This week there will be Peppers, Choice of Potatoes, Yellow Onions, a couple Sweet Onions, Lettuce, Mustard Greens(red mustard, green mustard & mizuna), Radish, Tatsoi, Winter Squash Choice (Acorn, Spaghetti or Pumpkin), & a Cauliflower/Romanesco/Cabbage choice.

Tatsoi is a mild asian green and can be used anywhere spinach is used.

Mustard Greens are a spicy green and are best cooked.

Romanesco is a type of cauliflower and is a bright green with a spiral head shape can be used anywhere cauliflower is used & is especially good raw.

Mustard Greens and Sweet-Onion Saute

1 tablespoon olive oil
1 sweet onion-halved and thinly sliced
Salt & Pepper to taste
1 large bunch mustard greens-stems removed & sliced 1 inch crosswise
2 teaspoons red wine vinegar

In a large skillet, heat oil over medium-high. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is tender and golden about 6 to 8 minutes. Add as many greens to skillet as will fit. Season with salt and pepper. Cook until wilted, tossing and adding more greens as room becomes available about 2 to 3 minutes. Stir in vinegar & season with salt and pepper.

Tatsoi Rice Stir Fry

1 bunch tatsoi
1 medium yellow onion
1 clove garlic
1 tablespoon olive oil
1 cup cooked brown rice
1 large egg, beaten
Soy sauce
Salt and pepper

Slice the root off the bunch of tatsoi so you have a bunch of individual stems with leaves. Rinse in cold water and dry with paper towels. Slice off the leaves and set aside. Chop the stems into 1-inch pieces. Heat a large skillet or wok over high heat while you dice the onion and mince the garlic clove. When a drop of water evaporates within a second on the wok, add 1 tablespoon of oil. Add the onion and garlic to the pan and sauté for a minute. Add the chopped tatsoi stems and continue to stir fry for another few minutes, until the stems turn bright green. Stir in rice and add about a tablespoon (to taste) of soy sauce. Season with salt and pepper and taste.
Push the veggies and rice to one side of the pan and add the beaten egg. Scramble it until it’s mostly cooked and stir it into the stir fry mix. Add the tatsoi leaves and stir fry for a final minute or two until the leaves are wilted. Taste and add another dash of soy sauce or salt if you’d like. Serve immediately.

Creamy Pumpkin Pasta

8 ounces linguine pasta
4 cups vegetable broth
1 cup pumpkin puree
1/2 cup white wine
2 tablespoons olive oil
1/2 medium onion-chopped small
3-4 large cloves garlic-peeled & minced
1/2 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes (optional)
1 teaspoon salt plus more to taste
1/4 teaspoon black pepper plus more to taste
1 (4-ounce) log fresh goat cheese (chevre) or 4 ounces sour cream or greek yogurt or cream cheese
1 small bunch parsley, chopped (optional)

Add all ingredients except the goat cheese and parsley to a large pot. Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat. Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes (at this point, the pasta will seem somewhat soupy, but it will thicken as it sits). Stir and taste. Add additional salt and pepper if desired. Sprinkle parsley over the tops when serving.