CSA #2

Dear CSA-ers,
The online Market is open for this week’s orders. This week’s pre assembled CSA bag will contain: Spring Mix, Collards, Beets, Kale, Parsley, Romaine, Basil.
Our farm’s busy season has begun! The Sun shines longer by the day and warms the waking Spring soil of Princeton’s Pleasant Valley. The likelihood of frost dwindles marking the time which it becomes safe to plant outdoors. Between Thursday and Friday alone the team transplanted over 4500 plants from the greenhouse to the first of our outdoor fields. These vegetables, some familiar and others new, will be yours to choose from on the online market. The following weeks will be nonstop planting, seeding, and turning over winter crops for summer ones. Please be patient with our selection during the transition time.
A vegetable we’d like to highlight this is Collard Greens. Historically an important culinary staple of the deep South, Collards are similar in taste and preparation to Kale. The primary difference is that Collard Greens have significantly larger leaves that lack the curl or savoying (the term for the bumpy texture on Tuscan Kale) typical on Kale varieties. Botanically, the plants are the same species. Like all leafy Brassica family plants, Collards are excellent source of Vitamins A, C, and K. If you’re looking for a bit of adventure this week, we encourage you to try swapping in Collards for Kale in a recipe.
Collard Chips
A crispy, healthy twist on an old Southern favorite.
Ingredients
2-4 collard leaves
1 tsp. olive oil (or use olive oil Misto sprayer)
pinch salt
Instructions
Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
Prepare collard leaves by washing, patting dry, and removing leaves from stem (cut stem from the middle of the leaf all the way to the top). Tear leaves with hands into 3-4 inch pieces. Toss with olive oil or spray with Misto sprayer. Use just a light coat, too much oil will leave your chips soggy.
Lay in a single layer on parchment paper. If needed, use two baking sheets to prevent overlapping.
Bake for 7 minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven. Be careful not to overcook or they will turn brown and bitter.
Sprinkle collard chips with salt or other preferred seasonings.
Serve immediately.

Speaking of recipes, we’re launching the recipes tab on our website:
https://magneyfarm.locallygrown.net/recipes
Recipes will be added under this tab weekly, creating a helpful and convenient resource to help you cook the vegetables we grow. If you have a great recipe for our vegetables, we invite you to share it with us. We may put it on the site to share with the rest of the CSA community! As always, we thank you for your support. You are helping us create a strong sustainable farm for the West Kentucky region. We hope to be an asset to our community.

Sincerely,
The Magney Legacy Ridge Farm Team