From Bruce & Bonnie & Molly

Sweet Potato-Peanut Bisque
From EatingWell: September/October 2009

This satisfying vegetarian, sweet potato soup is
inspired by the flavors of West African peanut soup.
We like the added zip of hot green chiles, but they
can sometimes be very spicy. It’s best to take a small
bite first and add them to taste. Try chopped
peanuts and scallions for a different garnish. Serve
with a mixed green salad with vinaigrette.

5 servings, about 1 1/2 cups each
Active Time: 30 minutes
Total Time: 30 minutes

INGREDIENTS
2 large sweet potatoes (10-12 ounces
each)
1 tablespoon canola oil
1 small yellow onion, chopped
1 large clove garlic, minced
3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
1 4-ounce can diced green chiles, preferably hot, drained
2 teaspoons minced fresh ginger
1 teaspoon ground allspice
1 15-ounce can vegetable broth
1/2 cup smooth natural peanut butter
Freshly ground pepper to taste
Chopped fresh cilantro leaves for garnish

PREPARATION
1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked
through, 7 to 10 minutes. Set aside to cool.
2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion
and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook,
stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the
heat so the mixture boils gently; cook for 10 minutes.
3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot.
Place the other half in a food processor or blender along with broth and peanut
butter. Puree until completely smooth. Add the puree to the pot and stir well to
combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot.
Garnish with cilantro, if desired.

TIPS & NOTES
Make Ahead Tip: Cover and
refrigerate for up to 3 days. Thin with
water before reheating, if desired.

NUTRITION
Per serving: 291 calories; 16 g fat (3 g sat , 8
g mono); 30 g carbohydrates; 10 g protein; 6
g fiber; 474 mg sodium; 1011 mg potassium.
1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 1/2 high
fat meat, 1/2 fat

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

This sounds tasty!

From the Barefoot Contessa

• 4 servings

Ingredients

nocoupons

• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
• Good olive oil
• 1 tablespoon pure maple syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula, washed and spun dry
• 1/2 cup walnuts halves, toasted
• 3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Pickled Baby Squash

I just made generally sure that the squash was about the same size, so sliced some of the bigger pieces.

2 1/2 lbs squash
1 Medium onion, cut into 1/4 inch thick rings (next time, would use CSA onions with greens cut off - duh)
2 Cups cider vinegar
1 cup water
1/2 cup pure maple syrup (I used about half regular - it's what I had)
1 tsp mustard seeds
8 whole allspice, slightly crushed
1/4 teaspoon red pepper flakes
4 teaspoons salt

Blanch veges in well salted, boiling water 2 minutes. Transfer to ice bath to stop cooking. Cool, then transfer to a glass or ceramic bowl.

Bring the remaining ingredients to a boil in a non reactive pan. Pour over vegetables. Place a plate over the top of the vegetables with a heavy can on top to keep the veges submerged.

Cool. then chill (with weight) for at least 3 days. (I'm on day one so far, but I'm thinkin' they're gonna be good...)
Pickled squash keeps chilled for 2 weeks.

Chopped Salad with Zesty Ranch Dressing

Here is another recipe from everybody likes sandwiches.

I used anything "chop-able" from the CSA box, and added some frozen peas, red bell peppers and shredded mozarella, then served it on a bed of greens.
The fresh ranch dressing is the amazing part! It is SO different than the bottled stuff.


Here is the original reciped:

chopped salad with zesty ranch
2 c snowpeas, chopped
2 carrots, sliced into coins
3/4 c corn
1/2 green cabbage, shredded & chopped
1/4 red onion, finely diced
dressing:
1 c buttermilk
1/4 c sour cream
1/4 c mayonnaise
juice & zest of 1/2 lemon
1 t honey
1 fat clove garlic, minced
2 T freshly grated onion
1 large pinch each of dried dill & oregano
1/4 t sweet Spanish paprika
1/2 t kosher salt
1 t freshly ground pepper
a shake or two of hot sauce

Chop all the vegetables and place them in a large bowl. Set aside.

To make the dressing, whisk all ingredients until combined. Taste & adjust seasoning if necessary. This makes a lot of dressing, so just use enough dressing for the salad. Pour dressing liberally (or not, depending on taste) and toss salad to combine.

