Week 2 and greens greens greens

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Hello CSA members!

Have you turned green yet after eating all those greens we gave you last week? Don’t worry if you haven’t, because we have more in store for you this week.
Spring is all about cleansing and renewing, and raw leafy greens are perfect for just that. One of my favorites we are growing this season is collards, a cabbage family green that is very versatile and very delicious. Yes, I am from Texas, and perhaps I am biased towards collards. However, my favorite way to eat them is not cooked-to-mush (a la the South); instead, I eat them raw as wraps! Collard’s leaves are big and flat and lend themselves perfectly to wrapping up lots of yummy fillings into their tasty, vitamin K-rich embrace.
So, you want to make collard wraps this week? Scramble some eggs in green garlic, shred lettuce and cheese, throw on a homemade dressing (mustard, olive oil, and honey, for example). Pile all these goodies in a line down the vein of the collard leaf, then, with the stem removed, start from the bottom and roll up the leaf, tucking in the sides as you go. A toothpick will hold it all together.  These make excellent snacks individually, but you can also make a whole fleet of them for a meal. Also, changing the fillings as you please yields a tasty wrap every time.

 

To cook collards, this spring I’m keeping it simple. My super easy and so-not-overcooked collards recipe is as follows:

Ingredients

1 bunch collards, sliced into ribbons

2 bulbs spring garlic, minced

cooking oil (I use lard or coconut oil)

apple cider vinegar (or any other vinegar of your choice)

salt and pepper

 

In a pan on medium-low heat, cook the spring garlic with salt and pepper until it is tender and starting to brown. Throw in the collard ribbons and a splash of vinegar, then toss everything around until the greens are slightly wilted.

Serve as a side dish, or on top of eggs or grains as a main dish.

 

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Tomatoes receiving straw to suppress the weeds

We seeded the broccoli and cabbage this week that you'll be eating in the Fall

We seeded the broccoli and cabbage this week that you’ll be eating in the Fall

 

 

The farm looks greener and fuller with each passing week. The tomato plants have passed a foot in height, the summer squash and pea plants are flowering, which means they will soon be fruiting, and the weeds fill in all the spaces we have not, keeping us forever occupied with our hoes in the field. Three calves have been born in the past few weeks, and the swallows have moved into the barn rafters for their spring nesting. Life and veggies abound all around.

Enjoy your greens this week, everyone, (especially your collards), and the feeling of cleansing and renewal that comes with eating them!

Alison

Flowering pea plants, beckoning the pollinators

Flowering pea plants, beckoning the pollinators

Freshly hilled potatoes: bringing up the dirt around the potato plant gives it room to grow more and more potatoes.

Freshly hilled potatoes: bringing up the dirt around the potato plant gives it room to grow more and more potatoes.

 

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2 Comments

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2 responses to “Week 2 and greens greens greens

  1. Jennifer Wilson

    Isn’t it week 2?

    Sent from my iPhone

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