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CSA Winter Share Week 1 2014

Hooray our first week has arrived. I love the variety of greens that will be available during the next 12 weeks! Enjoy everyone!

And here is a simple recipe for your Mizuna leaves yum yum!

Grilled Shrimp & Mustard Green Salad Recipe

Yield: Serves 2Total Time: 5 Minutes
  • 1 bunch of Mustard Greens (wash, slice stems from leaves, then cut stems into 1″ pieces)
  • 1/2 lb. Shrimp, (shelled & de-veined)
  • 1 T Grapeseed Oil (or whatever neutral tasting oil you like)
  • 1 T unsalted Butter
  • 2 T Sesame Oil
  • 4 cloves Garlic (crushed)
  • fresh cracked pepper
  • sea salt

  1. Coat hot pan with the 1 T grapeseed oil and 1 T butter and 2 cloves of crushed garlic. On medium-high heat, quickly cook shrimp till tender (about 30 seconds of each side). Remove from pan. Season with fresh cracked pepper and a dash of sea salt.
  2. Coat hot pan with 2 T sesame oil and add 2 cloves of crushed garlic. Cook stems on medium heat until tender (@ 30 sec – 1 min.). Remove from heat, then add mustard leaves and stir until leaves are slightly wilted. For broader and tougher mustard leaves, cook with the heat on until leaves are tender to taste (approx. 1 min.)
  3. Serve shrimp on top of mustard greens, then dress with about 1 1/2 T of desired dressing.
Recipe Source:

And a simple Swiss Chard Recipe as well!

Sautéed Swiss Chard
  • 1 Large Bunch Chard
  • 2 Tbl Olive Oil 
  • 1/4 Cup Sliced Onion
  • 2 Cloves minced Garlic
1. Wash chard, keeping some of the water on the leaves. Remove and chop stalks. Chop leaves into 2 inch pieces.
2. Heat oil in wok or large skillet over medium-high heat. Add onion and garlic and saute for about 30 seconds or until you began to smell them. Add the chopped stalks and cook for another few minutes until the stems begin to cook. Add chard leaves. Saute for 3-5 minutes or the leaves begin to wilt. Serve warm and enjoy!
Variation: Add a few splashes of balsamic vinaigrette or red wine vinegar at the end to change-up the flavor!
Tip: Any type of chard will work in this recipe, they all have similar taste. Also it may look like a lot of chard when you put it in the pan. Keep in mind that the chard will greatly reduce when cooked. This recipe will make about 2-3 servings.

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