Recipe: Anything Goes Green Sauce

A Farm Favorite

Think of this pesto-like sauce as a way to use up carrot tops, fennel fronds, radish greens, hearty greens, extra garlic, and other things lurking in your crisper. Your palate is the only limit!

1 cup packed greens and/or herbs
1/2 cup olive oil
1/4 cup pine nuts, pumpkin seeds, walnuts, or sunflower seeds
1 large clove of garlic
2 tbs lemon juice

Add all ingredients to a food processor or blender and blend until the oil is emulsified and the sauce looks uniform.

Toss with pasta or roasted veggies, mix into mayo for sandwiches, stir a dollop into scrambled eggs, add a couple tsp to salad dressings, or incorporate into hummus to sneak some greens into the picky eaters in your family. Make in large batches and freeze!

Recipe: Any Greens Instant Pot Saag

This is a go-to recipe for us and several of our long-time members when there are a lot of greens that need to be used up at once!  You can incorporate your turnip greens, radish greens, komatsuna, curly kale, and just about any other leafy green veggie!

2 tablespoons ghee

2 onions, diced

4 teaspoons minced garlic

2 teaspoons minced ginger

Spices

2 teaspoons salt

1 teaspoon coriander

1 teaspoon ground cumin

1 teaspoon garam masala

½ teaspoon black pepper

½ teaspoon cayenne, adjust to taste

½ teaspoon turmeric

2 pounds greens (spinach, mustard, turnip and radish greens, collards, kale, etc)

Pinch of kasoori methi (dried fenugreek leaves)

Ghee or butter, for serving

Press the “saute” button on the Instant Pot and add the ghee. Once it melts, add the onion, garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.

Add the spinach, stirring until it wilts and there’s enough room to add the mustard greens.

Secure the lid, close the pressure valve and cook for 15 minutes at high pressure. Naturally release pressure. Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot).

Stir in the dried fenugreek leaves. Serve with ghee.

Recipe: Pink & White Fried Rice With Sauteed Greens

A Farm Favorite from Rae

Rae's go-to recipe for turning extra greens into a tasty weeknight meal.

• 1 cup cooked and cooled sushi rice or Jasmine rice (rice that is leftover in the fridge from another meal is perfect!)

• 1 cup cooked and cooled pink or brown rice

• 2 cups chopped greens (spinach, chard, pac choi, turnip greens, radish greens, just about anything goes!)

• 1 large egg

• 1/2 tbs of grated fresh ginger

• 1/2 tbs of grated or finely chopped garlic

• 1/4 cup chopped white or yellow storage onion or scallions (if you use storage onions the flavor will be a bit sweeter)

• 2 tsp neutral tasting oil

• 1 tsp sesame oil

• soy sauce to taste

Add the neutral tasting oil to a skillet or wok and turn the heat to medium. Add chopped onion and saute until soft. Add in greens, garlic, and ginger, and cook, stirring frequently, until the greens are well wilted. Move the veggies to one side of the pan and add the sesame oil to the vacant side. Break the egg into the hot sesame oil and lightly scramble it right in the pan. When the egg is cooked, mix it in with the veggies. Briefly turn the heat to high and sprinkle in the cooled rice. Stir to combine and cook until the rice is hot and getting crispy. Lightly douse the fried rice with soy sauce, stir, and taste, to check for your preferred salt level. Add in more soy sauce to taste.