecipes.com

Kale and collard greens work well with peaches in smoothies.  "



April 26th - Texas Artisan Cheese & Wine

Meet your farmer!  Farmer Brad and Jenny invite you to a HOMEsweetFARM Gathering at the Houston Dairymaids Warehouse, Thursday April 26th @ 6:30pm.

The New State of Cheese: Texas!
Thursday, April 26th @ 6:30pm
Houston Dairymaids Warehouse

In a state where everything is BIG, it's refreshing to find folks who see the beauty of keeping it small. Our artisan cheesemakers do just that: raise small herds of cows or goats to make small batches of cheese. Join the Houston Dairymaids and HOMEsweetFARM to discuss Texas cheesemaking and taste a variety of our state's best handmade cheeses. We'll be sampling Texas wines too!
Class starts at 6:30 p.m. at the Houston Dairymaids shop, 2201 Airline Drive.
Cost is $40/person.  Seating is very limited.  RSVP and pay online.  MAP IT >>>



Broccoli Greens and Collards

We included broccoli greens and collards in our shares this week, and I know many of you have never tried cooking them before. Simply put, you can use broccoli greens like you use collard greens, braised, stir-fried, sauted, and in soups.  Wash in a big bowl of cold water, cut off stems and cut leaves in small pieces to cook.


From Epicurious.com

  • 2 1/2 pounds collard greens
  • 2 garlic cloves
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon fresh lemon juice, or to taste


Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
Drizzle collards with lemon juice and toss well.

Funny Farm Stuffed Broccoli Leaves-

- pre-heat oven to 350º

3/4 lb. broccoli leaves ( about 24 leaves)

1 cup dry brown rice
1 cup chicken stock

1 tablespoon olive oil
4 garlic cloves
1 lb. ground buffalo (or grass fed beef)
1 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon cumin
1/2 teaspoon tumeric
1 large egg
Tomato Sauce
1/2 cup chicken stock
1 cup ketchup
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground chipotle pepper
juice of 1 lemon

Steam the rice in the chicken stock until done. In a cast iron skillet saute´ the garlic in the olive oil until tender. Add the ground buffalo and brown.

Cut off the stems of the broccoli leaves and save for stock or juice or compost. When the rice is finished steam the leaves for 5 minutes to make them pliable and bright green. Run cold water over them to stop the cooking and make them safe to handle.

Combine the tomato sauce ingredients in a sauce pan and simmer gently while you stuff the broccoli leaves.

In a large bowl combine the rice and buffalo and taste to see if you need to add salt. Add the egg and mix everything well.

Lay a leaf face up on a cutting board with the stem end pointing toward you. Spoon about 1-1/2 tablespoons of filling onto the leaf just above where the stem met the leaf. Fold the sides over the filling, press the filling tightly back into the leaf and roll it up as tight as possible. Place in an oiled casserole dish. Continue until all the leaves are filled.

Spoon the sauce over all the stuffed leaves. Place the cover over the casserole dish and bake for 45 minutes at 350º.

Broccoli Greens
Added by Charlie Marie [CharlieMarie] on Feb 3, 2012
Charlie from Beaumont, TX (pop. 118,296) says:
If you're fortunate enough to have broccoli in the garden, or know someone who does, this is a special treat. It's quite tasty and not bitter, unlike most greans.
Cook time: 30 Min   Difficulty:
Prep time: 1 Hr   Serves:
- A mess of broccoli greens
- 1/2 md onion, sliced
- 2 clove garlic, crushed/minced
- 1 Tbsp bacon grease
- 1 tsp steak seasoning
1.   In your cast iron skillet, caramelize the onion in the bacon grease. Meanwhile, stack and roll a handful of leaves, cut lengthwise once and then chop (1/2") crosswise.
2.   Remove the onion to the side, dump all of your leaves into the skillet, stir until they begin to wilt, reduce heat, add 1/2-3/4 C of water and cover. Stir every two to three minutes. When they are tender enough for your liking, add the garlic, onion and steak seasoning (here in SET, we use TexJoy). Remove from heat.

Kickin' Collard Greens- From All Recipes.com
recipe image
Rated: rating
Submitted By: Ken Adams
Photo By: MOLLE888
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 10 Minutes
Servings: 6
"If you like greens you will love this recipe. The bacon and onions give them a wonderful flavor. Add more red pepper for a little more spice."
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2
-inch pieces
1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 4/18/2012


Kale and Cabbage

"Hi there--
Thought I would share a recipe. This is an amazing slaw recipe that I have made in the past and is perfect for tonight's bounty!!
Thanks for all your effort--we are loving everything!"

What am I going to do with this big turnip

What am I going to do with this BIG turnip?

We anticipated this question and thought we would help you use this wonderful vegetable.

Nana's Mashed Turnip  (From Allrecipes.com)   

Photo By: Melissa F.
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour
Servings: 6
"Mashed potatoes with turnip! What a delicious idea!"

1 large turnip, peeled and cubed
3 white potatoes, peeled and cubed
1/4 cup milk
3 tablespoons unsalted butter
1 teaspoon white sugar
3/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375 degrees F (190 degrees C).
Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.


Turnip Gratin Recipe (From Simply Recipes)
This recipe serves four, but it can easily be doubled. If you double it, use a 9x13 casserole dish. This recipe works best with young turnips with relatively high moisture. Large  turnips, or storage turnips, that are tougher and drier may need to be blanched for more than 3 minutes.

  • 2 medium sized young turnips (about 1/2 pound total), peeled, and sliced 1/8-1/4 inch thin
  • Olive oil
  • 3-4 slices white bread (enough to make two single layers in the pan), crusts removed
  • A few slices of onion, very thinly sliced, enough to cover the pan in one layer
  • 4 ounces Gruyere cheese
  • Salt and pepper
  • 8x5 baking pan or casserole dish

1. Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.

2 Coat the inside of the casserole dish with olive oil. Place a layer of bread on the bottom of the casserole dish. Layer on half of the turnip slices in a single layer, season with salt and pepper. Layer on all of the onions. Sprinkle with half of the cheese. Add another layer of bread, turnips, and cheese. Sprinkle again with salt and pepper.
3 Place casserole on top rack of oven. Cook for 25 minutes. For the last few minutes, if you want, and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil for a couple minutes to brown the top.
Remove from oven and let cool for 10 minutes before serving.


Beet Greens and Kale

From Mimi, our local CSA member...

"We also enjoyed your beet greens and kale tonight.  I used them both in a recipe called Potlikker Noodles with Mustard Greens from the February edition of Bon Appetit Magazine.  I substituted your beet greens and kale for the mustard greens, apple cider vinegar for the red wine vinegar, Thai hot pepper sauce for regular hot pepper sauce and gluten-free pasta for the noodles.  Here's the link: