Happy Memorial Day! We hope you’re enjoying the long weekend! This week’s bag features Collard Greens! Collards have been eaten for at least 2000 years, with evidence showing that the ancient Greeks cultivated several types of these thick, leafy greens.

Preparation
Fresh collard leaves can be stored for about three days in the refrigerator. Once cooked, they can be frozen and stored for greater lengths of time. See full preparation instructions here.

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.

This week’s Meal Kit Recipe is Warm Eggplant, Collard and Corn Salad!

This week’s bag features Sweet Corn, a tasty source of vitamins and fiber! Try slicing the corn off the cob to use in soups, salsas, salads or baked dishes.

Preparation
Shuck the corn by peeling back the husk and completely removing it. Remove excess silk with a vegetable brush or a damp paper towel. To store corn, leave the corn in the husk and refrigerate as soon as possible. If corn has been husked, place it in a plastic bag and store in the refrigerator. It is best to eat it as soon as possible. Corn cut off the cob can be frozen for 6 months to a year.

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.

This week’s Meal Kit Recipe is Vegetable-Stuffed Eggplant!