Greens (turnip, beet, and mustard) lettuce, strawberries, variety of fall tomatoes, kale (baby, curly, Red Russian, Siberian), beets, baby spinach, cucumbers (slicing, English and Armenian), okra, squash (pattipan, yellow, acorn, butternut), spinach, bok choi, broccoli, turnip greens, turnips, arugula, red potatoes, eggplant, radishes (French breakfast and watermelon), peppers (sweet and hot), onions (shallots, red and yellow), garlic, sweet potatoes.
Recipe submitted by local WDFM customer Marc Barrett.
Note: The granita is easy once the seeds are removed.
Wash and stem the grapes (2lbs).
Add about 3/4 – 1 cup of water , 2/3 cup of sugar to the grapes in a medium sauce pan. Heat over medium heat until just a simmer. Continue to simmer for about 10 minutes. Remove from heat and while still warm add 2 sprigs of fresh mint. Remove mint after 10-15 minutes. If too hot, the mint flavor will still be okay but not as defined. If too hot, the mint wilts and loses it bright green color.
The easiest way to deal with the seeds is to use a food mill and medium aperture disc. A chinois will work but takes more time.
Remove unwanted solids from the liquid by passing through a fine mesh strainer.
Add a squeeze or two of fresh lemon juice.
Place the liquid in a medium flat bottom container and place uncovered in the freezer. As the ice crystals form, scrape from the edges with a fork . Continue about every 30 minutes until I’ve crystals have replaced the grape-mint liquid.
Prepare slices of fresh peaches and place in martini glass or something similar. Top peaches with the granita. Garnish with fresh mint.
(Submitted by WDFM Board Member Bethel Erickson-Bruce)
Tis the seasons of greens – but those greens are are full of color and packed with nutrients. Ruby Red and Bright Lights Swiss Chard. Red Russian, Green Curled, and Lacinato Kale. Georgia and Southern Collards. Purple Osaka and Spicy Mizuna Mustards. The options are endless.
My best suggestion for what to do with all those greens: Grab your skillet. Add some butter or olive oil. Chop up some garlic and onions. Sautee. Chop up your greens. Add. Season with pepper and salt. Sweet and simple and delicious.
Here’s a photo journal of one of our greens-and-eggs sandwiches (which also included home-made chevre from, made and gifted by a friend):