Eat First

Got zucchini? Make zucchini butter

It's that time of year: The zucchini in your garden seems to multiply overnight. Or someone shows up at the office with a shopping bag full of zucchini and says, "here -- take some home.''

 

Had your fill of zucchini bread and zucchini boats? Try something different -- zucchini butter. It takes about an hour to cook a couple pounds of zucchini down into a soft, buttery paste that can be tossed with pasta, spread on grilled bread or used in place of sauce on a pizza. Or, spread it on toast and top it with a poached egg -- one of my favorite work-from-home lunches.

 

I went with a recipe from one of my favorite cookbook authors and food bloggers, Marissa McClellan, tweaking it slightly to add a bit of heat. I cooked the zucchini down for a full hour, leaving it slightly chunky but soft enough to spread -- not total mush. 

 

Zucchini Butter

Adapted from "Preserving by the Pint,'' by Marissa McClellan

2 tablespoons olive oil
2 tablespoons butter
4 plump garlic cloves, smashed and chopped
Big pinch of crushed red pepper (optional)

2 pounds zucchini or a combination of zucchini and yellow squash, cut into 1/2 inch cubes
1 teaspoon dried thyme (or 5 to 6 sprigs fresh thyme, leaves stripped off stems)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Place a large skillet over medium heat and melt the butter and olive oil together. Add the garlic and crushed red pepper (if using) to the pan and cook for a minute. Add the zucchini cubes.

Cook for 15 to 20 minutes, until the zucchini has begun to soften. Add salt, pepper and thyme at this point. Reduce the heat and continue to cook the zucchini, stirring often. The goal is to cook the moisture out of the zucchini and create a soft, flavorful paste. If the zucchini starts to brown and stick to the pan, add a splash of white wine or some vegetable broth and reduce the heat a bit more.

 
Total cooking time should be about an hour. I left the zucchini butter a bit chunky, but soft enough to spread. 

 

When done, cool the zucchini butter and store it in half-pint jars in the refrigerator. It will keep up to 2 weeks in the fridge or a year in the freezer.

 

Note: Serve the zucchini butter with pasta, on crusty grilled bread or on pizza. 

 

                 Early stage of cooking the zucchini down

 

                 Linguine with zucchini butter

 

 

All photos by Margaret McCormick unless otherwise noted

 

 

 

Farmers markets are essential: They sure are!

                    The scene on a recent Thursday at the CNY Regional Market in Syracuse.

 

One of the advantages of shopping at farmers markets is chatting with growers and local food producers and getting to know more about them, what they do and and what they have to offer. "Know farms, know food.'' 

 

Things are a little different now. Farmers markets in New York State have been deemed "essential'' during the coronavirus pandemic, but markets are also following stricter guidelines. If you haven't been to a market lately, you will notice there's more room between vendors. Some markets have arrows marking one-way traffic flow. Hand wash and/or hand sanitizer stations have been added. Customers are asked to practice social distancing, wear masks and not touch the produce and other merchandise -- allow vendors to serve you. Shop quickly if you can to limit congestion and help keep traffic moving along.

 

Coming into season now: Homegrown strawberries.

 

The variety of local farmers markets is one of the best things about living in Central New York. Markets are one-stop shopping for produce, locally raised meats and dairy products, maple syrup, honey, baked goods, prepared meals and more. In the market for annuals and perennial plants? Markets are a great place to find them, at very reasonable prices.

 

There's a market almost every day of the week -- break your routine and visit some new-to-you markets this summer.

 

SYRACUSE-AREA FARMERS MARKETS

 

Bayberry Plaza Farmers Market: 8 a.m. to 2 p.m. Wednesday (through Oct. 30) at the shopping plaza on Route 57, Liverpool.

 

Camillus Farmers Market: This market, formerly held on Tuesday, will be held 3 to 7 p.m. Monday at the Town of Camillus Green, 4600 W. Genesee St. 

