Visit us this coming week:
Farm Fresh Rhode Island Winter Farmers Market
Hope Artiste Village
1005 Main St, Pawtucket
Saturday, 9am–1pm
(ends May 9)
Thundermist Health Center Farmers Market
450 Clinton St, Woonsocket
(inside lobby, 1st floor)
Tuesday, 3–6pm
What we’ll be selling:
- Baby Arugula
- Spinach
- Mixed Greens (from Pak Express Farm)
- Lettuce Mix (new)
- French Breakfast Radish (ooh la la!!)
- Onions (from Zephyr Farm)
- Carrots (from Scratch Farm)
- Eggs (from Pak Express Farm)
- Potted Herbs
- Tomato Seedlings
- Seeds (from Small State Seeds)
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Creamed Greens Recipe
It’s leafy greens season! Get the most of your greens by learning many different ways of preparing them. This recipe for creamed greens is delicious, and a great way to get greens into people who wouldn’t normally eat them! As an added bonus, the natural healthy fats in the butter and cream actually help our bodies to absorb the nutrients in the greens, making this a surprisingly healthy and nutrient-dense dish. (source: Liz Wolfe, Eat the Yolks)This recipe is an adaption of a recipe for creamed kale, from the Primal Blueprint Cookbook by Mark Sisson.
Ingredients:
- 1 bunch leafy greens such as kale, collards, Swiss chard, spinach, or arugula (or a mix of some!)—thick stems removed and coarsley chopped
- 3–4 tablespoons unsalted butter or ghee
- 1 cup heavy cream
- salt and pepper
- freshly grated nutmeg (optional)
Melt butter in a large skillet or a saucepan over a medium-low heat. Add greens and cover to slightly steam, for about 4 to 5 minutes (less time for lighter greens like spinach or arugula; more time for heartier greens like kale or collards). Check kale and stir or turn it to cook evenly, making sure kale and butter don’t burn at the bottom of the pan. When kale is limp and about halfway cooked, pour cream all over kale and turn up heat to medium for 1 to 2 minutes. When cream is bubbling, reduce heat so that it just slightly simmers uncovered. Cook for another 3 to 5 minutes, stirring once or twice. Kale is done when it is tender and cream is thickened and reduced by about half. Season to taste with sea salt, black pepper, and nutmeg.Serves 2–4.