Much of the garden is settling in for the upcoming winter’s rest, but it still shows off some pretty fantastic surprises in late fall, especially during a warmer season. Kale, mustard greens, Swiss chard, collards, beets, sweet potatoes, Brussels sprouts and more. Leaves turn, drop and accumulate to protect spring growth from winter cold and weeds finally thin (thank heavens!). Fall is a time to reflect and think about what’s to come. It’s also a time for late-afternoon walks, gathering around warm fires, sharing stories, listening to music…and eating special meals with family and friends!
We thought we’d share a couple of our favorite sides recipes that feature in-season garden veggies: our Brussels Sprout Choucroute (featured on our sides menu through January 12) and a Fall Wilted Greens Salad. Need the ingredients? Pick up a fresh stock of local greens from Lucky’s veggie cart on your way home. When the weather’s nice, you’ll find our farm-to-fork veggie cart just outside on the sidewalk. When it’s raining or below 65º, you’ll find it just inside. Pick what you want, and pay by the honor system.
Lucky’s Brussels Sprout Choucroute
- ¼ pound bacon, cooked and rough chopped (reserve bacon grease). Head to the market for some locally sourced bacon! We’re big fans of Hickory Nut Gap Farm!
- 1 pound Brussels sprouts, cut in half
- ½ pound yellow onions – julienne cut
- ¼ cup bacon grease
- 1½ cups chicken stock
- 2 tbsp Gulden’s mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme leaves
- ½ pound small new potatoes, steamed and cooled
Melt bacon grease in Dutch oven over medium heat. Add onions and sweat until golden. Increase heat, add Brussels sprouts and sauté until edges are browned. Add stock, mustard, salt, pepper and thyme. Reduce heat to medium low and simmer until the sprouts are tender. Add potatoes and cook until hot. Turn off heat and stir in bacon.
Aunt Susan’s Wilted Greens Salad
- Any combination of greens: kale, Swiss chard, mustard greens or collards
- One of the onion family: leek, Vidalia or red onion or scallions (plain white or yellow onions are OK in a pinch)
- Pomegranate seeds (if fresh) or dried tart cherries
- Any nuts, but walnuts or pecans are best (nuts also are available on our veggie cart)
- Sections of citrus: tangerine, oranges or grapefruit are best (pears or apples are a good substitute)
- Olive oil
Make a larger bowl of salad than you think you need: The salad will get much smaller when it begins to wilt! Wash the greens thoroughly. Tear bite-sized pieces into a large bowl, discarding the tough center rib and any stems. Slice the Onions thin and sauté them in a tiny bit of olive oil until they are brown and slightly crispy. Pour the onions over the greens while they are hot. Pan sauté the nuts and add them while hot to the salad bowl. Sprinkle the pomegranate seeds or dried cherries over the salad in the bowl. Cut and section your choice of fruit and add that to the bowl. Add the dressing while it is still boiling hot.
Wilted Greens Dressing Recipe
- ½ cup combined balsamic and apple cider vinegar
- 1 heaping tbsp Dijon mustard
- ½ cup honey (pick up some Pleasant Bee Honey from Raleigh on our veggie cart)
- ¼ cup pomegranate molasses, blackberry or blueberry syrup (or to taste)
- 1 cup olive oil
- Salt and pepper to taste
Bring all ingredients to a rolling boil except the olive oil, whisking the ingredients as they heat. Taste and adjust the balance of sweet and sour. When the mixture is boiling, add the olive oil slowly so as not to stop the boiling. Continue to whisk and boil until the dressing thickens.
Pour as much dressing as needed over the salad. Toss and let sit to wilt for 5-10 minutes at least. Any excess dressing may be refrigerated and used another time. The dressing may be made ahead and brought back to a boil just before dressing and tossing the salad.
Posted Fall 2015