 

Cazenovia Farmers Market: 9 a.m. to 2 p.m. Saturdays at the Village Green across from the high school. This is a new location to allow more space for vendors and shoppers.

 

Heirloom tomatoes from Mountain Grown Farm, at the Fayetteville Farmers Market

 

Central New York Regional Market: 7 a.m. to 2 p.m. Saturday, year-round; 7 a.m. to 2 p.m. Thursday (through mid-November), 2100 Park St., Syracuse. 

 

Downtown Syracuse Farmers Market: 9 a.m. to 3 p.m. Tuesday (June 9-October 13) at Clinton Square. New this year: Foot traffic will be one-way to encourage social distancing. There will not be any food trucks. Look for a tent featuring food from downtown restaurants.

Greater Baldwinsville Community Farmers Market: Organizers have decided not to hold a weekly market this season. Check the website for information on the Fall Market Festravaganza, a market-style event with produce vendors, food trucks and local artisans and crafters. The event is scheduled for Sept. 15. 

 

Syracuse Eastside Neighborhood Farmers Market: This small market, with just three or four vendors, opens for the season July 8. It's held Wednesday afternoons in the parking lot at Westcott Community Center, 826 Euclid Ave., Syracuse. 

 

Fayetteville Farmers Market: Noon to 6 p.m. Thursday through late October in the parking lot at Towne Center at Fayetteville (near Bonefish Grill). 

 

Kings Corner Market: 4 to 7 p.m. Tuesday in August, at the intersection of Clinton and State streets in Tully.

 

Freedom Rains Farm at Middle Ages Brewing, photo courtesy of the brewery, on Facebook

 

Pop-up market with Freedom Rains Farm: 2 to 6 p.m. Saturday, throughout June (and perhaps beyond) at Middle Ages Brewing Company, 120 Wilkinson St., Syracuse. Freedom Rains Farm is a small, family-owned organic farm near Pulaski. Produce from the farm, as well as market essentials like meat and eggs, will be available. While you're there, pick up a six-pack, get your growler filled or enjoy a Middle Ages beer outside. Several customers at a time are allowed inside to make purchases. 

 

Skaneateles Farmers Market: 3:30 to 6:30 p.m. Thursday and 10 a.m. to 1 p.m. Saturday in the Austin Park Pavilion parking lot on Jordan Street. The market is set up with an entrance and exit for one-way customer flow. 

 

FURTHER AFIELD:

 

Auburn Farmers Co-Op Market: 7 a.m. to 2 p.m. Tuesday, Thursday and Saturday at 96 State St. (in the parking lot across from Curley's Restaurant).

 

Clinton Farmers Market: 10 a.m. to 4 p.m. Thursday on the village green. Note: The first hour of the market is reserved for senior citizens and the vulnerable.

 

Cottage Lawn Farmers Market: 3 to 7 p.m. Tuesday at the Madison County Historical Society, 435 Main St., Oneida.

 

Cortland City Farmers Market: 8 a.m. to 2 p.m. Tuesday and Saturday along Main Street, in downtown Cortland.

 

Greater Oswego-Fulton Farmers Markets: 4:15 to 7:45 p.m. Thursday, starting July 12, on West First Street in Oswego and 8 a.m. to 12 p.m. Saturday, starting July 14, at the Canal Landing parking lot in Fulton.

 

Hamilton Farmers Market: Friends say this market (above; photo via Facebook) is one of the best things about living in/near Hamilton. 8 a.m. to 1 p.m. Saturday on the village green. 

Homer Farmers Market: Canceled for the 2020 season.

 

Oneida County Public Market: 9 a.m. to 1 p.m. Saturday at Utica's Historic Union Station, 321 Main St., Utica. Take some time to explore the inside of this magnificent transportation hub.

 

Owasco Farmers Market: Canceled for the 2020 season.

 

Pulaski Farmers Market and Music in the Park: 4 to 8 p.m. Friday, starting June 19, at Historic South Park in the village.

