Hey Y'all! Hope everyone has been having a good week so far getting ready for the upcoming holiday. We will have our 2 pick up locations today at M7 Coffee House in Ridgeland and at the farm in Flora, form 4-6pm at both locations. We sent out an email and if you have yet to let us know where you will be picking up, please do so as soon as possible. We doubled up on collard greens and broccoli this week so you would be able to use these as side dishes if desired. Also, the kabocha squash makes for an excellent pie! I have posted the recipe below as well as an easy greens in the crockpot recipe. 

Well, we had a pretty good freeze at the farm Sunday night, so expect your carrots and collards to be a little sweeter this week! We tried to pick as many tomatoes as we could have Sunday. The freeze again damaged the top portion of the plant, but we do have some fruit still on the plant that we think we will be able to still pick, so that is fortunate! 

Van nor I will be at the pick up locations this afternoon, Cole will be at the M7 location and Rachel will be at the Farm. Van is in New Orleans, like he is every Tuesday, he is working the farmers market there and delivering to restaurants. Hazel, Ivan and I are headed to Batesville to do the Polar Express train ride! My wonderful mother-in-law surprised us with tickets and Hazel is so excited! 

We hope everyone has a great Thanksgiving and enjoy your time with family. Wishing everyone safe travels during this week as well. Here are the contents of this week's box:

1. Collards

2. Collards

3. Carrots

4. Parsley

5. Kabocha Squash

6. Broccoli

7. Broccoli

8. Tomatoes

9. Lettuce




YIELD: 2-4 servings

PREP TIME: 10 minutes

COOK TIME: 4-6 hours


2 cans (10.75 ounces) beef stock (I used Chicken)

1 can (10 ounces) diced tomatoes with green chiles

1 chop chopped onion

1 cup fully cooked ham, diced

2 teaspoons red wine vinegar

1 teaspoon white sugar

1 garlic powder

1 teaspoon salt

1/2 teaspoon red pepper flakes

1 bay leaf

various greens (collard, turnip, radish, braising mix) de-stemmed and finely chopped or roughly torn

Place beef stock, diced tomatoes with green chiles, onion, ham, vinegar, sugar, garlic powder, seasoned salt, red pepper flakes, and bay leaf in a slow cooker. Add greens to slow cooker. Cook on “low,” stirring occasionally,  until greens are very tender, 4 to 6 hours



YIELD: 4-6 servings

PREP TIME: 50 minutes

COOK TIME: 35-40 minutes


2 cups squash cooked and mashed

1 8 oz. block of cream cheese

2 cups of sugar

1 tsp. of vanilla

4 eggs

1/2 tsp ground cinnamon

1/4 tsp ground ginger


Preheat oven to 425 degrees.

Halve and de-seed squash. Place cut side down on oiled cookie sheet. Roast at 425 degrees for 35-45 minutes until fork tender. Scrape out cooked squash and mash with fork.

Blend squash and cream cheese with hand mixer. Add remaining ingredients and pour into pie crust. Bake for 35-40 min at 350 degrees