Bill Foulk sent us some recent photos of plantings at Clubhouse Gardens. He is experimenting with trying to grow “spring” garlic in the fall. Hopefully you will find some in your CSA boxes in a few weeks!
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THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
I’d say this fits into the category of warm dinner salads, but you could serve it as a side dish to up to four people.
10 ounces mustard greens (if you don’t have enough mustard greens throw in whatever else you have on hand)
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar (or use honey!)
1 cup cooked chickpeas, rinsed and drained
Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
Serve warm, with additional balsamic vinegar at the table.
Shred a half of a cabbage head, a few beets and some of your greens. A food processor makes this easy and fast but you can shred with a cheese grater if you don’t have a food processor.
Mix them all together and toss with salt, pepper, olive oil and either lemon juice or balsamic vinegar.
This hearty salad stores really well in the refrigerator for a couple of days and gets better over time as the flavors meld.