This week we have:
Kale (white, purple, and dinosaur)
Romaine Head Lettuce
Asparagus
Fresh Herbs (thyme, sorrel, oregano)
Basil Plants
Last night we had Asian-Style Saute greens with our fresh fish for dinner. It was an easy and yummy way to eat the kale coming in.
Asian-Style Saute
2 TBSP of sesame oil (we used olive oil, in the house)
3-4 cloves of garlic, chopped
1/2 pound mixed greens, coarsely chopped
1 TBSP vinegar
1 TBSP tamari
freshly ground black pepper
Heat oil in wok or large skillet to moderate heat. Add garlic and saute 2 min. Remove garlic and set aside. Saute the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper, and garlic. Serve immediately. Great as a side dish or with rice. Makes 2-4 servings.
From From Asparagus to Zucchini, by Madison Area Community Supported Agriculture Coalition