Your box 9-11-15

Standard Box

Corn, 2
Bunched Beets, 1 bu
Spinach, 1 bu
Carrots, 2 lbs
Cornmeal, med grind, 1 pt
Fava Beans, fresh, 1.25 lbs
Green Cabbage, 1 hd
Leeks, 2
Crispy Pears, 1.5 lbs
Italian Parsley, 1 bu
Yellow Potatoes, 2 lbs


Small Box

Corn, 2
Bunched Beets, 1 bu
Spinach, 1 bu
Garlic, .5 lb
Collard Greens, 1 bu
Cauliflower, 1 hd
Apples, 1.5 lbs


Collard Greens


Collards are a member of the cabbage family, but with a lighter taste. Romans and Greeks attributed great therapeutic powers to collards to the point where Julius Caesar ate a plateful after a heavy banquet to ward off indigestion.

Low in calories, collard leaves contain lots of soluble and insoluble dietary fiber that help control LDL cholesterol levels and protect against hemorrhoids, constipation, and colon cancer. They are rich in phytonutrients with potent anti-cancer properties and are an excellent source of folates, vitamins C, A, K and the vital B-complex group, plus anti-oxidants that boost the body’s autoimmune system. The leaves and stems are also high in minerals like iron, calcium, copper, manganese, selenium and zinc.

Collards are hardy growers and can withstand hot summers and will grow well into the winter.

Green Timbale

4 Tbsp. unsalted butter
1 large onion, finely shopped
1 lb. collard greens, stems and leaves chopped separately
¼ cup milk
½ cup heavy cream
½ tsp. salt
¼ tsp. freshly ground black pepper
2/3 cup fresh bread crumbs
½ cup grated Jarlsberg cheese
5 eggs, lightly beaten

Melt 1 Tbsp. butter in a skillet over medium-low heat. Add onion and cook until transparent. Stir in the collards and cook, covered, until tender, about 3 minutes. Raise the heat to medium-high and remove the cover. Cook tossing constantly, until all the liquid has evaporated. Cool in a large bowl.

Preheat oven to 325°F. Melt the remaining butter and add it, plus all the remaining ingredients to the greens mixture. Mix well and pour into a buttered soufflé dish. Place the dish in a roasting pan and pour boiling water in the pan to half the depth of the dish. Bake until a knife comes out clean, about 45 minutes. Remove the dish from the pan and let stand 10 minutes. Run a knife around the edges and carefully invert onto a shallow serving platter.


Fresh Fava Beans

fava beans (4)

One of the largest beans and certainly the richest in flavor, favas are a real harbinger of summer. People all over the world enjoy their rich taste and generous nutrition. Called “broad beans” in Great Britain, they are high in fiber and iron, and low in sodium and fat. They have no cholesterol but so much protein, they were called the “meat of the poor” in Dicken’s day.

Sauté them with peas and morels, or with shrimp and thyme for a delicious and elegant summer supper. If the beans are young, the whole bean can be chopped up and used, pods and all. Otherwise shuck them to your preference. They have a green pod and a white-ish skin around the bean itself, that some people like to eat, and others prefer to discard. (See below) Shucking them can be a bit of work, but we think the flavor is definitely worth it.

Toss them into soups, stir-fries or pasta. Roast favas with garlic, olive oil and salt to taste, or use them raw, whole or chopped into salads. Puree favas for an alternative green base to pizza or pasta. Boil and mash them, and spread the paste on crostini.

Shucking favas

  • First, remove the beans from the pods by splitting the pod at the seam and removing the beans. There are about 4 to 5 beans per pod.
  • To remove the second skin, there are two different methods. The first is to make a small slit with a knife along the edge of the bean to pop the bean out of its skin.
  • The alternate, and more popular, method is to blanch them for 30 seconds. Remove the beans from the boiling water and submerge them in ice cold water to stop the cooking process. This step softens the second skin, making it easier to remove.
  • With your fingers, squeeze the bean out from its skin.
  • Now, you can use the beans as directed in any recipe of your choice.


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