This week, Bloomfield's bounty includes lots of greens- collards, leeks, kale, and an amazing salad mix of tender greens and shoots. We have honey, carrots, garlic, revolution bread and a homemade Moroccan chili pepper paste called Harissa too.
A note on Harissa: This mild and floral version of the North African chili paste can be used as a condiment with fish, meat and vegetables. In Morocco it's used to flavor slow-cooked meats and tagines and used as a staple with cous cous dishes. You can use it on toast as an appetizer with a cheese plate and olives or as a delicious addition to just about anything you cook. It's ingredients include three types of chili peppers grown at Bloomfield Farms: Ring of Fire, Padron & Shishito peppers. The rest of the ingredients... lemon zest, garlic, onions, oregano, cardamom, cumin, fennel seed, palm sugar, and cinnamon add to the mixture which is oh so savory and addictive.
This week I have a recipe for collard greens and leeks as well as a recipe for your carrots roasted with the spectacular Bloomfield Honey.
It's interesting to note that collard greens outshine kale in their for their ability to help lower cholesterol. They are super rich in vitamins A and K and are known as one the healthiest greens to eat because of its antioxidant and anti inflammatory qualities.
Recipe: Leek and Collard Green Gratin
Recipe: Roasted Carrots, Honey, Sage and Garlic