Farm Direct Coop Recipesor. . . what you can do with your share!

Ingredients:

• 2 pounds fresh greens (turnip, mustard, collards, other)
• 1 ½ gallons water
• 1 or 2 ham hocks
• 1 Tbsp salt
• 1 or 2 dried red pepper pods or ground cayenne, to taste
• ½ cup chopped onion

Instructions:

1. In a large kettle, boil the water with the ham hocks and salt, plus seasonings.
2. Clean greens thoroughly with several changes of water. Cut away tough stems and cut large leaves into strips.
3. Add the greens to boiling water a little at a time. Cover and boil for about 1 hour.
4. Serve with cider vinegar or pepper sauce.

Source:   southernfood.about.com

At today’s pickup, there seemed to be quite a few people who weren’t familiar with Delicata squash. I found this recipe by Amy and it looks delicious – and as a bonus, it uses more greens! Visit Eggs on Sunday for more information about how this recipe was developed (scroll down to the bottom) and to see some beautiful photos of its preparation.

Roasted Delicata Squash Stuffed with White Beans, Garlic and Sage

• 2 delicata squash, halved and seeds scooped out
• 1 large garlic clove, minced
• extra-virgin olive oil
• 1 15-ounce can small white beans (such as navy beans), drained and rinsed
• about 4 large handfuls of greens – baby spinach, chopped chard, chopped collards, etc – washed and spun dry
• 1 tablespoon minced fresh sage leaves
• 1/2 cup fresh breadcrumbs
• 1/4 cup grated parmesan cheese

1.  Heat oven to 350 degrees. Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle the surface with some olive oil, season with salt and pepper. Bake in the oven until tender when pierced with a fork, about 1 hour. Remove from the oven and set aside.

2.  While squash bakes, make the filling: heat 1-2 tablespoons olive opil in a saute pan over medium heat, then add garlic and saute for 30 seconds. Add the greens and saute until wilted. Add the drained, rinsed beans and cook until the beans are heated through. Stir in the sage, seson to taste with salt and pepper, and set aside to cool slightly.

3. Raise oven temperature to 425 degrees. Mix the breadcrumbs and grated parmesan in a small bowl. Stir half of this mixture into the beans-and-greens filling. Divide the filling evenly between the cooked squash halves.

4. Sprinkle the remaining breadcrumb mixture over the top of the filled squash halves. Return the pan to the oven and bake until the topping is golden, about another 15 minutes or so (check after 10 minutes so the topping doesn’t burn).

Makes 4 servings.

• 1 bunch kale, collards or other “toothy” green, cleaned and chopped.
• 2 cloves chopped garlic
• 1 onion
• Other cup or so of chopped  veggies – carrots, green peppers, etc. Optional
• 1 cup stock (I prefer chicken)
• Salt and pepper to taste

Mix everything together in a medium pot with a tight-fitting lid and simmer for 1/2 hour or until desired tenderness.

Optional additions include hot sauce, soy sauce, or double/triple the stock to make a soup.