Choose your Schedule
• DeLano Farms Market
(357 West E Ave)

Monday 4-6:30 pm OR Thursday
4-6:30 pm

• Nature's Way Preschool
(4442 Oakland Drive at Kilgore)
Thursday 5-6:30 pm (limited to 50 shares at the Nature's Way location) 

 Recipes
Enjoy one of these great recipes from DeLano Farms staff and shareholders this summer!

Recipe of the Week

Greens Soup

One bunch collard greens (chopped and de-stemmed) or brussels sprout tops (chopped)

One bunch turnip greens, chopped and de-stemmed

3 cloves garlic, minced.

5 large fresh tomatoes, diced

2 tablespoons oil or butter

3 bay leaves

2 sprigs fresh thyme

1 hot pepper, diced

1 pound sausages, sliced into bite sized pieces

2 cups yellow onion, diced

1 pinch of allspice

6 cups vegetable broth

Salt and pepper to taste

Sautee onions, garlic and herbs for 3-5 minutes. Add sausage, cook till it releases fat. Add broth, tomatoes, hot pepper, salt, black pepper, allspice, and bring to simmer. Add greens and simmer for 15 minutes, or until  your desired consistency.

For everything you ever wanted to know and more about Turnip Greens, visit “Worlds Healthiest Foods” website! Click here

 

Recipe Index

Basil
Garlic Scapes
Greens


Basil

Basil, basil, basil!
It turns out you can make pesto out of just about anything. What I love to do is pick greens that are in season, pair them with a nut (usually not the traditional and high-priced pine nut) and blend into pesto with parmesan cheese, olive oil, lemon juice, plus salt and pepper. It's that easy.  Adapt the recipe for a spicy note with mustard greens. Mix it up in with a blend of the bounty – any of the greens like kale, chard, collards, and even broccoli. Skip the nuts and cheese for an even quicker sauce. Perhaps blend in garlic scapes, add in other herbs, and be creative!

Garlic Scapes

Grilled Scapes

A great, and very different, way to showcase scapes is to grill them!
Toss with a little olive oil, salt, and pepper, over direct heat for about two minutes. Flip them once, halfway through, and finish with an extra sprinkle of flaky salt and maybe a bit of lemon juice and zest. They'll be charred in spots and just soft enough, and their flavor will have sweetened and mellowed dramatically. Grilled scapes are surprisingly reminiscent of asparagus, and surprisingly different from raw scapes

EggScape
Sauté chopped scapes in olive oil, then pour a beaten egg mixture over them. Similar to a frittata this can be served with a garnish of chopped fresh herbs or salsa. 


Greens (Collard, Kale, etc)

Greens Soup

One bunch collard greens (chopped and de-stemmed) or brussels sprout tops (chopped)

One bunch turnip greens, chopped and de-stemmed

3 cloves garlic, minced.

5 large fresh tomatoes, diced

2 tablespoons oil or butter

3 bay leaves

2 sprigs fresh thyme

1 hot pepper, diced

1 pound sausages, sliced into bite sized pieces

2 cups yellow onion, diced

1 pinch of allspice

6 cups vegetable broth

Salt and pepper to taste

Sautee onions, garlic and herbs for 3-5 minutes. Add sausage, cook till it releases fat. Add broth, tomatoes, hot pepper, salt, black pepper, allspice, and bring to simmer. Add greens and simmer for 15 minutes, or until  your desired consistency.

For everything you ever wanted to know and more about Turnip Greens, visit “Worlds Healthiest Foods” website! Click here

 



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PHONE (269) 381-1574  •  FAX (269) 381-2557