From our Farm

Cubanelle Peppers

Tricolor Potatoes

Malabar Spinach

Tomatoes

From Our Partner Growers

Blueberries –  Blackwater Farm, GA

Red Cabbage –  Blackwater Farm, GA

Red Leaf Lettuce – Clem’s Organic Garden or Tendwell Farm

Parsley – Tendwell Farm

Zucchini & Yellow Squash – Santa Fe Organics or Watsonia

Try out these great recipes we found around the web that feature items from your share:

Malabar Spinach Stir-Fry with Shiitake Mushroom by Forager Chef

https://foragerchef.com/malabar-spinach-recipe/

Ingredients

• 1 Large Shiitake mushroom (or 4 – 8 oz other types of mushrooms)
• 1 tbsp Cooking oil such as grapeseed
• 1 tsp Minced fresh ginger
• 1 tsp Minced fresh garlic 1 small clove
• 6 oz Malabar spinach leaves (use the whole bag from your share)
• 2 tsp Soy sauce a splash
• 1 pinch Crushed red pepper flakes or a small handful of dried red chili
• 1 tsp Toasted sesame oil or to taste
• 1 tsp Toasted sesame seeds to garnish, optional

Instructions

1. Remove the stem and cut the mushroom into thick slices. (If using oyster, lion’s mane or trumpet mushrooms, eat the stems!)
2. Put the sliced mushrooms in a wok and heat without adding oil until the mushrooms are lightly browned, 1-2 minutes.
3. Add the cooking oil, then the garlic and ginger and cook for a few seconds. If you want to add a few whole dried chilis, add them now.
4. Add the Malabar spinach leaves and stir the pan to prevent the garlic from burning. Add the crushed red pepper flakes if using.
5. Continue cooking over medium high heat, stirring occasionally until the greens are wilted, about 5 minutes.
6. Add a splash of soy sauce and continue cooking until the liquid is evaporated.
7. Taste a leaf and double check the seasoning. If stems are attached, make sure they’re tender and taste good to you.
8. Serve the greens and mushrooms garnished with sesame oil and toasted sesame seeds.