collards

Finally reaping some bounty 

 It’s been remarkably warm. Spring fever is in full swing. I want fresh green, leafy things.  I’ve not peeked under the row covers in weeks…may be a month and a half. 

  So pretty!

So excited! 

 Finally reaping some bounty!

Let’s dig in!

Greens – a thought about them and a recipe for slaw

For some, this time of year is boring. Lack luster. Dull. Uninteresting. Insert adjective of choice.

I mean, who could possibly love greens?

What is the use of cool season crops? Why bother? Just bring on the main show. The summer crops. The fun stuff.

To those folks, I ask…are you sure? Why are you not excited for greens? How can this disdain exist? Greens are the harbinger of spring. They mark the end of winter doldrums…the first of freshness. They are the epitome of freshness.

Personally, greens are some of my favorite crops which encompass anything from the delicate and luscious spring mescluns to the heartier cabbages, collards, chard and kales (oh my, kales! YUM!).

So, I implore you not to discount the greens. Give them a try. There are too many great things that can be done with them…from a simple, refreshing salad

Spring lettuce mesclun with gorgonzola, walnuts, craisins, oil and balsamic

Spring lettuce mesclun with gorgonzola, walnuts, craisins, oil and balsamic

To crisp cole slaws:

Kale and Cabbage Coleslaw with Marcona Almonds

(Many thanks, Patsy, for the recipe…we cannot wait to try it this weekend.)

Give greens a try, won’t you? Once summer rolls around, the delicate and the refreshing will be missed.

 

 

Marketplace 5-26 from 4-8

Here is what we’ll be offering at the Marketplace, Pulaski, tonight: 

 Loose leaf, spring lettuce mesclun  Fresh dill 

  Beautiful mix of kales 

 Collard bunches 

 Stunning five color Swiss chard bunches

And not pictured…cuz I forgot…Chinese lettuce (really a delicate cabbage) heads. 

Hope to see you soon! A

Welcoming in 2015!

Happy New Year!

We hope that everyone had a good time welcoming in 2015 and send you all our best wishes for a promising new year.

For some good luck…

the blackeye peas soaked overnight and are ready for making Hoppin’ John (all recipes will follow if they meet the taste tests)…

Hoppin' John fixins

Hoppin’ John fixins

The pork tenderloin is seasoned with salt and pepper (it will be pan sautéed in butter followed by a sauce of mustard, Worcestershire and lemon juice prepared with the pan juices), rice is in the cooker (for the Hoppin’ John), collards are cleaned and chopped (pan sautéed in butter with a little of the ham hock and onions), and the cornbread is ready to spend a little time in the oven…

Collards, cornbread and pork

Collards, cornbread and pork

Have any special traditions?