 

 

 

 

 Photos by Margaret McCormick unless otherwise indicated.

 

 

Garlic scape pesto

Garlic scapes are the twisted green stalks that grow from the bulbs of garlic plants. You've probably seen them at farmers markets, in tangled piles held together with rubber bands. At $2 a bunch (or something like that) they're a good value. Stuff them in a plastic bag and they'll keep for a couple weeks in the refrigerator.

 

Garlic scapes aren't as strong in flavor as garlic itself, though they are lightly garlicky. A farmer suggested thinking of them and treating them as you would scallions. Trim the stringy, somewhat bulbous end of the scapes and finely chop the tendrils for use in omelets, frittatas and stir-frys. You can also mince the scapes finely and add them to vinaigrette dressing. Scapes can also be left whole and grilled. I've never tried this but I've filed it away for future reference.

 

We had a partial bunch of scapes in the vegetable drawer so I decided use them up by making Garlic Scape Pesto. We ate it on slices of buttered and grilled bread but you can also eat it on pasta, as you do with basil and other pestos. Tip: Save some pasta water to thin the pesto as needed.

 

Garlic Scape Pesto

1 cup garlic scapes, trimmed and chopped in small pieces
1/4 cup chopped walnuts (toasted if you like)
1/2 cup olive oil
1/3 cup Parmesan cheese, or to taste

Salt to taste

 

Place the chopped garlic scapes, walnuts and a couple pinches of salt in the bowl of a food processor. Pulverize until well combined. Scrape down the sides of the bowl. With the food processor running, add the olive oil in a steady stream through the tube until well blended. Scrape the pesto into a bowl then stir in the Parmesan. Taste for seasoning and add some salt if you like.

 

Serve with pasta or spread the pesto on buttered and grilled bread for a different take on garlic bread. Makes about 1 cup.

 

Note: For a thinner pesto, add more olive oil until the pesto is of the consistency you desire.

 

Syracuse-area farmers markets

Opening day haul, Downtown Syracuse Farmers Market

Visiting a local farmers market should be part of everyone's weekly routine this time of year. Why go to a grocery store stocked with produce from thousands of miles away when you can go to a market and get purchase fresh produce, in season, sometimes picked just hours earlier? You'll also find eggs, meats, cheeses, yogurt, honey, maple products, plants, baked goods and so much more.

 

Garlic scapes, Haas Farms, Bayberry Plaza Farmers Market

 

Farmers have weathered a wild rollercoaster ride this spring. It's important for us to support them. At the Bayberry Plaza Farmers Market this week, Dale Haas, of Haas Farms, Red Creek, said he missed the opening of the Downtown Syracuse Farmers Market earlier this month because the cool, wet weather has caused delays in planting and growing. On Wednesday, he had garlic scapes, sugar snap peas, black walnuts and other items. He said raspberries are looking good and should be ready in a couple weeks.

 

Haas also offered suggestions on what to do with garlic scapes. They'll keep for a couple weeks in the refrigerator, he said, so a big, tangled bunch, priced at $2, is a good deal. He also suggested chopping them and sautéing them with other vegetables, like sugar snap peas. One of the best things about going to a farmers market is being able to talk to the people who grow our food. 

 

For best selection, go to the market early. Bring reusable shopping bags and an open mind. Try something you've never tried before! 

 

Following is a short list of Syracuse-area markets. If I'm missing something, let me know in the comments.

 

Central New York Regional Market: 7 a.m. to 2 p.m. Saturday, year-round; 7 a.m. to 2 p.m. Thursday (through mid-November), 2100 Park St., Syracuse.

Greater Baldwinsville Community Farmers Market: 3 to 7 p.m. Tuesday (through September 10), at Baldwin Canal Square on Denio Street, behind the B'ville Diner.

 

Downtown Syracuse Farmers Market: 7 a.m. to 3 p.m. Tuesday (through October 8) at Clinton Square. 

