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Florida Organic Produce Delivery – January, 28-31 2013

Florida Organic Produce Delivery
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Many of you may already be aware that California and parts of Mexico have been experiencing severe cold and freezing conditions.   This has had a major impact on our local and regional growers who are working hard to fill the gaps of damaged or delayed growth for many items that are usually plentiful at this time of year.  These items include lettuces, broccoli, greens, and potatoes. From speaking with our growers, we know that there will be severe shortages and rising prices on items that have been impacted by the extreme weather. We are, at My Organic Food Club, working hard with over fifteen local growers to ensure that  our customers are supplied with the best quality product available in the marketplace.

Avocado Hass

avocadoe Hass

Avocados are a cool, creamy fruit grown primarily in the southern regions of California and Mexico. Nutrient dense, they can be a delicious part of a healthy diet as they are packed with vitamins, minerals and phytochemicals that energize and protect the body.
Avocados have a mild, nutty taste and creamy texture. This makes them suitable as a substitute for unhealthy fats you might normally add to foods. For example, spreading a bagel with 1 oz. of mashed avocado rather than butter can save 18g of fat and nearly 150 calories.
Avocados are sodium-free and cholesterol-free. They provide a nutrient boost when eaten with other foods by supporting the body’s absorption of alpha-carotene, beta-carotene and lutein.

 Produce List for the week of January, 28-31 2013:

* Lettuce Green Butter
* Greens-Red Chard (Fl)
* Carrots
* Cucumbers (Fl)
* Broccoli (Fl)
* Beets Red Root
* Pepper Yellow
* Garlic White
* Potato Russet
* Avocado Hass
* Tomato Slicer (Fl)
* Salad Baby Spinach
* Strawberries (Fl)
* Apples Gold Delicious
* Oranges (Fl)
* Bananas
* Lemon
* Blueberries


collard greens

Collard greens is the American English term for various loose-leafed cultivars of Brassica oleracea, the same species as cabbage and broccoli. The name “collard” is a corrupted form of the word “colewort” (cabbage plant). Widely considered to be a healthy food, collards are good sources of vitamin C and soluble fiber, and contain multiple nutrients with potent anticancer properties.
Collards Storage: Store Collards and any fresh cooking green in a plastic bag in the crisper in the fridge.

Sauteed Collard Greens with Panko and Raisins (Farofa de Couve)

 farofa-Sauteed Collard Greens with Panko and Raisins (Farofa de Couve

This is my take on a really popular Brazilian side dish called farofa (FAH-RO-FA) which is made with toasted manioc flour. I cannot find this type of flour here in the U.S. so I use panko instead. You can use regular bread crumbs if that’s what you have at home. As a side dish, it this is really tasty, colourful and( unless you are Brazilian), certainly different.

The collard greens are sliced very thin which allows for a quick cooking time on the skillet, which means your collards remain, well…green. No overcooked greens here. Take a look at my caldo verdepost to see how to prep the collards this way.

servers 4 as a side dish

 You will need:

2 tablespoons of olive oil

2 tablespoons of butter

1/2 cup of chopped onion

1 garlic clove, chopped

1/2 cup of panko or bread crumbs

1/4 cup of raisins

1/2 teaspoon of salt

2 cups of collard greens, thinly sliced (see note below)

Heat a large skillet over medium heat, add butter and oil. When the butter is melted, add the onions and cook for about 5 minutes or until onions are clear and soft. Add the garlic, cook for about 30 seconds and add the panko and raisins. Stir the panko around the skillet so it will take in the golden colour from the butter. Season with salt and add the collards. Stir it around the skillet until cooked but still bright green, about 3 minutes. Do not feel tempted to cook the greens longer, or they will be overcooked.


To prepare the collard greens: wash and dry leaves. Remove the tough stems by cutting around them with a knife. Roll up the leaves and slice it thinly.

Collard Greens

Collard Greens Recipe


  • 2 lbs collard greens, tough stems discarded, leaves chopped
  • 2 Tbsp medium onion, chopped
  • 1 large garlic clove, minced
  • 2 teaspoons bacon fat
  • 2 Tbsp olive oil
  • 2 Tbsp dark sesame oil (Dynasty or comparable)
  • Chili pepper flakes, a pinch
  • Salt, a couple pinches
  • Sugar, a couple pinches


1 Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and sauté until fragrant, about 20 seconds.
2 Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-10 minutes.
Serve with barbecue sauce.
Serves 4.

Collard Greens with Bacon

Collard Greens with Bacon

My father found this Louisiana recipe for collard greens in the Wall St. Journal earlier this year that we’ve now made several times. Each time I wonder why we don’t make them more often, they’re so good! The combination of the bacon, onions, sweetened cider vinegar and hot pepper sauce seem to neutralize the natural bitterness of the greens. Do you like collard greens? If so, what’s your favorite way of preparing them? Please let us know in the comments.

