collards

2018 CSA Winter February 17th Collards

2018 CSA Winter February 17th Collards

  • Eggs
  • Papaya
  • Arugula 10×10
  • Kale 10×10
  • Chervil
  • Sage
  • Collard Bunch
  • Poultry Herb Mix
  • Microgreens

A new take on eating collard greens:  Crazy Cajun wraps…Baba Yaga rolls…whatever you call them, they are an easy and quick way to enjoy your collards this week.  We took grated ginger, ham, onion, sweet peppers & cardamom,  sprinkled this chopped blend with balsamic then wrapped this in a collard leaf and fastened it with a toothpick. Finished by pouring olive oil around and over top a bit…cooked for 15 mins @ 350…then sat for 5 in cooling oven. The collard bunch can also be chopped up for a classic southern dish…fry up some onion in butter, add water (and a meat, such as ham or bacon, Virginia style, or you can use leftover bone like we did in Louisiana. Cook in your pot; add seasoning if you like, and put in your chopped collards. Cover and cook until tender. Personally, i do not prefer over-cooking as is custom. The timing is up to you .

Yummy and nutritious bonuses this week in papaya and a dozen eggs. We like the papaya cubed and dressed in lime juice, which is a traditional approach. Having the eggs included with arugula makes easily one of my favorite combos…try it added to your scrambled eggs this week! Enjoy!

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2018 CSA Winter February 10th Solar

2018 CSA Winter February 10th Solar

Solar energy at the farm creates all the plant growth and now provides some of our electrical needs.

  • Arugula 10×10
  • Salad Mix 10×10
  • Chervil
  • Thai Basil Box
  • Sage
  • Rosemary
  • Poultry Herb Mix
  • Micro Collards
  • Micro Cilantro
  • Fresh Eggs

Some of you may have already seen parts of the progress we have been making on building steel frames and installing solar panels here at the farm, but for those who haven’t seen the photos, check out these thus far. Soon I will report back with up-to-date photos to show how Michael has taken it a step further.

This greenhouse here, in the photo above, just behind Michael, now has a rain collection system installed all around it so that the water can be captured for use (after filtering, testing, sanitizing, etc) while also helping to prevent erosion and flooding in the fields that are past this greenhouse and down the hill.

In addition to these improvement towards sustainability and stewardship here at the farm, the solar array is growing bit by bit when the weather is right for welding, we’re not getting stuck in the mud, and time allows. Three rows of ten now rest in an angular nest of steel that will take two more rows before completion.

Much gratitude for all your support over the years! Make it a great week

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wintergreens

2018 CSA Winter February 3rd Winter Greens

2018 CSA Winter February 3rd Winter Greens

  • Kale 10×10
  • Salad Mix 10×10
  • Chervil
  • Thai Basil Box
  • Sage
  • Red Sorrel
  • Green Sorrel
  • Microgreens

Winter greens: Sorrel is a leaf vegetable that is tart and tangy. This green can be eaten raw or cooked. Worldwide it can be found as the main ingredient in sorrel soups, served warm or chilled. There are curry recipes that include sorrel. It is very popular to combine with cream as a sauce. A simple sauce can be made to top off fish, chicken, potatoes, and other veggies. Here is a simple recipe to make use of all of your sorrel and ½ a cup of cream. Heat a skillet and melt butter. Chop your sorrel as large or as fine as you like and add to heat, just wilting the leaves. Pour in your cream and when it approaches a boil, reduce until the cream sauce coats the back of a spoon. Slather this on your cooked meat or veggies. Sorrel makes a yummy pesto which is also great for fish and potatoes. More rare are recipes combining fruits such as strawberries or peaches with sorrel. It adds a punch to smoothies and is a welcome addition to salads. I like to cut it into a salad of apples with nuts. When the peaches come, I want to try a recipe suggestion from whiteonricecouple.com: peach and sorrel salad, which is torn sorrel leaves topped with peaches and dressed with a vinaigrette salad dressing of honey, grapeseed oil, balsamic vinegar and vanilla. Yum!

Our sorrel won in an international cooking competition when the Inn at Little Washington took it to France with them. We hope you will enjoy a little extra zing this week in your meal preparations! Bon appétit!

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