(2021) Braising Greens Pancakes

I am also excited to see collards this week. If you don’t use your beet greens in the crispy beets recipe, how about adding them to the collards and making these Braised Greens Pancakes from Aluma Farm. Do you know Aluma Farm on the Westside Beltline? They put out a weekly e-blast with information about what’s available at their farmstand and occasionally provide recipes, like this one they adapted from Smitten Kitchen. It’s a valuable recipe because you can use any greens you have on hand. They cook the pancakes in a bit of oil. That’s delicious, but not necessary. I’ve made these on the griddle with just a brushing of oil or nonstick cooking spray to keep the pancakes from sticking. Served with a lemon-yogurt mixture, the result is a bit like spanakopita but without the fiddly rolling of things in phyllo. Definitely a win.

(2019) Moroccan Eggplant

I also like this idea – don’t remember where it came from – that combines eggplant with peaches. Yum. Don’t let the long ingredient list stop you from trying – it’s mostly for the vinaigrette.

(2017) Kale Celery and Pineapple Power Juice

This recipe was submitted by CSA subscriber Silvia Medrano-Edelstein, the chef instructor and founder of Word of Mouth Cooking Club specializing in kid’s gourmet meal-kit prepping camps and specialty events like kiddie mocktails and gingerbread houses. Her recipes don’t include exact measurements, but you can figure it out.

(2017) Pasta with Kale Pesto

Adapted from a recipe in Saveur magazine. Have you tried making pesto with kale? Delicious. And no telling how long kale will still be coming in, so enjoy while you can. Blanching the kale keeps the pesto a bright green. Not entirely necessary, but a nice touch.