Place remaining dressing into a tightly lidded container and keep in the fridge for about a week or so.

Squash Fritatta

About 5 squash from the CSA box
2 cloves garlic
1 bunch of green onions from the CSA box
5 eggs
1/4 cup parmesean cheese
Olive oil
Salt and Pepper to taste

Dice the squash, slice the onions and garlic. In an omlete pan, saute all in some olive oil until soft. Salt and pepper to taste.

Mix 5 eggs with cheese and pour over squash mixture. Over low heat, cook mixture, gently pushing eggs from the sides toward the middle (like an omelet). When bottom starts to brown, finish off under the broiler.

Serve with salad.

Serves 2-3

Pasta and Pancakes from Lauren

Fafalle w/golden beets, beet greens, and pine nuts

Bon Appetit

4-6 servings

Red beets are okay but will turn water and pasta pink.

Great recipe using all of the beet and reducing water usage.

1/3 c pine nuts

4 Tbs EVOO, divided

2 large onions, cut in large pieces (about 4 cups)

3 garlic cloves, minced

2 bunches golden beets with greens; beets peeled, each cut into 8 wedges,

greens cut into 1-inch wide strips

12 ounces farfalle ( bow tie pasta)

1/3 c grated Parmesan cheese plus additional for serving

Heat heavy large heavy skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons olive oil and onions to same skillet and saute' until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to saute' until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tneder, about 5 mintues.

Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Zucchini-Feta Pancakes

Moosewood Cookbook

4 Servings

4 eggs, separated

4 packed cups coarsely grated zucchini

1 cup finely crumbled feta cheese

1/2 cup finely minced scallions

1 tsp dried mint (or 1 Tbs fresh, finely minced)

a little salt

lots of black pepper

1/3 cup flour

oil for frying

sour cream or yogurt for topping

1) Beat the eggs whites until stiff

2) In a medium-sized bowl, combine zucchini, egg yolks, feta, scallions, seasonings, and flour. Mix well.

3) Fold the egg whites into zucchini mixture.

4) Heat a little oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and fry on both sides until golden and crisp.

5) Serve immediately, topped with sour cream or yogurt. (We ate plain)

DEEE-licious raw beets!

This recipe from everybody likes sandwiches is a really nice change of pace using raw beets.
I used the grating disc on my food processor and pushed the beets and carrots through quickly so that the grated pieces would on the thick side. I did not have any maple syrup, so I left it out. I don't think anyone would miss it.
Since I had quite a few beets, I made a bigger batch but it tasted great after more time marinating.

raw beet & carrot salad
1 large beet, julienned
3 large carrots or 5 med-smallish carrots, julienned
tangerine or orange zest
juice of 1/2 tangerine or orange
lemon zest
juice of 1/2 lemon
2-4 T olive oil
1 T dijon mustard
1 T maple syrup or honey
1/2 t fresh grated ginger
salt & pepper

Combine the beets and carrots in a bowl. Mix the zest, juice, olive oil, mustard, syrup, ginger and spices in a small bowl and whisk to combine. Taste adding in more olive oil if you find it too sharp or add in more lemon juice to make it more tart. Toss with salad and let marinate for a few minutes before serving.

A recipe from a new summer member

Thanks Deidre!

Baby Pasta Primavera

1 lb little penne or other small pasta

4-5 baby carrots

5 Baby corn,

8 ish baby squash (depending on size)

Handful of yellow beans

¼ onion

¼-1/2 cup olive oil

¼ cup or so of parmesan cheese

Cut all of the vegetables to small, even pieces.

Sauté in olive oil – carrots and onions for a few minutes first, then the rest (they take a bit longer to cook). Cook till just tender or to taste.

Salt and pepper the veggies

I sliced a few hot peppers and added them to the carrots and onion mix to flavor the oil, since I had some in the house, but you could omit this step

Cook the pasta till al dente

Mix everything together

Add a little olive oil if dry

Add parmesan cheese and a little more cracked pepper.

Wondering about green beens?

Bruce submitted this recipe for our enjoyment.


