Gentle Sweet & Sour GREENS

by Sally Azimat Schreiber-Cohn; finalized August 3, 2017

Flowering Kale

Inspiration from Farm-Direct Coop items. This can be a relatively quick preparation, if you’ve got the ingredients handy. Can use greens of most any type.

Recipe for 2-3 people: [T = Tablespoon; t = teaspoon]
8 oz GREENS, Chard, kale, turnip greens, &/or collards. (Heavier stemmed need longer cooking.)
1/2 Smallish sweet apple, OR sweet, ripe peach, (often I peel), cut into ½” pieces
2 T+1t Maple syrup (I used Grade A amber)
1 T+2t Flavored vinegar (I used Herb FARMacy “Purple Basil” organic)
3/8t Salt (somewhat similar to 3 shakes, i.e. 1/4t + 1/8t)
2t Dried Dill (or 2 T fresh dill) (via – 1 teaspoon dried dill equals 3 teaspoons fresh)

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Peach & Blueberry Crumble Bread Recipe

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by Farmshare member Jenna Lanoue

My husband and I typically have no trouble annihilating our small fruit share as-is each week (I predict upgrading to a large fruit share next time around). But when you come home armed with 2 pounds of gorgeous peaches that are all deliciously ripe at the exact same time, sometimes you need to turn them into something quickly, lest you turn into a peach yourself. My mom always told me “you are what you eat,” and this week instead of becoming a peach, I decided I’m getting a little fancy. I’m going to try being a peach (and blueberry) baked slice of heaven. (For those looking for Halloween inspiration, I checked. They don’t sell such costumes on Amazon.) Continue reading