Collard Greens– Nothing is more soulful than southern style collards. Although a genuine staple in American South cuisine, collard greens show up in pots all around the globe. Food historians tell us collard greens are the dinosaurs of vegetables because their origin is rooted in prehistoric times. Most would have guessed that collards were brought to America with the slaves coming from Africa but they were already being grown here by the Native Americans and it has been presumed that ancient greeks and romans grew varieties of collards and kale too. Wash them, chop them and throw ’em into your slow cooker or a large pot on the stove top. Add a little flavor by throwing in some pieces of fatty bacon in with the greens. I like to throw in a little bacon lard that i save in jars after cooking bacon. Speaking of bacon..Need some smoked cured bacon? We have limited quantities available so keep an eye out we will be posting it to the storefront soon.
Mixed Squash– Roasted, baked, stir fried, steamed, the list goes on and on..Change it up a little and try this authentic family recipe passed down for generations Hungarian-Style Summer Squash with Dill
Watermelon Radish– This is by far the most beautiful radish we grow- in my opinion, but you can’t tell from the outside it’s true beauty lies within. It is an heirloom variety of the Chinese daikon radish and contains a pungent chemical compound that makes an organic, natural repellent to weeds, pests, and soil born pathogens.
Wash and slice the radish, you can peel it but it is not necessary. These radishes may be cooked or eaten raw like other radishes however, if you want to maintain that beautiful rich color try pickling them. Follow the quick pickle directions below that i found on a very informative website called Grist. Visit this site for more inspiration in using your Watermelon Radish.
Using a sharp knife or mandoline, thinly slice your watermelon radishes crosswise into discs, then stack the discs and slice them into thin strips. Place strips in a small bowl, sprinkle with a pinch of salt, a pinch of sugar, and a splash of vinegar. Toss to coat, then set aside. After 15 minutes, the radish strips should have released some liquid and should be somewhat limp. Toss again, then transfer to a serving bowl, leaving any remaining liquid behind.-Grist.com
Baby Lettuce Mix– Our baby lettuce mix is directly seeded in beds. It’s cut and washed by hand and spun dry unlike our head lettuce which is started from seed in a greenhouse and transplanted into the field. Enjoy this tender and youthful mixture with some bright starburst watermelon radishes tossed in your favorite vinaigrette.
Fresh Dill– I am in love with fresh dill, it just has that smell that permeates freshness. Throw it in your tossed salad, use it with your pickled beans, or sprinkle over a bagel with cream cheese, there really is no wrong way to use dill. If you are feeling really crafty you can make your own dill flavored olive oil to use with fish and seafood preparations, salad dressings, flavored mayonnaises, sour cream dips and to sautee with fresh vegetables. Check out Preserving Your Harvest’s recipe to Make Dill Flavored Oil.
Beans– How could you get tired of these beans?..But just in case you are getting a little overwhelmed, try turning those fresh, crispy, snap beans into tart dilly pickles using a recipe from Kitchn- How to make Dilly Beans
Tokyo Turnips– Throw these pearly white baby turnips into the pot with your collard greens for a truly traditional southern dish.
Arugula– Bunched baby arugula. This spicy little green is great tossed in salads. Add a creamy cheese like goat cheese or feta to mellow out the flavor. I like to throw some fresh arugula over a cheap and boring store bought frozen pizza to give it a little pizazz as well as a healthy element. Cheap, fast, and easy.