6th Harvest Week <> June 14 - 20, 1999

This is an untried recipe, but I thought it sounded interesting, and since we're always looking for new ways to fix kale...

Kale in Lemon Miso Sauce
6 servings

2 C water
1/2 lemon, cut in 3 wedges
1 1/2 tsp. peeled, minced ginger
1/4 C white miso
1 C diced daikon radish (or maybe try red radishes if you can't get daikon?)
1 C diced carrots
2 C chopped fresh kale, packed

Put water, lemon, ginger & miso in a saucepan and bring to a simmer, dissolving the miso. Add radish and carrots, cooking until veggies are tender. Add kale and mix well, simmer 3 to 5 more min. Remove lemon pieces, serve hot.

This one's great w/grilled lamb chops and rice, and some simply sauteed greens w/garlic. I've had it before.

Carrots with Cumin
4 servings

2 tsp. cumin seeds
1 tsp. fennel seeds
3 whole cloves
3 tbsp. olive oil
1 1/2 lbs. carrots, sliced diagonally
1 C fresh orange juice
1 tbsp. grated fresh orange peel
1 tbsp. minced garlic
1 tsp. ground coriander

Finely crush seeds (in mortar & pestle or in a plastic bag w/a mallet). Heat oil in heavy large skillet over med. heat. Add crushed spices, carrots, OJ, peel, garlic & coriander. Bring to a simmer, then cover and cook until carrots are crisp-tender (about 5 min.). Uncover and simmer 5 more min. or so to reduce liquid to a sauce. Season w/salt & pepper to taste, serve hot.

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