GRIGGSTOWN FARM MARKET NEWSLETTER 06/05/12
Posted on June 5, 2012
Meet the newest addition to the farm. The Quail chick joined us Monday, hatched from our incubator.
If you have not done so thus far, check out the photos of our new Kitchen on facebook by clicking here
ALSO, we have an opening for a weekly delivery truck driver to deliver Griggstown products to NYC Tuesday and Thursday mornings starting at 5:00 am and every other Wednesday to Philadelphia. Interested candidates should call George at 908-359-5375.
CSA News
Our first week of harvest went great and everyone was excited to be getting fresh vegetables again. With all the warm weather this spring, all of the produce certainly is coming out great for the first week. When you come to pick up your share this week, don’t forget the milk if you ordered it. You can pay and pick up your glass bottle milk in the store.
Some of you asked about our famous picnic lunch, stay tuned for future updates. Until then, stop by the farm store and see what prepared food we have. You can always purchase something frozen to cook or better yet, pre-order a roasted chicken and have it ready for you to pick up with your fresh vegetables.
First Wine Delivery
The first delivery of delicious Villa Milagro wines will be made this Thurs-Fri. Order any number of bottles. 10% discount on cases – which can be mixed.
You must place your order by Wed. night.
It’s simple. Go to www.VillaMilagroVineyards.com/CSA-wine.html. Three steps and your wine will be delivered with this week’s shares.
Harvest for 6/7 and 6/8:
Vegetables:
- Collards
- Kale
- Broccoli/Cauliflower
- Romaine Lettuce
- Bib Lettuce
- Radishes
- Swiss Chard
- Spinach
- Scallions
Herbs
- Thyme
- Sage
- Oregano
- Cilantro
Chuck’s Corner
Fresh collard leaves can be stored for up to 10 days if refrigerated to just above freezing at high humidity (>95%). In domestic refrigerators, fresh collard leaves can be stored for about three days. Once cooked, they can be frozen and stored for greater lengths of time.
When selecting collards, make sure to choose dark green leaves with no wilting or yellowness. Remember collard greens cook down, so purchase enough for your family.
Very few vegetables surpass collards in nutritional power. They’re an excellent source of Vitamin A, C, fiber, multiple nutrients, very low in calories and NO FAT. Researchers have even determined this green super-food has potent anti-viral, anti-bacterial and anti-cancer activity. Can’t beat that with a stick!
Food of the Week: Collard
Collard greens are various loose-leafed cultivars of Brassica oleracea (Acephala Group), the same species as cabbage and broccoli. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the southern United States, many parts of Africa, Montenegro, Bosnia and Herzegovina, southern Croatia, Spain and inIndia. They are classified in the same cultivar group as kale and spring greens, to which they are genetically similar. The name “collard” is a corrupted form of the word “colewort” (cabbage plant).
Featured Recipe
Southern Collard Greens
Courtesy of Tina V. Hare
A traditional Sothern dish on New Year’s Eve but can be enjoyed any time of the year.
Ingredients:
1 1/2 quarts water
1 1/2 pounds ham hocks
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup vegetable oil
Salt and pepper to taste
Directions:
Place the water and the ham hock in a large pot with a tight-fitting lid.
Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
Add the collards and the hot pepper flakes the pot.
Simmer covered for about 2 hours, stirring occasionally.
Add the vegetable oil and simmer covered for 30 minutes.
