Week #38 (2/20 & 23)

This week your basket contains: leeks, garlic, collards, spaghetti squash, potatoes, and cabbage

WE HAVE STARTED SIGNING UP NEW SUBSCRIBERS FOR NEXT YEAR (we hold space for you and will ask for renewal confirmation later).  If you have friends, neighbors, or family who would like to sign up with us, just direct them to our web site (see below) for details.  Our local farmers’ group is also holding a CSA SHARE FAIR Sunday, Feb. 25th  at  Ecotrust’s Irving Street Studio (former Patagonia space) from  9:00 am – 3:00 pm.  You can direct prospective subscribers there and/or just drop by to say “hi”.
This is a great recipe for your collards (or cabbage) and is easily adapted to a vegetarian version.


1 bunch kale or other greens

2 Tbs. olive oil

2 cloves chopped garlic

1-2 slices pancetta or ham cut to1/2 in. chunks

1 cup canned or frozen tomatoes

½ tsp salt

¼ tsp thyme

1 bay leaf

3 cups canned white beans (canned or cooked)

½ cup chicken or vegetable broth

For Topping

1 cup bread crumbs

¼ cup olive oil

1/8 tsp salt

Preheat oven to 350°.  Rinse greens, remove stems and cut crosswise into ribbons.  In a large pan, heat oil and sauté garlic pancetta.  When garlic starts to turn translucent (about 2 minutes) add greens and sauté 8 to 10 minutes.  Remove from heat and add the tomatoes, salt, thyme, bay leaf, drained beans and broth.  Mix gently.  Transfer into an oiled 10 inch gratin dish.  Mix topping ingredients, spread over beans and greens mixture and bake 40-50 minutes.  Adapted from Greens: A Country Garden Cookbook by Sibella Kraus.

This is a recipe we love passed along to us by a subscriber.  We shred the cabbage instead of cutting it into wedges (our kids liked it better that way) and cook it for a shorter time.


2 Tbs oil

3 Lbs lean short ribs

1 Tbs dry mustard

2 tsp salt

¼ tsp black pepper

½ tsp crushed oregano

1/8 tsp crushed sage

1 bay leaf

½ cup sliced onion

¼ cup sliced celery or celeriac

1 cup water

½ cup cider vinegar

½ – 1 head cabbage cut into wedges

Add short ribs to hot oil in a heavy skillet with a tight fitting lid.  Cover and brown meat on all sides.  Pour off excess fat.  Add a mixture of mustard, salt, pepper, oregano, and sage then bay leaf, onion, celery or celeriac and a mixture of water and vinegar.  Cover and cook slowly about 1 ½ hours or until meat is almost tender.  Add cabbage wedges, cover and cook about 25 minutes or until tender.  Add more liquid if necessary during cooking.  Serve ribs on a heated platter and surround with wedges of cabbage.  Serves 4.


1 pound purple potatoes

Kosher salt

Freshly ground black pepper

2 Tbs. extra-virgin olive oil

2 to 3tsp. fresh rosemary leaves, chopped

1/4 cup pitted kalamata olives, cut into thin slivers

Cut the potatoes into 1 inch cubes and put them in a large saucepan with enough water to cover by 2 inches; season with salt. Bring to a boil over high heat, and then reduce the heat to maintain a steady simmer. Simmer until a paring knife just pierces through the potatoes.  Meanwhile, combine the oil and rosemary in a small skillet. Heat over medium heat until the rosemary sizzles; cook until fragrant, about 1 minute, and then remove from the heat and let stand.  Drain the potatoes. Very gently toss with the rosemary oil and olives. Season with salt and pepper. Serve warm. Adapted from Food Network Kitchens