April 10


  • Collard greens

Shalom Farms:

  • Baby leeks

Local Food Hub:

  • Gold potatoes (Van Dessel Farms--Accomack County)

  • Purple top turnips (Van Dessel Farms-- Accomack County)

Meadow Acre:

  • Mixed microgreens (kale, amaranth, kohlabi, radish)


  • Granny Smith apples (Hollabaugh's Orchard-Biglersville, PA)

From Bon Appetit September 2017

The Collard Green Melt

Serves 4



4 tablespoons unsalted butter

6 garlic cloves, finely chopped

½ cup red wine vinegar

¼ cup of sugar

2 teaspoons Creole seasoning (such as Zatarain’s)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon crushed red pepper flakes

10 cups (packed) torn collard green leaves (from about 4 bunches)


¼ head of green cabbage, thinly sliced

¼ small white or yellow onion, thinly sliced

⅓ cup mayonnaise

1 teaspoon freshly ground black pepper

1 tablespoon (or more) distilled white vinegar

Kosher salt

Russian Dressing:

½ cup mayonnaise

¼ cup chopped pickled hot cherry peppers

1 teaspoon hot sauce

1 teaspoon ketchup

⅛ teaspoon freshly ground black pepper


12 thin slices caraway rye or whole wheat bread

8 thick-cut slices deli-style Swiss cheese



Melt butter in a large saucepan over medium heat. Cook garlic, stirring, until fragrant, about 1 minute. Add vinegar, sugar, Creole seasoning, salt, black pepper, red pepper flakes, and ¼ cup water. Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 10 minutes. Add collards, tossing in liquid to wilt. Cover pan, reduce heat to low and continue to cook, stirring occasionally, until collards are dark green and very soft, 2½–3 hours. There should be very little liquid left—just enough to coat greens. If it is too much, cook uncovered until you have the right amount.

Do Ahead: Collards can be made 3 days ahead. Let cool; cover and chill.


Toss cabbage, onion, mayonnaise, pepper, and 1 Tbsp. vinegar in a medium bowl to combine. Cover and chill at least 1 hour.

Season with salt and more vinegar if needed just before using.

Do Ahead: Slaw can be made 1 day ahead. Keep chilled.

Russian Dressing:

Mix mayonnaise, cherry peppers, hot sauce, ketchup, and pepper in a small bowl to combine.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.


Heat broiler (rack should be in highest position). Place 8 slices of bread on a rimmed baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast the second side until golden brown, 1–2 minutes. Top each toast with a slice of cheese and broil until melted and starting to brown, 1–2 minutes. Transfer to a work surface.

Place remaining 4 slices of bread on same baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast the second side until golden brown, 1–2 minutes. Transfer to a plate.

If collard greens are cold, reheat in a large skillet over medium until hot, about 5 minutes.

Divide 2 cups slaw among 4 cheesy toasts. Top with remaining 4 cheesy toasts. Using a slotted spoon (or you’ll end up with a soggy sammy), divide collard greens among cheesy toasts. Generously spread one side of plain toasts with dressing and place dressing side down on collard greens to close sandwiches. Cut sandwiches in half diagonally and serve with lots of napkins.

From the recipe archives of Full Belly Farm in Capay Valley, CA

Leek and Potato Soufflé with Ham and Fontina


1 1/2 lbs. potatoes, peeled and chopped

1 1/2 cups half and half or milk

salt and pepper

2 Tablespoons butter

2 medium leeks, white and tender green parts, diced (about 2 cups)

1 teaspoon chopped fresh thyme

2 garlic cloves, minced

pinch of cayenne

grated nutmeg, to taste

4 ounces thick cut cooked ham, diced (optional)

4 ounces grated gruyere or fontina

3 eggs, separated

1 tablespoon butter for buttering your baking dish

1 ounce finely grated parmesan


Heat your oven to 375º.  In well-salted water, boil the potatoes until tender, drain, and put in a large mixing bowl and mash with the half and half or milk.  

Heat 2 tablespoons butter in a skillet over medium heat.  Add the leeks and season with salt and pepper.  Cook until softened but still bright green (3 - 4 minutes).  Add the thyme and garlic and cook for 1 minute more.  Add the leeks to the mashed potatoes and mix well.  Add the cayenne, nutmeg, ham (if using) and gruyere or fontina.  Mix well, taste and adjust the seasoning.  Beat in the 3 egg yolks.  

Butter your baking dish and sprinkle the bottom and sides with half of the grated parmesan.  

In a clean bowl, beat the egg whites to stiff peaks.  Stir 1/3 of the beaten whites into the potato mixture to lighten it and then fold in the rest.  Scrape the soufflé into the baking dish.  Sprinkle with the remaining parmesan.  Bake for 40 minutes, until nicely browned.  Check the center for doneness with a skewer and let rest for 10 minutes or so before serving.