-from the kitchen of Jamie, CSA member Carmelize the onions with balsamic vinegar. Add in the pork and cook down with some chicken stock, soy sauce, and Worcestershire sauce. Stir in the greens at the end.
–from the Kitchen of Susan, CSA member and mother of the farmer 8 or 10 oz. log of goat cheese, softened mixed with 2 TB milk 1 tsp lemon zest 2 TB or more chopped garlic or garlic scapes 4 cups coarsely chopped arugula (and/or mustard greens) salt and pepper to taste Plus or minusContinue reading “Arugula Dip”