Varieties we grow and love:
Vates, that’s pretty much it 🙂
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.
Collards, like most cold crops, like to be wrapped in perforated plastic so, at least poke a few holes in a plastic bag, and kept very cold. Cole crops that are allowed to warm up for extended periods of time start to develop a strong odor, characteristic of all the cabbages. They will keep well for a week, but not longer. Also do not store with apples or other big ethylene producers or they will cause the loss of chlorophyll and protein.
– can be enjoyed in:
- a perfect green for braising with meats or tomatoes
- as a wrapper for rice or other grain filling
Tips for preparing:
Dunk leaves in large pot of water to remove dirt. If stems seem tough, strip leaves from stems, as you would kale. When the leaves are really big (often) I stack up the leaves and roll them to make slicing into strips more manageable.
Also check out these great recipes: