Blue Skys Farm

chemical-free vegetables, herbs, and flowers--all grown in Cranston, Rhode Island

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what we’re bringing to market – July 9th

July 8, 2011 By Blue Skys Farm

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
Escarole
Bright Lights Swiss Chard
Lacinato Kale
Collards *
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

 

4 servings, 1 1/2 cups each

Active Time: 30 minutes
Total Time: 50 minutes

 

Ingredients

  • 1 pound collard greens, (about 12 cups), stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces)
  • 2 ounces sliced pancetta, or bacon, finely diced (3/4 cup)
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper
  • 1 28-ounce can diced tomatoes, (not drained)
  • 1/4 cup water
  • 8 ounces medium pasta shells, (3 cups)
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

 

Preparation

  1. 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.
  2. Put a large pot of lightly salted water on to boil for cooking pasta.
  3. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.
  4. 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.
  5. 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.
  6. 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.

Nutrition

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


Filed Under: Farmers' Markets, Featured Product, Recipes Tagged With: greens

Read more in the Archives about Our Products

arugula ashwaganda root beans bouquets carrots celeriac celosia crooked neck summer squash dahlia dahlias eggplant escarole farm volunteers flowers Golden Beets gold of bacau roma pole beans greens herbs high tunnel hoop house lavender leeks lemon balm lisianthus nettles onions parsley Peony peppers potatoes radishes red bourdeaux spinach rocks Sanctuary Herbs of Providence shallots spinach squash Statice sunchokes sunflowers swiss chard tomatoes tropea onions turnip wreaths

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Where to Find Us

summer:
Pawtuxet Village Farmer's Market
Rhodes on the Pawtuxet
60 Rhodes Place, Cranston
Saturdays, 9am–12pm

winter:
Pawtucket Wintertime Farmers Market
Hope Artiste Village
1005 Main St., Pawtucket
Saturdays, 9am–1pm

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Blue Skys Farm
“The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope.” ― Wendell Berry

Farm Address:
35 Pippin Orchard Rd.
Cranston, Rhode Island 02921

Mailing Address:
242 John Mowry Road
Smithfield, Rhode Island 02917

Call Christina: 781-603-4894
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