Tuscan Salad

Recipe courtesy Giada De Laurentiis

Serves:
4 to 6 servings

Ingredients

* 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
* 1 head Romaine lettuce, torn - we used about a half of a head of lettuce
* 1 (15-ounce) can cannellini beans, drained and rinsed
* 1/2 cup pitted black olives
* 1/2 red onion, cut into slivers
* 1 lemon, juiced
* 1/4 cup extra-virgin olive oil
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1 ounce shaved Parmesan (about 1/2 cup)

Directions

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.

In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

How about Pea-sto

Spring Pea-sto with Whole-Wheat Penne

Serves:
6 servings

Ingredients

* Salt
* 1 pound whole-wheat penne pasta
* 1 package frozen peas, defrosted
* 1/4 cup lightly toasted pine nuts
* 1 cup packed basil leaves
* 6 to 8 sprigs fresh tarragon, leaves stripped
* 1 teaspoon lemon zest
* 1/2 cup grated Parmigiano, a couple of handfuls, plus more for serving
* 1/2 cup extra-virgin olive oil, eyeball it
* Freshly ground black pepper

Directions

Bring a large pot of water up to a boil then season water with salt and cook penne to al dente. Heads up: you will need to reserve 1 or 2 ladles of starchy cooking water, 1/2 to 3/4 cup, before draining the pasta.

Place 1/2 of the peas in the bottom of a large serving dish. Place the rest of the peas in a food processor with the pine nuts, basil, tarragon leaves, lemon zest, cheese and olive oil. Add a little salt and pepper then process the pesto into rough paste, adjust seasonings.

Pour starchy water over peas in bowl then add pesto. Pour hot, drained pasta over the pesto and toss vigorously to coat and combine. Adjust seasoning and serve, passing extra cheese at the table.

A Better Use of Kale

My friend Jeanne recommends this soup with kale or other greens, from Williams Sonoma.

Caldo Verde

The dark green cabbage traditionally used in this Portuguese "green" soup is not widely available beyond Portugal's borders, but kale or collard greens make a good substitute. A crusty corn bread called broa often accompanies the soup, although a good American corn bread (see related recipe at left) is also nice for sopping up any bits remaining in the bowl. Don¿t forget the final flourish of olive oil. It will perfume the soup.

Ingredients:

1/2 lb. chorizo, linguiça or kielbasa sausages

3/4 lb. kale or collard greens

1/4 cup olive oil

2 large yellow onions, chopped

3 or 4 potatoes, 1 to 1 1/4 lb. total, peeled and
thinly sliced

3 or 4 garlic cloves, finely minced

6 to 7 cups water or chicken stock

2 tsp. salt, plus more, to taste

Freshly ground pepper, to taste

Extra-virgin olive oil for serving

Directions:

Bring a saucepan three-fourths full of water to a boil over high heat. Prick the sausages with a fork and add to the boiling water. Boil for about 5 minutes. Using tongs, transfer the sausages to a cutting board and, when cool enough to handle, slice them. (You may discard the sausage-flavored water or reserve it for making the soup.)

Rinse and drain the greens, then remove any tough stems. Working in batches, stack the leaves, roll up the stack like a cigar, and cut crosswise into very, very thin strips. Set aside.

In a large soup pot over medium heat, warm the olive oil. Add the onions and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Increase the heat to medium-high, add the potatoes and garlic and sauté, stirring often, until slightly softened, about 5 minutes. Add the water and 2 tsp. salt, reduce the heat to low, cover and simmer until the potatoes are very soft, about 20 minutes.

Scoop out about 2 cups of the potatoes and mash well with a potato masher or fork. Return them to the pan, add the sliced sausages and simmer until the sausages are cooked through, about 5 minutes more. Add the greens, stir well and simmer, uncovered, stirring occasionally, for 3 to 5 minutes. Do not overcook; the greens should be bright green and slightly crunchy. Season with salt and pepper.

To serve, ladle the soup into warmed bowls and drizzle each serving evenly with extra-virgin olive oil. Serves 6.

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).

Roasted Carrot Soup

I am notorious for making up recipes but not writing them down, hence many a tasty dish was never replicated.
I'm writing this one down!
It is inspired by a roasted potato soup from Soup Makes the Meal by Ken Haedrich.
Like many soups, it tastes even better the next day.


