Posts Tagged ‘collards’

CSA Share for 2013 Week Three

Beets this week! Some new members may not be familiar with preparing beets, but it’s worth the effort to learn; beets are tasty and good for you.   In our share this week:

  • beets
  • collards
  • kale
  • summer squash/zucchini
  • garlic scapes extras

Take a look at this New York Times blog post with the great title Beet Recipes Even A Beet Hater Can Love.  However, my favorite recipe is still My Sister’s Beet Salad.  For a nice introduction to collards, check out my post from last year.

(Image courtesy of www.FreeDigitalPhotos.net)

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CSA Share for 2012 Week Fourteen

This week I created a new page for this blog titled Recipe Box.  Check it out here or via the link at the top for a list of previous posts containing full recipes using our farm veggies.

In our share this week:

  • kale
  • collards
  • arugula
  • green beans
  • green peppers
  • potatoes
  • onions
  • delicata squash
  • apples

Those delicata squash in our share this week are another sign of the cooler season that’s upon us, along with the red-tipped leaves I’ve been seeing lately.  I say “good riddance” to those sweltering summer days, and I’m sure this cooler weather makes working in the fields all day just a little easier on our farmers.  I love any type of winter squash (but HATED it as a kid…go figure), and last year I even tried a cookie recipe using winter squash.  I’ve found it for you over at The Golden Yolk blog.  A very interesting cookie recipe, indeed, since it calls for olive oil as well as squash.  It’s titled Butternut Cookies, but you can absolutely use any type of winter squash.

Don’t forget to save those squash seeds!  Just toss them in olive oil and salt, and bake at 400 degrees till crunchy.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Twelve

Let’s reminisce a bit this week, looking back at some old farm newsletters for recipes and inspiration.  But first, in our share this week:

  • garlic
  • onions
  • potatoes
  • peppers
  • broccoli
  • collard greens
  • basil
  • corn
  • apples

It’s fun to see what the farm was up to during Week 12 of years gone by.    Just last year, Week 12 of 2011 brought writings of Hurricane Irene; thank goodness this year’s weather has been much quieter.  In contrast, going all the way back to Week 12 of 2005, there was talk of the drought!  Each year of farming seems to develop its own personality.

Don’t forget to use the search feature on our farm’s website, through which you can find recipes from years gone by.  I’ve got you started below:

Collards:  Try a collards soup recipe and also a collards and rice recipe from our Week 3 of 2012 newsletter, and look to our Week 8 of 2005 newsletter for a list of ideas for sauteed greens.  But really, my favorite recipe for greens is from page one of our Week 8 of 2011 newsletter, where our farmer explains how to make a warm BLT pasta salad…mmmmm, delicious. (Just substitute your collards for the called-for arugula.)

Potatoes:  You can find main dish recipes in our Week 16 of 2004 newsletter, and our Week 15 of 2010 newsletter has a delicious-sounding Zuppa Toscana recipe.

Peppers:  Our recent Week 10 of 2012 newsletter has a recipe that I haven’t tried yet and uses five of this week’s veggies:  Relish of Peppers, Onions, Tomatoes, Garlic, and Basil.  Then try another main dish, Smothered Pork Chops that calls for a lot of peppers, given in our Week 17 of 2008 newsletter.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Eleven

Now that we’re getting bagfuls and bagfuls of veggies, it might help some of you to read my post from last year which gives a quick tip on how to stay on top of it all.  In our share this week (another BIG week):

  • basil
  • greens (collards, kale)
  • beets
  •  broccoli
  • tomatoes
  • potatoes
  • peppers
  • Tropea onions
  • green beans
  • corn

Another tip to avoiding veggie waste this week is to hit first the veggies that won’t last long, or won’t stay fresh long, such as the green beans and corn.  Then over the next few days eat up or freeze your greens, broccoli, and bell peppers.  Then you can store the beets and potatoes for a much longer time.

