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The weather has been so warm lately that we have an abundance of greens this week,  baby kale from Madrona and spinach from Dragonfly!  That said it was snowing outside this Monday morning!  The cold could slow the growth of crops coming on in the next few weeks depending if this weather lasts.  Dave at Madrona Farm reports that he has “planted radishes and arugula under cover. They have come in very well. I foresee radishes in three weeks as well as arugula.  The overwintered cauliflower have made it through winter wonderfully and are starting to grow again. We can look for great big “sea pearls” around the beginning of April.”

Donate to Save Madrona Farm! https://secure1.conservancy.bc.ca/donate/appeals/donate.asp?id=W-00017D

Kale Chips (video recipe! Small kale doesn’t need to be de-stemmed)
http://www.danispies.com/archives/howto_video/kale_chips_-_video.php

LASAGNA – just layer it up!

Lasagna is not really a hard thing to make. Use different fillings as they appear in the garden/box.  It is basically four layers.
Sauce, filling, noodles, cheese.
Layer up in that order!  Veggie Lasagna most often has a green layer as one level of filling so that could be a 5th layer. This winter version is filled with local squash and hazelnuts and a sage cream sauce. This time of year squash is hard to peel so I tend to bake it first! Squash can be baked the night before.  If sage is not easily available then leave it out.  Lasagna noodles are easily cooked in a large fry pan filled with boiling water.  If using precooked ones make sure you have extra sauce.  Single cooks can make ½ recipe in a bread pan and still have some to freeze.  Or invite someone over!

Squash& Hazelnut Lasagna with Greens

Cut in half a remove seeds from:
1 Acorn Squash
Roast squash at 375 on top shelf of oven until tender/firm (about ½ hour).
Cool, remove skin and chop into 1 inch pieces.  Sauté with the following:
1 medium onion, chopped
1 1/2 tablespoons unsalted butter
1 teaspoon minced garlic
Black pepper

Remove from heat and stir in:
2 tablespoons chopped flat-leaf parsley
2 teaspoons chopped fresh Sage or Thyme
½ cup toasted hazelnuts, loose skins rubbed off and coarsely chopped.

Make sauce while squash cooks:
Sauté for one minute in a 2-quart heavy saucepan over moderately low heat
1 clove Garlic minced
2 Tbsp butter
Whisk in:
3 Tbsp flour
Cook, whisking, 3 minutes.
Add in a stream, whisking:
2 1/2 cups milk
Add:
1 bay leaf
Grating of Nutmeg
Bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally until it thickens.

Preheat oven to 375°F. Toss cheese together:
150g fresh mozzarella, coarsely grated (1 cup)
150g finely grated Parmesan

Cook noodles in boiling water:
8 (7- by 3 1/2-inch) sheets lasagna
Layer up in an 8 x 8 in baking dish.
2 Squash layers of filling and one green layer:
2 cups chopped Kale, Spinach or Nettles
Sauce, noodles, filling, cheese and again!

Tent dish with foil and bake for 30 minutes. Remove foil and bake 15 minutes more. Let lasagna stand 15 minutes before serving.