Flourish Magazine

SPRING 2014 • FLOURISH 31 able to handle. With gloves if need, pull the meat off of the bones in as large sized chunks as you can. Make portion sizes (6-8 ounces) into piles on a tray to hold for dinner service. After all meat is removed, you may dis- card the bones. BRAIsED sTAR ROuTE FARM GREEn GARlIC 8 stalks green garlic from Star Route Farms Braising liquid from the lamb shoulders Salt and pepper to taste Reduce the oven temperature to 250 degrees. Clean the green ends of 8 stalks of green garlic and trim the bottoms of their roots to just where the roots meet the bulb. Leave the end of the bulb attached to help in holding together the stalks while they're braising. Season the stalks lightly with salt and pepper and barely cover them with brais- ing liquid in a thick- bottomed pan that barely contains the garlic. (The stalks should fit snugly in the pan.) Bring the liquid to a boil and turn off the heat. Cover the pan with foil and put in the oven for approx. 20 minutes. The green garlic will soften dramatically and add sweet garlic flavor to the liquid. Carefully remove the stalks and set on a platter to cool. Add the remaining lamb jus back to the lamb braising liquid. sAuTEED MARIn ROOTs sPIGIAREllO KAlE 2 bunches kale from Marin Roots Farms or other local farm 3 cloves chopped fresh garlic 2 tablespoons good cooking olive oil Pinch crushed red chili peppers Salt and pepper to taste Wash and dry the smaller spring kale leaves and cut cross-rib into 1-inch rib- bons. Warm the olive oil in a thick-bottomed pan with a lot of surface area to sauté the kale. When the garlic is just cooked though (not browned), add the chili flakes, stir quickly, then add the kale pieces. Stir well with a wooden spoon and sea- son the kale lightly with salt and pepper. Cook on a heat level that softens the kale while not browning the garlic. Cook for 7 minutes more and remove the kale onto a platter for service. sOFT hERB POlEnTA 1 medium yellow onion, small dice 2 tablespoons chopped Italian parsley 2 tablespoons olive oil 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh oregano 1 tablespoon chiffonade basil 1 cup polenta 4 cups water 1 cup whole milk or unsweetened non- dairy milk, optional (for extra creami- ness should you desire) Prepare the herbs and set aside. Finely dice the onion while warming a thick-bottomed pot and add the olive oil. Add the onion, season with salt and pepper and lightly sauté over medium heat until soft, about 4-5 minutes. Add the water and bring to a boil. Season the water and onions again with more salt and pepper. Whisk in the polenta once the water boils. Change your whisk to a wooden spoon and stir constantly until the mixture thickens greatly. Reduce the heat to a soft simmer to cook the polenta for another 10 minutes. Add the thyme, rosemary, 1 tablespoon of the parsley, the oregano and the milk if you are using. Cook for another 10 to 15 minutes until the polenta is cooked through. Finish the mixture with the remaining parsley, basil and season to taste. To plate the meal: Re-heat the lamb meat in its pan juices and heap both chunks and braising liquid over the soft polenta. Garnish the lamb with a braised green garlic stock and serve it with the kale.

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