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| | Our lovely array of produce in our $20 Farmer Pick box. |
Whew, all of our farms came through the first serious cold blast of the season in pretty good shape with only a few minor losses reported. We know we have been lucky with this Winter weather so far and we have a way to go to get through to Spring - it's always a rather tense time of year for us! We are proud to offer such a nice selection of local and regional fresh foods year-round. This week the Lettuce from Rise 'n Shine Farm is especially beautiful! Some folks got their Red Butterhead (shown above) and others got Red Romaine. Our group of growers makes a diverse selection possible, including the wonderful Organic Citrus from Florida. One note about the Spinach from 2G Farm and the Turnips from Taylor Farms: they may need an extra wash when you get them home after this week's wet weather!
We are so excited to re-start our deliveries to Cox Enterprises starting this week! We have a terrific new site for box pickups (the Rotunda). Many, many thanks to Rachel Azriel for helping to make it possible for us to bring our Good Food back to Cox families. Click here for details.
Deliveries to our longest-running Pickup Location, Trinity Presbyterian Church will be nudged back to 1pm - 7pm starting next week to make a little room in the delivery route.
Stay tuned for our new Grant Park pickup info, details coming in the next couple of weeks!
Weekly Recipe: Stuffed Collards
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| This recipe is great using Cabbage or Kale, too.
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A yummy dish that really stretches a pound of ground meat, this one is satisfying on a cold night and leftovers make great lunch the next day. It's also a recipe that kids can help with and it's fun for everyone to roll up the greens before baking.
1 bunch of Collards with the stem cut out 1 bunch Green Onions washed, trimmed, chopped 1 large Sweet Potato peeled and finely diced 2 ribs Celery washed trimmed and finely chopped 2 cups prepared rice 1 pound cooked ground Beef, Lamb or Pork (omit or use Mushrooms for veg version)
Wash, trim and drop Collard leaves in boiling salted water. Cook for just a minute or two, until they are limp then remove leaves with tongs and place in cold water to cool. Drain and stack Collard leaves on a plate or work surface while preparing the filling.
Filling: Saute Sweet Potato with Celery and Green Onions in 2T olive oil, season with salt and pepper. Combine with prepared rice and cooked ground meat.
Spread 1/4 to 1/3 cup of the filling along Collard leaves, roll up and place in buttered/oiled baking dish. Depending on the size of the leaves you can use more or less filling for each one. Continue until dish is full, you can squeeze them in, too.
Sauce: Make a basic roux in a saucepan with 4Tablespoons Butter and 4Tablespoons Flour. Add 1.5 cups milk, season with salt and pepper and a dash of nutmeg. Stir to combine and cook until thickened, pour over prepared Cabbage Rolls. Sometimes we'll add some grated Cheese to the top, too!
Bake at 350 degrees for 30-40 minutes or until browned and bubbly.
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From the Farmers
We are very proud to bring our farm harvests to your family's table and we always want to know what you think about what we do. Send us your recipes, pictures and stories and thank you for supporting your local food system!
photo by Anthony-Masterson Photography
Will and Laurie Moore
Moore Farms
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Depending on the time of year our Mixed Roots orders may have any number of new and different tubers, roots and related veg in there! Here are our Top 5 Fave things to do with them.
