We’re very proud of the production and diversity we’ve been able to maintain amidst this devastatingly hot and surprising dry early summer period. Our summer season has prompted some austerities and adjustments, but we’re moving with these challenges as nimbly as we can. We are very grateful to all of our members who continue to support the farm, either through your CSA subscription, or by participating in our Summer Sustainer program.
Another great way to support the farm is to attend our upcoming Farm-Raiser Cookout! This event will take place on Sunday, July 24th from 4-8pm on the farm in Hawthorne and will feature locally sourced, heritage pork sausages prepared by Gainesville’s Jon Pilgrim of Mayflower Cellars. Vegan sausage options and seasonal side dishes from the farm will also be available! Beer & Wine will be available for an additional small donation.
If you’re planning to attend, please pre-purchase a ticket here to help us have enough food for everyone. Thank you for your support, we look forward to having a great time together!
Callaloo: Here’s an excellent recipe from ImmaculateBites for a popular West African, Caribbean green of the Amaranth family:
1 bunch of fresh Callaloo, kale, collard greens (about 11/2 pound)
2 thick bacon strips cut in pieces
3-4 garlic cloves minced
1 medium onion
½ teaspoon smoked paprika
1 sprig of fresh thyme
1 fresh tomato
1 whole scotch bonnet pepper
Salt and pepper to taste
3- 4 ripe plantains
cooking spray- or very little cooking oil
Salt and pepper (optional)
Cut leaves and soft stems from the callaloo branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep.
Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside
Remove callaloo from water cut in chunks.
Place bacon on saucepan and cook until crispy. Then add onions, garlic, thyme, stir for about a minute or more
Add tomatoes; scotch bonnet pepper, smoked paprika. Sauté for about 2-3 more minutes.
Finally add vegetable, salt, mix well, and steamed for about 6-8 minutes or until leaves are tender. Add a tiny bit of water as needed. Adjust seasonings and turn off the heat.
Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back.
Slice the plantain into medium size lengthwise slices and set aside.
Coat a large frying pan with cooking oil spray. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt, freshly ground pepper.
Let the plantains “fry” on medium heat, shaking the frying pan to redistribute them every few minutes.
As the plantains brown, continue to add more cooking oil spray, salt and pepper (if needed) until they have reached the desired color and texture.
Remove and serve with callaloo