Below are a few recipe ideas for items you may have bought from us at the farmers market or in your farm box share. Enjoy!
Simple Collard Greens Recipe
- 2 lbs collard greens, tough stems discarded, leaves chopped
- 2 Tbsp medium onion, chopped
- 1 large garlic clove, minced
- 2 teaspoons bacon fat
- 1 Tbsp extra virgin olive oil
- 2 Tbsp dark sesame oil (Dynasty or comparable)
- Chili pepper flakes, a pinch
- Salt, a couple pinches
- Sugar, a couple pinches
- Barbecue sauce (optional)
- Cook onions and garlic: Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat.
Sauté onion until transparent, a couple of minutes.
Add garlic and and cook until fragrant, about 30 seconds.
- Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)
If you want, serve with barbecue sauce.
Classic Stuffed Peppers
- Long grain white rice – leftover rice works great if you have some.
- Bell peppers – if you’d prefer you can make use all green if they’re what’s cheaper.
- Olive oil – only a little is needed for sauteing. Another neutral oil will work such as vegetable oil.
- Ground beef – use one that’s 80%+ lean.
- Yellow onion and fresh garlic – these create a delicious base of flavor, only use fresh.
- Canned petite diced tomatoes – I like these smaller chunks but standard cut canned tomatoes will work fine.
- Tomato sauce – if you are looking to reduce sodium in the recipe use no-salt tomato sauce and canned tomatoes. And of course season with less salt.
- Italian seasoning – I love to use this blend here rather than adding 5 kinds of dried herbs individually.
- Fresh parsley – this adds lots of fresh flavor. It’s one of my go-to ingredients I always keep stocked.
- Mozzarella cheese – if you want even more flavor substitute 1/4 cup of the mozzarella for parmesan.
- Preheat oven to 400 degrees. Cook rice according to package instructions.
- Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Fill a baking dish just large enough to fit peppers with about 1/2-inch of water.
- Place peppers upside down in water, cover tightly with foil and bake 20 minutes.
- Meanwhile heat olive oil in a large non-stick skillet over-medium high heat.
- Add onion and saute 3 minutes. Move onions to one far side of the skillet.
- Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 2 – 3 minutes.
- Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through about 1 minute longer.
- Remove from heat, drain off excess fat (I like to tilt skillet to one side and dab up excess fat using tongs and paper towels).
- Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.
- Reduce oven temperature to 350. Turn par-baked peppers upright and fill with beef filling.
- Pour remaining tomato sauce over peppers. Cover with foil and continue to bake 20 minutes.
- Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 – 20 minutes (thinner peppers will be done near lesser time thicker near greater). Sprinkle with parsley and serve warm.
Concord Grape Crush Cocktail
- For the Grape Purée:
- 1 pound Concord grapes
- 1/4 ounce freshly squeezed lime juice
- For the Cocktail
- 2 ounces vodka
- 1 1/4 ounce grape purée
- 3/4 ounce freshly squeezed lime juice
- 1/4 ounce simple syrup
- 2 lime wedges
- 4 grapes
Pull grapes from their stems. Set aside 4 whole grapes. Place rest of grapes in blender with 1/4 ounce lime juice (to prevent browning). Blend to completely purée the grapes. Strain the purée through a fine-mesh strainer, pushing it through with the back of a ladle.
Fill a cocktail shaker with ice. Add vodka, grape puree, lime juice, simple syrup, lime wedges, and whole grapes. Shake vigorously and pour contents of shaker into an old-fashioned glass without straining.