As for taste, his customers have snapped them up. “When you eat them you don’t know if you’re eating Brussels sprouts or kale. You get a little bit of the flavor of each. When I took them to the market, my customers bought everything I had. I did sell a few to Daniel Porubiansky of Century House Tavern in Woodstock.”
He’s sold out of everything he’s grown, and hopes to have more to bring to market about mid-February.
Linda Harrell’s Pan Roasted Kalettes
Chef Linda Harrell of Sandy Springs’ Cibo e Beve is a big fan of vegetables. When asked at a demo at the Morningside Farmers Market what vegetable she was curious to learn more about, her answer was “kalette.” “Kalette?” the audience asked? Now that we know more about them, we went back to Linda for a recipe. She’s created this one that treats kalette like the Brussels sprouts they’re related to but adds lots of layers of flavors. Given all the components, we agree when she says these roasted kalettes would be delicious topped with a poached egg.
At Cibo e Beve they used Nueske’s bacon made in St. Wittenberg, Wisconsin. And while this full recipe would be four shareable appetizer portions, we’ve suggested a serving size if you’re using it as a side dish.
1/4 cup olive or coconut oil
5 cloves garlic
1/4 pound bacon, chopped
2 pounds kalettes, ends trimmed
4 ounces grated Pecorino Romano (about 1 cup)
Salt and pepper
Preheat oven to 400 degrees.
In a heat-proof large saute pan or wok, heat oil over medium heat. Add whole cloves of garlic and simmer in oil until the garlic just begins to turn golden brown. Do not overcook. Working quickly stir in bacon and reduce heat to low. Cook until bacon has rendered its fat but is not too crisp. Add kalettes and toss in oil until coated. Move pan to oven and cook 8 minutes or longer, depending on how crisp you want the kalettes to be. Remove from oven and top with Pecorino Romano. season to taste. Serves: 8
Per serving: 249 calories (percent of calories from fat, 63), 13 grams protein, 11 grams carbohydrates, 3 grams fiber, 18 grams fat (6 grams saturated), 27 milligrams cholesterol, 445 milligrams sodium.
AT LOCAL FARMERS MARKETS
Vegetables and fruit just coming to market: onions, potatoes
Vegetables, fruits and nuts: apples, arugula, Asian greens, beets, blueberries, broccoli, broccoli raab, Brussels sprouts, cabbage, carrots, chard, collards, cornmeal, cutting celery, endive, escarole, fennel, frisee, green garlic, green onions, grits, herbs, kale, leeks, lettuce, mushrooms, mustard greens, pecans, polenta, prickly pear cactus fruit, radishes, rutabaga, spinach, sweet potatoes, turnips, winter squash — From local reports