Let me say a few things about collards: They are Delicious! Our family goes through waves of eating only one kind of green for several weeks at a time and right now we are on a collard kick. If you like kale you should definitely try collards. They are almost exactly the same. Try them in any kale recipe that you like. I think you'll be happy. The reason I think that the collards are so great is because I get to see them in the field. They are in the way back field and they are so bodacious that it is impossible to walk or drive by them without marvelling at their huge green beauty. You know how some plants catch your eye and say "Hi"? (Yes, plants do that to us all the time.) Well, those collards are singing the Hallelujah chorus every time I walk by. Radiant sun beams streaming down from the heavens. It can only be a good thing to eat plants like that.
The same as last week except the edemames are pretty well dried up. You can still eat them but they are more like a dry bean now (dry soy bean). We do not mind if you cut the whole plant so that you can pick the pods at you leisure at home. We will be mowing the patch in the next couple of weeks.
Would you love to attend a Harvest Dinner? They are several more coming up this fall. This weekend there is a dinner at Autumns Harvest Farm in Romulus. Seats are still availablee. For menus, reservations and more info please visit www.HealthyFoodForAll.org or contact HarvestDinners@gmail.com / 607-342-8845.
Autumn’s Harvest Farm with Red Newt Cellars & Bistro --- October 3, 2010 WINE & HORS D’OEUVRES Curried chicken liver pate, country pate, apple chutney, assorted local cheeses and handmade breads ~ Red Newt Cellars 2007 Sawmill Creek Gewurztraiminer, Red Newt Cellars 2007 Merlot, Red Newt Cellars 2007 Circle Riesling ~
DINNER Roasted Parsnip and Shitake Mushroom Bisque topped with a garlic crouton ~ Red Newt Cellars 2008 Pinot Noir ~
Organic field green salad with caramelized chevre, toasted walnuts and roasted beet vinaigrette, topped with fried leeks ~ Red Newt Cellars 2008 Curry Creek Pinot Gris ~
Pork Loin stuffed with apples and pork sausage with an apple Riesling sauce served with gratin of potatoes with fennel and apples and roasted carrots with leeks and garlic ~ Red Newt Cellars 2006 Reserve Riesling ~
Pear and Almond Cheesecake with Pear Coulis Gimme! Coffee --