We received local produce from Growing Greens today and were not able to meet the minimum to receive produce from Albert’s Organics distributor, so we’ll try again in December. See photos & info below about the produce that came in.

Check out the Lemony Braised Lacinato Kale recipe at the bottom of the email!

Short-term Local Seasonal Produce (To special order please contact Theresa) 

Growing Greens Family Farms: we order greens and other seasonal produce from them every 1-2 weeksFor more information, visit Growing Green Family Farm.  They are a local farm in Anderson, SC.Mile Creek Farm: they are closed for the season.

Jewell Farm: we order garlic and other seasonal produce as it is available.

New Produce this Week

Local Produce 
Growing Greens Family Farms (delivered today, 10/31): Arugula, Cilantro, Lacinato Kale, Mixed Lettuce, Parsley, Red Sora radishes, Swiss Chard.

Produce Still Available

Local Produce: Patchwork Farm ginger (marked down), Growing Greens baby potatoes, Mile Creek white potatoes
Albert’s Organics (distributor): apples (Pink Lady), lemons, onions (red)

Lemony Braised Lacinato Kale Recipe:
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 2 servings
Author: What’s Cooking America


  • 1 large bunch (about 10 ounces) Lacinto Kale, leaves rinsed and thick center ribs cut out*
  • Scant 1/2 tablespoon olive oil, extra-virgin, fruity
  • 2 to 4 cloves garlic, or to taste
  • 1/8 cup dry white wine (I used vermouth)
  • 1/4 to 1/2 cup chicken stock
  • 1 teaspoon coarse salt or sea salt
  • 1 to 2 teaspoons lemon juice, freshly-squeezed
  1. The thickest part of the center rib of the Lacinato Kale can easily be cut out with a sharp knife.  Pile leaves on top of each other and sliced the bunch into 1-inch pieces.Lacinato Kale Leaves
  2. Bring a large pot of water to a boil, add prepared kale. Cover and cook just until slightly wiled, approximately 3 to 5 minutes. Remove from heat and drain well.Latinato Kale in a pot
  3. In a large fry pan or heavy-bottomed pot over low heat, heat olive oil.  Add garlic and saute stirring often, until soft.  Add kale and wine; cover and cook until almost all the liquid has evaporated.  Add 1/4 cup chicken stock and cook until stock is almost evaporated and kale is very tender, approximately 30 minutes.  Check for tenderness.
  4. NOTE:  If needed, add the remainder of the chicken stock and cook until done.  The kale, depending on your source and how long the kale has been picked, may take even longer to cook.  Just add additional chicken stock or water if needed.
  5. Season to taste with salt and lemon juice; toss with tongs and serve.
  6. Makes 2 servings.
Recipe Notes

*  Regular Kale or Swiss Chard may be substituted.

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