Collard Greens Soup

I got this recipe from a beautiful book given to me by my grandmother: A World of Vegetable Cookery by Alex D. Hawkes, published 1968. It has the most lovely sketches of vegetables! And great recipes too! If I ever have a veggie I’m not sure what to do with, I turn to this book! It is organized alphabetically by vegetable names so this one here is from the “Collard” section (:
Serves 6


1 lb fresh young collards

1/2lb ham bone

2 chorizos (spicy Spanish sausage), sliced

1/2lb white bacon, sliced

1 can Great Northern beans

1 small minced onion

1 small minced green bell pepper

1 tablespoon bacon fat

4 medium potatoes, peeled, quartered

salt and freshly ground pepper

In a sizable kettle with cover, to 1 quart water, add the hambone, chorizos and white bacon. Cover and bring to the boil. Reduce heat and simmer, still covered, for about 45 minutes. Rinse and drain fresh collards thoroughly, then shred with a sharp knife. Add collards and drained beans to the soup, cover again, and simmer for 30 minutes more. In a skillet, saute the onion and bell pepper in the bacon fat until they are soft. Turn contents of skillet into the soup, with the potatoes. Season rather heavily with salt and pepper, and simmer, still covered, until potatoes are tender.


Celeriac (Celery Root) Recipe

Celeriac (Celery Root), Onions & Lemon

1 celeriac, peeled (approx 2 cups of prepared root)

1 cup onion, chopped

1 tablespoon fresh lemon juice 

cooking spray


Peel the root so you have only the white flesh, cut it into pieces approx. 1/8″ thick and bite size.

Immerse prepared celeriac in boiling water and boil 5 minutes, drain (keep the water to use in a soup recipe).

Spray a fry pan (large enough to hold the veggies in a single layer) and heat it, Add celeriac& Onions.

Rotate the veggies but allow the onions and celeriac to brown approx. 10 minutes.

Sprinkle lemon over the veggies.

Serve as a side dish vegetable.

Lauralyn Eimans Holistic Health Coach

Buttercup Squash with Apples

Here is a fun recipe we’d like to share with you!  Good use of our produce basket!

Ingredients ::

1 small butter cup

1/2 cup chopped liberty apple

2 teaspoons packed brown sugar

2 teaspoons butter

1/2 teaspoon lemon juice

1/8 teaspoon ground nutmeg

Heat oven to 400F.  But squash in half, remove seeds.  Place squash halves, cut side up, in baking dish.  Mix remaining ingredients; spoon into squash halves.

Cover and bake 30 -40 minutes until squash is tender