'Tis the season! It seems it can't get cold enough in Gainesville to do serious damage to greens. This week we received mustards, collards, bok choy, tatsoi, and mizuna from generous farmers after the market - so we turned them into our favorite beans and greens for the cafe today. When cooking a variety of greens like this, it's good to know the relative cooking time of each so you can add them in the right order (in this case - mustards and collards, bok choy and tatsoi, then mizuna) We cooked them like we always do and served them up on rice with a side of oatmeal-flax bread. Oranges on the side help with iron absorption, and add nutrients and deliciousness of their own. It was a cold day, but the combination of sweet volunteers, gracious guests and a fire in the fireplace helped create a warm place to be in every way.
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