 

Bayberry Plaza Farmers Market: 8 a.m. to 2 p.m. Wednesday (through Oct. 30) at the shopping plaza on Route 57.

 

Syracuse Eastside Neighborhood Farmers Market: 2 to 6 p.m. Wednesday at Westcott Community Center, 826 Euclid Ave., Syracuse. 

 

Fayetteville Farmers Market: Noon to 6 p.m. Thursday (through Oct. 24) in the parking lot at Towne Center at Fayetteville (near Bonefish Grill). NO MARKET JULY 4.

 

Skaneateles Farmers Market: 3:30 to 6:30 p.m. Thursday (through Oct. 24) and 10 a.m. to 1 p.m. Saturday (through Oct. 19) in the Austin Park Pavilion parking lot, Jordan Street. 

Cazenovia Farmers Market: 9 a.m. to 2 p.m. Saturday at Memorial Park, on Albany Street (Route 20).

 

Burger and Beer Nights at Greyrock Farm

Burgers and beer go together like eggs and bacon, wine and cheese, peanut butter and jelly. Burgers and beer are even better if the burgers are made with local, grassfed beef and the beer or beers are local craft beers. In Central New York, burgers and beer don't get any better than those at the seasonal Burger and Beer Nights at Greyrock Farm, near Cazenovia.

 

This is the second summer for Burger and Beer Nights at the farm. The events are a way to celebrate the growing season, the community, local brews and Greyrock's grassfed beef (raised, slaughtered and butchered on site).

 

It was a beautiful evening to be outside for the first Burger and Beer Night of the season on June 17. Matt Volz, owner-operator of the year-round CSA (community supported agriculture) farm, greeted guests, collected money and explained the evening's offerings: two burgers ($10-$12) and two sides ($2-$3). The Evergreen, a craft beer bar and restaurant in downtown Syracuse, brought in a couple beers from Stout Beard Brewing Company, Syracuse. Guests paid for their orders, picked up their burgers and beers and settled in at long picnic tables topped with wildflowers in Mason jar vases. Plenty of families were in attendance, and guests were encouraged to walk around the farm.

 

The Burger and Beer Night series kickoff also served as an introduction to executive chef Rich Strub and Eden, a farm to table collaborative restaurant scheduled to open in the coming months at 118 E. Genesee St., Syracuse (Hanover Square). In addition to a basic Greyrock Farm burger topped with fresh greens, Strub offered a deluxe Greyrock burger, topped with dandelion greens, rhubarb sauce and Camembert cheese from North Country Creamery. Both burgers, cooked to rare, were delicious. Available on the side were Strub's deviled eggs topped with bacon jam ($2) and arugula and strawberry salad ($3.). Also on the side were the traditional burger condiments, ketchup and mustard.

 

Burger and Beer Nights at Greyrock Farm are held the third Saturday of the month, through September. There will be no Burger and Beer Night in August -- Volz and his wife, Lela Niemetz, have reserved that Saturday to celebrate their recent wedding.

 

For more information on Greyrock Farm, including its year-round CSA, farm store, raw milk and upcoming events, CLICK HERE.

 

 

Cooking the winter away with Main Street Farms' Winter CSA

Our Winter CSA from Main Street Farms ended in February, but we are still reaping the benefits. Vegetables like carrots and beets keep for a long time, and we loaded up on onions and potatoes at our final Saturday pick-up at the Central New York Regional Market.

All that's left to do until spring, then, is cook! Here's a look at some of the things we have made and enjoyed with our winter bounty. (We never did try the kohlrabi, but there's always next year. We will DEFINITELY sign up for the winter CSA again.)

 

Note: Now is the time to sign up for Main Street Farms' regular-season CSA. Pick-up is available all over Central New York -- in Syracuse, Liverpool, Onondaga Hill, Fairmount. Elbridge, DeWitt, Fayetteville, Homer, Cortland and Binghamton. Those who prefer a market-style CSA (with eight selections, like the one we enjoyed this winter) can pick-up at several locations rather than receive a box share. Vacation stops are available, and new payment options include weekly billing for those who do not wish to pay for the whole season upfront. CLICK HERE for more information.

