CSA Week #2

Welcome to week two of the first 15 week, CSA program.  We hope everyone enjoyed our week one produce.  We loved meeting our new customer and the seeing the smiling faces of your returning ones! If you have any questions, comments, or feedback, please call or Email us!

This week according to share size, members will receive: lettuce, arugula, mizuna, kale, sugar snap peas, swiss chard, and green onions.

MIZUNA SAUTEED WITH GARLIC AND FISH SAUCE
1 bunch mizuna, about 10 ounces
2 cloves garlic, crushed
2 tablespoons oil
1 teaspoon fish sauce
1/4 lemon, fresh
Salt to taste, about 1/4 teaspoon
Freshly ground pepper

Roughly chop mizuna into 1-inch segments and set aside. Place a wideand shallow pan or a wok over high heat. Add the two tablespoons of oil. Addthe crushed garlic and stir around for 5 or so seconds.  Add the greens to the wok or pan and sautefor 1 minute, stir around constantly. The mizuna should be softened but stillcrisp. Add the fish sauce and salt and stir around to distribute evenly.Garnish with a squeeze of lemon and freshly ground pepper. Serve warm or tepid.

BALSAMIC SNAP PEAS AND CARROTS
2 tbsp butter
8 oz carrots, cut into 1/2"-thick slices
2 green onions, chopped finely
1 tbsp. sugar
1 lb fresh or frozen, thawed sugar snap peas
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. balsamic vinegar

In a large skillet over medium heat, melt butter. Addcarrots, shallots and sugar. Cook, stirring until sugar is melted. Cover. Cookuntil carrots are just softened, 5 minutes. Uncover, increase heat tomedium-high. Stir in sugar snap peas, salt, and pepper. Cook, stirring untilvegetables are tender, 5-7 minutes. Remove from heat, stir in balsamic vinegar.

Swiss Chard with Garbanzo Beans and Fresh Tomatoes
2 tablespoons olive oil
1 shallot, chopped
2 green onions,chopped
1/2 cup garbanzobeans, drained
salt and pepper to taste
1 bunch red Swisschard, rinsed and chopped
1 tomato, sliced
1/2 lemon, juiced

Heat olive oil in a large skillet. Stir in shallot and greenonions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir ingarbanzo beans, and season with salt and pepper; heat through. Place chard inpan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens,and heat through. Plate, and season with salt and pepper to taste.