Week 3 Newsletter July 1, 2010

‘Greens’ it seems...

Tat Soi

Tat soi is a well loved dark green Asian salad green that goes by many names including flat cabbage, rosette bok choy, and spoon cabbage. It's a member of the brassica family which includes broccoli, Brussels sprouts, collards, and kale. Tat soi tastes like a milder version of mustard greens and has a texture similar to bok choy (with twice the nutrition). It's low in calories yet high in minerals, vitamins, and health-promoting antioxidants.

Swiss Chard

Swiss Chard has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sauteed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.

Turnip Greens

Turnip greens resemble mustard greens in flavor, and are a common side dish in southeastern US. Leaves and root have a pungent flavor similar to raw cabbage or radishes that becomes mild after cooking.

Braised Greens w/ Vinegar & Sesame Seeds

* 1/4 c. Flavoured vinegar

* 1 Garlic clove, chopped

* 1 lb greens, coarsely minced

* 1/4 c. Water

* 1 pch Cayenne

* 1 Tbsp. Sesame seeds

1. Heat vinegar & garlic in pot. Add in greens & cook until wilted. Add in water, cover & cook gently 2 min, adding more water as necessary to keep from sticking.

2. Uncover, then cook till rest of liquid has evaporated. Sprinkle with cayenne & sesame seeds.

Pasta with Chickpeas and Chard

* 1 bunch rainbow chard, stems and leaves

* 1 onion, chopped

* 1 16oz can chickpeas

* 2 cloves garlic, minced

* 2 tbs balsamic vinegar

* olive oil

* salt and pepper to taste

* pasta of your choice

1. Prepare pasta. While pasta is cooking, wash and dry chard. Cut stems away from leaves and set aside. Roughly chop leaves and place in small bowl. Take stems and cut into square pieces and place in bowl with greens.

2. Add chopped onion and olive oil to large saucepan on medium-high heat and saute until lightly brown and translucent.

3. Add garlic and saute for a few more minutes, until garlic is fragrant.

4. Add chard and chickpeas and cook until greens begin to wilt.

5. Add balsamic vinegar and continue cooking for about 2-3 more minutes.

6. Serve over pasta; salt and pepper to taste.

Inside your basket this week:

· Spinach

· 5 Star Lettuce Mix

· Tat Soi

· Swiss Chard

· Turnip Greens