This past Sunday's markets enjoyed a reprieve from the frenetic pace of previous weeks, perhaps as families and farmers skipped market to do something fun with Dad.
En route to see my folks in Bradford and East Corinth, I stopped by my hometown spread. Bradford Farmers Market
(Sundays, 10 a.m. – 2:30 p.m. on the Bradford Academy lawn on Route 5/Main Street) is always small, but Father's Day brought just a handful of tents. Still, the pickings were good. A spirited crowd trickled through, taking in live music from local rockers and stocking up on early-season greens, veggies, farm meats, friendly hellos and catch-ups.
I went for a bunch of tender, Russian Red kale (the season is young, so the leaves are still fairly soft) from Honey Locust Farm
(their meats were tempting, but lacking a cooler to store them in, I had to pass), and beet greens from Pierson Farm
, and a couple mini pies — sweet, smooth custard, and strawberry rhubarb because 'tis the season.
With pie, it's tough to stop once you start. At home with the greens, I took a turn toward the savory and threw together a schizophrenic little bake that can't decide if it's a spanakopita or a quiche, but no matter, it's super-simple and so basic you can swap out the greens with anything similar. Sub spinach for the beet greens, collards for kale, whatever you like or have on hand or feel like adding — maybe some peppers, or cured pork?
Whatever you add, it hits the mark any meal of the day, filling but not terribly heavy. I like it with the beet greens, as they're a little sweet and earthy, but if that's not your thang, do it your way and let us know how it goes in the comments!
BEET GREEN PHYLLO PIE
1 1/2 cup beet greens, finely chopped
1 1/2 cup kale, finely chopped
2 cloves garlic, minced
1 large shallot, diced
1/2 pound feta, crumbled
2 tablespoons butter
8-9 sheets phyllo dough
Preheat oven to 350 degrees.
Line a 9-inch pie pan with phyllo, alternating the angle of dough so that it roughly matches the shape of the pan, allowing the excess dough to hang over the edge, until all the phyllo is in place. Fold the excess dough toward the center so that it forms a loose, rustic crust. It's OK if it looks kind of frazzled and messy.
Wash and cut vegetables to size, setting chopped beet green and kale stems aside.
In a small saucepan, melt butter over medium heat; add the garlic, shallot and stems of the beet greens and kale. Sauté 3-5 minutes until stems begin to soften; add remaining kale and sauté another 2-3 minutes until kale is wilted but still firm.
Place mixture in a mixing bowl; add remaining greens, feta and eggs and mix until uniform, then spoon into the lined pie pan and bake 30-40 minutes until filling sets and crust browns.
Cut into slices and serve warm.