Roasted Carrot Soup

2 lbs. carrots, scrubbed and cut into 3/4 inch chunks
1 onion coarsely chopped
2 large potatoes, cut in 3/4 inch cubes
olive oil
salt
pepper
1/2 tsp. thyme
1 quart vegetable or chicken broth
1-2 cups milk
1-2 tsp. garam masala
1/2 tsp. S&B curry
juice and minced zest of one orange

Heat oven to 500 degrees.
Toss carrots, onions and potatoes with olive oil, salt and pepper in oven proof dish with low sides.
Roast for 30 minutes, stirring once after about 15 minutes. Vegetables will be tender and browned.
Heat broth in large pot. Add vegetables. Blend with immersion blender until smooth, adding milk and seasonings. Stir in orange juice and zest. Heat until steamy. Adjust seasonings to taste.


Note: "S&B Oriental Curry Powder" is in the grocery store with Japanese food. It comes in a 3 oz., round, yellow and red tin. It is great for curried chicken or shrimp salads or any recipe that calls for curry powder.

Something to try from B-squared

This was surprisingly good. Comes from a book Verdura by Viana La Place.

Lentils and Wild Greens
(Lenticchie con Verdura Selvatica)

1 bunch mustard greens (stems trimmed, leaves stripped from ribs)
salt to taste
4 Tb olive oil (divided, plus extra for drizzling)
1 small onion (diced)
2 garlic cloves (finely chopped)
1 celery stalk (finely diced)
1 small carrot (finely chopped)
(for herbs use fresh if you can and chop all)
1 tsp oregano
1 tsp rosemary
2 Tb parsley
2 Tb basil
2 C lentils
freshly ground pepper
3 small tomatoes roasted, peeled, seeded and diced
3 Tb lemon juice

Cook the mustard greens in the water that clings to them after washing. Add salt to taste. Drain in a colander, Chop very coarsely and set aside.
Select a medium braising pan and combine 3 Tb olive oil, onion, garlic, celery and carrot. Cook, covered, over moderate heat until the vegetables are tender. Add the herbs and lentils and stir. Let the lentils absorb the flavors for a few minutes. Add 4 C water (I used veggie broth) and salt and pepper to taste. Bring to a boil, then simmer, with the lid partially on, until the lentils are just tender...app. 35 min (I found that mine took longer, so be flexible). About 10 min before the lentils are cooked, add the tomatoes.
Meanwhile saute the greens very briefly in the remaining Tb olive oil.
Just before serving, stir the greens and lemon juice into the lentil tomato mixture.
Ladle into shallow soup bowls. Grind a little coarse pepper over the top and add a few drops of raw olive oil. Serve with a nice,warm bread.

Should have taken a picture...

Tonight I made a family favorite but for the first time used the fresh spinach and spring onions from our CSA box.

The boy said. "It's always good, this is even better".

A bonus is that it cooks in one pot.


Pasta with Feta, Spinach and Tomatoes

1 lb. short pasta like penne or rotelle
olive oil
1-2 clove garlic minced
2+ bunches of fresh spinach, washed and coarsely chopped (or 1 lb. frozen)
1/2 bunch spring onions chopped
1 28oz. can diced tomatoes
8-10 oz. crumbled feta cheese

Cook pasta until al dente and set aside in a colander to drain.
To the empty pasta pot, add a couple of tablespoons olive oil.
Saute garlic briefly, add spinach and cook until soft.
Add green onions and tomatoes and cook a few minutes,
Return pasta to pot and heat through.
Gently stir in feta and serve.

Note: I usually use either brown rice penne or whole wheat rotelle from Trader Joe's. They can stand up to the heavy sauce.
I always use the Pastures of Eden feta also from Trader Joe's. It is less salty and more creamy than the less expensive feta.

Fava beans and a nice chianti

Here is a great sounding recipe found in Saveur:

Fave e Cicorie

1 lb. small dried, shelled and split fava beans

1 tsp. chopped thyme leaves

4 cloves garlic, halved

5 tbsp. extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper to taste

1 lb. dendelion greens or escarole, ends trimmed, stems and leaves roughly chopped

1 small onion thinly sliced

1/2 tsp. crushed red chile

juice of 1/2 lemon

1. put beans, thyme and garlic into a 4 qt. saucepan with 6 1/2 cups lightly salted water. Bring to a boil and reduce heat to medium low; simmer, skimming occasionally, until tender, about 45 min. Transfer beans, cooking liquid and 2 tbsp. oil to a food processor; pulse until smooth; set fava puree aside.

