Letter from Hedlin Farms, September 9, 2014
Well, the word is out, Jules and I welcomed our daughter, Clara Elizabeth Ottesen, the first in the 5th generation of the Hedlin Family into the world last week, and what a week it has been! I appreciate your (assumed) forebearance with my absence last week, and if not, then too bad! But the vegetables, they don’t stop growing on anyone’s account, no matter how cute, so neither do we, at least not for long.
Sounds like Lauren pointed you in all the right directions last week, but if by some chance you still have vegetables lingering in your fridge from weeks prior, we have just the recipe for you!
This week’s recipe comes from our good friend, Kevin Morse—a man of many talents, not the least of which are culinary. This is a recipe he made straight out of last week’s CSA box with a few other things he had lying around the house. The version Kevin made last week was itself a variation of an old family recipe known simply as ‘Nana’s Greens’ and any version you (or he) make in the future will invariably be a little bit different than the last time.
This is a fridge-mopper of a recipe, perfect for using up the bits of this and that that you haven’t made it to yet. So, don’t fret if you have a little less cabbage and a few more potatoes, or a few more onions and not quite as many peppers in your version—Nana won’t mind, though she would top the whole pan with Italian breadcrumbs and parmesan cheese before setting it to bake…and there’s nothing stopping you, either.
Hey! Did you know we grow an exceptional lineup of chilis? As we approach peak abundance, it seemed like a good time to share some details!