Warm Collard-Cabbage Salad

Some folks might eat raw collard salad, but this is a nice twist on sauteed greens that combines it with crunchy raw cabbage.

Combine 2 T. cider vinegar, 2 T. navel or mandarin orange juice, 2 t. whole grain mustard, 2 T. olive oil with salt and pepper to taste.

Finely shred savoy cabbage to make 3 C. and toss with the dressing.

Remove the stems from 1 bunch of collard greens and then chop the greens roughly.  Mince 1 clove of garlic.

Heat another 3 T. olive oil in a skillet or wok, then add the garlic and the greens.  Saute until the greens are completely tender.  Add the marinated cabbage and toss to coat the collards with dressing.  You don’t want to cook the cabbage, just warm it.

Top with toasted walnuts.  Or if you’re feeling decadent, some crispy chopped bacon.

CLICK HERE FOR MEMBER NEWS

“Big” News

Scale is a hot topic when people discuss agriculture.  In the media, and in certain circles, “big farms” is a derogatory term often associated with ecological destruction and social injustice. What is a big farm and what is a small … Continue reading

Certainly Uncertain

This is the time of year when we at Terra Firma have a few moments to sit back and think about things we might want to do differently in the coming year.  It is much, much easier, however, to conduct … Continue reading

Miracle Cures from the Soil

Dirt was in the news last week.  Scientists at Northeastern University in Massachusetts appear to have isolated a brand new type of antibiotic found in the soil in a farm field in Maine.  Teixobactin is said to aggressively kill even … Continue reading