Next week will be the last CSA delivery of the season. 

This week's CSA:
Cabbage
Asian Greens Mix
Tomatoes
Lettuce
Kale
Sweet Potatoes
Cauliflower

Recipes:

Asian Greens Recipe

INGREDIENTS:

1 slice bacon, halved

24 ounces Asian greens, all tough stems and central spines removed, rinsed and dried well

3/4 teaspoon granulated sugar

1/4 teaspoon salt

2 cranks ground pepper in a mill

1 clove garlic, peeled and smashed

1 knob fresh ginger, peeled and smashed

PREPARATION:

In a large pot over medium heat, cook bacon until all fat has been rendered, 4 - 6 minutes. Remove bacon and refrigerate for another use or eat.

While bacon is cooking, place greens in a large bowl. Sprinkle with sugar, salt and pepper; toss. Add garlic and ginger to pot with bacon fat, then saute 4 minutes. Increase heat to high.

When bacon fat is sizzling, add about a third of seasoned mustard greens to pot and stir-fry, using tongs to circulate greens until wilted and bright green, 1 to 2 minutes.

Use tongs to transfer greens to serving bowl or individual dishes, leaving garlic and ginger in pot. Repeat with remaining greens. Serve hot.

Roasted Cauliflower Recipe

Ingredients

1 head of cauliflower

2-3 cloves of garlic, peeled and coarsely minced

Lemon juice from half a lemon

Olive oil

Coarse salt and freshly ground black pepper

Parmesan cheese

Method

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

Sweet and Savory Kale

Ingredients

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 tablespoon Dijon mustard

4 teaspoons white sugar

1 tablespoon cider vinegar

1 1/2 cups chicken broth

4 cups stemmed, torn and rinsed kale

1/4 cup dried cranberries

salt and pepper to taste

1/4 cup sliced almonds

Directions

1.Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

2.Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.