The fall weather here on the farm makes the continued hard work feel a little softer. Are we’re grateful to welcome visitors from far and wide. Farm to School is getting going, with our Agriculinary Interns from Innovation High School at Cool Valley having spent the month of September joining us for learning at the farm twice a week, and outreach visits to Ferguson-Florissant Schools with our Freshmobile offering farm fresh cooking demonstrations to students, families and school staff. Visit our Farm to School page to schedule your school’s Freshmobile visit with Chef and EarthDance Farm to School Educator Joia Walker.
As the weather continues to cool down, we’re cooking up some tasty greens to give us the cozy, nutritious energy we need to get ready for winter.
Greens, like collards for example, are high in fiber, aiding in digestion. They’re also packed with folate, which promotes healthy cell growth and function and carotenoids, which give your system a little immune boost. They also contain vitamins C & K and are high in iron and calcium. If you’re still not sold on greens, grab a bunch from our booth at the Ferguson Farmers Market (Saturdays 8am-Noon through the end of October 2023) or Pay What You Can Farm Stand (FALL HOURS: Sundays 11am-3pm through November 19, 2023, when we close for the season), and try this tasty recipe from Bon Appetit!
PHOTOGRAPHY BY MICHAEL GRAYDON NIKOLE HERRIOTT
2 tablespoons white miso
2 tablespoons mirin (sweet Japanese rice wine)
2 tablespoons unseasoned rice vinegar
¼ cup (½ stick) unsalted butter, cut into pieces
3 tablespoons vegetable oil
4 cloves garlic crushed
Kosher salt (to taste)
2 large bunches collard greens, ribs and stems removed, leaves torn into large pieces (about 8 cups)
Freshly ground black pepper
Heat miso in a large skillet over medium, stirring constantly, until it starts to caramelize and brown (it will be very dark), about 3 minutes. Add mirin and vinegar, scraping up any browned bits. Reduce heat to low and, stirring constantly, add butter one piece at a time; stir until emulsified. Transfer miso butter to a small bowl and set aside.
Wipe out the skillet. Heat oil over medium and cook garlic, smashing with a spoon, until golden brown and broken into bits, about 4 minutes. Using a slotted spoon, transfer garlic to a small bowl; season with salt.
Working in batches, add collard greens to the same skillet, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until all greens are wilted, bright green, and crisp-tender, about 5 minutes. Add half of the reserved miso butter and toss to coat.
Transfer collard greens to a large serving bowl and drizzle with remaining miso butter. Top with reserved garlic and squeeze lemon over.
Calories (kcal) 126 Fat (g) 11 Saturated Fat (g) 4 Cholesterol (mg) 15 Carbohydrates (g) 7 Dietary Fiber (g) 2 Total Sugars (g) 1.5 Protein (g) 2 Sodium (mg) 166