This week your basket contains: zucchini, beans (half shares), BROCCOLI, (full shares), cucumbers, tomatoes, cherry tomatoes, eggplant, COLLARDS, carrots, lettuce, beets, and sweet peppers.SAVE THE DATE:  The weekend of October 21^st and 22^nd  are set aside for our PUMPKIN PICK-UP WEEKEND.  As we can not deliver carving pumpkins with your basket (and the perfect carving pumpkin is a very personal choice anyway) we set aside this weekend for you to come out to the farm, choose your pumpkin (and other seasonal decorations) and share a pot luck lunch with other subscribers.  We will press fresh apple cider, make pizza (you have to try pumpkin pie pizza!) and in general have a great time.  We can’t wait to see you then.

Collards are pretty much my favorite hearty green.  They are more flavorful than kale and just as versatile.  Use them in any kale recipe (including chips) and I think you will agree.  This is a great recipe that can be rounded out with the addition of you beet greens.

COLLARD GREEN GRATIN

4 oz. very thinly sliced country ham or prosciutto

1 cup coarse fresh breadcrumbs

4 tablespoons olive oil, divided

1 teaspoon chopped fresh thyme

1 cup finely grated Parmesan, divided

Kosher salt and freshly ground black pepper

2 bunches collard greens (about 1 lb.), center ribs and stems removed

1 large onion, thinly sliced

2 garlic cloves, finely chopped

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

¼ teaspoon freshly grated nutmeg

Pre-reheat oven to 325°. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.  Combine breadcrumbs and 2 Tbsp. oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and ¼ cup Parmesan; season with salt and pepper. Mix in ham and set aside.  Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.  Heat remaining 2 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.  Increase oven temperature to 400°. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, ½-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining ¾ cup Parmesan. Add béchamel to collard green mixture and mix to combine; season with salt and pepper.  Transfer collard green mixture to a 10” cast-iron skillet or 9” pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.

ROASTED GREEN BEANS WITH SUN-DRIED TOMATOES, GOAT CHEESE AND OLIVES

Roasting is a great technique for tenderizing and sweetening larger, late-summer beans. Adding this sauce further enhances this dish.

For the beans:

1 lb. green beans, stem ends snapped off

1 Tbsp. olive oil

Salt and pepper 

For the sauce:

1 tsp. extra-virgin olive oil

1 Tbsp. lemon juice

1/2 c. drained oil-packed sun-dried tomatoes  (rinsed, patted dry, coarsely chopped)

1/2 c. kalamata olives (quartered lengthwise)

2 tsp. minced fresh oregano

For topping:

1/2 c. crumbled goat cheese

An aluminum foil liner prevents burning on dark nonstick baking sheets and facilitates cleanup. Adjust oven rack to middle position and preheat oven to 450 degrees. Spread beans on lined baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 tsp. salt, toss to coat, and distribute in an even layer. Roast 10 minutes.  Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.  While beans roast, combine sauce ingredients in a medium bowl. Add beans; toss well to combine, and adjust seasonings. Transfer to serving dish, top with goat cheese and serve. From Cook’s Illustrated.