It's farm stand season! Yay! There's nothing better than discovering a table full of colorful fresh fruits and veggies. Out at our Grumblethorpe property in Germantown, we are lucky to have a weekly farm stand run by our youth volunteers (the GYVs). This year we have partnered with the amazing folks at Weaver's Way who have been providing us with some beautiful produce as we await goodies from our own gardens. Just take a look at these greens:
I know, I know... you're thinking...but it's grilling season. No worries. Because greens are really tasty cooked on the grill. Seriously. If you don't believe me try this recipe for grilled baby bok choy with lime dressing or this one for grilled collard greens. Some of us won't even miss the meat...but of course greens make awesome side dishes at any backyard barbecue.
If you are more of a traditionalist... here is a tried and true favorite for collard greens with red onion and bacon. This recipe first appeared in the December 1995 issue of Gourmet Magazine:
1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse
In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.
To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.
Serve collards topped with remaining bacon.
Does any of this sound good? Well you are in luck! Our farm stand specials this week are the following:
Oh...and strawberries... these beauties pictured here:
And if that wasn't enough enticement to get you over to our farm stand on Germantown Avenue... how about fresh baked strawberry rhubarb pie?
Or hand-cranked lemon chiffon or vanilla ice cream?
Saturday, June 11th is Second Saturday in Germantown, a perfect time to visit. Grumblethorpe will be open for tours from noon to 4 PM (the garden opens with the farm stand at 9:30 AM). Second Saturday is also PhilaLandmarks "members day" which entitles you to 10% off your purchases. OH! And Herb Scott Catering will be on site from 10 AM to 4 PM...so you CAN grab some BBQ goodies (smoked with apple wood from our beloved crabapple tree),
Just imagine yourself lounging here... while eating vanilla ice cream: