Collard Wrap Ingredients  Fresh collard greens, or similar sturdy greens, 2 leaves per wrap, blanched.  Blanching Instructions: Prepare an ice bath in a large bowl by adding ice to water.  Bring a large stock pot of salted water (1 T salt per gallon of water) to a boil.  Submerge greens in bowling water for 1 […]

Miso Mushrooms and Greens By Market Chef Adam Wiznowski of Breakfast, Life, & Dinner Ingredients 1 TBS oil 1 medium onion, chopped 1lb hearty greens (kale, chard, or collards), well chopped – about 6 cups raw or 1 1/2 cups cooked (Flintrock Hill Farm, AY RAAM Farms) 1 TBS minced garlic (Bernhardt’s Farm) Salt and […]

Collard Greens in Turkey Bone Broth All Recipes by Chef Maggie Perkins of Notes from Maggie’s Farm 1 pint bone broth (Belle Vie Farm and Kitchen) 1 cup water 3 cloves garlic, chopped  a pinch of cracked red pepper 2 bunches collard greens, center stems removed, shredded  Optional: smoked salt to taste Add all ingredients to a […]

 Soft Shell Crab with Cheesy Polenta and Smothered Collard Greens Soft Shell Crab: Soft shell crabs (allow 1 large, or 2 small crabs per person), cleaned and trimmed (see note, below) 2 cups finely ground cornmeal 2 t salt ½ t cayenne pepper 1 t coarse ground black pepper ¼ cup neutral-flavored cooking oil for […]

Gumbo Z’herbes Chef Maggie Perkins, Notes from Maggie’s Farm 1 bunch, each, of 6-9 types of seasonal greens such as carrot tops, radish greens, turnip greens, mustard greens, arugula, lettuce, cabbage, collard greens, pea shoots, bok choi, parsley, scallion tops, etc…. 1 large whole onion, chopped 2 T bacon drippings (or other fat, optionally– cooking […]