“A mother is the truest friend we have, when trials heavy and sudden fall upon us; when adversity takes the place of prosperity; when friends desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.”
― Washington Irving
I spent the weekend with my precious mother (and equally precious father). I was so thankful to get to spend some time with them before our season is in full tilt.
Farm News: Garden is beginning to take hold. I am thankful we have had more rain this season, thus far. Our new flock of chickens are beautiful and starting to be productive. We are hoping the predators will stay away – and doing everything we can to protect them.
This week’s CSA bucket: red mustard greens, green mustard greens, arugula, spinach, kale, beet greens, radishes and spring onions.
What’s at market: arugula, spinach, spring onions, radish, kale, turnip greens. Circle S Beef: ground beef, steaks, roasts
I LOVE mustard greens raw. Cooked – not so much, although some people do. This is a wonderful salad – although not all the ingredients are local. You might be able to substitute strawberries for the mango.
Mustard Greens Salad with Avocado and Mango
Serves 4
Ingredients
- 1 cup mustard greens, chopped
- 2 avocados, halved, pitted, and sliced
- 1 mango, peeled and sliced
- 1 jalapeno, stemmed, seeded, and diced
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- Juice of 1 lime
- 1 garlic clove, minced
Directions
Whisk together the olive oil, maple syrup, lime, and garlic in a small bowl. In a large bowl, add the mustard greens. Pour the dressing over the mustard greens and use clean hands to massage until all the salad ingredients are evenly coated. Toss in the avocado and mango and serve.
Happy eating and thanks for buying local food from our farm:)