 

Carrot and Fennel Soup

 

Main Street Farms salad greens with roasted beets and walnuts

 

Greens and Beans (with MSF spinach)

 

Crustless Onion Quiche

 

Dutch Split Pea Soup (with MSF leeks)

 

 In storage: Main Street Farms onions

 

 

Winter CSA, Main Street Farms

Winter CSA share, Main Street Farms, Week One

'Tis the season for cookies and candy and rich meals. But vegetables can be in short supply. That's one of the reasons we decided to sign up for the Winter CSA offered by Main Street Farms, in Cortland.

Main Street Farms offers a "market style'' CSA that runs six weeks -- every two weeks from December to February. In Syracuse, pick-up is at the Central New York Regional Market, where Main Street Farms owner Allan Gandelman and his team set up each week. While there, we can pick up our favorite yogurt and cheese curds from Wake Robin Farm and check out all the other offerings at the market.

 

The winter share isn't a typical box share, with the contents selected for you. Instead, bring your shopping bags to the Main Street Farms stand and make eight selections from what is available. On December 1, our first week, we came home with onions, carrots, kale, cabbage, beets, Brussels sprouts and spaghetti squash. I used the carrots to make one of our favorite soups. And a recent dinner at Moro's Kitchen in Skaneateles inspired the beet bruschetta appetizer (below), which we enjoyed with a side dish braised kale and fried potatoes.

 

Each week of the CSA share includes a "value added'' local product. The first week, it was naturally fermented sauerkraut from local producer Food and Ferments -- look for them in the market's C Shed each week. On subsequent weeks, we're told, we'll enjoy local pasta, pesto, goat cheese and more.

 

This is our first experience with a CSA and we're loving it so far. Every two weeks works well for us -- the vegetables keep well and there isn't the pressure to do something with them immediately. We can always use things like carrots and onions and Main Street Farms grows salad greens year-round in greenhouses and using aquaponics -- a definite plus. I am not a turnip fan, but we'll give them a try, roasted with beets, onion and potatoes or sweet potatoes.

 

Did I just Google kohlrabi? Yes, I did! This member of the cabbage family looks like a pale green alien from outer space. The CSA is an opportunity to try new things. Maybe a slaw with apples and toasted walnuts? Or stir-fried kohlrabi seasoned with chili powder or crushed red pepper?  

 

The six-week CSA costs $150, or $25 per week. Considering what we come home with and what we could/would spend at the grocery store for food that has traveled thousands of miles, it's a great value.

 

We'll keep you updated on what we're doing with our winter CSA produce. For more information on Main Street Farms, CLICK HERE or call 607-218-2101.

 

Roasted Beet Bruschetta Salad for Two

(Inspired by an appetizer at Moro's Kitchen, Skaneateles)

 

Diced, roasted beets (roast in advance; see below)

8 slices from a baguette of your choice, sliced diagonally

Butter

Goat cheese (I used Lively Run Goat Dairy)

2 cups arugula for salad

Balsamic vinaigrette dressing (see below)

 

To roast the beets: Wash beets, trim them if necessary and dry lightly. Pierce the beets with a fork. Place in a foil-lined pan and roast, covered, in a 450 degree oven. This will take an hour or more, depending on the size of the beets. Cool beets, remove skins and dice a couple of them -- how much you use depends on how much you like beets!

 

For the vinaigrette: Combine one-third cup olive oil and one-quarter cup balsamic vinegar or blended balsamic vinegar (like fig balsamic) in a jar with a tight-fitting lid. Shake well. Place the arugula in a bowl and toss lightly with dressing.

 

For the toast: Heat a skillet or griddle over moderate heat on the stove. Butter both sides of the bread slices and grill until nicely browned. Remove grilled bread from pan and spread one side generously with goat cheese.

