Recipes

If you have recipes, please feel free to email them to me or add them under comments.

Over Thanksgiving weekend a woman I graduated from Dexter High School with, Shiloh, stopped by with her husband, Jason, while they were up visiting family in Michigan (I'll dig out some photos they took of their visit later). They now live and farm in North Carolina. Jason offered up the suggestion of cutting collards into thin trips which has thusly tweaked how I cook collards (and many of the other heftier greens).

Collards recipe- Cut collards into very thin strips. Cook up in a pan with butter (and diced garlic or onions if you like). Cook just enough that they get coated and warmed by the butter to soften and become a lush green. If you eat local meats, add your favorite bacon and/or little pork bits.

Another recipe (promoted from the comments back in December) was shared by shareholder Karl Rosaen who recently moved back to the area with his wife Cara. Karl is working on a few entrepreneurial projects like Real Time Farms.

Karl's Greens recipe - here's a tasty way to cook any of the heartier greens: saute some garlic in some olive oil in a saucepan, throw in the greens and toss to coat, cooking for ~1 minute, then throw in ~1/3 cup of orange juice, cover, and let simmer. sprinkle with salt and pepper. (we did this last week with the leaf broccoli)

Please be sure to learn all about Shiloh and Jason's impressive farm in North Carolina Tumbling Shoals Farm - at the least checking out their fabulous recipe page.

Also, I'm sure the locals are okay with me sharing as well... be sure to check out Tantre Farm's recipe page which include many great recipes!