Week #19 (9/29 & 10/2)

This week your basket contains: summer squash (full shares), onions, tomatoes, cherry tomatoes, beans (half shares), sweet corn, broccoli, basil, COLLARDS, EGGPLANT, and sweet peppers.


We have worked out a plan to have you come out to the farm to choose a carving pumpkin while observing social distancing recommendations. We have set aside the weekend of October 24th & 25th for you to come out. The link below is to a sign up sheet. You can choose your day and time to come for a one hour time slot. We are limiting each hour to four families to peruse the pumpkins and be on the central lawn. If you want to participate in a self guided tour and/or gleaning you are welcome to stay past your hour as long as you observe COVID guidelines. We are not able to make pizzas or host a pot luck, but you may bring your own picnic. If you have any problems, questions, or concerns please email us at PumpkinRidgeGdns@aol.com


Collards are not everyone’s cup of tea (I’m thinking of you, Oliver!), but I love them.  They are a natural paired with anything with a smoky flavor.  Most often this comes from ham hock or bacon, but it could come from smoked paprika or smoked turkey legs as well.  These are a couple of my favorite collard recipes.


1 ¾ lb. greens

2 Tbs. olive oil

2 garlic cloves

½ cup drained canned diced tomatoes

½ tsp. smoked Spanish paprika (Pimenton de la Vera)

Pinch of fennel seeds

2 tsp. white wine vinegar

salt and pepper

Chop greens, dicing stems and chopping leaves coarsely.  In a large, deep skillet, bring 2 cups of water to a boil.  Add leaves and stems of greens an cook over high heat until just tender, about 8 minutes.  Drain in a colander, pressing to extract extra liquid.  Wipe out skillet.  Add the olive oil and heat until shimmering.  Add the garlic and cook over moderately high heat, stirring, until just beginning to color.  Add the tomatoes and paprika and cook until slightly thickened, a few minutes.  Add cooked greens, fennel seeds and a couple of tablespoons of water, if needed.  Cook 2 to 3 minutes longer.  Stir in white wine vinegar, season with salt and pepper, and serve immediately. From Food and Wine February 2005.   NOTE:  I didn’t have smoked paprika, so I started the sauté by cooking ¼ lb. of bacon, cut into small pieces.  I added the garlic after that and continued with the recipe, using regular paprika in place of smoked.


5 large collard leaves

4 tsp. olive oil

Kosher salt

Remove stems from the collard leaves and tear into 2 inch strips.  Wash and thoroughly dry the leaves and toss them with oil in a large bowl.  Spread approximately 1/3 of the leaves on a large plate and sprinkle with salt.  Microwave for three minutes.  If leaves are crispy, transfer them to a serving bowl; if not, continue to microwave leaves in 30 second increments until crispy.  Repeat with remaining leaves in two batches.  The collard chips can be stored for up to a week in an air tight container.