Getting behind the wheel. Photo by Scott David Gordon

This past Sunday, I attended a potluck for the Growers Alliance of Central Texas (Gro-ACT).  Gro-ACT is comprised of local growers, and we meet periodically to share information on farming and to socialize.  On Sunday, we went out to Munkebo Farms.  I had never been out there before, and I thank Germaine for hosting and showing us around the place.  It was fun to see all the ducks, chickens, guineas, wild boar, pigs, and cattle they raise.

One thing I really like about these Gro-ACT gatherings is that it gives me a chance to talk with farmers who have more experience than I do.  For example, I was looking forward to talking with David Pitre, long-time farmer at Tecolote.  On Sunday, I told him about my decision to use as little plastic as possible at JBG and wanted to get his thoughts on how best to farm without it.

David echoed my feelings about plastic and said he doesn't like to use it, either.  He said they do use drip tape, but they work to make that last as long as possible through taking good care of it and patching it when needed.  They plant mainly on bare ground and cultivate when needed for weeds; in fact, the only crops they mulch at all are peppers and eggplant because they stay in the ground so long.  His answer both surprised and relieved me - I was surprised that he didn't need to mulch most of his rows, and I was also relieved that he was able to make weed control work through cultivation.

Another reason that I like to go to these potlucks is the food!  Farmers often are good cooks, and this group didn't disappoint.  I wanted to do my part by bringing something  good to eat, too, so I devised a recipe for vegetable rolls wrapped in collard leaves.  I have say, they were pretty good!  Here's the recipe if you want to give it a try.

Collard greens growing in the field. Photo by Scott David Gordon

Collard Vegetable Rolls

Ingredients:

-(1) bunch collard greens (slice off the stem and the center vein so it will roll up well; once you do this, the leaf will look a little bit like the shape of a football)

-(1) bunch carrots

-(1/4) red cabbage

-(1-2) beets

-(2) avocados

-(1) head lettuce

-(2-3) small Mexican limes

-(1) bunch multiplying onions/shallots

-fresh ground pepper and salt

Directions:

Using a small stock pot, boil about one inch of water.  Then, place the trimmed collard leaves into the boiling water and then flip them over.

Lay out the collard leaves flat so you can fill them like a burrito.

For the vegetables going into the collard rolls, make sure that they are all very finely cut up.  I did this by grating the carrots, using a mandolin for the beets, and slicing the lettuce, cabbage, and multiplying onions as thinly as I could.  Slice the avocados into fourths and use one quarter per roll.

Once you have your collard leaves laid out flat and all of your vegetables cut finely, place the vegetables onto each roll like a burrito.  Then, once you have included everything, squeeze the vegetables with a little lime and sprinkle with freshly ground pepper and salt before folding up the sides of the leaves and rolling shut like a burrito.

Then, slice each roll in half before serving.  For a condiment, I used Braggs.  Also, I brought along some hummus from Tom's Tabooley, and it was fantastic with these rolls.  I was happy to see Tom's Tabooley set up at the Hope Farmers Market for the first time last Sunday.  Thanks, Toms Tabooleh, for being there and giving me the idea to serve it with my rolls!

Look at that growing strawberry! Photo by Carrie Kenny

On another exciting note, we have strawberries growing in our high tunnel greenhouse!  It's a small crop, but it looks like it is doing well!  Maybe next time we can plant more!