HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)


CSA COOKOFF: WHAT WE GOT IN OUR FARM SHARE & HOW WE USED IT
Whew! A couple of months off of the farm-share gravy train really made me appreciate the ease of groceries arriving like clockwork. I’ve often found myself wondering whether my fridge would sit empty if I didn’t subscribe to a CSA, and I can now answer that question with a resounding YES (minus the cultured butter, that is). Thank goodness the winter hiatus is over. Here’s what came in my share this week:

1. Collard greens: See this week’s featured recipe, below.

2. Baby bok choy: This went into a coconut curry with some of the potatoes (number 4), plus peas and carrots.

3. Macoun apples: Lunch! Love this variety.

4. Russet potatoes: Some went into the coconut curry (see number 2), some went into cabbage soup (see number 5).

5. Gilfeather turnips: Cabbage soup, with carrots and potatoes (number 2), plus grilled cheese on the side.

6. Cherry tomatoes: BLTs, along with the redleaf (number 7).

7. Redleaf lettuce: See number 6, plus a salad with hard-boiled eggs and carrots.

THIS WEEK’S RECIPE: SAUTÉED COLLARDS
All of this week’s talk about hearts and valentines made me crave another kind of heart-friendliness: the leafy green. This recipe is super simple, but cooking up dark greens is one of the nicest things you can do for someone you love. And to be frank, collards is one item I probably wouldn’t have set out to buy or cook if they hadn’t shown up in my share—but thank goodness they did. I’ve fallen for them, especially with a splash of stock to offset any bitterness. We ate ours this week alongside schnitzel: easy, edible love.

» 4 cloves garlic, sliced thinly
» 1 Tbsp olive oil
» 1 bunch collards, roughly chopped (leaves trimmed from stems or intact)
» 1/8 to 1/4 cup stock (or water or wine)
» dash of lemon juice or zest (optional)

Wash the collards thoroughly. Bring the bacon fat or oil to high heat in a large skillet. Add the garlic and sauté just a few minutes, until soft. If you’re cooking the collard stems, add them now and cook 10 minutes, stirring, before adding the leaves. If cooking only the leaves, add them and cook until wilted, about 2 minutes, stirring. Add the liquid, cover, and cook on medium about 15 minutes—or longer, with more liquid, if you like softer greens. You can add more garlic and/or a dash of lemon juice or zest near the end for extra zing, as desired. Happy Valentine’s and happy farm sharing!

STILL HUNGRY?
CSA Cookoff is HOMEGROWN’s ongoing series devoted to putting all that farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment and share the farm share love!

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