From the Land 9.26

food for thought
full share: green beans, cucumbers, tomatoes, beets, collard greens, butternut squash, scallions, and pickles!

partial share: cucumbers, tomatoes, butternut squash, and pickles!

veg of the week

collard greensBrassica 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 anti-viral, anti-bacterial, and anti-cancer 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.


Welcome Alex!
Hello PCCSA members! I am your CSA’s newest employee. I was lucky enough to snag
the best work study job available. From now on you’ll see me every Wednesday when you pick up your produce and you’ll be hearing from me in the weekly newsletter, talking about whatever interesting stuff you want to know about. If anyone has suggestions on topics please let us know. It can range anywhere from the nutritional value of vegetables to whats happening in Prescott’s food scene.
Here is a little bit about myself and why I’m interested in helping boost sustainable eating and agriculture. I grew up mainly in the SF bay area but moved before starting high school, to rural Oregon. It was always my parents’ dream to own and run a small-family-farm-business. High school for me was slaughtering chickens, building fences, castrating cows and bouncing for hours on a tractor planting acres of crops. My focuses on the farm started off with a chicken operation, an essential aspect of every respectable farm, I believed. I began later to focus more on vegetable and grain production. Since then, and before coming to Prescott, I traveled and worked but always, it seemed, with some sort of connection to food. I WWOOFed (World Wide Opportunities on Organic Farms. Look it up if you don’t already know about it. “WWOOFing” is an excellent method of cheap travel). I worked in restaurants and, of course, I ate continuously. I always try to balance my budget with healthy food. Which is why a CSA makes so much sense! I am here to study creative writing, the performing arts and to soak up the amazing creative energy buzzing through this community.
I look forward to meeting every one of you in the coming year! Note: the chicken in the photo consented to sit on my head and was not harmed (until years later when she stopped laying eggs. An old farmers saying, meant as a warning to lazy laying hens, goes “an egg a day keeps the hatchet away”).


collard sushi with red pepper and cucumber
adapted from vegan magazine
makes 4 rolls

  • 4 leaves collards
  • 8 T hummus
  • 2 green onions/scallions, chopped
  • 1/2 C cilantro, chopped
  • 1/4 red pepper, cut in thin strips
  • 1/4 small cucumber, cut in thin strips
  • 1/4 C shredded carrots
  • 1/2 -1 lemon and zest

*these ingredients are mere suggestion: use whatever fresh produce you have on hand!

Put about 2 inches of water in a large frying pan and bring to a boil.

Lay the collard green leaves flat, cut off the thick stem at the point where the leaf begins, then pile them on top of each other in the boiling water. Cover and cook for about 30 seconds.

Drain, then lay the leaves flat on a board or counter with the thick part of the stem facing up.

Down the center spine of each collard leaf place a row of about 2 tablespoons hummus, sprinkle with green onions, cilantro and shredded carrots, and place thin red pepper strips and cucumber strips on top (or whatever veggies you are using). Sprinkle generously with lemon juice and lemon zest.

Flip the ends in and gently roll into a sausage shape. With a sharp knife, cut into as many small pieces as possible. Voila!

collard greens with butternut squash and chicken
adapted from the nurtured way
serves 3-4

  • olive oil
  • 2 C butternut squash, chopped
  • 6 cloves of garlic, minced
  • 1 lb chicken
  • 6-8 C collard greens, chopped with stems removed
  • 3 green onions/scallions, thinly sliced
  • A few T of bacon drippings, ghee, or other oil
  • 1 C coconut milk
  • Half of a lemon (optional)

Preheat oven to 350. Prepare a pan and arrange the chicken to bake. Toss the squash and half of the garlic in some olive oil, and place evenly around the chicken. Salt as desired, and bake until done. Chop the chicken (and squash if necessary) into half inch pieces.

In a sauté pan, heat your bacon drippings or oil. Add the remainder of the garlic, and stir until fragrant. Reduce the heat to medium and toss in the onion. Stir until translucent and beginning to caramelize. Mix in the collards and stir until cooked down (a few minutes). Salt to taste, and add in the coconut milk. Return to a boil, then simmer, stirring periodically until the liquid is reduced by half. Add the chicken and squash, add a good squeeze of lemon (if you’d like) and fold in to coat. Let the mixture rest for a few minutes, then serve warm.

marinated collard green salad
adapted from urban organic gardener

  • one bunch collard greens
  • one lemon or a few tablespoons of apple cider vinegar
  • a few slices of onion or scallions
  • dash sea salt
  • one clove garlic
  • t raw honey
  • t olive oil
  • dash of paprika

Dice the onions and put into a small bowl. Squeeze the entire lemon over the onions or cover with apple cider vinegar. Chop up the garlic clove and add to onions. Let it sit on the side for the onions to soak in the lemon/vinegar.

Cut up your collards by placing the leaves on top of each other, roll them up tightly and cut across into ribbons. Place into salad bowl and sprinkle with sea salt. Massage down the collards by hand until they start to wilt down. Put to the side.

Back to the onion/lemon juice: add few drops of olive oil, add 1 teaspoon honey and mix or shake well. Pour marinade over the collards and work it in. Sprinkle on paprika. The collards will start to have a “sauteed-like” texture.

Eat the salad immediately or let it sit to marinate until the flavors are to your taste (the longer it sits the stronger the flavor).


2 thoughts on “From the Land 9.26

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