It is really starting to feel like fall out there this week. Days are getting shorter and the temperatures are dropping. Flowers are starting to slow down but do not fear, we will still be bringing a beautiful assortment to the market.
As for produce, we will be bringing the following items to market:
large onion, chopped
garlic cloves, chopped
14 1/2-ounce can diced tomatoes in juice
- 1 1/2
14 1/2-ounce can vegetable broth
coarsely chopped assorted greens (such as kale, mustard greens, and collard greens about 8 ounces)
15-ounce can cannellini (white kidney beans), drained
- Grated Manchego or Parmesan cheese (optional)
Heat oil in heavy
large pot over medium-high heat. Add onion and sauté until soft and
beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add
tomatoes with juice and paprika; stir 1 minute. Add broth and greens;
bring to boil, stirring often. Reduce heat to medium-low, cover, and
simmer until greens are wilted and tender, stirring occasionally, about
15 minutes. Stir in beans and simmer 1 minute to heat through. Divide
among bowls; sprinkle with cheese, if desired.
in your garden greens such as kale or swiss chard? Look no further
than the jumping herbivore, the grasshopper. The grasshoppers at the
farm are about an inch in length and are especially happy making a meal
of our kale crops as seen below.