Week 5 Harvest

Hello there!
Here it is, week 5, and another box of delicious veggies coming your way! We hope you've had a chance to stop for a sec and take a look around at the garden. It is booming!!

Here are your box contents for this week:

Starting left side, clockwise: (Full Share) Tat Soi, Arugula, Celery, Kale, Turnips, Chard, Parsley, Cilantro,  Chives, Zucchini, Bok Choy

We recommend that you use your turnip greens, too! They are deliciously spicy, and will add a punch to any dish. Our cooks love using the celery leaves for making soup stock, because they actually have much more flavor than the stalks themselves.

Some recipes for you to try...

Turnip Greens and Pork
ingredients

• 1 bunch fresh turnip greens with roots
• 1 medium piece salt pork
• 1 cup water
• 1 teaspoon salt
• 2 tablespoons bacon drippings, butter, or margarine
• Pinch of sugar (optional)

preparation

Strip the stems from the greens (unless they’re very tender) and wash thoroughly. Place in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat, or until tender. Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. Keep hot and add the bacon drippings and a pinch of sugar.

Mrs. Wilkes' Boardinghouse Cookbook

Read More http://www.epicurious.com/recipes/food/views/Turnip-Greens-105051#ixzz2ZRs14dDi

Avocado, Beet, and Arugula Salad with Chevre Tartine

(allrecipes.com)

Original recipe makes 4 servings

4 ounces goat cheese, softened

1 teaspoon dried basil

4 (1/2 inch thick) slices crusty bread

1 tablespoon Dijon mustard

2 tablespoons balsamic vinegar

salt and pepper to taste

1/4 cup olive oil

1 (15 ounce) can sliced beets, drained and diced

1 (10 ounce) package mixed salad greens with arugula

2 avocados - peeled, pitted and diced

1/3 cup chopped toasted hazelnuts

Directions

1. Preheat broiler for high heat. Line a baking sheet with foil.

2. Mix the goat cheese with the basil in a bowl. Spread cheese mixture evenly on four slices of bread. Place on prepared baking sheet.

3. Cook under preheated broiler until cheese has begun to turn golden brown, 3 to 5 minutes. Remove and set aside.

4. To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until blended; season with salt and pepper to taste. Slowly pour in olive oil while continually whisking until dressing is smooth.

5. Place diced beets and mixed greens into a large bowl. Drizzle vinaigrette over top; toss to coat. Divide salad onto four chilled plates. Top with avocado and hazelnuts. Serve with goat-cheese tartines.