Stop by our first Farm Stand of the season!
Today is a great day, the first day this year we will be setting up our Farm Stand! Come stop by the farm between 3-6pm and check out the seasonal veggies we will have for sale. Spring means lots of greens, and today we will have huge collard greens, beautiful speckled heirloom lettuce, colorful swiss chard, arugula, and a bounty of herbs. The stand will accept cash, credit, and SNAP today.
Looking for an idea of what to cook with your Common Good City Farm veggies? Check out this recipe for a "collard green burrito", adapted from Adrianna Adarme of the Fresh Tastes Blog. Fun and easy to make, and great for kids!
Collard Greens "Burrito" Ingredients
5-6 collard green leaves
1 lemon, cut into wedges and divided
1 cup of homemade or store-bought hummus
1 cup salad greens or arugula
2 carrots, peeled and julienned
2-4 stems of mint
2-4 stems of Italian parsley
1 avocado, halved and sliced Directions 1. Fill a saucepan or pot, set over high heat, with about three-inches of water. Add a few pinches of salt and a squeeze of lemon (from 1 wedge) to the water. When the water reaches a simmer, turn the heat down to medium. Add the collard green leaves, one at a time, for about 30 to 40 seconds each. They’ll change color starting at dark green to a brightly-hued kelly green. Remove the leaves from the water and set aside on paper towels to cool. Continue with the collard green leaves until you’ve worked your way through all of them.
2. While the leaves cool, get all your ingredients set up. I mixed in about a teaspoon of ground sumac into the hummus because I love the added flavor. This is optional! Place a heaping tablespoon of hummus toward of the top of the collard green leaf. Top with a small handful of sprouts, a few carrots, a mint leaf, a few leaves of parsley and a couple slices of avocado. There’s no wrong way to do this! Roll the wrap like you would a burrito: tucking in the sides as you roll. Slice it half and set aside. Continue the stuffing and rolling until you’ve worked your way through all of the collard green leaves.
Yield: 2-3 servings