2. meanwhile, bring a 6-qt. pot salted water to a boil. Add greens and cook until they're wilted but still bright green, about 2 min. Drain reserving 1/4 cup cooking liquid. Heat remaining oil in a 12" skillet over medium-high heat. Add onions and cook until soft, about 8 min. Add greens, reserved cooking liquid and chile and cook until greens are soft, about 4 min. Season greens with salt and pepper and stir in lemon juice. Transfer fava bean puree to a platter and spoon greens over the top. Drizzle wiht more olive oil and the juice from the skillet.

Enjoy!

Kale Smoothies!....yeah no

Today in the quest for new recipes using greens, we tried Kale Smoothies.

Let's start by saying we have an adventuresome family who is willing to try most foods with an open mind.

Soooo, after looking at a number of recipes on different food blogs that raved about the deliciousness of kale smoothies, I decided to give it a try.

I blended up a batch using a good portion of small bunch of kale, without the stems, with 1 1/2 frozen bananas, most of a bag of frozen blueberries, 1/2 cup plain Greek yogurt, 1 tbs. agave syrup and a splash of milk and a few ice cubes.

The recipes said to blend it for a long time to break down the kale so that the drink is a "smooth"ie. So I blended and blended the mixture to a nice gray brown slush.

I warned the husband and the son that this was not chocolate anything and they took a sip.

The husband's first comment was, "It tastes very green, like it's very good for you".
As in, not delicious, but Good. For. You.

The son took a long pull on the straw then made a face like he had just ingested something vile.

Trying not to laugh too hard, I asked, "Nom nom"?

He replied, "NOT nom, Anti-nom"!




The husband gamely finished his but declared, "That last bit is pretty bad"!

I drank mine and feel virtuous but not really ready to have any more. In fact, after two cups of coffee and a carrot, I can still taste it. Not exactly an endorsement.


Some of the recipes called for 2 cups tightly packed kale so I don't think I overdid it but unless you are an uber-hippie, I would recommend passing on the kale smoothies.

Fresh Peas

The surprise in today's box was peas!

I blanched them until bright green, then sauteed with olive oil and minced shallots and tossed in a handful of chopped mint...delicious!

The most time was spent shelling them first! I remember my grandmother doing it a lot faster.

Fava Beans?

Arugula and Fava Bean Crostini (from Epicurious.com)
I hear you all have some Fava Beans to cook!

• 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
• 1 1/2 cups packed baby arugula (1 1/2 ounces), divided
• 3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
• 1/4 teaspoon lemon zest
  
• 1/2 teaspoon fresh lemon juice
• 1 baguette
• 1 garlic clove, halved crosswise
• 16 mint leaves

Preheat oven to 350°F with rack in middle.

Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).

Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.

Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.

Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.

Tomorrow's list, today!

It looks like we will have a few new vegetables tomorrow!
Forona beets and purple mizona...

Gold Beets

Forono Beets

Large Carrots

Yellow carrots

Turnips

Chard

Black Kale

Green mustard frills

Red dandelions

Red spinach

Red onions

Purple Mizona

From Kelcey!

Hello everybody! I was stuck on campus for a bit today, so I ended up setting up this blog for my mommy dearest! I found a few recipes for greens over at Everybody Likes Sandwiches, and thought I'd share with you!

beet greens & fried potatoes topped with a poached egg
sauteed beet greens with lime and garlic
fettucini with mustard greens

Enjoy your greens! I'm a wee bit jealous!
Also check out my blog if you like, The Mutant Student (nothing like a little shameless self promotion!)

So many greens, so little time!

Welcome fellow CSA members!

Presenting our very own blog. Here we may post recipes and links, questions and jokes.
They will remain on the blog so it should be easy to find them.

Here is the list of this week's box contents:

Red Carrots, Baby Orange Carrots,
Gold Beets, Red Beets,
Purple Turnips, Lemons,
Parsnips, Chard,
Red Spinach, Russian Kale,
Lettuce Mix, Baby Broccoli,
Fava Beans, Strawberry,
Lg. Red Mustard, Arugula,
and Red Onion.

Here are a few recipes from The Wednesday Chef, that look good.

Florence Fabricant's Swiss Chard Timbales

Regina Schrambling's Collard Squares