The greenhouse is rapidly emptying as more and more starts are in the ground. It is exciting to see the fields filling and to be growing again. This week we hope to plant the winter squash and potatoes, as well as the dahlias and more. The warm weather accelerated the growth in the greenhouse and fields; all the plants seemed to bask in it. Still we are grateful for the morning fog and a little cool down to let the new plants take root and enjoy some extra moisture.
This week's pick list:
- Green garlic
- Salad Mix
FARM STAND MEATBALLS WITH COLLARD GREENS & APRICOTS, from dishingupthedirt.com
- 1 pound grass fed ground beef
- 3 sprigs fresh rosemary, de-stemmed and minced
- 1 green garlic, minced
- pinch of crushed red pepper flakes
- salt and pepper
- 1 tablespoon olive oil
Honey-Dijon Collard Greens & Apricots
- 1 large bunch of collard greens, tough removed and very thinly sliced (about 6 cups)
- 1 tablespoon grainy mustard
- 2 teaspoons honey
- 6 dried apricots, chopped
- salt and pepper
Preheat the oven to 400F. In a large bowl add your ground beef, rosemary, garlic, crushed red pepper flakes, salt and pepper. Use your hands to mix well. Once the herbs and spices are evenly distributed form the mixture into small meatballs.
Coat the bottom of a large cast iron skillet with oil. Arrange the meatballs neatly in the pan. Bake in the oven for about 18- 20 minutes or until your meatballs are cooked through.
Remove the meatballs from the oven and place the pan on the stove. Use tongs to remove the meatballs to a large plate (reserving the pan juices) and heat the skillet to medium. Add the mustard and honey and whisk well. Add the collard greens and cook, stirring often, until they are coated in the honey/mustard mixture and are becoming tender, about 3 minutes. Add the chopped apricots, salt and pepper, toss well. Place the meatballs back in the pan to heat though and serve warm.