It may be hard to tell from the photo, but the leaves of those collard greens are as big as tennis rackets! If you'd like to see them up close and personal, take a look to the right of the farm road just beyond harvest bag pick up area. It'll be hard to miss that collard forest!

Fall is one of the best times to grow collard greens because they prefer the cool weather and thrive as nighttime temperatures drop. Those low temperatures also bring out the sweeter side of this often earthy and slightly bitter green. Like all cold-season brassicas, once the night temperatures drop to the low 40's collard greens begin converting the starches stored in their leaves into sucrose, fructose, and glucose. These sugars are water soluble and act as an antifreeze for the water contained throughout the plant. The sugars decrease the freezing point so the plants can withstand even lower temperatures without ice crystals forming which would tear apart cell walls and damage the leaf tissue.

The longer the plant experiences cool nights, the more starch is converted. In one controlled experiment with cabbage seedlings, the plants were eventually able to withstand temperatures as low as 21 degrees! Collards don't need to fear such low temperatures here, but it's nice they will still send us some sweetness as winter approaches. Wondering what to do with collards? Check out the recipe below that combines sweet potatoes with sautéed collard greens, glazed in a rich hoisin sauce. Time to eat some fall greens!

Fall is also soup time, and we have the leeks for you! Perfect as part of the base for almost any soup, leeks will be in the harvest bag and at the stand. Kohlrabi is another outstanding soup vegetable. Mild, sweet, and creamy, kohlrabi can be cubed and added to soups, or blend kohlrabi, potatoes, and broth as a base for cream soups. Fennel is looking fine these days and is a great addition to any green salad. It's also superb as a roasted vegetable. Broccoli is back Tuesday, and we will still have corn at the stand!

By end of day tomorrow, spring strawberry plants will all be planted and settling in. And we'll still have more of this year's crop to enjoy! Cirone Farms will be delivering more Granny Smith and Gold Rush apples Tuesday. Persimmons continue, and we will have both Hachiya (pudding) and Fuyu available. Thus far, the Fuyu have been nice and sweet. I'm still waiting on the Hachiya to ripen up! Valencia oranges are sweet and juicy - classic combo! More Duchesse L'Angoulême pears coming Friday. See you soon!

-Eileen

Tuesday, November 3, 2026

Harvest Bag

all for $25

____

Kale

Leeks

Kohlrabi

Delicata Squash

Bagged Potatoes

Carrots

Salad Mix

Cornitos Peppers

Valencia Oranges(Smith Groves, Exeter)

Strong Bones Smoothie

Ingredients

• 2 cups of sliced collard greens
• 1 tsp lemon juice
• 1 tablespoon extra virgin olive oil
• 2 cups hot (not boiling) water or vegetable broth
• 1 tablespoon ginger (optional)

Directions

1. Blend all ingredients for one minute. Drink immediately (and slowly), while still hot. Best to make fresh before each serving.

Recipe can be found in The World's Healthiest Foods.

Hoisin-Glazed Collard Greens and Sweet Potatoes

Ingredients

• 10 to 14 ounces collard greens
• 2 tablespoons olive oil
• 1 medium red onion, quartered and thinly sliced
• 2 large or 3 medium sweet potatoes, about 2 lbs.
• 1/4 to 1/3 cup hoisin sauce, to taste
• 1 tablespoon soy sauce or tamari
• 2 tablespoons maple syrup or agave nectar
• Freshly ground pepper or dried hot red pepper flakes to taste

Directions

1. Cut the collard greens away from the stems. Stack several leaves at a time, roll up snugly from the narrow end closest to you, then cut them crosswise, resulting in thin strips. Chop the strips in a few places to shorten them. Give them a good rinse in a colander. 
2. Heat half of the oil in a large skillet. Add the onion and sauté over medium-low heat until golden and tender. 
3. Meanwhile, peel the sweet potatoes, cut them in half lengthwise, then into 1/4-inch-thick half slices. Add to the skillet along with 1/2 cup water. Cover and steam until just tender but still firm, about 12 minutes.
4. Stir in the hoisin sauce, soy sauce, and syrup. Turn the heat up to medium high and cook, gently stirring with a spatula. Add small amounts of water to continually deglaze the skillet, until the sweet potato is tender and nicely glazed. Season with pepper. Cover and set aside.
5. Heat the remaining oil in another skillet or stir-fry pan. Add the collard greens and a small amount of water (just enough to keep the skillet moist); turn up the heat and cook, stirring frequently, until bright green and tender-crisp, about 3 to 4 to 4 minutes. 
6. Remove the collards from the heat and gently stir into the skillet with the sweet potatoes. Taste to adjust any of the flavorings. Serve at once.

Thanks to https://theveganatlas.com

Halcyon Farms | 1075 The Pike in Arroyo Grande | www.halcyonfarmsag.com