Fill a pot with an inch of water, insert a steam basket and bring to a simmer over medium-high heat. Wash the collard leaves and remove the majority (the toughest part) of the center stem from each leaf. When the water is simmering, add the leaves and lower the heat to medium. Steam until the leaves are brighter green and soft, about 4 to 5 minutes. Immediately remove from the heat and rinse under cold water. Pat each leaf dry before using.
Make the peanut sauce by combining the peanut butter, soy sauce, orange juice, rice wine vinegar, honey, and 1/3 cup hot water and whisk until smooth.
Optional: I like to flash stir fry all of the veggies (minus the mint) for a minute or two before I make these, but you can use them raw too.
To assemble, place a collard leaf on a work surface and overlap the center seam where you cut out the stem. Spread a spoonful of peanut butter sauce on the middle of the collard leaf then sprinkle a spoonful of grains on top. Layer in chicken, veggies and herbs, and peanuts. Roll up into a cylinder then cut crosswise into 2 to 3 pieces. Serve with additional peanut sauce.
Recipe adapted from Peanut Chicken Collard Greens from Salt and Wind.
Taking a week off from CSA delivery created time for our crew to get caught up on fall plantings, prioritize some weeding projects, and take a moment for big picture planning. In the last week, we had our organic certifier out for this year’s inspection, we made sure some of the longer season crops like onions got their much needed hand weeding done, and we were able to get caught up on plantings that were still sitting in the greenhouse waiting for us to get them out. In the past, these kinds of projects were difficult to tackle in the midst of the heavy harvest demands of summer. Often times, we just had to let go of some of our visions for a crop that year. Sometimes that meant losing a crop because we didn’t get to the weeds in time, or couldn’t get it in the field before the planting window closed. Sometimes, it meant the crop would be compromised and yield less. Although we chose a Holiday to not deliver the CSA boxes, the week is still very much a work weeks for us out here on the farm.
1. Heat a pan with oil to med high. Add the pork cook until nearly cooked through, watch heat and turn down if needed. Remove from heat.
2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.
5. Heat the oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the bell pepper, pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve over rice.
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Note: Cafe Manna is not available for farm store order deliveries.
|Below is a list of what we plan to grow or purchase for this year’s CSA. The growing year is unpredictable though, so items planted do not guaranty that they will be in the CSA shares. Some crop failure is to be expected every year, but this will give you a good idea of what items you can hope for.
LotFotL’s 2017’s “What can I expect in my CSA share” list
|arugula||beets||onions-red, yellow, white|
|collards||radish-fresh and storage||leeks|
|lettuce||turnips-fresh and storage||pearlette bunching onions|
|beetberry||Hon tsai tai||cucumbers|
|salad mix||bok choy||eggplant|
|french thyme||napa cabbage||frying peppers|
|parsley||mini sweet peppers|
|broccoli||sweet corn||Other items in CSA shares|
|broccoli raab||snap peas||blueberries*|
|cabbage-red, green, savoy||snow peas||cherries*|