After 2 cover crops and amazing compost from Cozi Farm, I have beds ready for summer storage crops on our Whitney Rd property!  Stay tuned for winter squash, sweet potatoes, and sunflowers.

All my produce has been grown without synthetic fertilizers and pesticides.

Please forward this to anyone else you know that might be interested.

My selection should include:

Collard Greens
Kale (Curly and Flat)
Swiss Chard
Beet greens (taste and cook just like spinach)

Salad Mix (lettuce and hardier baby greens–my favorite crop to grow and eat!)
Lettuce Mix (lettuce only)

Broccoli
Cabbage
Fennel Bulbs
Brussels Sprouts
Purple Top turnips with greens

Radishes
Salad turnips (baby turnips, delicious roasted or raw in salad!)

Parsley
Cilantro
Cutting Celery (tastes just like celery but looks like parsley!)
Poultry/Broth Seasoning Mix: includes anise fronds, parsley, and cutting celery

1 1/2 tablespoon olive oil
1 large red onion, chopped
3-4 garlic cloves
2 cups shredded cabbage
2 med-large sweet potatoes, peeled and diced into 1/2-inch pieces
1 16 oz can diced tomatoes, with liquid
1 tsp fresh ginger
3 cups water or broth (veg or chicken)
2 cups trimmed and sliced fresh okra or 10 oz package frozen sliced okra, thawed
1/2 cup all natural-style peanut butter
1/4 tsp cayenne pepper or 1/2 tsp red pepper flakes
Salt to taste

Garnishes: chopped scallions, chopped peanuts, fresh cilantro

1. Heat oil in a soup pot or steep-sided stir-fry pan. Add onion and garlic and saute over medium heat until golden.

2. Add the cabbage, potatoes, tomatoes, ginger, and 3 cups broth (veg or chicken). Bring to a simmer, then cover and simmer gently until the potatoes and cabbage are nearly tender, about 15 minutes.

3. Add the okra, then stir in the peanut butter, a little at a time, until it melts in broth. Stir in the cayenne, then cover and simmer gently until all vegetables are tender, about 10 minutes. Add a bit more water if needed for a moist but not soupy consistency.

4. Season with salt, then serve in bowls over hot cooked rice. If desired, garnish each serving with scallions and/or chopped peanuts, or fresh cilantro.

Adapted From Bryant Terry’s “Vegan Soul Kitchen”

You will need:

1 large bunch collard greens, ribs removed, cut into thin strips, rinsed and drained but not dried
1 tablespoon olive oil
1-2 cloves garlic
1/3 cup raisins
1/8-1/4 cup freshly squeezed orange juice

In a large saute pan, combine olive oil and garlic and raise heat to medium.  Saute for 1 minute. Add collards (still wet), raisins, and 1/2 tsp salt and saute, stirring frequently, until collards are wilted and cooked just tender.  Add orange juice and cook for an additional 15 seconds.  Season with additional salt and pepper.  Also makes a tasty filling for quesadillas!

1 large bunch broccoli (1½ lb)
1 cup good peanut butter (smooth, not chunky)
3-4 Tbl honey
1 cup hot water
2-3 Tbl soy or tamari sauce
1 ½ tsp minced or crushed garlic
2 tsp cider vinegar
3-4 Tbl finely minced cilantro
Salt and cayenne to taste

Bring a large pot of water to a boil. Trim and discard the tough stem
end of the broccoli and slice the rest lengthwise into about 6-8 hefty
spears. Simmer the broccoli for 2 minutes for tender-crisp or 3
minutes for tender-tender. Drain the broccoli and cool in ice-water.
Drain thoroughly and pat dry. Place the peanut butter and honey in a
bowl. Add the hot water and stir with a spoon or small whisk until
well blended. Stir in the remaining ingredients, add salt and cayenne
to taste, and mix well. Serve right away with the broccoli.

RUSTIC CABBAGE SOUP

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock (see head notes)
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons

handful of parsley and/or cutting celery

more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes – it’s o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Add parsley or cutting celery and cook until just tender. Now adjust the seasoning – getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)…

Serve drizzled with a bit of olive oil and a generous dusting of cheese.