Saturday, February 26th, 9am - 12pm

MEET SOME OF OUR FRIENDS FROM THE

DFM WINTER MARKET:

 

Sara & Mark Hord, Millstone Meadows Farm

Brad Hinkley, Coldwater Creek Farm

Marcel Renn, Renn Bee Farm

Surprisingly good...Collard  Chips!

- adapted from Cleaning Eating magazine, Feb. 2011

1 head collard greens, rinsed & dried, thick stems removed

2 tbs olive oil

1 tbs fresh lemon juice

1/4 cup grated Parmesan cheese

1/4 tsp cayenne pepper

salt to taste

Preheat oven to 300 degrees.  Trim collard greens to remove thick stems, cut leaves in half.   Toss collards with oil, lemon juice and parmesan until evenly coated; season with cayenne and salt.

Arrange leaves in a single layer on two  baking sheets  (leaves may overlap slightly).

Place in oven and bake for about 12 minutes, check and remove crispy leaves and finish the rest for another 6 minutes or so, until leaves are crispy and cheese is golden.  Cool to room temperature and enjoy!  May be sealed in a bag or container for up to 5 days.

Collards contain lots of vitamin C and one serving of these chips offers 35% of the RDA of Vitamin C.

Barbee Farms 

Tommy, Anna & Brent Barbee
Concord, NC 

For this week we will  have sweet potatoes, white irish potatoes, spaghetti squash, butternut squarh (last chance), green onions, kale, popcorn, and plenty of farm fresh eggs.  Also, gardening advice for the homeowner available for the asking.