The Geneva Green Market, NFP wants to thank all of you for supporting both the Geneva Green Market and the Community Winter Market. Both markets have grown exponentially, which has been a big gift to the community.

If you can’t make it to the Saturday market and are interested in having the the market on a second day, please email us at genevagreenmarket [at] gmail [dot] com.

Here are some colorful salad recipes to share with family made with the foods that you purchase from the market.

Thanksgiving Golden Beet, Yam and Apple Salad from eatdrinkbetter.com

The recipe is simple. First boil and roast the beets and yams. Then let cool, slice some organic apples and the golden beets together with the yams or sweet potatoes. Cranberry vinaigrette adds a delightful tang to this side dish.

To make the cranberry vinaigrette add organic cranberry sauce and any olive oil, vinegar or other berry to the mix, I had frozen organic raspberries which did the trick. This salad pairs well with many Thanksgiving stuffings, and fixings.

Collard Greens with leftover Turkey:

  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 5 cups chicken stock
  • 1 smoked turkey drumstick
  • 5 bunches collard greens – rinsed, trimmed and chopped
  • salt and black pepper to taste
  • 1 tablespoon crushed red pepper flakes (optional)

Directions:

  1. Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
  2. Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
  3. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.