Eleventh Week of Winter Share!
Share is In and will be ready for curbside service at Noon
What's in the Share:
Gold Onions
Sweet Potatoes
Red Potatoes
Brussels Sprouts
Red Radishes
Romanesco
Collards
Curly Kale
Cilantro
Half Share members who last picked up 12/16, this is your week to pick up.
This week is the deadline to pay the second portion of your share. Please give us a call if you have any questions around payment. Thank you!
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Are you an energetic, fastidiously hygienic person with high attention to detail, who is also social distancing? We want to hear from you! We are hiring for 2 shifts a week, 10 hrs. Please email us a resume and cover letter if so! (We also ask that only serious applicants apply, who are hoping to work at the CSA for at least a year.)
Thank you!
COVID-19 Operations
We will continue to offer exclusively curbside service for the foreseeable future. We're not sure when we will open in-store access again. We will let the COVID data guide our decision on opening.
Thank you for participating in our new curbside system, and doing your part to keep everyone safe!
Reminders:
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Access to the market will continue to be closed for in -person shopping.
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Place your orders for curbside pick up by following the instructions here. Please wait to pick up your order until after we've called you to confirm the order and collect payment.
Thank you for your continued support!
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Fresh, Seasonal, Local Produce in the Market:
Broccoli
Cauliflower
Romanesco
Curly & Lacinato Kale
Chard
Green Lettuce
Beet Bunches
Red Radish bunches
Brussels Sprouts
Loose Beets
Butternut Squash
Spaghetti Squash
Delicata
Kabocha Squash
Loose Carrots
Cilantro
Salad Mix
Arugula
Baby Spinach
Shishito Peppers
Turnips
Red & Green Cabbage
Tomatoes
Basil
Bagged Rainbow & Orange Carrots
Garlic
Red and Gold Onions
Red Potatoes
Sweet Potatoes
Recipe:
Quick Collard Greens Recipe
Ingredients
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1 large bunch (about 10 ounces) collard greens
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1 ½ tablespoons extra-virgin olive oil
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¼ teaspoon fine sea salt
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2 medium cloves garlic, pressed or minced
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Pinch of red pepper flakes (optional, scale back or omit if sensitive to spice)
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A couple lemon wedges, for serving
Instructions
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To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the “cigar” as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren’t so long.
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Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
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Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
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Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it’s fragrant, about 30 seconds. Remove the pan from the heat.
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Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.
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Check out our weekly website update "What's in Stock"!
We'll update it with new info on produce, dairy, meat, and other new or popular items! Feel free to call in as well if you're curious about what we've got!
Stay Posted and Shop Local!
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