October 24, 2017

Hi everyone!

Many of you have signed up to complete your required volunteer shift. If you haven’t yet done so, please do it now. There are only a few weeks left to the season, and those who don’t meet this obligation may not be invited back next year. Please sign up today!


This week’s recipe is a simple one. Every time we get mustard greens in the week’s share, members ask me how to prepare them. I rattle off suggestions off the top of my head. Here’s an actual recipe for you. It’s quick and very easy – and you will love it!



1/2 cup thinly sliced onions.
2 cloves garlic, minced.
1 Tbsp olive oil.
1 lb mustard greens, washed and torn into large pieces.
2 to 3 Tbsp chicken broth or vegetable broth
1/4 tsp salt.
1/4 tsp pepper
1/4 tsp dark sesame oil.

1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.

2. Add the minced garlic and cook a minute more, until fragrant.

3. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

That’s it! So easy and so delicious. Mustard greens can be used in many ways. You can add bacon to the above recipe. You can stir the greens into a white bean stew or any other kind of stew. You can vary the spices and change the style of the dish: add garlic and crushed pepper for Italian style; add ginger, soy and garlic for an Asian flavor.
I hope you enjoy this dish and the week’s produce. Have a delicious week!


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