Weekly Share May 20th – 26th

Mustard Greens
Yu Choy or Zucchini
Radishes or Hakurei Turnips
New Potatoes or Sugar Snap Peas
Mesclun Salad Mix or Arugula
Scallions

We are excited about this share, zucchini has come on super early (thanks climate change), the yu choy is abundant and delicious, and the mustards are peppery and lush. We also have new potatoes and sugar snap peas, yay! We begin these two crops in a high tunnel in early February each year. We do this for a few reasons: we can get a jump on the season and have them ready in early- mid May and we can control the environment a bit more, especially from excessive rain, which peas do not like when paired with our heavy soil, or wildly fluctuating temperatures which are becoming more and more common. These crops both pair well and complement our greens, whether raw salads or sauteed heartier greens; both things we have in abundance this time of year. But they are also just fabulous in the most simple solo preparations, boiled new potatoes with salted butter for example will not disappoint. Check out the recipes below and enjoy the share….. Brian & Autumn

Hot & Sour Seared Tofu with Snap Peas

Shiro Miso Soba Noodles with Poached Eggs, Yu Choy, & Turnips

Stir Fried Zucchini & Baby Bok Choy
(use yu choy and garlic scapes in this)

Zucchini Scallion Pancake with Soy Dipping Sauce

Roasted Potato Salad with Mustard Greens & Tahini Dressing

Young Scallions with Miso Japanese Farm Food by Nancy Singleton Hachisu
Very thin young scallions
Organic brown rice miso
Clean the scallions. Cut off the root bottoms and any brown tapering of the tops. Peel off the tough or discolored outer layers. Spoon out a dollop of miso onto a medium sized plate. To eat, dip the scallion into the miso, scooping up about the same volume of miso to scallion.  This simple dish makes a fresh before dinner appetizer and is especially good with mixed drinks or a beer.

Bitter Greens with Dashi Japanese Farm Food by Nancy Singleton Hachisu
2 small bunches (1 1/3lb) Bitter Greens: mustard, turnip, or komatsuna
1/3 cup Dashi
2 Tbls Soy Sauce
2 Tbls freshly shaved katsuobushi or 3 Tbls hanakatsuo
Bring a large pot of hot water to a boil and place a large bowl of cold water on the kitchen sink. Hold the bunches of greens by their tops and lower the stems into the boiling water.  Count to ten or twenty, then drop the greens into the pot and cook an additional 1-3 minutes. Scoop out the greens with a strainer and dump them immediately into the cold water. Turn on the tap and plunge your hands into the water, lifting the greens up directly into the stream of cold running tap water to cool them. Pull out a few connected strands and squeeze down the length of the greens to express the excess water. Ley the greens on the cutting board, cut off the end tips, and slice into 2” lengths.
Squeeze the greens one more time and arrange the clumps attractively on a medium-sized saucer with the cut sides face up. Season the dashi with soy sauce, pour over the greens, and sprinkle with shaved katsuobushi right before serving.
Variation: Also nice with some slivered citrus peel, such as yuzu or meyer lemon. Although in this case I would cut back, or omit the katsuobushi.

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Weekly Share May 13th – 19th

Spinach
Garlic Scapes
Mesclun Salad Mix or Arugula
Radish or Hakurei Turnips
Russian or Flat-leaf Kale
Cilantro

