CSA Week 1

Well, we harvested all morning, and then went out to finish planting the rest of the winter squash and bell peppers. After all the rain we got this weekend, (over 3 inches) the weeds are starting to take off, so we'll be trying out our new cultivating tool, the "Ecoweeder" this Friday.Workshare members can start putting in their hours at any time, we have weeding, planting  and trellising that need to be tended to.

This weeks share contents are as follows:

Regular shares: 1 lb asparagus, arugula, garlic greens, red russian kale, lettuce (red or green leaf or romaine) mustard greens, french breakfast radishes, and shallot greens

Small Shares: 1/2lb asparagus, arugula, garlic greens, lettuce, mustard greens, french breakfast radishes, red russian kale

Mustard greens are the main ingredient in this week's recipe. It's one of those greens no one wants to juice but cooking it reduces it's spiciness and lends flavor to other foods prepared with them.  I've yet to try them prepared like this, but many customers have told me this is how they like to prepare their mustards. The onion and garlic can be substituted with the shallot greens and garlic greens in this recipe.

Mustard Greens 'n Beans 

(source) http://allrecipes.com/Recipe/Mustard-Greens-n-Beans/Detail.aspx?event8=1&prop24=SR_Thumb&e11=mustard%20greens&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i4

IngredientsOriginal recipe makes 6 servingsMakes servings USMetricAdjust Recipe (Help)  

• 2 tablespoons olive oil
  
  
• 1 onion, chopped
  
  
• 2 cloves garlic, minced, or to taste
  
  
• 1 tablespoon distilled white vinegar
  
  
• 2 tablespoons water
  
  
• 1 teaspoon white sugar
  
  

• 3/4 teaspoon dry mustard powder
  
  1/2 teaspoon crushed red pepper flakes
  
  
• 1 pound mustard greens, washed and chopped
  
  1 (15 ounce) can cannellini (white kidney) beans, drained
  
  
• salt and ground black pepper to taste
  
  

Directions 

1. In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes.
2. In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes.
3. Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.

                          

We hope everyone enjoys their first share of the season and all goes smoothly with pickup.

Please contact us with any concerns or questions.