Chef’s tip: don’t overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle.


  • 4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Several dashes hot sauce
  • 1/4 cup apple-cider vinegar
  • 2 pounds collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard)
  • 1 cup chicken broth (or water)*


1 Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.

2 Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.

3 Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.

Serves 6 to 8.

Sautéed Greens with Pine Nuts and Raisins

Sautéed Greens with Pine Nuts and Raisins

This is a classic Sicilian side dish, prepared with leafy greens, toasted pine nuts and raisins. It may sound like an odd combination, but it works; it’s sweet, savory, salty, spicy and just a little bitter. So as my mother would say, well balanced. We used dinosaur kale (aka Lacinato or Tuscan kale) but you could easily use collard greens, mustard or turnip greens, or spinach. Any leafy green will do. And the bonus? It takes less than 10 minutes to prepare.

Collards and kale lose less of their volume when cooked than do spinach or turnip greens, so if cooking them, chop them a bit smaller than you would the spinach or turnip greens.


  • 1/4 cup pine nuts
  • 2 Tbsp olive oil
  • 4 garlic cloves, minced
  • 1/4 cup golden raisins
  • 1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
  • 1/2 to 1 teaspoon red pepper flakes
  • Roughly 1/2 cup dry white wine or water
  • Salt and pepper to taste


1 Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.

2 Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won’t take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.

3 Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.

Serves 2, can easily be doubled

Sausage and Collards over Polenta

1 cup polenta (coarse ground yellow corn)
4 cups water
½ cup parmesan or romano cheese, grated
1 bunch collards
olive oil
1 onion, chopped
1 sweet yellow or red pepper, diced
3/4-1 lb spicy sausage (preferably smoked)
3 garlic cloves, minced
dry oregano
1 lb tomatoes, peeled (or not) and chopped

Bring the water to a boil and gradually sprinkle in the polenta, whisking constantly to avoid lumping, and return the mixture to a low simmer. Continue stirring regularly so no lumps form, and cook over low heat until completely cooked, about 30 minutes. Fold in salt and the cheese and keep warm.
While the polenta cooks, rinse the collards then slice them thinly, discarding stems. Heat some olive oil in a saucepan and add the onion and sweet pepper until lightly browned and softened, about 5 minutes over high heat. Dice one sausage and add it to the onions with the garlic and a generous pinch of dry oregano. Heat through and add about a cup of water, then the collards. Give them a hit of salt and cover, stirring occasionally, until the collards are tender, about 15 minutes. Brown the remaining sausage and slice into thin rounds. Add them with the tomatoes to the collards and heat through for another 5 minutes or so. Mound the polenta on a serving plate and top with the collard/sausage mixture.

Citrus Collards with Raisins 

Coarse sea salt
2 large bunches collard greens, cut into chiffonade
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2/3 cup raisins
1/3 cup fresh orange juice

Bring 3 quarts of water to boil in a large pot over high heat and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Prepare a large bowl of ice water to cool the collards. Remove the collards from the heat, drain, and plunge them into the ice water to stop the cooking and set the color. Drain. Warm the olive oil in a medium sauté pan over medium heat. Add the garlic and sauté for 1 minute. Add the collards, raisins, and a 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently, until the raisins are plump. Do not overcook—the collards should be bright green. Add the orange juice and cook for an additional 15 seconds. Season with additional salt to taste if needed and serve immediately.

Collard Greens Braised 

1 Tablespoon olive oil
1 Tablespoon butter
1 leek or 1 small onion, chopped
1 bunch collard greens, stemmed and chopped (rinsed well first of course)
½ cup vegetable or chicken broth
1-2 teaspoons brown sugar
½ teaspoon salt
Pinch red pepper flakes
1 Tablespoon mild vinegar: champagne or cider

Heat 1 Tablespoon oil in large sauce pan or Dutch oven over medium heat. Saute onion until soft, 3-4 minutes. Add half of the greens, broth, sugar, salt, and cayenne. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered, stirring occasionally over med low heat until quite tender, about 30 minutes. Remove lid and cook over med high heat until liquid is almost evaporated, about 5-10 minutes. Off heat, stir in butter, vinegar, and serve.

Chowhound ideas for collards:

1) I fill the sink with water,you can add a little dish soap or even bleach for extra cleaning, rip or cut the leaves off the stalk, roll the leaves and slice the roll in sections. Then I put the greens in a pot 1/4 filled with water and throw in a ham hock or smoked neck bones. Lastly I add Emerils essence seasoning, garlic salt, red pepper flakes, and pepper, then slow cook by boiling it on low for a couple hrs. Delicious!

