CSA Share Week 7

Yukon Gold potatoes- KCFS

Garlic- KCFS

Funky Fresh Saute Mix (Kale, Chard, Collards)- KCFS

Onions- KCFS

Mint- KCFS

Carrots- Farmer Sisi Cho

Buttery Mint Carrots

INGREDIENTS

•  1 cup water

• 1⁄4 teaspoon salt

• 6 medium carrots, julienned

• 2 tablespoons butter

• 1 tablespoon confectioners' sugar

• 1 1⁄2 teaspoons minced of fresh mint

DIRECTIONS

• 1. In a saucepan, bring water and salt to a boil. Add carrots and cook for approximately 8 minutes until crisp-tender. Drain and set carrots aside.

• 2. In the same saucepan, melt butter, stir in sugar and mint until well blended.

• 3. Return carrots to the pan. Cook and stir for 2-3 minutes until carrots are tender and evenly coated.Serve warm.

Sauteed Greens With Garlic

INGREDIENTS

• 4 lb. cooking greens, tough stems trimmed and leaves cut into 1-inch strips

• Kosher salt

• 3 Tbs. olive oil

• 4 large cloves garlic, chopped

• Freshly ground black pepper

PREPARATION

1. Wash the greens in several changes of water, but do not dry them. 

2. Heat a large stockpot over medium heat. Add the greens and a little salt. With a pair of tongs or a large spoon, turn the greens until they collapse. The water clinging to the greens from the washing and their own juice is probably enough to cook them; however, add a little more water if the pot runs dry, or if you notice that the greens aren’t wilting quickly.

3. When the greens are tender, remove them from the pot and drain any excess water. Add the olive oil to the pot and heat it. Add the garlic and, when it releases its perfume, return the greens to the pot. Cook over medium heat until the greens are tender, 5 to 10 minutes longer. Taste for seasoning and add salt and pepper as needed.