Welcome to our 2024 season CSA. We appreciate that you all have decided to join us over the next 6 months and hope to bring you a diversity of delicious vegetables. This is our 13th year growing vegetables as Tomten Farm, seems both a long and very short time depending on how we look at it. Many of you are returning and have been with us for at least a decade and we are thankful for your continued commitment. Although our CSA offerings have evolved over the years, we are pretty dialed in with what we grow and how much we offer; it feels strange that our first CSA share will include garlic scapes. When I look back over the years, this quick seasonal crop usually shows up on our 3rd CSA share, around the end of May. Over the past few seasons we have struggled to get you really tender green garlic, a staple in week one of our first 10 years of the CSA. Over the past few years we have included “young” garlic, as the plant had begun bulbing but was still tender and without a developed scape. This year though, with such a warm spring and three short heat waves since the beginning of April, the garlic is more fully developed than ever, so we begin this season with garlic scapes as we are suddenely in the height of their 3 weeks season. This wacky and very warm winter and early spring has meant for some other craziness throughout our fields. Many tender crops seeded in late March have been affected by the weather shifts and have gone to flower, most noticeably our entire daikon bed. We are hoping another seeding will do better; but you may not see them till June. The cucumber beetles which wreak havoc on our squash and cucumber plantings are out earlier than we have ever seen, making for some early damage on what is usually the easiest succession to grow of the year. We planted our seed potatoes right before a very heavy rain and so have seen about 60% germination in them. This is such a large crop for us, that it will be the most noticeable one over the season; but we will still have some potatoes and will love them more for their scarcity. Overall though we have a ton of food in the fields and with the lengthening of days everything is growing with lightening speed.
In this first share there will be lots of greens, the one time spring spinach, that is holding on despite the heat last week, gorgeous kale, and salad mix or arugula. Over the next few weeks there will be lots of greens, enjoy them while we have them. May is really for the love of greens; because before you know it, Summer will be upon us and you will wonder where they have gone. The cilantro is lovely and when paired with sweet hakurei or spicy radish makes for a delicious salad or spread. And then we have garlic scapes. What is a garlic scape you might ask? Well when hardneck garlic begins the bulbing process, growing cloves, it pushes up a “scape” in the middle of the plant, which would eventually become the flower bud or seed head. By pulling out the scape, the plant focuses more energy on the bulbing, making for a potentially bigger garlic head. At this immature stage the scape is tender with a little crunch and has a superb garlic flavor without a ton of heat. They will store in a plastic bag for at least 3 weeks, so don’t feel rushed to use them all. A longish scape will be equivalent to 1-2 cloves of garlic. You can mash them, mince them, or use in bigger pieces for some garlic punch. They can be pickled using the brine for a basic dilly bean recipe, and after a six week wait make an amazing addition to any pickle plate. Other options for the scapes are making garlic butter (blend the scapes, mix with softened butter and a little salt, then using wax paper make the butter into a log roll, wrap in plastic wrap, freeze, and use as needed.) or garlic scape pesto (recipe below). Check out the recipes and enjoy the share….Autumn & Brian

Afghan Kale & Cilantro Pancakes

Garlic Scape + Mint Pesto Farro Salad with Kale + Chickpeas

Hakurei Turnips & Garlic Scapes with Sesame

Garlic Scape & Cilantro Pesto

Radish and Garlic Scape Toast

Mooli Palak – Radish cooked with Spinach & Indian spices

Racha’s Spinach Salad with Walnuts & Cilantro

Borani-e Esfenaj (Spinach and Yogurt Salad) from the New Book of Middle Eastern Food by Claudia Roden
This refreshing Iranian salad has a pure and delicate flavor.
½ pound spinach
½ cup thick-strained Greek-style yogurt
1 cloves garlic, crushed (Use a garlic scape)
½ tsp sugar
salt and pepper
1 Tbls extra-virgin olive oil
juice of ¼ lemon
Wash the spinach and remove the stems only if they are thick and hard. Drain the leaves and put them in a large pan. Cover and set over low heat until the leaves crumple into a soft mass. They steam in the water that clings to them in a very few minutes. Drain, and when cool enough, squeeze out the excess water with your hands. Chop with a sharp knife and mix with the rest of the ingredients.

Sauteed Greens with Olives (Misticanza) from Six Seasons by Joshua McFadden
The key to this dish is to cook it quickly at high heat so that you can taste each green in your mix.
extra virgin olive oil
4 garlic cloves, thinly sliced (Use 2-3 garlic scapes)
¼ tsp dried chiles flakes
10 cups lightly packed torn mixed greens (such as kale, escarole, turnip greens, beet greens, chard)
kosher salt & black pepper
¼ cup Kalamata olives, pitted & halved
2 Tbls lemon juice
Heat a glug of olive oil in a large skillet over medium heat. Add the garlic and cook, stirring often, until just beginning to brown, about 2 minutes – don’t let it burn! Add the chile flakes and cook, stirring until fragrant, about 1 minute.
Add the greens a handful at a time, tossing until wilted between additions (if you can, start with the tougher greens such as kale or escarole). Season generously with salt and black pepper and cook until all greens are wilted and softened, about 3 minutes more after your last addition.
add the olives and 2 tablespoons lemon juice and toss to combine. Taste and adjust the seasoning with more chile flakes, salt or lemon juice. Finish with a nice drizzle of olive oil.