 

To serve: Place the arugula in the middle of a medium-sized plate. Arrange the cheese-topped bread slices around the salad and top each slice with a spoonful of diced beets. Drizzle a little vinaigrette on top of the bruschetta. Enjoy bites of the bruschetta with bites of the salad.

 

 

 

 

 

In honor of The Honor System

Long before there was the express lane and self-checkout at the grocery store, there was the self-service farm stand.

You've no doubt stopped at a place like this: You pull off the road, seduced by a sign with an arrow that says ASPARAGUS -- or sweet corn, tomatoes, pumpkins, potatoes, eggs, honey... or all of the above. You look around for someone, then walk to the table or into a small shed or makeshift store, and find a notepad, pen, adding machine and cash box.

 

This is what is known as The Honor System, and it's a time-honored tradition: The farmer trusts us, the customers, to do the math, make change and deposit the money in the box, in exchange for the farm-fresh goods.

 

In this fast-paced, digital age, when people commonly pay for purchases by a swipe of their credit or debit card or by using their smartphone, The Honor System is a quaint reminder of days gone by.

 

In addition to being a charming slice of Americana, The Honor System allows farmers to work in the field or in the kitchen rather than mind the store, which is usually open all day, every day.

 

Most of the time, The Honor System is a system that works well for all parties. But, as with anything else, there can be bad apples that threaten to topple the cart.

 

A farmer in Madison County told me she has had an occasional problem with marauding youth squeezing tomatoes and doing minor damage to her merchandise and displays.

 

She is quick to add that she has never had a problem with money -- or, more specifically, with money being stolen. In fact, she says, it often happens that people over-pay -- and leave a note with instructions to keep the extra or to consider it a pre-payment for their next visit.

 

Some farmers, as you can see, have installed cameras so The Honor System isn't dishonored.

 

Another farm whose stand I frequent installed a camera system for a short time last year after both produce and money in the cash box was stolen more than once.

 

"To our most valued customers,'' a sign read. "Due to a few people who don't understand what we're trying to do here... We're sorry to have to record you... Thank you for your honesty.''

 

The cameras have not been in use this year. The Honor System tradition carries on, even when trust has been breached.

 

Said a friend who visits that stand regularly: "Folks who are farm stand thieves should be sentenced to community service and work on a farm.''

 

 

Macaroni and Cheese for Grown-Ups

My friend Peg Roblin Maroney, weathering the winter in Buffalo, has it right: "This abominable weather calls for the delicious cheesy comfort of a great mac and cheese,'' she said recently on Facebook.

It's March now, and while we might have had our fill of soups and stews and casseroles, the weather still calls for comfort. As I type this, the snowbanks are so high you can't see out of some windows. And it's snowing. Again. March brings "wintry mix."

This recipe, from the Canal House restaurant in New York City, is featured in Marian Burros'  2003 cookbook, "Cooking for Comfort: More Than 100 Wonderful Recipes That Are as Satisfying to Cook as They Are to Eat'' and was included in The Post-Standard Food section some years back. A friend reminded me about it. She said her kids didn't care for it, but that she liked to make this mac and cheese for herself and her husband.

 

Hence the nickname "Macaroni and Cheese for Grown-Ups." The flavor punch comes from extra extra sharp Cheddar cheese and a spoonful of Dijon mustard. It's really good. I mean REALLY good. Hard-to-eat-just-one-serving good.

 

Use the sharpest aged cheddar you can get your hands on and cavatappi instead of the usual macaroni elbows. We used four-year-old Great Great Grandad cheddar from Jewett's Cheese House, in Earlville.

Enjoy!

