Beef shares will be distributed on April 3 (yes, that’s next week!) They are distributed during regular distribution hours, 12:30-5:45pm. Please make sure you come during the regular hours, as we do not have space to store frozen beef shares! Have you signed up for a share? Since this is our second beef share this year, let’s avoid confusion and I’ll just tell you who has signed up so far! Check this list for your name, and contact me if you have a question or want to sign up.
Nancy x 2
Delisa x 2
Lois x 2
food for thought
full share: cabbage, valencia oranges, choice of salad mix or spinach, collard greens, swiss chard, kale, joaquin wheat flour, hakurei turnips!
partial share: cabbage, valencia oranges, choice of salad mix or spinach, and collard greens!
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 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.
In case you’re keeping track, yes, I have included a couple of these recipes in previous newsletters! I am someone who is always looking for new and exciting ways to eat vegetables, and most recipes for collard greens are some variation of boiling the collards with bacon or hamhock, adding salt and a dash of vinegar, and serving them with cornbread. Granted, as someone about to move to Virginia, I know I will soon be inundated with this style of collards offered on the side of every dish I order in a restaurant – and I’m not saying I don’t like collards cooking in this traditional way! But the recipes below are unique and offer a variation on the “standard”.
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, or eat roll whole. Voila!
creamed collard greens
adapted from the nourished kitchen
- 2 tbsp butter
- 1 large yellow onion, peeled and sliced thin
- 2 bunches collard greens, stems removed, trimmed and chopped
- 1 cup heavy cream
- freshly grated nutmeg, to taste
- unrefined sea salt, to taste
Melt butter in a skillet over medium-high until it froths, then toss in sliced yellow onion, stirring until fragrant and a bit caramelized around the edges. Add chopped collard greens to the skillet, stirring until slightly wilted, about two minutes. Reduce the heat to medium-low, stir in one cup heavy cream and simmer for about five to six minutes, until the cream is largely reduced. Season with freshly grated nutmeg and unrefined sea salt, serve hot.
marinated collard green salad
adapted from urban organic gardener
- 1 bunch collard greens
- 1 lemon or a few tablespoons of apple cider vinegar
- a few slices of onion or scallions
- dash sea salt
- 1 clove garlic
- 1 t raw honey
- 1 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).