For those of you who had a chance to grab some of the eggplant extras, give baba ghanouj a try (see my previous post).  I’m sure you still have some farm garlic leftover to use in this recipe.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Four

Even though I’ve been a member for 14 years now, I still learn something new every year.  Collards are my new “discovery.”   I’ve always shyed away from them, but last week’s collards went into a dish that was just delicious (more on this below). In our share this week:

  • choice of greens (I chose kale and collards)
  • choice of cabbage or cauliflower (I chose cauliflower)
  • beets
  • summer squash
  • potatoes
If you would like a nice and mild intro to collards, just saute a bunch of diced garlic scapes along with the collards, then added some white kidney (cannellini) beans and pepper.  Boy, is that a perfect combination.  Wrap in all in a whole-wheat wrap, and it will make a great lunch.  I’ve found a Kale with Sausage and White Beans recipe online which is similar to what I made (minus the sausage, onions, and broth).
Another easy greens recipe is one I came across in The Cleaner Plate Club, a new cookbook I found at the library.  This cookbook focuses on getting kids to eat healthily, but is a good reference for anyone who is trying to get more veggies in their life.  I cooked this up when spinach was in our share a few weeks ago, but you can use any of our greens in place of the spinach.    I’ve found the recipe online here; it is very simple and cooks up in no time at all.
Tonight I will use the cauliflower and potatoes in a simple curry dish over rice.  Here’s an easy Potato and Cauliflower Curry that you can try (be sure to read the Comments under this recipe, as they give some good tips and variations).  Because we’re in the thick of summer, try cubing the potatoes and cauliflower quite small so they cook faster, allowing you less stove-time.  Also, make a big batch so there will be leftovers that you can eat cold in a wrap the next day.
I was very glad to see beets again this week, since I burned my whole batch last week while cooking them!   I was so craving My Sister’s Beet Salad, but I get another chance this week.  Hurray!

CSA Share for 2012 Week Three

I took this picture of our farm’s cherry tomato plants in case anyone missed getting a good look at them.  There are RED ones in there, and it’s not even July yet.  How about that?!  Even though they’re not ready for us to pick, it won’t be long now.

In our share this week:

  • swiss chard
  • collards
  • lettuce
  • beets
  • cabbage

I think the focus should be on the cabbage this week, since they are REALLY large.  I’m going to try as many coleslaw recipes as I can, starting with Mom’s Coleslaw, No-Mayo Coleslaw, and Haitian Coleslaw.  Also, I’m going to try our green cabbage instead of the napa cabbage in this chop suey recipe from Ellie Krieger that I’ve made many times (another substitution I usually make is chow mein noodles in place of the wonton skins).  Whatever you do, just make sure to eat all your cabbage, since it’s high in Vitamin C, can help prevent/reduce inflammation, and has a chemical that can block the growth of cancer cells and boost DNA repair in cells.

If you have kids or just want some brain exercise, try this classic Wolf, Goat, and Cabbage game.  Also, while looking for cabbage trivia online, I came across this website of Kindergarten teacher Cherie Stihler who lives in Fairbanks, Alaska.  One of the first books she wrote was The Giant Cabbage – An Alaska Folktale, and her website is filled with cabbage-y fun, such as puzzles, recipes, and trivia.  Check it out!

CSA Share for 2011 Week Fifteen

Only a little over a week until the fantabulous Bear Hill Farm Party!  I’m already dreaming of the incredible dishes that are always crowded onto the tables.  One of my favorite things is the ever-changing selections throughout the night; every time I re-visit the food tables, it’s a new adventure.  This party is definitely not to be missed.

In our share this week:

  • kale
  • collards
  • leeks
  • carrots
  • onions
  • garlic
  • pick your own basil
Here’s a recipe to try that uses our garlic and onions:  a quick Dal Makhani.  I always order this dish when my husband and I go to my favorite Indian restaurant.  Even though this quick dal recipe doesn’t hold a candle to my restaurant’s version, it’s tasty and healthy.  Ingredient variations I used were 2 Tbsp tomato paste instead of tomato pulp and whole milk instead of low-fat milk, plus I added some butter which made my version a not-so-lowfat dal.  Also, the recipe calls for ginger-garlic paste, which I made by simply mashing up some ginger pieces and a small garlic clove together.    Of course this dish would be the best served over rice, but all I had pre-made were rotini noodles.  Oh well.
Now I’m off to make mega-batches of pesto with all that basil!