to local farming and sustaible practices.
"We don't have a choice," says the teacher and columnist at the Mountain Mirror, "Green food resolutions are going to have to be passed and looked at everywhere."

Here is a great recipe supplied from the area.

Ingredients:

1 cup black eyed peas
3 cups of water
6 cloves garlic
1 dried hot pepper
1 bay leaf
2 cups vegetable broth
1 cup brown rice
1 tablespoon olive oil
1 large onion, chopped
1 jalapeno, chopped
3 ribs celery, chopped
1 big bunch collard greens, sliced into thin ribbons
juice of 1 lemon
sea salt and fresh ground pepper to taste

Soak beans in a bowl of cold water for 4 hours or up to overnight. Drain peas.

In a large pot, bring 3 cups of water to boil over high heat. Add black-eyed peas, 2 cloves of garlic (whole), pepper and bay leaf. Skim off any beans that float. They're duds.

Reduce heat to low. Simmer beans uncovered for an hour and a half until beans are tender, not mushy.

Add brown rice and the 2 cups of vegetable broth. Cover and simmer over low heat for 20 minutes. Don't lift that lid. Turn off the heat but leave the pot on the burner and let hopping john sit.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, jalapeno, celery and the remaining 4 garlic cloves, chopped. Saute for about 5 minutes, stirring, until the vegetables soften.

Reduce heat to medium. Add greens by the handful, and cook until wilted, stirring occasionally, about 10 minutes.

Fluff rice and beans. Remove whole garlic cloves, dried pepper and bay leaf. Fold collard mixture into rice and beans. Squeeze in lemon juice and season with salt and pepper.

Splash on the hot sauce and enjoy.

ENJOY!!