It may be winter outside, but vegetables are still growing at Whitelock Community Farm and for sale at Linden Market! Thanks to the dedicated farm volunteers who helped construct it, the hoop house stayed strong through all the recent storms and the heat it holds is now helping vegetables to grow.
Every Wednesday at 3pm, Farmer Elisa restocks Linden Market's fridge with Whitelock Community Farm's carrots, kale, collard greens, and mustard greens ($2/bunch).
While you're there, be sure to grab one of the Linden Market Super Shopper cards! Follow these easy steps to get $3 off your next purchase: Step 1: Spend $6 or more on Whitelock Community Farm veggies Step 2: Pick up a Super Shopper card by the fridge or at the counter
Step 3: Have the cashier stamp the card
Step 4: Bring back your stamped card and get $3 off your next produce purchase!
Be sure to fill out your contact information on the back so that we can keep you in the loop about upcoming Whitelock Community Farm events!
Not sure what to do with these winter veggies? Becky Kuk, a farm volunteer who lives in the neighborhood, offers this Collard Greens recipe:
1 bunch collard greens 1 cup dry brown rice 1 large onion 8 sun-dried tomato halves in oil 2 tablespoons oil from sun-dried tomato jar, or olive oil
1) Combine rice and 2 cups water in rice cooker, or combine in pot on the stove. Bring to a boil, cover, and reduce heat to low. Simmer about 40 minutes.2) Chop onion. Heat oil in large saucepan and add onions until slightly caramelized, about 10 minutes.3) Chop sun-dried tomatoes and add to onions. Stir around for a minute.4) Stem collard greens. Fold leaves over and chop into "ribbons." Chop again the other way, so you end up with roughly square pieces of collard greens. Add to onion mixture and stir around to coat lightly with oil. Cover and let soften for about 5 minutes. Collards are done when they're slightly tender but not mushy.