Wednesday, July 11, 2007

Greetings CSA Members,

I am writing to you all while away in Maine and so this will be a rather short memo this week. Next week I will get back on track!

Last Friday we experienced a very damaging hailstorm.

It will take a few weeks to really assess the damage, but already we can see that the onions, squash, and cucumbers were hit badly. For those of you that receive summer squash or zucchini, you will most likely see a bit of the evidence. The small pockmarks or measles are from the nickel-size hail that fell. We will keep you updated as the weeks progress.

Enjoy your share this week – Justine

COLLARD GREENS

Collard Greens are a dark, green, broad-leaf vegetable with a flavor between cabbage and kale. They grow as large, broad, oval leaves on long stalks.

Store collard greens (unwashed) when the stems are wrapped in a moist paper towel and stored in a plastic bag in the crisper of your refrigerator. Properly stored greens should keep for 7 days. Collard stalks are too tough to eat, so it is best to remove the stalks and either cut or tear the leaves into smaller pieces before cooking

GREENS AND APPLES

2 Tbl. Olive Oil

2 Tbl. Butter

¼ cup Sunflower Seeds

½ tsp. ground coriander

8-10 cups Chopped Collard Greens (Kale, Beet Greens, or Chard will work as well)

2 cups apples, peeled and cubed

Salt and pepper

In a large sauté pan, heat oil and butter. Briefly sauté sunflower seeds and coriander. Add chopped greens and toss to coat. Cover and steam greens until limp (about 6-12 minutes). Add chopped apples and sauté 2-4 minutes. Season to taste with salt and pepper and serve hot.

Serves: 4