Are you picking up your Farm to Families box today?
Large Boxes will contain: Orange Carrots, Parsnips, Lacinato Kale, Yukon Gold Potatoes, Chioggia Beets, Cantaloupe and
Small Boxes will contain: Lacinato Kale, Yukon Gold Potatoes,
Orange Carrots, Chioggia Beets and Cantaloupe
1 large cantaloupe (or Crenshaw melon; about 4 pounds melon)
1 cup sugar
In a small saucepan, bring the sugar and 1 cup water to a boil. Reduce the heat to maintain a steady simmer and cook until it thickens slightly, about 10 minutes. Take off the heat and let cool to room temperature.
While the sugar syrup cools, peel, seed, and cut the melon into cubes: Cut off the ends of the melon and set it upright (one of the cut sides down) on a cutting board, cut off the peel by cutting down along the sides, cut the melon in half, scoop out and discard the seeds, and cut the melon into cubes.
Transfer the melon in a blender or a food processor and whirl until completely and utterly smooth and pureed. You will likely need to do this in batches, be sure to thoroughly purée each batch. Transfer each batch to a large bowl.
Add about half of the sugar syrup to the pureed melon. Taste. It should be a bit sweeter than you want the final sorbet to taste, since cold things taste less sweet than warm or room temperature things (it’s true!). Add more sugar syrup, about a tablespoon at a time, to taste, until it’s a bit sweeter than you want the final sorbet to taste.
Cover and chill the mixture for at least 1 hour and up to overnight. Chilling the mixture before freezing it will help ensure the final sorbet has as creamy a texture as possible, so don’t skip this step if you can avoid it.
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. No ice cream maker? No worries. Pour the chilled mixture into a metal baking pan and freeze, stirring every 30 to 60 minutes, until it’s frozen through. Be sure to scrape the icy bits from the sides of the pan into the center. How long this will take will depend on your freezer.
Roasted Potatoes & Kale
1 pound Yukon Gold potatoes, chopped into bite sized pieces
2 cloves garlic, minced
2 tablespoon olive oil, divided
1/2 pound fresh kale (about 1 small bunch), rinsed with stems/tough ribs discarded, then roughly chopped
salt & pepper to taste
Preheat oven to 450°F.
In a large bowl, combine the potatoes with 1 tablespoon oil, minced garlic, salt and pepper. Transfer the potatoes to a baking sheet and bake in the preheated oven for 15-20 minutes.
In the same bowl, toss kale with remaining 1 tablespoon oil along with salt and pepper to taste. After potatoes have roasted, add the kale on top of the potatoes. Return to the oven and roast for another 10 minutes, or until kale is crisp.
Serve potatoes and kale hot or at room temperature, seasoning to taste if desired.