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Our Whittaker gardens are in bloom! Stop by anytime to carefully pick what’s ripe and ready to be eaten. You’ll find a sign showing what you can pick and take home.

We’re Ready to be Picked!

Strawberries

Sage

Collards

Tomatoes

Hot Chili Peppers

Easy Recipes

Simple Mediterranean Salad
  • 3 cups diced tomatoes
  • 1 large cucumber
  • ½ to ¾ cup chopped parsley leaves
  • salt, to taste
  • ½ tsp black pepper
  • 1 tsp ground Sumac
  • 2 tbsp extra virgin olive oil
  • 2 tsp freshly squeezed lemon juice
1. In a large bowl, mix the tomatoes, cucumbers, and parsley. Season with salt and toss. Set aside for 5 minutes or so.
2. Add in the ground sumac, olive oil, and lemon juice. Carefully toss the salad again.
Chipotle Garlic Collard Greens
  • 2 Lbs Collard Greens
  • 2 Cups Red & Yellow Onions, chopped
  • 6 Cloves Garlic, chopped
  • 2 Pints Cherry Tomatoes, chopped
  • 1 Tsp Chipotle Powder
  • 1 Tbsp Olive Oil
  • Salt and Black Pepper to taste
1. Wash the collard greens thoroughly, making sure to remove any grit on the leaves.
2. Remove the stems and chop up the remaining leaves.
3. Boil a pot of water. Add the greens and let them boil for 10 minutes
4. Use a large skillet to heat up your oil. Cook your onions and garlic for about 5 to 10 minutes, until the onions are translucent
5. Add tomatoes and cook for about another 2 minutes
6. Add collard greens to the skillet with a 1/4th cup of water, and season with salt, pepper, and chipotle powder
7. Allow everything to simmer for 15 to 20 minutes, stir occasionally

More With Collards

 

Watch this video to learn how to clean, cut, and cook your collards! This is a different recipe from the one above. Give them both a try!

Activities for Kids at Home

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