Tag: greens

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Kumquats and Greens

Cajun French:  le fruit (lu frū-ee) – fruit

 

South Louisiana has wonderful citrus.  In fact, many yards have at least one fruit tree and winter is citrus time.  Our neighbor has a kumquat tree and he does not eat the fruit, so we are beneficiaries of his harvest.   This time of year we always search for new ways to incorporate kumquats with what is fresh at our farmers market.  Remember from a previous post that we have carrot tops that we want to use and some kohlrabi and radish greens.  Not knowing how it would turn out, we decided to cook the greens and throw in some kumquats.  Wow!  The greens had a most wonderful citrus flavor.

Mais C’est Bon!

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Flounder Cakes with Citrus Sauce

Cajun French: le limon (lu lee-mon) – lemon

 

What to do with leftover baked flounder? Since it was in pieces and not one attractive piece, we decided to make flounder cakes. Two things we did different, we used no egg or bread instead we used rice, mayonnaise and almond butter. The mayonnaise and almond butter gave the cakes a richness. We had citrus sauce leftover from our catfish, so we top the cakes with the sauce and served the cakes on a bed of mixed wilted greens.

Mais C’est Bon!

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Russian Kale

Louisiana’s favorite greens include Mustard, Collard, and Turnip.  The more gourmet greens like Kale and Chard can be found at farmer’s markets yet not so much at the local grocery.  We have had Kale and Chard in the past; yet, it was from a friend’s garden and the greens were mature and we now know, past their prime.

Because of our past experience, we would not give the young Kale or Chard at farmer’s markets a second glance.  Finally we decided to give young Swiss Chard a chance and it was well worth the effort.  Last week at the market, there was young Kale and we purchased some.  The recipe below is the result of much experimenting.  We like it and yes, we will purchase more young Kale.

In the south, we were used to cooking greens down with pot liquor and serving them with cornbread.  We now realize that young greens are great just sautéed!

Mais C’est Bon!

Enjoy!!

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Swiss Chard

Swiss Chard is a green that we were never too fond of.   The only time we tried it, someone had given us fresh Chard that was large and old.  So whenever it was available at the Farmer’s Market, we would always pass it by.  Recently, a farmer had young Chard and it looked inviting.  Always on the look for new vegetables, we decided to give it a try.  It was delicious alone or as a side dish.  Laurie enjoyed it cold and John preferred it hot.  Either way, it is worth preparing and enjoying.

This young Chard was nothing like the one we had in the past.  We will definitely seek out young Chard!

Mais C’est Bon!

Enjoy!!

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Scrambled Eggs with Beet Greens

This week at the farmers market, we purchased young beets with greens still atached. One of our favorite ways to use the greens is with scrambled eggs. The greens add texture to the eggs as well as nutritional benefit. For an added touch this week, we decided to make Beet Jam to go with the scrambled eggs. The jam takes a couple of hours and is well worth the effort.

 Mais C’est Bon!!

 

 

 

Scrambled Eggs with Beet Greens

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Coddled Eggs

Egg Coddlers, manufactured by Royal Worcester, have been used in England since the 1800s.  Pipkin was believed to be the original name for the egg coddler.  The pipkin was an earthenware pot used for cooking.  Coddled eggs are similar to poached eggs, except the eggs are cooked inside the coddler immersed in boiling water.  When the eggs are cooked, the coddler is removed from the water, lid removed, and breakfast served in the decorated porcelain dish.

Mais C’est Bon!!

 

 

Coddled Eggs

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