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Weekly Share November 13th – 19th

Collard Greens
Escarole or Frisee
Mesclun Salad Mix
Seminole Pumpkin
Mix of Root Vegetables
Celery

This is the last pickup week for our 2023 CSA share. We truly hope you have had many delicious meals with our vegetables. We thank you for taking the ride, as we never know what each season will bring. This year we had almost no onions, it was a failed crop; but we had some of the most exquisite tasting tomatoes we have ever grown. Each season brings some ups and downs; but overall, this season has been a good one for growing. We have had great cabbages and greens this fall, it was a fabulous garlic season, and there was a lot of abundance with watermelon, cucumbers, beans, basil, and chicories. Perhaps we are just getting a little wiser with time, we are hopeful. Last Sunday we had our annual garlic planting with CSA work share members; which always symbolizes the beginning of the end of the current season and some nods towards our next to come. As we look forward we are hopeful for what is to come and all the new things we will learn next year.
The last share continues our love of greens, with frost sweetened collards and chicories, two hearty and versatile greens fabulous in soups or braised. We have also included a Seminole pumpkin and a load of root veggies, both can be stored for a long time. Seminole Pumpkins, a native varietal grown in the deep south, can hold for 4-6 months in a cool pantry space, so when you really want a pie or some caramelized roasted pumpkin crack into it. The root vegetables can store in your fridge for at least a month, so make something special for Thanksgiving to share with family or friends if it seems overwhelming this week. Check out the recipes below, come visit us at market, and enjoy the share….. Autumn & Brian.

Phil’s Pasta Fazool with Escarole

Perfect Southern Collard Greens

Fall Stew with Rutabagas, Roots, & Greens

Roasted Beet Salad with Miso-Sesame Dressing, Pears, & Frisee

Roasted Salt & Vinegar Turnips & Escarole Waldorf Salad

Pumpkin Sformato with Fonduta and Frisee

Seminole Pumpkin Pie

Savory Seminole Pumpkin Soup

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Weekly Share November 6th – 12th

Fennel
Kohlrabi
Radicchio
Swiss Chard or Broccoli Raab
Winter Storage Tomatoes
Desiree Red Potatoes
Bibb Lettuce
Parsley

Last week we had the first real frost of the Fall. A little earlier than most years but not by much. We had to do a lot of crop covering with a row cover fabric to protect from chilling damage on the leaves and stems. We were mostly successful although the heading and sprouting broccoli, raab, spigariello, and swiss chard all got some damage. No plants were killed but the chilling affects the cell structure and often manifests in tough and mushy stems or burning on leaves. Some of these things are in the share this week and so you may see some hints of damage. Our escarole and frisee get a nice tip burn which usually affects 1 layer of leaves about midway through the head (a super fun problem to deal with when you have 500 heads almost ready). These issues don’t ruin the whole crop but can mean smaller heads or lots of time cleaning to make marketable. On a positive note, the frost helps sweeten lots of greens and roots, plus over time it makes them heartier. This is one reason winter crops last so long, they are hearty and strong once harvested. Overall we are hoping for more cool weather and light frosts as we edge towards Winter.
This week’s share includes a few farm favorites that make rare appearances in our main season; but are enjoyed through the “off season”; such as radicchio, kohlrabi, and winter storage tomatoes. The storage tomatoes look a bit like a plum or a peach, and have a very thick wall which allows us or you to store them in a cool place for many months. Traditionally these are used in dishes like pan de tomate or a quick pan sauce and although they do not have the complexity of summer tomatoes, they can be very delicious. This share is also full of Italian specialty crops, whether Italian parsley, chard, broccoli raab, or fennel. We have included a load of wonderful recipes to play around in the kitchen. If you are overwhelmed by the bounty, the radicchio, fennel and kohlrabi can all store for at least a few weeks in the refrigerator. Happy voting week to all! Enjoy the share…..Autumn & Brian

