Eggs In a Nest & Mustard Greens Lasagna

These recipes were contributed by CSA member Robin Fowler. Thanks Robin!


Steve and I have made a couple of recipes recently / modified from other places. I'll share them here, and if you want, you can add them to your recipe list.

Eggs in a nest (modified from _Animal Vegetable Miracle_ by Barbara Kingsolver and family)
-chop 1/2 onion and some cloves of garlic. Saute that in olive oil over med heat for a few minutes. (Use a BIG frying pan).
-wash, chop a bunch of beautiful rainbow chard. Add it to the saucepan and continue cooking over med heat, covered.
-wash, chop a few mushrooms. Add to the mix, continue cooking, covered, a few more minutes. When chard and mushrooms have cooked down, seem soft, use spoon to create "nests" in the greens mix (1 "nest" per person).
-Crack eggs into the nests (one per person). Poach eggs like that, with pan covered, for 3-5 minutes (until egg reaches desired "doneness").
We put a little sea salt over the whole thing and really enjoyed it...

Mustard Greens and Cheese Lasagna (quite modified, but based loosely on recipe from back of Meijer brand "oven ready" lasagna noodles)
-saute a bunch of chopped mustard greens, sliced garlic (maybe 10 cloves), and chopped onion (maybe 1 medium) in olive oil, then put in bowl/ set aside.
-mix in another bowl, 1 14 oz. container cottage cheese, 1 cup shredded mozzarella cheese, 2 eggs, chopped basil pieces (I didn't have fresh, so I used dried/ would probably be better with fresh)
-you'll also need 1 box lasagna noodles (I used the kind that say they are "oven ready"/ don't need to be boiled first), 2 big jars of tomato sauce, 1 more cup of shredded mozzarella cheese, and some freshly grated parmesan.

In two smallish pans (8x11?), put a thin layer of sauce, then a layer of noodles, veggies, cheeses, sauce, noodles, veggies, cheeses, sauce, etc. Top with noodles, sauce, and the extra 1 cup of mozz cheese/ I then added some freshly grated parmesan to the very top.

Use tin foil to cover the pans tightly.

Bake 45 minutes at 375 degrees F. Leave covered for 10 min after removing from oven.

Hope people will enjoy!
Robin

What to do with all those Stems

If you don't want to saute your stems or eat the greens, you have a few options:
1. Make veggie stock or soup stock. Mostly in the fall, when the hens are processed, I make a lot of soup stock. But you can also make a straight veggie stock. Check the recipe blog for recipes. I can it in pint-sized containers and store in the pantry and use when needed. It's cheaper than the box stock you buy from the store and you know what's in it.
2. Feed them to your goat or chicken
3. Compost the waste. Watch warnings from me though - sometimes we'll get a fungus that you might not want to bring over to your garden so you might not want to compost unless you know that you're maintaining a hot pile.

I don't suggest running these through your garbage disposal. We had a member shove a large amount of kale ribs into her disposal last year and she had to call the plumber to snake the drain. No fun.

You can always bring veggie scraps here and feed them to the goats. Just remember - no stringy uncooked things like cucumber peelings for the chickens. They don't have teeth to break up the strings. Also no moldy veggies.