September 12


  • Pac choi
  • Green and Carminat purple beans
  • Red slicer tomatoes

Shalom Farms:

  • Collard greens

Community Food Collaborative:

  • Summer squash (yellow crookneck and zephyr)


  • Concord grapes (Wenger's Vineyard in Waynesboro, VA)


From Bon Appetit March 2017; modified for pac choi


Kare-Kare with Beans, Pac Choi, and Eggplant


Serves 4



2 TBSP achiote (annatto) seeds (Can substitute 1/2 turmeric and 1/2 paprika, if achiote not available)

2 TBSP black peppercorns

3 TBSP dried bay leaves

2 tablespoons (or more) vegetable oil, divided

2 1/2 pounds oxtails (Try substituting with mushrooms or seitan for a vegan/vegetarian substitute!)

Kosher salt, freshly ground pepper

1 medium onions, 1 coarsely chopped, 1 thinly sliced

1 large carrots, peeled, coarsely chopped

2 celery stalks, coarsely chopped

1/2 pound shiitake mushrooms, stems removed, coarsely chopped

1/2 cup dry white wine

3 garlic cloves, coarsely chopped

1/2 cup chopped garlic chives or 1 small leek, white and pale green parts only, thinly sliced

2 medium pac choi, quartered

1 small Japanese eggplant, halved lengthwise, cut into 2-inch pieces

1 small taro root, peeled, cut into 2-inch pieces (optional)

1/2 pound green beans, trimmed, cut into 4-inch pieces

1/3 cup creamy natural peanut butter

Crushed unsalted, roasted peanuts, sliced red chile, and shrimp paste (for serving)



Bundle achiote seeds, peppercorns, and bay leaves in cheesecloth and tie closed with kitchen twine; set sachet aside.

Preheat oven to 225°. Heat 1 Tbsp. oil in a large Dutch oven or wide heavy pot over medium-high. Season oxtails generously with salt and pepper. Cook half of oxtails until browned all over, 8–12 minutes; transfer to a platter. Add 1 Tbsp. oil to pot; cook remaining oxtails. Pour off all but 3 Tbsp. fat from pot. (If pot is scorched, clean and start with 3 Tbsp. fresh oil.)

Return pot to medium-high heat. Cook chopped onion, carrots, celery, and mushrooms, stirring often, until lightly browned and very soft, 12–15 minutes. Add wine; cook, scraping up any browned bits, until almost completely evaporated, about 5 minutes. Add 2 quarts water and reserved sachet. Bring to a vigorous boil; cook 1 minute. Return oxtails to pot (add water if needed to just cover). Reduce heat so liquid is simmering gently, cover, and transfer to oven. Braise, checking every 2 hours and adding more water if needed to keep oxtails barely submerged, until meat is just about falling off the bone, 6–8 hours. Let cool. Skim off fat; discard. (Or, ideally, chill overnight and scrape off fat before proceeding.)

Remove oxtails from pot; pull meat from bones. Discard bones (or save some meaty bones for serving). Strain braising liquid into a large bowl. You should have 6–8 cups; simmer to reduce further or add water if needed. Discard solids.

Clean pot and heat remaining 2 Tbsp. oil over medium. Cook sliced onion, garlic, and garlic chives, stirring often, until onion is translucent, about 5 minutes. Add pac choi, eggplant, taro (if using), and long beans; cook, stirring often, until just beginning to soften, about 5 minutes. Add braising liquid and bring to a simmer; season with salt. Cook until vegetables are halfway tender, 6–8 minutes. Stir in peanut butter to dissolve, then add meat. Cook just until meat is heated through, vegetables are tender, and flavors have melded, about 5 minutes. Season with more salt if needed.

Divide kare-kare among bowls; top with peanuts and red chile. Serve with shrimp paste.



From Get me in the Kitchen! food blog February 2016; modified for slicer tomatoes


Marsala Braised Collard Greens with Tomatoes & Yellow Squash


Serves 4



Olive oil

3 cloves garlic, diced

1/2 onion, sliced


Ground black pepper

1-pint mushrooms, sliced

1  yellow squash, sliced

1 to 2 medum slicer tomatoes, coarsely chopped

1-2 lbs collard greens cut into thirds

1 cup chicken broth

1 1/2 cups Marsala wine

2 tbsp butter

1 tbsp Italian Seasoning OR create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.

2 tbsp flour

Parmesan cheese



If you prefer, you can strip away the stems of the collard greens, however, I like them and keep them on. cut them into 1-inch pieces if you prefer.

In a large, deep, coverable frying pan, saute garlic and onion in 2 tbsp olive oil with a pinch of salt and pepper on medium high heat for 2 minutes until onions become translucent.

Add the mushrooms, yellow squash, and tomatoes and sauté for another 3 minutes or so.

Add the Collard greens, chicken broth, Marsala wine, butter, Italian Blend or substitute spices, ½ tsp of pepper, ½ tsp of salt.

Cover and bring to a boil, then lower heat to medium-low to simmer.

Once the collard greens have wilted and shrunk (about 10 minutes or so), uncover and stir to make sure everything is incorporated. Re-cover and simmer for an additional 45 minutes.

Stir in 2 tbsp of flour to thicken the sauce. Stir until fairly smooth, try to get all lumps out. Cover and let simmer for another 3-5 minutes until it thickens.

Let sit 5 minutes before serving and top with parmesan cheese.