Ann started with us about 10 years ago. She told her friend Carolyn about us, and Carolyn joined a couple of years later. We enjoy seeing them both each week and hearing about how they have used the vegetables. Ann frequently shares wonderful recipes with us that she has made. She also loves that she is supporting local organic agriculture, and is “doing the right thing for her family and the earth!” We were delighted to hear Carolyn tell us one of her nicest memories is making our lavender scone recipe with her daughter. Both Ann and Carolyn are super health conscious, physically fit and healthy eaters. They row and kayak on the Mohawk River and walk an average of 25 miles a week together. In fact, they have been exercise partners for 18 years! Carolyn says that she “loves that she has been introduced to different veggies and new recipes through Eight Mile Creek Farm, and also has been motivated to research new recipes online. I just made your Shakshuka recipe again…definitely a favorite! ” Carolyn says her favorite time of year is tomato season and says, “I love those that we get from you!”
1 Tbsp olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
3 cups chicken broth
1 pinch red pepper flakes
1 bunch collard greens, chopped
Heat oil in a large pot over medium heat. Add bacon, and cook until crisp. Remove from pan, crumble and return to pan. Add onion and cook about 5 minutes. Add garlic and cook until just fragrant. Add collard greens and cook until they start to wilt. Pour in chicken broth and season with salt and pepper and red pepper flakes. Reduce heat to low and cover. Simmer 45 minutes.
Options: bacon can be omitted and vegetable broth can be substituted for chicken broth
2 Tbsp olive oil
1 fennel bulb, cut horizontally into 1/3 inch thick slices, fronds reserved
salt and freshly ground pepper
1/4 cup shredded Parmesan cheese
Preheat oven to 375. Lightly oil the bottom of a baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper and Parmesan. Drizzle with the oil. Bake until the fennel is fork tender and the top is golden brown, about 30-40 minutes. Chop enough fronds to equal 2 tsp, then sprinkle over the roasted fennel and serve.