Recipe Ideas

Mustard Greens, Kale, Tatsoi, Pac Choi, or Asian Greens Mix
Use these three recipe ideas from Alton Brown on the Food Network for any of the above greens. The Lemon Sesame Glazed Greens are scrumptious.

Divine Arugula Salad
Start with a bed of some fresh, first-cut baby arugula. Slice some Gala apples and strawberries to arrange on top. Add some crushed pine nuts and Gorgonzola cheese. We recommend a home made herb vinaigrette (or, dare we say it, none at all). Simply divine!

Big Winter Salad
You might not have noticed but we sell our winter salad mix, arugula, and spinach distinctly separate, that is, we never mix any arugula or spinach into or winter salad mix. Just because we don't doesn't mean you can't! Not all of our customers appreciate the taste of arugula. But if you like it, why not try mixing a bag of each together in one big bowl. So much fresh local variety, in the middle of winter!

What do I do with baby pac choi, joi choi, and tatsoi?
You can certainly eat them raw, throw them into your stir fry, or saute them alone - with a little bit of your favorite oil (e.g. vegetable or peanut oil perhaps with some sesame oil), saute them a few minutes until they soften and then season to taste (e.g. salt, pepper, etc.). Also try including ginger and/or garlic or your farvorite spices and seasoning. Or, you might try tatsoi (or our spinach) in your quiche or omelette. Delicious many different ways!

What to do with Hakurei Turnips?
Well, again, you can definitely eat the whole thing raw, particularly the baby ones we currently offer in the winter. Just wash them up and eat the whole thing greens and all. Hakureis are the best tasting turnips that way in our humble opinion. Alternatively, try steaming them for a few minutes at most. Or use the greens in a salad and the rest of the turnip as you normally would.

Lamb's Quarters info and recipe sheet.

Email us a recipe idea using our produce and if we post it on our webpage we'll send you an email coupon good for one free quantity of our produce.

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