News and Events

  • October 19th, 2011

With one week remaining of the CSA, we chose to combine a few items from summer along with items that are true to fall.  Everyone will get to enjoy a meal or two of freshly-picked greens—as we are planning for collards and turnip greens for everyone this week.  You will continue a beautiful assortment of winter squashes–and know that we encourage you to use as decoration until you are ready to prepare.  These are the last of the green (and yellow wax) beans, beautiful eggplants, an assortment of summer squashes, we even have had a second harvest of small cantaloupes (granted they aren’t quite as nice and sweet as during the peak of summer, but none the less you know where they are from!).  A lot was harvested today by “drowned rats” as the showers came in—it sounds like they will be here for a few days.  Please know that a lot of efforts have gone into this week’s share…trying to give you an ending of the seaso with a few weeks to remember.

Brain-boosting Grilled Eggplant and Red Onion Bruschetta

This brain-boosting bruschetta is an easy and delicious way to keep your memory sharp. Quarcetin from the red onions helps your brain perform at its best; nasunin, found in eggplant, protects the fats around brain cells. Lastly, rosemary’s wonderful aroma has been shown to improve memory.

1 1/2 cups roughly chopped grilled eggplant

1 cup roughly chopped grilled red onion

2 tbsp rosemary, chopped

1 clove garlic, finely chopped

1 tbsp olive oil

Toasted bread slices

In a medium to large bowl, combine all ingredients and mix well. Let the mixture rest for 30 minutes, so flavors can develop.

Serve on toasted bread slices.


Super Eggplant Subs

Rachel Ray, Cooking ‘Round the Clock, 30-Minute Meals and on

1 cup extra-virgin olive oil, eyeball it

2 large cloves cracked garlic, 2 cloves chopped garlic

2 medium eggplant, firm

Coarse salt and black pepper

1/2 red onion, chopped

1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)

1 small (8-ounce) can tomato sauce

4 sub rolls, split

1 cup fresh basil leaves, thinly sliced or torn

1/2 cup grated Parmigiano-Reggiano

1 pound smoked mozzarella, thinly sliced

Preheat oven to 450 degrees F.

Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.

Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.

Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.

Ratatouille   This is a great recipe to use many vegetables this week—and you can subsitute where needed or pull some out of the freezer!

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup grated Parmesan cheese
  • 2 zucchini, sliced
  • 1 large onion, sliced into rings
  • 2 cups sliced fresh mushrooms
  • 1 green bell pepper, sliced
  • 2 large tomatoes, chopped
  1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
  3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  4. Bake in preheated oven for 45 minutes.

(I like to saute the onions and peppers a little first—and if I have any pizza sauce on hand, I’ll add a little of that also.)


These are a very healthy vegetable!  You can often mix and match greens, or prepare them separately.  To store—put in zip-lock bag, unwashed and let as much air escape prior to closing.  Store in refrigerator for up to 5 days.

Collard Greens (These are the flat greens this week)

5-Minute Collard Greens

Collard greens are a highly nutritious green rich in calcium that are a great addition to your Healthiest Way of Eating. Long popular in the southern states, you will find out why they are becoming increasingly popular throughout the rest of the U.S.

1 pound collard greens, chopped

Mediterranean Dressing

1 tsp lemon juice

1 medium clove garlic, pressed or chopped

1 TBS extra virgin olive oil

sea salt and black pepper to taste

1-1/2 TBS sunflower seeds

1/2 red onion, sliced (add to steamers with collard greens)

6 kalamata olives, sliced

3 TBS pumpkin seeds

5 drops tamari soy sauce

dash of cayenne pepper

  1. Fill bottom of steamer with 2 inches of water.
  2. While steam is building up, slice collard greens leaves into 1/2-inch slices and cut again crosswise. Cut stems into 1/4-inch slices. Let both leaves and stems sit for at least 5 minutes to enhance their health-promoting properties.
  3. Press or chop garlic and let sit for at least 5 minutes to bring out more of its health-promoting properties.
  4. Steam collard greens for no more than 5 minutes.
  5. Transfer to a bowl. For more flavor, toss collard greens with the remaining ingredients and any of the optional ingredients you desire while they are still hot. (Mediterranean Dressing does not need to be made separately).  Serves 2


Christmas Collards,

from Southern Farmers Market Cookbook, Holly Herrick

Collards are the South’s most celebrated green.  Here’s a recipe that is lip-smacking “good enough” for Christmas dinner, but simple enough for a weeknight side dish.

