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What’s in the Box: May 7, 2010

May 7, 2010

Howdy Folks,

Great to meet all the new faces and see the old ones – we are so glad to be back in the swing. Special message from the cabbage: if anyone among you has a really funky rain dance it’s time to get down. We have been irrigating nearly every day to keep everyone happy but there’s nothing like a big dose of the real deal. For all our new members, please remember to bring your box back this week so we don’t have to put your onions in the glovebox;) Looking forward to seeing everyone again!!

Em & Farrell
Dutch Buffalo Farm

In your Box you will find:

Head Lettuce
Green Onions
Green Garlic
West Mustard Greens (Hen-pecked traditional southern)
East Mustard Greens(Red giant chinese)
Baby Kale
Haukeri Salad Turnips
Hon Tsai Tai
Sugar Snap Peas

Recipe of the week, shamelessly stolen from

Mustard Greens Recipe (you can use any of your greens in this recipe)


1/2 cup thinly sliced onions
2 cloves garlic, minced (you can sub in the green garlic here)
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil


1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Serves 4.

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