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

Community Supported…Wedding?

By now, most Terra Firma subscribers know what “Community Supported Agriculture” means.  But what would a “Community Supported Wedding” look like? Maybe it would have most or all of the wedding guests make a contribution:  not simply purchasing a gift, … Continue reading

A Love Story

It’s well understood that humans have the capacity to love a place, from a humble spot like their local beach or hiking trail to majestic destinations like Yosemite or Pt. Reyes. The intense feelings of pleasure we get from visiting … Continue reading

Happy News for Thanksgiving

Like July 4th, Thanksgiving is a big holiday in the produce business.  Everyone in the country is eating the same things, on exactly the same day.  Demand for those foods spikes for a single week.  Turkey growers manage this problem … Continue reading