This week’s share farm share includes: Cucumber/ Eggplant, Baby Onions. Beets, Rhubarb/ Celery/ Fennel, Broccoli/ Cabbage, Summer Squash, Carrots, Lettuce Mix, Kale/ Collards.
You have a choice to pick collard greens again this week, and we don’t want you to skip over them! They make a delicious side dish. Joel recommends cooking your chopped collard greens with onions, garlic, 1/4 cup of stock, 1 Tbsp of vinegar, and some bacon or smoked meat. Or, try out the more detailed recipe below:
Southern Style Collards
2 bundles collard greens, rinsed
1 Tbsp. vegetable oil
1/2 cup salt pork or bacon, 1/4-inch diced
1/2 cup onion, diced
1/4 tsp crushed red pepper flakes, optional
1/2 tsp black pepper
1 cup vegetable or chicken stock
1/4 cup water
1/4 cup white vinegar
1 tsp hot pepper sauce, plus more for serving
Cut off and discard the tough stems and discolored leaves from the greens. Cut across the leaves into 2-inch ribbons. In a large stock pot, over medium-high heat, add the oil and the diced pork, and cook for about a minute. Add the onion to the pot and cook until translucent, about 5 minutes, then add the red chili flakes, black pepper, and the collard greens. Stir every few minutes, or until greens have wilted down. Add the chicken stock and the water and cover. Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl.
Additional Recipes for the Week:
Collard Greens with Tomatoes and Garlic (food.com).
We also will have summer squash for you this week again! Joel enjoys grilling summer squash. Cut the summer squash into long strips, toss them in a little olive oil, salt and pepper before grilling. The trick is not to overcook it.
Stuffed Zucchini (All Recipes)
Zucchini Lasagna (Wellness Mama)