Category Archives: Collards

mint

2018 CSA Winter March 31st mint

2018 CSA Winter March 31st Mint

  • Ginger
  • Turmeric
  • Watercress Box
  • Collard Greens 10×10
  • Salad Mix 10×10
  • Mint
  • Papaya
  • Dozen Eggs
  • microgreens

Fresh mint for this weekend as it  marks the last day of our Winter CSA share and the first day of our Spring CSA share, as we formulate our seasonal calendar into 3 month long periods that start in January. Next week marks the beginning of ourfarmer’s market season, which runs from April to December in downtown Charlottesville and south of town at Forrest Lakes (through October). All CSA members receive a 10% discount on purchases made at either of our market stands.

Mint, violets and redbud blossoms are highlighted in photos this week as many will enjoy a mint sauce with lamb this weekend and the violets are blooming here. Redbuds have yet to pop out (budding and opening before the tree’s leaves) but I wanted to remind you of another edible flower that is easily wildcrafted. 

And just in case you happen across some violets, consider trying some for a surprising twist. As with gathering any edibles from the wild, be aware to not gather right next to a road substantially travelled to avoid heavy metal accumulation from exhaust.

2018CSA_Winter_Mar_31

 

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!

2018CSA_Winter_Feb_17

 

2017 CSA Spring June 17th Collard Greens

2017 CSA Spring June 17th Collard Greens

  • Beet Greens
  • Baby Salad Mix
  • Field Arugula
  • 2 Cucumbers
  • Tomatoes
  • Dill
  • Thai Basil
  • Thyme
  • Micro Color Mix
  • Collard Greens
  • Basil Pesto­­

Basil pesto is a heavy lifter for us.. it lightens and brightens the way. The best anti-depressant in my book, in the form of good food. There are many greens in this week’s offering that are good and nutritious additions to the likes quiche or omlettes, heck! just a quick scramble of eggs with your handful of arugula and you have yourself a delicious hot breakfast… arugula is another heavy lifter: “ARUGULA!” we say sometimes like tugboats in a fog…pushing onward, it knows the way. Flavor, sure it is yummy! But the benefits…it just makes itself so easy to munch on whether in a salad, a steak dinner, a lasagna, or a quick egg dish. Sprinkle fresh leaves on top as a garnish so as to appreciate the velvet of the leaf and fresh flavor. 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 fastend 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 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.  Tomato and basil pesto sandwiches, pasta, pizzas. Cucumber cocktails…spring rolls of microgreens. And thyme! a very helpful herb…any leftover can be frozen or dried for later use. To your health and your pleasure! J

2017CSA_Spring_June_17