Week 18 2013 CSA

                             Fall vegetables  with cows grazing under the colored leaves

Produce this week:

Red Butter head lettuce or Romaine lettuce,  Red Tomatoes,  Tomatillos,  Cilantro,  Collard Greens,  Kale,  Red Cabbage

 

 

                       Tomatillo Salsa Verde

8 tomatillos, husked, rinsed and chopped

3 Tbsp fresh cilantro

1 tsp minced garlic

2 Tbsp chopped onion

hot pepper, minced

Run all of the ingredients through the food processor or mince everything by hand.  Refrigerate, covered, for at least an hour.  Wonderful with tortilla chips, omelets, or chicken.

 

Note:  tomatillos add a tasty twist to any dish calling for tomatoes.  Add a few tomatillos along with red tomatoes or add to any cooked vegetables for a fresh, citrusy, tart flavor.

 

              Warm Red Cabbage Comfort

1 head red cabbage, chopped

2 apples, chopped

1/2 cup raisins

1 cup apple cider vinegar

Place all ingredients in crock pot.  Heat on low setting for at least 6-8 hours.  Stir occasionally.

 

Note:  Red cabbage makes a wonderful coleslaw!

 

Our intern, Hannah, sorting red cabbage for CSA and storage

 

                Kickin’ Collard Greens

1 Tbsp olive oil

3 slices bacon

1 large onion, chopped

2 cloves garlic, minced

1 tsp salt

1 tsp pepper

3 cups chicken broth

1 pinch red pepper flakes

1 bunch collard greens, cut into 2 inch pieces

Heat oil in large pot over mdm-high heat.  Add bacon and cook until crisp.  Remove bacon from pan, crumble, and return to pan.  Add onion and cook until tender, about 5 minutes.  Add garlic and cook until fragrant.  Add collards and fry until they wilt.  Pour in chicken broth and season with salt and pepper flakes.  Reduce heat to low, cover, and simmer 45 minutes until greens are tender.  (allrecipes.com)

Note: Collard greens are packed with vitamins and minerals, including vitamins A, C , E, K;  niacin and carotenoids.  Collards are well-known for their ability to lower cholesterol, by binding bile acids in the digestive tract.  They support detoxification and reduce overall body inflammation, thereby lowering the risk of developing cancer.  Collards have been grown in the United States since the 1600’s and by the Ancient Greeks and Pre-Christian Romans even before that!

 

2013 Calves relaxing in the shade on a beautiful autumn afternoon on Eight Mile Creek Farm