2 large bunches of collards

2 tablespoons olive oil

1 (1-inch-thick) slab salt pork

1 small onion, halved and thinly sliced

generous pinch of allspice

salt and freshly ground pepper

1 cup chicken stock

1 1/2 tablespoons red wine vinegar

Rinse the collards thoroughly and then de-stem (just hold the stem and wrap your thumb and forefinger around the stem with your other hand and strip the leaves away from stem). Stack the leaves in small piles and slice the collards into 1 inch squares.  Meanwhile, heat the oil and salt pork in a large sturdy pot over medium-high heat.  Add the onions and saute until tender, about 3 minutes.  Add the greens, allspice, salt, pepper, and stock.  Cover and cook over medium-low heat, stirring occasionally, until the greens are very tender, about 45 minutes.

Just before serving, add the vinegar and heat through.Taste and adjust seasonings if necessary.  Remove ham and salt pork and discard, or, if desired, slice the pork and stir it into the dish.  Serve immediately.  Serves 4-6.


Turnip Greens (these are the ones whose leaves look like radish leaves…quite textured).

Wash the greens well.  If you have any large stems in your bunch, de-stem them.  Put 1 quart of water for every 2 pounds of greens into a pot.  Use 1/4 to 1/2 pound of salted pork for this amount.  Cut the pork into 1/4” strips and drop into the cold water.  Bring to a boil and simmer the meat by itself for 30 minutes, then add the greens.  Cover the pot and heat to boiling again and let the turnip tops wither down.  Turn the mess over in the pot once to complete the withering process.  When this has been done, press the leaves down under the surface of the water and continue cooking uncovered for another 30 to 45 minutes or until the greens are tender.  The actual time depends on the age and tenderness of the greens (the ones you are getting this week are young).  If you need to add more water to keep the greens covered, add boiling water.  This is from Crissy Gregg’s Cook Book, from Kentucky Keepsakes.


Saute of Green Beans and Roasted Peppers in a Catalina Sauce with fresh goat cheese and almonds (GREAT for kids)

1 red bell pepper

1 green bell pepper

3 cups fresh green beans, snapped and rinsed

3 cloves garlic, minced

1 tablespoon olive oil

1/3 cup coarsely chopped almonds

1/4 cup top-quality Catalina or French dressing (home-made is best)

Salt and freshly ground pepper

4 ounces fresh goat cheese

Roast the whole peppers under a hot broiler, turning  at quarter points, until they are charred all over.  Run the peppers under cold water and remove skins, seeds, and cores.  Pat the peppers dry and cut into julienne strips. Bring a large pot of generously salted water toa boil over high heat.  Blanche the beans until just tender, plunging all at once into rapidly boiling water and cooking for about 3 minutes.   Drain, then rinse beans in very cold water until they’re cool.  Drain and set aside or store overnight in the refrigerator for later use. When close to serving, saute the garlic in the oil in a large saute pan over medium-low heat until softened, about 3 minutes.  Increase the heat to medium-high.  Add the almonds, blanched green beans, dressing, salt, and pepper.  Toss and heat through for about 2 minutes.  Season and drizzle each serving with crumbled fresh goat cheese.  Serve immediately.  Note:  This could also be chilled and served later over fresh greens tossed in a big more dressing.

(courtesy of Southern Farmers Market Cookbook, Holly Herrick)


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