“On mounting a rising ground, which brought the figure of his fellow-traveller in relief against the sky, gigantic in height, and muffled in a cloak, Ichabod was horror-struck on perceiving that he was headless!–but his horror was still more increased on observing that the head, which should have rested on his shoulders, was carried before him on the pommel of his saddle!”
― Washington Irving
There is nothing spookier than the Legend of Sleepy Hollow. Nothing Scarier. Nothing Creepier. The worst horror flicks have never instilled in me the fear that Washington Irving did when he created this image. The headless horseman. Every halloween I think about it…remember it….it haunts me.
This Halloween is coming up…and I’m excited to announce we will be including some pumpkins from Jones Farm. He says: white Pumpkins you can decorate or eat.
Or both! Decorate them for Halloween, then bring them in and make…stay tuned.
Farm News: the gun range was voted down for now, “Removed from the agenda” for technicalities. Incorrect drawings, and legistical stuff. No doubt it will return, but for now…
What’s in the bucket? Pumpkins…from Jones farm. And greens, greens and more greens, from Circle S. Collard greens, kale, maybe more mustard greens. And more daikon radishes…with greens. A carrot or 2. Maybe one last pepper? This fall has been a challenge….but the daikons seem to always deliver. If you are tired of them, they will keep for months in your fridge:)
Everyone knows I love collards. Following is a recipe for collard slaw. Use your daikons, slice them thinly. Also use some of the red kale, and carrot. Delish. Top your leftover oatburgers with it!
Collard Green slaw
Ingredients
- 1 bunch of collard greens
- ~1 cup radishes, sliced (a large bunch)
- 1 large carrot (enough for about ½ cup when shredded)
- 1 shallot
- 6 tablespoons olive oil (may substitute another oil of choice)
- 3 tablespoons cider vinegar (may substitute wine vinegar)
- 1 teaspoon celery seeds (may increase to 2 teaspoons if you prefer)
- 1 teaspoon Dijon-style mustard (optional)
- ¼ teaspoon red pepper flakes (very optional)
- salt to taste (a few pinches of kosher salt for us; see Notes)
- freshly ground black pepper to taste
Procedure
- Wash the collard greens and shake them dry (or spin them in a salad spinner). Remove the stems, then cut the collard greens into thin strips or shreds (using the method known as “chiffonade;” see Notes). Place the collard greens in a large bowl. With your hands, massage the greens for a couple of minutes to tenderize them (much as you would massage raw kale; you can skip this step if you wish).
- Wash the radishes and shake them dry. Remove the greens and root ends (you can chop the greens and add them to the collard greens if you wish). Slice the radishes thinly, then add them to the bowl with the collard greens.
- Wash, trim, and peel the carrots. Shred them using a box grater or a food processor. Add the shredded carrots to the collard greens.
- Peel the shallot, cut it in half lengthwise, then cut it into thin slices. Add the chopped shallot to the collard greens. Toss all the ingredients together to mix them thoroughly.
- Make the dressing (it’s easiest to shake the ingredients together in a small lidded container, as we describe in this step, but you could also whisk them in a small bowl): Add the olive oil, vinegar, celery seed, mustard (if using), red pepper flakes (if using), salt, and black pepper to the container. Secure the lid tightly, then shake vigorously until the ingredients are well mixed. Pour the dressing over the collard-greens mixture, then toss until all the ingredients are well coated.
- Plate the coleslaw and serve. We often add a few slices of radish as garnish.
Happy Eating. Happy Haunting. And thanks for buying local food from Circle S.