Week #40 (3/6 & 9)

This week your basket contains: leeks, garlic, winter squash, January King type cabbage, onions, mustard green mix (Giant Red, Chinese Thick-Stem, Senposai and Joi Choi)

The statements in your basket today is the final monthly installment for the 2017-18 year.  Deliveries will continue through the end of May.  We will be asking your renewal plans next month.

We came across this recipe recently and have cooked it twice! The picture of the dish shows the squash with skin on, so you can skip peeling it if you like. We got the delicious onions in your basket from our friends at La Finquita del Buho just so you could try this dish:


2 ½ lb. winter squash, cut into ¾ in. wedges

2 Tbsp avocado oil

1 Tbsp. garam masala

1 tsp. kosher salt, plus more to taste

½ tsp. ground black pepper

2 Tbsp coconut oil

1 tsp mustard seeds

1 large onion, halved and thinly sliced

1 serrano chile, halved

3 garlic cloves, crushed

1 15 oz can of black-eyed peas, rinsed and drained

2 plum tomatoes, cut into wedges

½ tsp ground turmeric

1 15 oz can coconut milk

Preheat oven to 400 degrees. Combine squash, avocado oil, garam masala, 1 tsp salt and ½ tsp black pepper. Toss to coat; arrange in a single layer on a foil lined baking tray. Roast until tender, about 30 minutes. Meanwhile, heat coconut oil in a large high-sided skillet over medium heat. Add mustard seeds. When seeds begin to pop, add onion and serrano (or 1/8 tsp cayenne). Cook, stirring, until onion is softened and golden. Add garlic and cook about 2 to 3 minutes. Stir in black-eyed peas and tomatoes. Cook until tomatoes are jammy around the edges, about 3 minutes. Stir in turmeric, then coconut milk, and season with salt and pepper. Add roasted squash and fold to coat with curry. Cover and let simmer 5 minutes before serving. Serves 4-6. From Food and Wine March 2018.

Mustard greens are always the first overwintering greens to really take off in the spring. These types have a variety of spiciness. We have used the Red Giant as a delicious mustard pesto, simply by grinding the leaves in a mortar and pestle. It makes a green-tasting mustard that goes well with many dishes. All the types will also work perfectly in this great salad. 


¼ c. water

¼ c. tamari

2 Tbs. rice vinegar

2 Tbs. mirin (rice wine)

1 Tbs. dark sesame oil

1 tsp. vegetable oil

1 clove garlic, minced

6 c. mixed Asian greens

1 mango, pitted, peeled, julienned

¼ red onion, thinly sliced

Toasted sesame seeds

Whisk together water, tamari, vinegar, mirin, and sesame oil in a small bowl. Set aside.  Heat vegetable oil in medium saucepan over medium heat.  Cook garlic 1 minute.  Add vinegar mixture; heat 2 minutes.  Toss greens, mango and onion in a large serving bowl.  Pour warm dressing over salad; sprinkle with toasted sesame seeds to taste.  To toast sesame seeds, heat seeds in a small dry pan, stirring often, until lightly browned.  Immediately remove seeds from pan to stop cooking.  From Fooday adapted from Chef Suzy Crofton of Crofton on Wells.


1 small cabbage

2 Tbs. ghee or light veg. Oil

1 ½ tsp. cumin seeds

¼ tsp. asafetida (optional)

¼ tsp turmeric

1 Tbs. Finely chopped fresh ginger

1 cup chopped tomato

2 green chilies, minced or ¼ tsp. red pepper

2 tsp. kosher salt

1-2 Tbs. chopped cilantro

Cut the cabbage into quarters, remove core and shred into ¼ inch thick shreds.  Heat ghee or oil over medium high heat in a large heavy bottomed pan.  When the ghee is hot, add cumin.  When cumin turns dark brown (10-15 seconds), add ground asafetida and immediately add cabbage.  Sprinkle turmeric over cabbage and sauté, turning and tossing rapidly, until cabbage is wilted (5 minutes).  Add ginger, tomato, and chilies and continue cooking for an additional 5 minutes.  Add salt and 1 cup of hot water.  Reduce heat to medium low and cook the cabbage, covered until it is tender and the water is absorbed (20 minutes).  Check and stir often while it is cooking to prevent burning.  Fold in cilantro, check for salt and serve.