CSA WEEK #11
IT HAS CERTAINLY TAKEN IT'S TOLL ON THE YEILDS OF CERTAIN CROPS, WE PLANTED OVER 860 TOMATO PLANTS, ABOUT 130 MORE THAN LAST YEAR, YET OUR YEILD IS DOWN BY 50%.
I SOMETIMES WONDER IF IT'S ALL WORTH IT AND THEN WEDNESDAY COMES AROUND AND YOUR FEEDBACK AND COMMENTS ARE ALWAYS POSITIVE AND THEY HELP ME MOVE RIGHT ALONG! I HOPE YOU ALL KNOW HOW MUCH THAT MEANS TO ME TO HAVE YOUR SUPPORT IN GOOD YEARS AS WELL AS NOT SO GOOD YEARS, THANK YOU.
Collards have a taste similar to that of Kale but milder. This dark green vegetable has a large, smooth leaf with a slightly ruffled edge and a relatively tough central rib that's usually discarded. Collards spread from Africa to Europe centuries ago and were brought to North America by slaves. They've been popular ever since in the American South. Collards and kale can be cooked like spinach, but they normally require a longer cooking time. Southern cooks often add a bit of bacon, ham, or salt pork to the greens for flavoring, sometimes serving them with pepper sauce or vinegar. Collards and kale may also be added to soups and stews, especially those that contain beans and spicy sausages
Pasta with Greens & Tomato Sauce
This homey pasta dish uses pancetta (Italian bacon) in the tomato sauce, but for vegetarians it can be easily omitted.
1 bunch Collard greens stripped from thick stems, washed, dried and coarsely chopped (1/2 inch pieces)
2 ounces Sliced pancetta or bacon, finely diced (3/4 cup)
2 tsp Extra-virgin olive oil
1 Medium onion, chopped
2 cloves Garlic, minced
1/8 tsp Crushed red pepper
2 cups diced tomatoes
1/4 cup Water
8 ounces Medium pasta shells (3 cups)
1/4 tsp Salt, or to taste
Freshly ground pepper to taste
1/2 cup Freshly grated Parmigiano-Reggiano cheese
1. Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.
2. Put a large pot of lightly salted water on to boil for cooking pasta.
3. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.
4. Add oil to the skillet and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.
5. About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Drain pasta, reserving 1/4 cup of the cooking water.
6. Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.