You can make Vegetarian greens (with flavor) but but instead of adding smoked meat
add a couple of tblsps of vegetable oil
add oregano
add a few chopped onions
add extra seasoning salt

2) Collard greens can be savored in the traditional long-stewed preparations of the South, or they can be sautéed in olive oil and garlic, Italian style. However you like your collards, be sure to wash them well, because they can harbor a lot of sandy grit. (Soaking in a basin or sinkful of water so the grit can fall to the bottom is recommended.) Cut off the stems and cut the tough ribs out of the center. Candy maintains that the best collards come after the first freeze, so if she buys them during the summer, she puts them in the freezer for a while before cooking them.

For Southern-style stewed collards, Diana likes Alton Brown’s recipe. jinet12 uses Paula Deen’s, with a smoked ham hock, and adds a bit of brown sugar and cider vinegar. Everyone agrees that the only proper accompaniments to collards cooked this way are a large square of cornbread and a generous pour of the “pot liquor” that the greens have cooked in.

Another approach is to parboil and sauté. Parboil the leaves, cut into strips, and squeeze dry, then sauté in toasted sesame oil for an Asian flavor, or in bacon fat for a terrific side for pork or duck. Or cut into even smaller pieces and skip the parboiling—simply sauté the collards in olive oil with the aromatics of your choice (many people like minced garlic and hot pepper flakes); add a little stock and cover for a few minutes if you want extra tenderness.

3) More of an asian approach; also works with kale, mustard greens, etc.

Remove the ribs (save for a earty soup stock.)
Chiffonade (or whatever shape you like)
Drain well, and saute with toasted sesame oil. (They’ll splatter a lot; use a screen.) Saute with a *little* salt (they’ll reduce a lot) or, for a stronger flavor, add a little shoyu after sauteeing.
Garnish with toasted sesame seeds.


4) I de-rib mine and parboil, THEN squeeze dry and chiffonade. They don’t splatter much, and they take on flavors from whatever you’re sautéeing them in or with very nicely. I’m a big fan of good smoked dry-cured bacon, chopped up and fried crisp in oil, then you drain off most of the fat and finish the greens in that. Fabulous alongside pork or duck, maybe some garlic-cheese grits…

5) I’ve been sauteeing collards the same way I would spinach or broccoli rabe…cut into small pieces, sautee in olive oil with garlic, salt and crushed red pepper. If you leave it long enough, some of the pieces will caramelize. Simple, quick and delicious.

6) Very good recipe in the Lee Bros cookbook for “sneaky” collards – “sneaky” in that they taste sort of hamhocky but are vegetarian. Here’s the short version: Wash them well, as others have said. I don’t worry at all about de-ribbing them – as long as you cook them for an hour or so, the ribs are fine. Simmer them in salty spicy water. That’s the basics. Now the “sneaky” part is to add a couple of cups of puree of the following things that have all been charred under the broiler in a skillet: onions, tomatoes, garlic, with a good bit of paprika. Before adding that puree, take out a bunch of the water (“pot licker”), saving it for some other purpose. And keep cooking til soft.


Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. This recipe satisfies the taste of the latter group.

2 1/2 lbs.
2 cloves
1 tbsp.
1 tbsp.
1 tsp.
collard greens
unsalted butter
olive oil
fresh lemon juice, or to taste

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. SautŽ collard mixture, stirring, until heated through, about 5 minutes.

Drizzle collards with lemon juice and toss well. Serves 4.

Gourmet, December 1998

The following are some musings on COLLARDS from Thompson’s The Kitchen Garden Cookbook:

The flavor of collards’ large smooth dark green leaves is more mustardy than cabbage and less mustardy than turnip greens. It’s very pleasant, and can even be sweet.  To prepare collards, bring a big pot of salted water with a glug of vinegar in it to a boil. Meanwhile, stack the collards and cut off their stems. Cook the stems separately: Chop the stems and turn them into a saucepan with a splash of vinegar. Cover with cold water, sprinkle with salt, and simmer, loosely covered, until tender –  about a quarter more time than it will take to cook the greens. Add water if needed. Collards are major players on the nutritional field, high on the list of vegetables thought to be cancer fighters. Add ribbons of tender leaves to salad.


Dressing for cooked greens: warmed walnut oil, red wine vinegar, and chopped toasted walnuts. (from Belk’s “Around the Southern Table”)

Another method for serving leftover collards: Heat in a skillet with roasted peanuts and crushed red peppers.  Brown diced ham in the skilled first, then add the greens, peanuts, and  peppers, and serve over rice.

Main dish salad idea: Mix drained cooked beans with cooked collards and dress with oil and vinegar.

Simple Collards: Cook 3 cups (1/2 pound) collard leaves. Dress with 2 Tablespoons extra-virgin olive oil, 2 teaspoons rice vinegar, and 2 minced garlic cloves.  Season with salt and cayenne or black pepper.  Serve with rice and corn bread.

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