Authentic Romesco Sauce Recipe

Pan Con Tomate

Potato Gratin with Fennel & Tomatoes

Potato & Radicchio Salad with Montasio Cheese

Cheesy Baked Pasta with Radicchio

Roasted Fennel Salad With Apple And Radicchio

Cozy Swiss Chard Soup with Potatoes

Broccoli Rabe with Bulgur and Walnuts

Broccoli Rabe with Garlic, Chile & Mustard Bread Crumbs

Kohlrabi and Fennel Salad

Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème FraicheSix Seasons by Joshua McFadden – Serves 4
1 lb Kohlrabi, peeled and any gnarly bits cut away
½ cup Crème Fraiche
2 Tbls Poppy Seeds
Kosher Salt and Pepper
4 large handfuls Arugula
3 oranges, tangerines, or other sweet citrus, segmented, juice reserved
2-3 Tbls Citrus Vinaigrette
Cut the kohlrabi into little wedges about the same size as orange segments. Toss with 3 tablespoons of the crème fraiche and the poppy seeds. Season generously with salt and pepper.
Spread a nice swoosh of the remaining crème fraiche onto each plate. Quickly toss the arugula with citrus segments, reserved juices, and citrus vinaigrette. Arrange the arugula and oranges on each plate and top with the kohlrabi.

Citrus Vinaigrette
1 orange, 1 lemon, 1 lime, 1 ½ Tbls honey, 1 Tbls champagne vinegar, ¾ cup extra-virgin olive oil, salt, and pepper.
Zest all the citrus into a bowl, Halve the fruit and squeeze all the juice into the same bowl, to get 2/3 cup juice (fish out seeds). Whisk in the honey, vinegar, 1tsp salt and several twists of pepper.
Taste and adjust the flavor with any ingredient if needed to make it more vibrant. Whisk in the olive oil a few drops at a time or slowly drizzle the oil into a blender or food processor with other ingredients. Store in the fridge for up to 2-3 weeks.

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Weekly Share October 30th – November 5th

Savoy Cabbage
Koginut Squash
Mustard Greens
Green & Cubanelle Peppers
Serrano Chilies
Mesclun Salad
Cilantro
Ginger
Garlic

Hot Chile Condiment

1-Pot Pumpkin Yellow Curry

Spicy Greens with Double Garlic

Braised Chicken Thighs with Squash & Mustard Greens

Stir-Fried Savoy Cabbage + Pork with Peanuts & Cilantro

Vegetarian Egg Roll Bowls

Silky Coconut-Pumpkin Soup – Hot Sour Salty Sweet by Jeffery Alford & Naomi Duguid
3-4 Shallots unpeeled
1 1/2 lbs of Pumpkin or Squash
2 cups canned Coconut milk
2 cups Pork or Chicken Broth
1 cup loosely packed Cilantro
1/2 teaspoon Salt
2 Tbls. Thai fish sauce
Generous grindings of Black Pepper
¼ cup minced Scallions
In a skillet or on a grill, dry roast the unpeeled shallots until softened and blackened. Peel, cut lengthwise and set aside. Peel the pumpkin and clean off any seeds. Cut into ½-inch cubes. You should have 41/2 – 5 cups cubed pumpkin. Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. **Stir in fish sauce and cook for another 2-3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour.  Reheat just before serving.) Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.
**At this point you can strain out about 1/3-1/2 the pumpkin cubes and blend just for a few seconds, return to the pot and the soup will have a slightly more creamy and emulsified texture.

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Weekly Share October 23rd – 29th

Fennel
Lacinato Kale
Winter Turnips
Cushaw Winter Squash
Bibb & Butterhead Lettuce
Escarole or Frisee
Dill


This week’s share includes a piece of Cushaw winter squash. For those of you new to the CSA, we have included lots of information about them below. We make an effort to have these heirloom squash in the CSA share each year, as they have an extremely rich history in our growing region. They can grow very large and tend to do very well in our climate, as they grow quickly and are less susceptible to bug damage. In modern culture people shy away from large squash, as they are seen as inconvenient; but historically one of these squash plants could produce 50-60lbs of food. Whereas with our other squash plants we are looking at 10-15lb under great conditions. They were domesticated between 7000 & 3000 BC in Mesoamerica and have deep roots throughout Appalachia, Louisiana, and the Southwestern US.

