The Harvest This Week

Hello CSA members of Driftwood Garden,

The first distribution of your share starts tomorrow, Thursday May 13th. The bag will be available at 3:30 at the Southern Village Farmers Market--we'll be there until 6:30 (some of you who live farther away have arranged for delivery--Tom Munk and Chris/Mari, we'll drop off on our way home, about 6:45-7:00). I'll have recycled brown shopping bags to keep your produce together--it'd be great if you could save these, and more of them from your shopping, and bring us some bags from time to time to replenish the supply.

The harvest this week will include:

1 head of lettuce
1 bunch of salad turnips and/or radishes
1 bunch of mixed kale and hon tsai tsai
1 bag of mizuna and/or tatsoi
1 head baby bok choi
1 bag of spinach
1 bag turnip greens (recipe follows!)

And so it is my intention to include a recipe each week in this email, featuring some new item that you'll find in your bags. These will come from various cookbooks written by real chefs to be sure, but your first recipe of the year is gonna be one authored by me. This is how I like to cook greens for Sunday brunch, but it could be a side dish at supper, too.

Just Wilted Greens

1-2 lbs turnip greens (or mustards, kale, collards, spinach even)
2 tablespoons olive oil
5 cloves garlic, minced
crushed red pepper to taste, optional
salt to taste
1/4 cup water
Red wine vinegar on the table to splash on top

Heat a large frying pan to medium heat and just cover with olive oil. Add the minced garlic and a few shakes of crushed red pepper flakes and saute a few minutes, until it is barely soft but not crispy and burnt. Add all the greens at once, sprinkle the top with a couple pinches of salt and pour the water on top of the greens. Reduce the heat to low and cook a few minutes, turning the greens with a spatula until they are just wilted but still have some crunch to them. Add more salt to taste. Serve with scrambled eggs and sausage, and have red wine vinegar available on the table for a splash of seasoning.

SEE YOU TOMORROW! Looking forward to seeing everybody--

Ben