I’ve made collard wraps with raw collard greens. Remove the tough center rib. I spread the leaves with a soft cheese (maybe chèvre) or hummus, and filled with pickled veg slaw, rolled-up. The pickles help soften the raw collards, I think, but there’s still some crunch.
That sounds delicious!! I feel like pickled veg would be key in a collard green wrap! I'm going to do this today with the carrots and last week's daikon radishes.
I’ve got my first local organic veg box coming tomorrow and I think it’s going to contain swede/ rutabaga, which I don’t particularly like. Any ideas? I’m dairy free and nut free, which makes it a bit harder.
It's good as a potato sub or combined with it (ie half the amount of potatoes in a recipe and serve rutabaga). In the Upper Midwest, it's common in pasty, and it's taste is covered pretty well with the other veggies and meat.
Love Roxbury Farm! Ages ago, I was the Chef at West Side Campaign Against Hunger. Roxbury used to donate CSA leftovers to the pantry. I would teach food pantry customers about cooking and using the produce. PS: Love kale this way too! Saving🌿 xo Carla
I know, they're the best! Every Wednesday (the day after we get our vegetables) a member from the Capital Region CSA volunteers to bring the unclaimed CSA veg to City Mission in Schenectady. The people at City Mission are always so grateful, and it's so nice knowing that all of those delicious vegetables are going to a great cause.
That's so awesome Alexandra! Thank you so much for sharing your CSA's donation process. From my experience, the veggies are so important to add to food pantry customers carts. Grateful I saw one of your posts in Notes! So happy to be here❤️ xo Carla
I actually marinate my curly-kale for at least 24 hrs! usually 36 or 48 hrs! I marinate with 1/4 cup EVOO, 1/4cup lemon juice, chopped garlic clove ( or two), salt, pepper, red chili flakes. And then, after 24 hrs, I begin to add other items. I have been enjoying adding chopped up dried apricots.
just before serving, I have been adding: pepita's(pumpkin seeds), steamed edamame, avocado, and crumbled goat cheese. yum!
I don’t belong to a farm share but am thinking about it. My co-op has great produce, so I’m not sure whether a farm share might save me money and time? Of course it would be great to support a local farm. Have you covered this before? If so I can check out your archives!
I think I wrote about the cost at some point last year, but I meant to write about it again, because every time I pick up my vegetables, I am astonished by how much we receive and by how little it costs. The Roxbury Farm CSA comes out to something like $32 a week — it's the best value around! When I go to the farmer's market in the summer, I feel like I can't leave without spending $60, and I walk away with a tiny amount of produce. I'm not finding fault in the farmer's market prices — I actually always leave the farmers market thinking how do they make money given all the work that goes into the growing/picking/transporting/working the stand/etc. — but comparably, a farm share or CSA is the way to go in terms of value. Can't recommend it enough! I guess I discuss it a little bit here: https://farmsharenewsletter.substack.com/p/what-is-a-farm-share-or-csa-and-why
We used to have a burger place in town that offered a collard wrap as a bun substitute. They did blanch their collards, and removed much of the thick stem. My favorite way to enjoy the collard wrap was around a turkey burger topped with caramelized onions and pimento cheese. I may need to try this out myself!
This is really smart to tenderize the kale!! Genius move, saving it!
I’ve made collard wraps with raw collard greens. Remove the tough center rib. I spread the leaves with a soft cheese (maybe chèvre) or hummus, and filled with pickled veg slaw, rolled-up. The pickles help soften the raw collards, I think, but there’s still some crunch.
That sounds delicious!! I feel like pickled veg would be key in a collard green wrap! I'm going to do this today with the carrots and last week's daikon radishes.
Oh yum! I love pickled daikon-carrot blend on a bahn mi sandwich, too!
Yes! The best!!
I’ve got my first local organic veg box coming tomorrow and I think it’s going to contain swede/ rutabaga, which I don’t particularly like. Any ideas? I’m dairy free and nut free, which makes it a bit harder.
I love to peel, cube and roast rutabaga. It’s delicious in a salad!
Thanks! I was hoping for some ways to kind of cover up the taste... unfortunately it's not my fav :) Any ideas most welcome!
Hi! You might find some ideas in the comments of this post from last year: https://farmsharenewsletter.substack.com/p/week-22-vegetables-that-make-great/comments
Thanks!
After you toss the peeled cubed rutabaga with olive oil and sea salt, add a few pinches of your favorite spice.
It's good as a potato sub or combined with it (ie half the amount of potatoes in a recipe and serve rutabaga). In the Upper Midwest, it's common in pasty, and it's taste is covered pretty well with the other veggies and meat.
Love Roxbury Farm! Ages ago, I was the Chef at West Side Campaign Against Hunger. Roxbury used to donate CSA leftovers to the pantry. I would teach food pantry customers about cooking and using the produce. PS: Love kale this way too! Saving🌿 xo Carla
I know, they're the best! Every Wednesday (the day after we get our vegetables) a member from the Capital Region CSA volunteers to bring the unclaimed CSA veg to City Mission in Schenectady. The people at City Mission are always so grateful, and it's so nice knowing that all of those delicious vegetables are going to a great cause.
That's so awesome Alexandra! Thank you so much for sharing your CSA's donation process. From my experience, the veggies are so important to add to food pantry customers carts. Grateful I saw one of your posts in Notes! So happy to be here❤️ xo Carla
I actually marinate my curly-kale for at least 24 hrs! usually 36 or 48 hrs! I marinate with 1/4 cup EVOO, 1/4cup lemon juice, chopped garlic clove ( or two), salt, pepper, red chili flakes. And then, after 24 hrs, I begin to add other items. I have been enjoying adding chopped up dried apricots.
just before serving, I have been adding: pepita's(pumpkin seeds), steamed edamame, avocado, and crumbled goat cheese. yum!
Smart!! This makes so much sense and sounds delicious, too.
Thank you for including meeeee!! Xo 💚💚
I can't wait to make that soup!!
I don’t belong to a farm share but am thinking about it. My co-op has great produce, so I’m not sure whether a farm share might save me money and time? Of course it would be great to support a local farm. Have you covered this before? If so I can check out your archives!
I think I wrote about the cost at some point last year, but I meant to write about it again, because every time I pick up my vegetables, I am astonished by how much we receive and by how little it costs. The Roxbury Farm CSA comes out to something like $32 a week — it's the best value around! When I go to the farmer's market in the summer, I feel like I can't leave without spending $60, and I walk away with a tiny amount of produce. I'm not finding fault in the farmer's market prices — I actually always leave the farmers market thinking how do they make money given all the work that goes into the growing/picking/transporting/working the stand/etc. — but comparably, a farm share or CSA is the way to go in terms of value. Can't recommend it enough! I guess I discuss it a little bit here: https://farmsharenewsletter.substack.com/p/what-is-a-farm-share-or-csa-and-why
Great tips about the greens!
We used to have a burger place in town that offered a collard wrap as a bun substitute. They did blanch their collards, and removed much of the thick stem. My favorite way to enjoy the collard wrap was around a turkey burger topped with caramelized onions and pimento cheese. I may need to try this out myself!
That sounds amazing! Love the idea of the pimento cheese.
Agree! This is super tasty and obviously very healthy, and little ones even like it.
The recipe for the Cheesy Roasted Cabbage looks wonderful but it has a paywall. Can you post it for us? Thanks!