Orchard Garden Workshop Series Recipe Collection

Many of you have requested the recipes from our workshops, so hear you are. Remember way back to October when we had those delicious Crèpes with Greens, now you can make them again.



Swedish pancakes (recipe for 3 - 4 people)
1 tsp salt
1 tbsp sugar
2 or 3 beaten eggs
1.5 cups flour (freshly milled whole wheat flour & extra white as needed)
3 cups milk Butter or oil for frying

 Mix the sugar and salt with the beaten eggs. Whisk in milk and flour alternately. Fry in butter or oil.

Seasonal greens (Kale/chard)
Harvest fresh greens, wash & chop Stir-fry rapidly in oil with onions, garlic, herbs (e.g., rosemary), and salt/pepper. Place in a bowl.

Putting it all together: Flip crèpe to brown second side. Place greens & grated cheese on the top, while still in the pan. Roll once second side is golden brown. Keep in warm oven until ready to serve.

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In November, with the colder weather came the start of many soups, the Potato Leek Soup with Kale Chips

Potato Leek Soup
4 cups diced potatoes
3 to 4 cups thinly sliced leeks (3 or 4 leeks)
1 bunch green onions, chopped
2 cups chicken or vegetable broth (canned, bouillon, or base)
4 to 6 slices bacon, cooked, drained, and crumbled (optional)
1 cup cream or milk • 1/2 to 1 cup shredded cheese (optional)
salt and pepper to taste

Preparation: Combine all ingredients and cook on low for 8 to 10 hours. Add cream and cheese, if used, in the last 30 minutes. Taste and adjust seasonings. Mash with a potato masher to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary. Serves 4 to 6

Kale Chips
1 large bunch of kale
1 tablespoon olive oil
sea salt

Preparation Preheat oven to 300 degrees F. Wash kale, remove the inner rib or stem, and tear into chip-size pieces. The kale must be thoroughly dried, “massage” the kale to ensure that each piece has a coating of oil. Arrange the kale in a single layer on a large baking sheet and sprinkle with sea salt. Bake for about 20 minutes, until the kale is crisp and slightly browned.

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 For workshop 3 we had Grilled Potatoes with Kale Massage Salad, which introduced many of us to the wonders of Kohlrabi.

Grilled Potatoes
4 cups diced potatoes
herbs, finely chopped (rosemary)
2 garlic cloves finely chopped
salt and pepper to taste
olive oil (2-4 Tbsp)

 Preparation: Preheat the oven or grill. Combine all ingredients and cook for 30 minutes. When baking on a baking sheet in the over (400 degree F), spread potatoes in one layer and only turn at the end of baking.

Kale Massage Salad
1 large bunch of kale
1 tablespoon olive oil
2 Lemons
Sunflower seeds (optional: roast seeds)
Honey
sea salt
Pepper

 Preparation: Mix olive oil, lemon juice, honey, salt and pepper. Wash kale, remove the inner rib or stem, and chop into fine strips. “Massage” the kale to ensure that each piece has a coating of the dressing.  Add the sunflower seeds 
*We added diced kohlrabi to this salad for some yummy crunch.

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 With workshop 4 came our second soup, Curried Chickpea and Kale Soup

Curried Chickpea and Kale Soup Ingredients:
1 teaspoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon curry powder
1 teaspoon cumin
2 cups vegetable stock
2 cups low fat coconut milk
2 cans (15-19 fl oz each) chickpeas, rinsed and drained
2 cups packed torn kale leaves
1 teaspoon honey or agave
Salt & Pepper

 Directions: Heat oil in a large saucepan over medium-high heat. Add onion and sauté until soft and translucent, about 4-5 minutes. Add garlic and ginger and sauté for another 30 seconds to 1 minute, stirring occasionally. Add curry powder and cumin and stir together for about 30 seconds, until fragrant. Add vegetable stock, coconut milk, chickpeas, and kale, and let simmer for about 10 minutes, stirring occasionally. Add honey and season with salt and pepper to taste, reheating the soup for a couple of minutes. If the soup is too thick, add more vegetable stock or water to thin it out to desired consistency.

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 Workshop 5 was your basic hearty vegetable soup, which was made with no recipe but basically went as follows

Vegetable Soup
4 cups diced Kohlrabi
2 cups celery
2 cups carrots
3 to 4 cups thinly sliced leeks (3 or 4 leeks)
1 onions, chopped
2 cups chicken or vegetable broth (canned, bouillon, or base)
2 Cans of mixed beans
salt and pepper to taste

 Preparation: Slightly cook onions in pot with a little bit of oil. Combine all ingredients and cook on low for 8 to 10 hours. Taste and adjust seasonings. Serves 4 to 6

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And for our final workshop we had Caldo Verde, which is a Portuguese green soup

Caldo Verde Soup

1/4 cup olive oil, in all

1 cup chopped onion

2 teaspoons chopped garlic

2 cups Idaho potatoes, peeled and chopped (we did 1 cup potatoes, 1 cup kohlrabi)

2 quarts water

6 ounces chorizo sausage, thinly sliced

Salt and black pepper

1 pound kale, washed, trimmed of the thick stems and thinly sliced

Directions: In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.

Happy eating!