Did you know Monument, CO was known for its potatoes in the 1900s? I didn’t either. Arlene of Blue Skies Organic Vegetables told me this, along with lots of other interesting things.
She also told me how well greens grow in Monument. And then she proved it by showing me part of their harvest!
Lots of us hardly know what to do with greens, but Arlene is an expert! She gave me a stack of recipes that I can’t wait to try. I’ll include one below, so you can see what I mean.
I already knew kale is wonderful and I have a few uses for collard greens. I didn’t know what to do with turnip and mustard greens, though.
Arlene knows what to do with the greens, but her husband Lorell is the farmer. Lorell grew up on a farm in the American South. Arlene is from New York. They lived in California for years where she worked as a teacher and educational administrator, while Lorell worked as a millwright. In time, Lorell found himself in Colorado and thought about returning to the farming life of his youth. It took a while to convince Arlene, but eventually they retired to their beautiful property in Monument.
I did not know until I visited them how picturesque Monument Creek is in Monument.
Today Arlene and Lorell live a quiet, peaceful life on their little farm. Lorell grows greens, carrots, turnips, onions, beets, potatoes and more. Arlene makes wonderful jams and sells the produce. You can find her at the Colorado Farm and Art Market with vegetables and jams, such as “Mango Tango” and a Peach Cobbler jam that comes from her mother’s peach cobbler recipe.
It’s easy enough for the average consumer to know what to do with jams, but what about those greens recipes I mentioned? Here are two for you to try. Stop by Arlene’s table at the Farm and Art Markets on Wednesdays and Saturdays for more ideas.
Kale with Honeyed Macadamia Nuts (From Mother Earth Living Magazine, July/Aug 2014)
2 tablespoons honey, divided
1/2 cup roasted and salted macadamia nuts
2 bunches kale, thick stems removed, leaves thinly sliced
2 tablespoons white wine vinegar
1 1/2 tablespoons creamy almond butter
1. Preheat oven to 350 degrees. In a medium bowl, toss 1 tablespoon honey with nuts and 1 teaspoon water.
2. Bake on a parchment paper lined baking sheet, tossing 2 or 3 times, until golden brown (about 10 to 12 minutes). Cool, and roughly chop. Set aside.
3. Arrange kale in a large, deep skillet.
4. In a medium bowl, whisk together vinegar, almond butter, remaining honey and 2 tablespoons of water. Drizzle over kale, cover and cook over medium heat, tossing occasionally, until wilted and just tender (about 5 minutes). Scatter nuts over top, and serve. Serves 6.
And the other recipe? Try my baked lemon kale chip recipe with any green. Anything is delicious as a chip!
And when you fall in love with greens recipes and can’t do with out them, order in bulk from Blue Skies Organic Vegetables by calling 719-242-5365, email firstname.lastname@example.org or visit with Arlene at the Market!
© 2014 Hungry Chicken Homestead
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