Pick through the lentils, discarding any stones. Rinse.
Heat oil in a large pot over medium heat. Add the onions, carrots and 1/2 teaspoon of salt and pepper. Cook, stirring occasionally, until golden brown and lightly caramelized, about 15 to 20 minutes. Add the garlic and coriander and cook, stirring, for 1 minute. Stir in the collard greens and cilantro. Cook, stirring occasionally, until the greens have wilted, about 1 minute.
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In Your Share
Week of October 2nd, 2023
Classic Harvest take 11, Farmer’s Choice take 9: Purple top turnips/salad turnips, hot peppers, kale/collard/chard, daikon radishes/watermelon radishes, lettuce, green tomatoes, bok choy, parsley, fennel, Napa cabbage/kohlrabi, Tokyo bekana, pie pumpkins, potatoes, carrots, tomatillos, peppers/eggplant, onions
PYO: Herbs (look for the yellow circles)
Although the crops listed on this page represent what the farmer anticipates will be available this week, the vegetables you receive may be different due to weather conditions and other factors that affect production. For an overview of the ebb and flow of the harvest throughout the season, check out the Harvest Chart.
There is no trash or recycling pickup at the farm. This means that all non-compostable trash must be taken away by volunteers, who transport it in their personal cars to their own homes for disposal. The same is true for recyclables. Please help us out by carrying out everything you carry in.