From the Land 4/18

food for thought
full share: romaine lettuce, red potatoes, oranges, swiss chard, chioggia beets, collard greens, carrots, I’itoi onions
partial: romaine lettuce, red potatoes, oranges, swiss chard


The Issues of Global Food Production class is hosting a Global Foods Dinner on Monday, April 30 at 6pm. This event aims to educate guests about global hunger and food issues by breaking them into groups representing several different countries and being served a meal representative of that county’s socio-economic breakdown. Free tickets are available through CSA, first-come, first-serve, and guests are requested to bring a canned food item for our food drive to benefit a local food bank. Please let me know if you’re interested in attending or would like more information.


The World According to Monsanto
movie showing sponsored by GMO-Free Prescott
April 18 – 6:30pm
Yavapai Title conference room, 1235 E. Gurley

Global Foods Dinner
sponsored by the Issues of Global Food Production class
April 30, 6pm
Prescott College Crossroads Center
ask Erin for more details and ticket info!

last day of Prescott College CSA share
May 2

last day of community CSA share
May 9

Prescott Farmers Market
opens May 12!
Yavapai College front parking lot – 1100 E. Sheldon St.

Prescott Valley Farmers Market
opens June 1
Tim’s Toyota parking lot – corner of Glassford Hill and Florentine

Chino Valley Farmers Market
opens June 7
BonnFire Grill Restaurant – 1667 S. Highway 89

veg of the week

collard greens: Brassica oleracea

Collards (from “colewort” – cabbage plant) are a loose-leafed relative of broccoli and cabbage commonly grown in the southern US, Brazil, Portugal, and many parts of Africa.

Uses: The thick, slightly bitter leaves are a staple of southern US cuisine,and are often flavored with smoked, salted meats, diced onions, vinegar, salt and pepper. A traditional New Year’s dish is steamed collards, cornbread, and black-eyed peas – said to ensure wealth in the coming year because the collards resemble money! The collards can also be sliced thin and fermented as a “collard kraut”.

Nutrition: Collards are a good source of vitamin C and soluble fiber, and contain multiple nutrients with potent anticancer properties, such as diindolylmethane and sulforaphane.

To store: Collards can be easily stored for 10 days when kept just above freezing at high humidity. Put in a plastic bag in your crisper drawer.


citrus collards with raisin redux
adapted from

  • 1 large bunch collard greens, ribs removed, cut into a chiffonade, rinsed and drained
  • 1/2 T extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/3 cup raisins
  • scant 1/4 cup freshly squeezed orange juice

In a large pot over high heat, bring 2 quarts of water to a boil and add 1/2 T salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.

Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain by gently pressing the greens against a colander.

In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the collards, raisins, and 1/4 teaspoon salt. Sauté for 3 minutes, stirring frequently.

Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately as a side dish, on top of pasta or rice, or in quesadillas.

sweet potato soup with smoked collard greens and turkey
adapted from
serves 6

for soup:

  • 3 large sweet potatoes, diced
  • 1 large white onion, diced
  • 1/3 oz olive oil
  • 1 cup chicken stock
  • 1 small bunch-fresh sage
  • 2 bay leaves
  • Couple sprigs of thyme
  • Light brown sugar to taste
  • Salt and pepper, to taste
  • 3/4 cup heavy cream
  • 1/2 cup unsalted butter
  • Pinch of nutmeg

In a medium to large pot over high eat, add olive oil, sweet potatoes and onions, sweat until caramelized. Add chicken stock and bring to simmer. Tie up all fresh herbs with butcher string and add to simmering soup. Once sweet potatoes are tender, with a slotted spoon remove potatoes from pot and place in a food processor. Strain off cooking liquid and set aside, disregarding herbs. Slowly add cooking liquid, butter, brown sugar, salt and pepper to taste to food processor and mix well.

Pour pureed soup into another pot and bring to a low simmer, add heavy cream and butter. Let simmer while cooing collard greens. Finish by sprinkling nutmeg.

for collards:

  • 32 ounces of chicken stock
  • 3 bunches of collard greens, cleaned and de-stemmed
  • 1 large smoked turkey leg (or two chicken legs and a drop of liquid smoke)
  • 1 bay leaf
  • 1/2 bunch I’itoi onions, diced
  • Salt and pepper, to taste

Add the chicken stock, smoked turkey leg, bay leaf, collard greens, onion and salt and pepper to deep pot and place on stove over high heat. Bring to a boil, reduce heat to a simmer for an hour.

Remove pot from heat. Using a slotted spoon, remove collard greens and turkey from stock. The turkey meat should be very tender. Pick it from the bone and set aside.

Spoon collard greens into bottom of a bowl and then add a few pieces of turkey meat. When ready to serve, pour sweet potato broth over collard greens and turkey.

collard green cornbread pudding

collard greens:

  • 1/2 smoked turkey wing
  • 4 tablespoons butter
  • 4 cups yellow onion, cut to about a medium dice
  • 1 bunch collard greens, washed, leafs trimmed from the stalk and roughly cut
  • 7 garlic cloves, sliced thin
  • 1/2 teaspoon red pepper flakes
  • 4 teaspoon sugar
  • 1 1/2 tablespoon apple cider vinegar (can substitute white wine, red wine or sherry vinegar)


  • 1 cup yellow corn meal
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon salt
  • 3 tablespoon sugar
  • 3 teaspoon baking powder
  • 1/4 cup oil or rendered fat
  • 1 cup milk or butter milk
  • 1 large egg


  • 3 large eggs
  • 1 1/2 cup half and half

Place smoked turkey in a small pot and add enough water to cover the turkey by about half an inch. Simmer for one hour, skimming foam or fat that floats to the top. This will be the liquid used for braising your greens.

Add butter and onions to a medium sized pot and cook over medium low heat until translucent, about 15 minutes. Add collard greens to the pot along with the turkey wing. Pour in enough smoked turkey broth to barely cover the greens and simmer on a low heat until tender but not mushy, about an hour and 45 minutes. One hour into the cooking, add the sliced garlic and red pepper flakes.

Remove the greens and turkey wing. Strain the excess liquid from the greens and return the liquid to the pot and reduce to half a cup and reserve.

Shred the meat off of the turkey wing and incorporate into the greens, along with the sugar and vinegar- allow to cool.

When the greens start simmering, start the cornbread.

First, set your oven to 400F. When hot, place a 10″ cast iron skillet into the oven.

In a mixing bowl, add all dry ingredients and whisk together. Create a well in the middle and add all the wet ingredients and whisk together until evenly incorporated.

Take hot pan from the oven and with a rubber spatula scrape in all the batter and bake. Check after 20 minute with a toothpick, if it comes out wet, bake for an additional 5 minutes. Allow to cool and cut into roughly 1 inch pieces.

Custard: In a blender, add the eggs, half and half, 1 cup of braised greens (meat and all) and reserved braising liquid. Purée until very smooth.

Rough chop the cooled greens and place in a mixing bowl with the cornbread and the custard. Mix all ingredients together, careful not to break up the cornbread too much. Evenly distribute contents of the bowl in a buttered cast iron or non-stick pan, cover with aluminum foil and bake at 350F for one hour and 10 minute. Allow to bake without the foil for the final 15 minutes.


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