"Some of my Girls"

Good Morning from "our girls" at the Farm!

These girls "slept in" this morning..it was a bit chilly for them early on!

Thought you might enjoy this photo of them.

We are keeping very busy here, sowing more seeds every day, watering the plants in the high tunnels, lifting old mulch out of the fields and trying to clean up bit by bit. Farm equipment maintenance will be taking place soon with John going about it in his usual systematic way. The packing shed will be getting a good "going over" in the next few weeks too. It gets out of "whack" in a hurry as much as we use it.

Ok, lets talk Collard Greens, 'cause most likely in the next week or two you will be getting some of these in your boxes. First, a bit of history on Collards.

Southerners love their greens. A time-honored tradition in southern kitchens, greens have held an important place on the table for well over a century, and there is no other vegetable that is quite so unique to the region.
The traditional way to cook greens is to boil or simmer slowly with a piece of salt pork or ham hock for a long time (this tempers their tough texture and smoothes out their bitter flavor) until they are very soft. Typically, greens are served with freshly baked corn bread to dip into the pot-likker. Pot likker is the highly concentrated, vitamin-filled broth that results from the long boil of the greens. It is, in other words, the "liquor" left in the pot.
In spite of what some consider their unpleasant smell, reaction to the smell of cooking greens separates true southern eaters from wannabes.

Me- being a true Southerner, this is how I like to cook my Collards (or turnip greens, or mustard greens--you get the idea). I don't eat them often as I would like because of the pork they are cooked with. (fatty and salty)

Cooked Greens (any kind)
Collard greens (whole collard heads or leaves)
2 ham hocks
Water
Salt to taste
Toppings (hot pepper sauce, vinegar, chopped onions and Vinegar.

Wash greens thoroughly, approximately 3 or 4 times to ensure they are clean and free of insects. Remove large stems. Just cut them out! Place ham hocks in an extra-large pot with enough water to completely cover them. Add salt and cook ham hocks at least 30 minutes before adding collards greens. Remove the hocks, let cool, and reserve the lean ham on the hocks to add later. Add collards, big leaves first (let them start off boiling), then add remainder of greens. Cook 45 minutes to 1 hour,over medium heat, stirring once about midway to ensure thorough cooking. I cook mine with the lid slightly ajar on the pot.
Test for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook additional time if necessary. Remove from heat and drain in a colander, reserving the juice (pot likker). Chop collards with a collard chopper or a knife, leaving no large leaves or pieces. Add some of the pot likker if the greens are too dry. Add the chopped pieces of lean ham. Salt to taste. Serve hot or at room temperature with your choice of toppings and don't forget the corn bread!
Now, where's the Sweet Iced Tea??

Have a wonderful day, and a more wonderful week!

Judy and John