FARM TO TABLE: RECIPES FROM INDIAN RIDGE

14 Jun FARM TO TABLE: RECIPES FROM INDIAN RIDGE

Editor’s note: For those who may not have known the story, we introduced Indian Ridge Farm & Bakery last week with the first recipe from Barclay Daryani, co-owner. You can say “hi” to Barclay and husband Tony every Friday at the Indian Ridge stand at the Telluride Farmers Market. You can join their CSA farm, which now feeds 65 families, online. And if you don’t let any grass grow, you may get lucky and be able to attend one of the farm fresh dinners the couple is hosting at Indian Ridge on Saturday, June 16 and July 28. Dinner and tour start at 6 p.m. Cost, $75/person. Call 970-327-4762 to reserve a place.

It’s that time of year when the spring garden in full of wonderfully healthy greens. Spinach, chard, kale and other greens such as mustard are all interchangeable as far as the following recipes go. Some are just a little more bitter and complex in flavor. Mellow the bitterness by first cooking greens in liquid until tender (blanching). Then season the greens using strong flavors like garlic, anchovy, chile and parmesan. Remember last week’s recipe for Pasta with Broccoli Rabe? Lastly, add fat in the form of olive oil or bacon. This recipe would be great with any type of Indian curry.

SPICY MUSTARD GREENS WITH CUMIN

Ingredients:
1/4 cup extra-virgin olive oil
2 medium onions, coarsely chopped
6 garlic cloves, chopped
1 tablespoon cumin seeds
1/2 teaspoon dried crushed red pepper
2 large bunches mustard greens (about 26 ounces total), coarsely chopped
1 tablespoon balsamic vinegar

Preparation:

Heat oil in large wide pot over medium-high heat. Add onions and sauté until soft, about 7 minutes. Stir in garlic, cumin seeds, and crushed red pepper; sauté 3 minutes. Add mustard greens to pot in batches (about 1/3 at a time) and stir until each batch begins to wilt before adding next, about 3 minutes per batch. Reduce heat to medium-low, cover, and cook until greens are very tender, stirring frequently, about 30 minutes. Season with salt and pepper. Mix in vinegar. (Can be made 3 hours ahead.) Transfer to bowl and serve hot or at room temperature.