The word cushaw is derived from an Algonquin word, although the plant itself ultimately derives from the indigenous peoples of Central America and the West Indies, possibly Jamaica.  In Jamaica they replaced the edible gourds that West and Central Africans were used to.  When African Virginians moved across the Piedmont into the Appalachians, they brought the sweet potato pumpkin with them, and like the banjo (Kimbundu: mbanza) it became part of Southern Appalachian culture.  Cushaws are made into cushaw butter, pie filling, puddings, and are cooked on their own.                                                      

The Cooking Gene by Michael Twitty


The flesh is light-yellow; it is mild and slightly sweet in flavor; meaty in texture and fibrous. It is sometimes called cushaw pumpkin and is often substituted for the standard, orange, jack-o-lantern pumpkin in pie-making. The cushaw has a green summer squash flavor and scent to it. It has a smoky-ness in taste and is moist without being wet. It is used for both savory and sweet dishes and is great for northern climates because it provides vitamin C for the winter and stores very well. In some Native cultures, the seeds are toasted for snacks or ground and made into sauces and moles. The flowers are stuffed and/or fried. Sometimes the flesh of the fruit is used for livestock feed….. Author Lois Ellen Frank (Foods of the Southwest Indian Nations) cites the Akimiel O’odham and the Tohono O’odham, whose homeland stretches from Phoenix, Arizona, to east central Sonora, Mexico, as cushaw growers. The land is some of the hottest and driest in North America; cushaw, a heat-hardy plant, is grown there with the summer rain. In addition to the plant’s tolerance for heat, the green-striped cushaw’s large, vigorous vines are resistant to the squash vine borer, which kills other squash and pumpkin plants that aren’t protected with pesticides. This quality may account for the green-striped cushaw’s longevity—natives could count on it when other species didn’t survive.

Slow Food Foundation for Biodiversity


Cushaw makes a wonderful base for a soup or coffeecake plus we have added recipes below. The squash pie made with Cushaw is one of the best pies we have ever made. This share also includes some dill, fennel, and chicories all strong tasting veggies that improve from the cold and are delicious when paired together. Escarole or kale chicken broth soup with loads of lemon will shine with some diced turnip and dill as well. Enjoy the share…..Autumn & Brian

Escarole And White Bean Salad With Fennel And Gruyere Cheese

Dijon Vinaigrette with Frisée, Artichoke & Pepper Salad

Frisee, Fennel, & Pear Salad with Blue Cheese

Turnip & Kale Gratin

Grilled Turnips with Dill Olive Oil

Moroccan Cushaw Salad
(grab some sweet potatoes from Amy’s Organic Garden)

Rich Squash PieThe Fannie Farmer Cookbook
1 cup pureed cooked winter squash
1 cup heavy cream
1 cup sugar
3 eggs, slightly beaten
3 Tbls brandy
1 tsp cinnamon
1 tsp nutmeg
½ tsp powdered ginger
½ tsp salt
¼ tsp mace
Preheat the oven to 425. Line a 9” pie pan with pastry dough. Combine the remaining ingredients in a large bowl and beat until smooth and well blended. Pour into the lined pie pan. Bake for 10 minutes, then reduce the heat to 300 and bake for 45-60 minutes more or until the filling is firm.

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Weekly Share October 16th – 22nd

Napa Cabbage
Winter Radishes
Yu Choy or Bok Choy
Salad Mix or Arugula
Eggplant
Aji Dulce
Shishitos

Shishito Peppers with Okra

Sinigang Na Baboy with Gabi (Pork Taro Soup) Replace Kangkong (Water Spinach) with Yu Choy or Bok Choy

Spicy Shrimp And Napa Cabbage Stir Fry

Aubergine with Miso & Chinese Cabbage

Vegetarian Egg Roll Bowls

Bok Choy, Eggplant, & Peppers with Oyster Sauce

Daikon Radish in Miso Broth

Korean Hanger Steak with Blistered Shishito Peppers & Pickled Daikon

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Weekly Share October 2nd – 8th

Collard Greens
Mesclun Salad Mix
Goldrush Russet Potatoes
Poblano & Anaheim Peppers
Jalapeno or Serrano
Green Tomatoes
Cilantro

