In Season: Greens

Native Son Farm’s many varieties of organic greens pack a punch in recipes from smoothies to stir-fries to soups.

Recipes by Sarah Godwin & Antonia Hankins  |  Photographed by Joe Worthem

Will and Amanda Reed founded Native Son Farm in 2009 in a small greenhouse on their property with hopes of sharing organic farming with the community. Today, the Tupelo farm is spread across 20 acres. Their farmstand on Mount Vernon Road in Tupelo is open five days a week selling not only fresh produce but also homemade breads, baked goods, a variety of lunch items and more. Around 25 employees keep the farm going, and their CSA (Community Supported Agriculture) program now counts a few hundred members.

The Reeds grow many types of produce all year round, but lately their greens are the talk of the town. They grow more than 20 varieties, according to Antonia Hankins, who has been working in the farmstand for about 8 years. She’s the friendly face most people encounter when they visit.

“Our most common request for greens by far would be kale and collards,” Hankins said, adding that the list of greens Native Son offers also includes mustards, turnips, bok choy, chard, spinach, arugula, cabbage, Brussels sprouts and more.

The growing season for nutrient-rich, high-fiber leafy greens starts in early fall and runs into late spring. Greens are packed with vitamins and minerals, including vitamin A, vitamin C, vitamin K, folate and iron. One creative way to get the most out of greens: a refreshing smoothie (see our original recipe at right).

“There’s not an hour that passes by without the common question, ‘How do you cook that?’” she said. “In my opinion, kale goes with everything.”

Hankins shared a simple recipe for sauteed kale (at right). It’s easy to get creative with other greens, too. Hankins suggests these interesting ways to use collards, for example: use in place of a tortilla or taco shell; mix into a soup, stir-fry or casserole; make a pesto; or saute with eggs.

Emerald Elixir Smoothie

Recipe by Sarah Godwin

½ cucumber

1 bunch dinosaur or curly kale

1 large lime

1 celery stalk

1-2 inch piece of ginger

1 Granny Smith apple

1 cup diced pineapple (optional)

½ cup coconut water

Wash all ingredients, and chop into large chunks. Add cucumber, kale, lime, celery, ginger and apple to the well of a juicer. For a sweeter juice, also add pineapple. Juice. Stir in coconut water. Serve.

Easy Sauteed Kale

Recipe by Antonia Hankins

2 bunches kale, any variety

2 tablespoons olive oil

3 cloves garlic, thinly sliced

Pinch crushed red pepper (optional)

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Juice of 1 small lemon

Coarsely chop kale leaves. Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add garlic and, if desired, a pinch of red pepper; stir until fragrant. Add kale, a few handfuls at a time. Stir in salt and pepper, and cover and cook, stirring occasionally, about 5 minutes. Remove from heat, stir in lemon juice, and serve.

Find the Farmer: Native Son Farm

3811 Mount Vernon Rd., Tupelo

662-205-4526

nativesonproduce@gmail.com

facebook.com/nativeson.farm