“Winter is a season of recovery and preparation.”
- Winter Squash (Butternut and/or Acorn and/or Delicata and/or Buttercup and/or Blue Hubbard)
- Brussels Sprouts
- Collard Greens
- Greens Mix
- Farmer’s Choice Herb (Winter Savory or Thyme or Sage)
Crop of the week – Collard Greens
With root vegetables on the mind, it is a nice surprise to see greens in your box this week. For that reason we are featuring collard greens as the crop of the week. Collards are a loose leaf cultivar of the brassica oleracea group, the same species of many common vegetables like cabbage and broccoli. The word collard originates from the medieval word colewort which is a term for non heading brassica crops. Collards are incredibly popular in Africa, the Southern United States, and in Brazil.
Collards, like any dark green, are rich in vitamins A, K, C, and B6. They are generally a low calorie food, often paired with meats or a salty dish to counteract its natural bitterness. Most recipes you find online for Collard Greens will have you saute or slow cook them with meat, usually smoked. As the months get colder and harsher, we try our best to give y’all a variety of crops in each box. I hope you enjoy this week’s selection.
Some Recipes To Try:
|Prep Time||15-20 minutes|
|Cook Time||60-75 minutes|
- pastry for 9-inch piecrust homemade or store bought
- 4 eggs
- 1 cup half and half
- 1/2 tsp salt
- 1/2 tsp black or cayenne pepper
- 2 tsp fresh basil finely chopped
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/3 cup chopped mushrooms
- 1-3 cups chopped collard greens
- 1/4 cup mild cheddar cheese grated
- 3/4 cup mozzarella cheese grated
- Preheat oven to 275 F for a metal pan or 350 F for glass.
- Roll out pastry dough and transfer to a 9-inch quiche dish or pie pan. Ease dough onto bottom and sides; prick the bottom and sides with a fork.
- Partially bake until the crust just starts to get some color, about 12-15 minutes. Let cool slightly.
- While the crust is baking, in a large bowl beat the eggs and half and half lightly. Add salt, pepper, marjoram, onion, green pepper, mushrooms, and collard greens. Set aside.
- In a small bowl, mix cheeses together. Sprinkle half the cheese onto the piecrust and add the remaining cheese to the egg mixture.
- Add the egg mixture to the piecrust; top with more cheese if desired.
- Bake until a knife can be inserted near the center and come out clean, about 45-60 minutes. Let sit 10 minutes before cutting into wedges.
Quiches are one of those dishes that are super customizable. Don't like green peppers? Leave them out. Have extra tomatoes or spinach in the fridge? Add them! Bacon or ham are also great additions. Add your own favorite spices and cheeses too, or whatever you have on hand.
- 1 Tbsp olive oil
- 3 slices of bacon
- 1 large onion roughly chopped
- 2 cloves garlic minced
- 1 tsp both salt and pepper
- 3 cups chicken broth
- 1 pinch red pepper flakes
- 1 pound fresh collard greens cut into 2 inch pieces
- Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.