Canal House Macaroni and Cheese

(from "Cooking for Comfort,'' by Marian Burros)

1 cup diced onion
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
2 cups low-fat milk
1 tablespoon Dijon mustard
10 ounces extra-sharp aged white Cheddar, grated, plus 2 ounces, grated
Salt and freshly ground white pepper to taste
1/8 teaspoon ground nutmeg
1/4 to 1/2 teaspoon hot pepper sauce
8 ounces cavatappi or other corkscrew pasta
2 tablespoons grated Parmigiano-Reggiano cheese
1/4 cup Panko breadcrumbs, toasted on the stove (optional)

In a large saucepan, cook the onion over low heat in the melted butter until the onion is soft but not browned, 5 to 7 minutes. Stir in the flour. Remove from heat and whisk in the milk until thoroughly blended. Return to medium heat and cook, stirring, until the mixture begins to thicken. Remove from the heat and stir in mustard, 10 ounces Cheddar, salt, pepper, nutmeg and hot sauce.

Meanwhile, cook the cavatappi according to package directions until just al dente. Drain but do not rinse. Stir immediately into prepared cheese sauce until well blended. Taste for seasoning and adjust as needed.

Spoon the mixture into a 9-by-9-inch buttered baking dish. Top with the remaining 2 ounces of Cheddar and the Parmigiano-Reggiano, then top with the toasted panko breadcrumbs (if using). I recommend using them. They add a nice bit of crunch.

Place oven rack in the bottom third of oven. Preheat the oven to 400 degrees and bake for about 30 minutes, until the mixture is hot, bubbling throughout, and golden. Makes 4 generous main course servings.

Note: The finished casserole can be refrigerated before baking. To serve, let the dish return to room temperature and bake as directed.

 

Seasons Change - Soup Season Arrives in CNY

Out with sandals... in with socks and fuzzy slippers to keep our feet warm. Out with windows wide open for a cross breeze... in with an extra blanket or two on the bed. Out with salads from the garden box... in with soup simmering on the stove.

We don't want to rush the seasons -- we're still savoring local tomatoes and will enjoy at least one more Caprese salad before fully surrendering to fall.

 

We also don't want to peak too early with soup, which is something we eat A LOT of in fall and winter. It's so easy to make and so versatile -- perfect with a grilled cheese sandwich or panini for supper and perfect to pack for the office. Because who needs a ho-hum lunch?

 

The guys at Main Street Farms, of Homer and Cortland, were offering two big, beautiful bunches of kale for $5 on a recent Saturday at the CNY Regional Market, and I couldn't resist.

 

We enjoyed one bunch with our supper that night, and saved the second one to make soup a couple days later.

 

This is a quick soup, ready in 20 minutes or so, after you've done the prep work. Enjoy it on its own, or serve it with crusty, toasted bread if you can afford a few more calories.

 

 

Kale and Potato Soup

 

2 tablespoons olive oil (or half olive oil and half butter)

1 large onion, chopped

2 links Italian sausage (optional)

2 plump garlic cloves, minced

1/4 teaspoon crushed red pepper (optional)

1/2 teaspoon black pepper

2 large potatoes, cut in bite-size pieces

1 big bunch of kale, washed well and rough chopped

8 cups chicken stock or broth

Kosher salt, as needed

Parmesan cheese, for garnish (optional)

 

If using sausage: Remove the casing, break into pieces and brown over medium heat. Drain, blot with paper towels and set aside.

 

In the same pot: Heat oil over medium heat until it shimmers. Add the onion and cook until it is translucent then reduce the heat a bit and cook until onion begins to caramelize. Add the garlic,  the crushed red pepper and the black pepper and cook for about 30 seconds. Add the potatoes and toss with the onion mixture at the bottom of the pot. Add the kale and toss again. Cook for a few minutes, stirring often to prevent sticking. Add the broth, stir well and bring to a boil. Reduce heat, cover and cook for about 20 minutes, until the potatoes and kale are tender. Add the sausage to the soup pot in the last few minutes of cooking.

 

Taste for seasoning and adjust as needed. Serve the soup with a sprinkle of Parmesan cheese, if desired. Makes about 8 servings.