Finally the sun has come out again. We missed it over the past week, even though it was a pleasure having some cool fall like weather. When the days begin getting shorter, we rely on the sun to keep our crops growing as the temperatures get increasingly cooler. Especially our fruiting crops, which need the sun to continue growing the fruit and then to ripen them. We have so many peppers for example that we are waiting to ripen and they are just hanging about. After the big rainstorm last week followed by the grey days, our fields have dried back but ever so slowly. This week we will do our final outdoor transplanting and try to make up a few quick crop direct seedings from last week; which will be our final outdoor direct seeding except for Fava beans and Garlic until March. Now our focus turns to flipping high tunnels from Summer crops to overwintered goodies. This week, we will remove all the sauce tomatoes (very sad to see them go and don’t worry we will have slow ripening sauce tomatoes for 3-4 weeks still) from a high tunnel and prep the beds to direct seed our main overwintered carrot, spinach, cilantro, sorrel, and claytonia crops.
This coming week will be very busy as all the recent wet conditions have led to intense weed germination and we have a lot of work to keep up with our Fall carrot, fennel, broccoli raab, and radicchio beds. Since we are headed out of town for a week, we have to get most of these crops in order now, as two weeks from now we will have a significant weed problem. Work continues all over the farm. We are prepping our 2024 garlic beds, adding cover crop in where we can, and taking this warmer week to feed our fall crops so they have energy to grow grow grow.
The share this week has a lot of favorite crop combinations: poblano and potato, poblano and collard greens, jalapeno and cilantro, collard and potatoes, green tomato, cilantro, and serrano. You get the picture. Make some stuffed peppers, make something spicy, home fries with garlic and peppers, cornbread with peppers and cheese. Check the recipes below and enjoy the share….Autumn & Brian

Green Tomato Chutney

Green Tomato Salsa Verde

Roasted Green Tomato Soup

Pork Poblano Stuffed Collard Greens w/ Creamy Avocado Sauce

Salsa Verde Pinto Beans

Jalapeno, Poblano, Potato Souffle

Potato Hash with Tomatoes, Pepper, and Kale

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Weekly Share September 25th – October 1st

Beets
Swiss Chard
Tomato Mix
Eggplant Mix
Bibb Lettuce
Garlic
Basil
Something Extra

Little Gem Lettuce with Roasted Beets & Feta Dressing

Sweet & Tangy Raw Beet, Basil, & Walnut Salad

Eggplant & Shishito Phyllo Pie

Damaged Goods Gratin of Tomatoes, Eggplant & Chard

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Weekly Share September 18th – 24th

Okra
Red Potatoes
Mustard Greens
Verona Saladette Tomatoes
Anaheim, Cubanelle, Seyrek Peppers
Radish or Salad Turnip
Salad Mix or Arugula

Well it is beginning to really feel like Fall, with the nights getting cooler and the days getting decidedly shorter and our greenhouse is emptying out slowly but surely. Our outdoor crops for Fall and Winter are mostly seeded or transplanted and should be finished up this week. We are beginning to clear space in our high tunnels for winter greens, roots, and salad crops; which will be planted over the next month. So lots of planting left and the fields are beginning to look full again. Most of our fall crops look good and are growing well, although we had some failed seedings last month. Carrots will be the one crop we will not see until November, as our initial seedings of them failed and got too weedy to manage. Our seeding last week was successful though so we will have carrots and will continue seeding in our tunnels to grow over the winter. There is nothing better than winter carrots and spinach. Right now though the greens, beets and winter radishes are going strong and getting big.
This week’s share is great for making braises, stews, curries, and more. We have included a few mustard recipes, as these seem to be some of the hardest for CSA members to cook. We love them, as they have so much robust flavor and do really well cooked with lots of spices and some good fat to round out the sharpness of the greens, such as with a traditional saag or masala where they can be paired with potatoes. The verona tomatoes are wonderful raw in a salad; but also fabulous cooked. Using just a few with some braised okra or in sauteing peppers and greens. Check out the recipes below and enjoy the share….Autumn & Brian

Tomato & Egg Stir-Fry with Sauteed Mustard Greens

Mustard Greens Saag Paneer (use some arugula, turnip greens, and more mustards to replace the spinach)

Potato, Arugula, & Green Peppers with Tomatoes

Feta and Radish Toasts

Apple, Turnip, & Sumac Salad

Okra Stew with Meat

Indian Spicy Sauteed Okra & Green Peppers

Aloo Bhindi

Okra Salad with Black Vinegar

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