What a day! Lots of downpours as well as thunder and lightning. Mother Nature provided us with some much needed rain, but her timing was less than stellar (over-night rains are much preferred). Regardless, this week’s harvest is complete and here is what we’ll be bringing to the Pawtuxet Village Farmers’ Market this week:
|one of the collard plants in our fields|
Gold of Bacau Wax Pole Beans
Ronde Di Nice Zucchini
Papaya Pear Summer Squash
Beets w/ greens
Fennel w/ fronds
Bright Lights Swiss Chard
Cippolini Onions w/ greens
Red Marble Onions w/ greens
* Not sure what you can do with Collards? Here’s a recipe from one of my favorite food magazines, Eating Well:
Pasta with Greens & Tomato Sauce
- Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.
- Put a large pot of lightly salted water on to boil for cooking pasta.
- Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.
- Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.
- About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta.
- Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.
Per serving: 364 calories; 9 g fat ( 3 g sat , 4 g mono ); 14 mg cholesterol; 60 g carbohydrates; 17 g protein; 9 g fiber; 851 mg sodium; 256 mg potassium.
From EatingWell: Winter 2003