january 13 yarden box update

In Uncategorized on 01/13/2012 by jenn in the yarden

In this household, collard greens are always cooked with bacon. I recently read about Ethiopian spices for preparing collards. I have yet to try it, but I’ll let you know when I do. In the meantime, I wash and chop the greens, then cook it down for about an hour in bacon grease and a couple of tablespoons of “Better than Bouillon” until they get to be an unattractive green color!

Another thing we like to do here with all manners of dark leafy greens is lightly spray olive oil on the leaves, salt, pepper and bake at 350 for 3-5 minutes. Try it as a Superbowl Sunday potato chip alternative!

Delicata squash is best enjoyed roasted. You can combine them with other winter squashes, potatoes, turnips, and beets. Mmmm, roasted root vegetables! So satisfying in winter!

Add chopped red sorrel to your salad for a zesty zing! A flavorful salad often needs no extra dressing! (read: fewer calories!)

‘Figue’ is the French word for ‘fig’. Yarden Figue Jam is so named for the organic, locally-grown, bumpercrop of 2011 figs harvested, augmented with plums and apricots(also organic and locally-grown). My brother in law recently created a delectable little bite on pan-fried french bread spread with Figue Jam and a ground turkey patty with melted goat gouda cheese! Share your Figue Jam creations with us on this blog!

The only thing to do with so much dried oregano is make pozole! I’m not sure which is the best part: the rich broth or the sprinklings! The sprinklings being chopped onions, chopped cilantro, and dried oregano!


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