10/12/2016 | This week are featuring both mustard greens from Harvest Moon Organic Farm as well as handpicked apples from Alstede Farms. My goal is that you enjoy the mustard greens as much as the apple crisp!
As the weather cools, the conditions are perfect for greens to grow. Mustard greens are naturally more tender and less bitter than collards, especially during the cooler weather. In this recipe, they are cooked briefly and cooled to maintain color and bright flavor.
When apple picking, whether from the orchard or the market, remember to pick an apple that does well for baking like Braeburn, Jonagold, or Honey Crisp.
Apple Crisp
Mmm, the perfect fall comfort food!
Filling:
6 apples, peeled and sliced
2 oz. apple cider
1 TB corn starch
1 TB ground cinnamon
½ tsp. ground allspice
1 pinch cloves
Toss all ingredients together and set aside.
Crisp:
1 cup almond flour
1 cup old fashioned oats
½ cup maple syrup
1 TB cinnamon
4 TB salted butter, softened
Mix all ingredients together until crumbly. Preheat oven to 350F. Coat baking dish with cooking spray. Layer apples on bottom of dish. Sprinkle crumbs evenly over top. Bake for 30 mins or until apples are tender and crumbles are golden brown.
Mustard Greens with Red Wine Onions and Crispy Bacon
Good and good for you!
2 bunches mustard greens
2 sweet onions
2 oz. olive oil
16 oz. red wine
1 lb. thick cut bacon
Salt and pepper
Boil salted water. Pick out any thick stems from mustard greens and dispose of them. Briefly dip greens in boiling water for 15-20 seconds or until just cooked through. Remove and shock in ice-water; drain. Set aside.
Peel and julienne onions. Sweat down in olive oil until translucent. In separate sauce pan, reduce red wine to 2 oz. Add onions and reduce any remaining liquid. Set aside.
Small dice the bacon. Add a little olive oil and water and cook over medium heat, stirring with a wooden spoon until bacon is crispy. Add all ingredients together and heat. Season with salt and pepper.
Farm Market Recipe: Mushroom Soup