Well, it was most certainly hot at the farm this week! That means the strawberries are all done. We are looking forward to having blueberries very soon!
I found a delicious recipe to use kale in this week. It was a big hit at my house! I hope you enjoy it too. It also uses garlic and I added green onions to mine. I chopped the white ends off and sauted them with the garlic and sliced 4 of the green ends and added to the top of the rice with a sprinkle of parmesan cheese.
I’m super excited that the collard greens are ready! I spent almost 20 years living in North Carolina and came to love this green. I like to serve them with homemade mac & cheese and ham or fried chicken and biscuits.
Southern Collard Greens
2 pounds collard greens, rinsed
5 slices think bacon, diced
1 large onion, diced
3/4 cup chicken broth
3 tablespoons cider vinegar
salt and pepper
Use a knife to cut on either side of the large rib running up each collard green leaf. Remove it and discard it. You don't need to go all the way up the leaf, just remove the thickest part. For smaller leaves, just remove the stem. Stack about 4 to 5 leaves, roll them up, and cut into 1/2-inch strips. Repeat with remaining leaves.
Cook bacon in a large pot over medium heat until crisp. Remove with a slotted spoon to a paper towel lined plate.
Add onion to bacon fat and cook over medium heat, stirring occasionally, until softened.
Add broth and vinegar to pot. Stir to combine.
Add collard greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook for 1 hour, stirring occasionally.
Before serving, sprinkle bacon on top and season to taste with salt and pepper.
This is one of my favorite ways to cook carrots. I think roasting them in the oven or on the grill brings out a lot of flavor. They are also good sliced on a salad in soups and stews. Full CSA’s received marjoram that would be great in this recipe.
Some of you received endive. The link below gives a lot of information. I mix endive with my salad greens most often.
We hope you enjoy your produce this week!
From our farm to your table,
Catskill Cattle Company