With locally grown collards now being harvested, the Farm Credit Farmers Market recently held a collard recipe contest to celebrate the collard season.
The first place winner of the contest was Joyce Bowden of Grantham with her collard and cornbread dumplings and 2nd place was Amanda Birmingham of Pikeville with her orzo with collard greens.
The recipe below shows hot to make this blue ribbon collard recipe yourself:
Collard Greens with Cornbread Dumplings
3 pounds collards, stemmed
1 pound smoked or cured ham or bacon
Salt and black pepper to taste
2 chicken bouillon cubes
1. Boil country cured ham or back in 1 1/2 gallon of water.
2. While meat is cooking, thoroughly wash and take out stems from the collards.
3. Cook meat for 20 minutes and then cook collard for about 30 minutes or until fork tender.
4. Prepare hushpuppy mix and drop raw dough into boiling collard water.
Mark your calendars for Christmas Days at the Farm Credit Farmers Market on Fridays, Dec. 13 from noon to 6 p.m. and Saturdays, Dec. 14 from 10 a.m. to 3 p.m.
For more information about Christmas Days or the Farm Credit Farmers Market, contact the Wayne County Cooperative Extension Office at 919-731-1520.
The farmers market is located behind The Maxwell Center at 3114 Wayne Memorial Drive in Goldsboro.