WEEK 20- SOL FOOD NEWS
Hi, Supporters! Well, what else can we talk about but the early and considerable rains we are having. It’s amazing and great for many parts of our food supply- the kales, collards, broccoli, cabbage, cippolinis, and other cool, wet-weather friends. However, depending on how long this continues, some of the hotter, summery things are feeling challenged. That said, the boxes look absolutely bountiful with a special blend of fall goodness! Let’s peek inside:
Lettuce- Salad Bowl
Onions- Cippolini and Scallion
Kale- Red Russian or Lacinato(Dino)
Collard Greens
Parsley
Dill\
Cilantro
Peppers
Eggplants
Dry-Farm tomatoes
Zucchini
Cucumber
COLLARD ROLLS
This recipe is a Leo original, designed to work perfectly with your Sol Foods.
1 Bunch collards, with tough stalk cut out to 1” up the leaf
Leftover cooked grain (rice, quinoa, etc)
1/4 cup Dried fruit (cranberry, raison, currant)
1 cup chopped Mixed fresh herbs (dill, parley, mint)
1/4 cup Nut of choice, toasted and chopped
Olive oil, apple cider vinegar to taste
Salt and pepper to taste
Blanch the collards by submerging in low-boiling water for 30-45 seconds, remove and allow to cool. In same hot water, soak the dried fruit to plump, about 3 mins.
Toss rest of the ingredients together in a mixing bowl, including the plumped dried fruit. Lay one collard leaf flat, and spoon 2 Tbsp filling on the lower part of the leaf, just above where you cut out the tough stem. Roll once, tuck in sides toward center, and roll the rest of the way. Lay seam side down in a dish. Repeat with all leaves.
At this point, they are ready to eat. They can also be baked in a flat baking dish, sometimes topped with tomato sauce and covered, at 350 for 30 mins. They could also be steamed in a steamer basket, and served with a lemon aioli dipping sauce!
FINAL NOTE
The last boxes of the season for your gracious subscription to support our local community supported agriculture will be on Thanksgiving week. That means for Tuesday picker-uppers,: November 20th. Friday folks is November 16th. We will be able to provide anyone interested with a winter share of whatever is left (kales, collards, and perhaps cabbage, herbs, cippolinis, and lettuce) for several more weeks. This will be a one-day pick-up, and cost about $10 a week, for a subscription until New Years. More details to follow!