Spring 2017 Week 3 (April 18th)

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Small: baby potatoes, collard greens, curly leaf kale, swiss chard, bok choy, carrots, salad mix, garlic, onion, shallot, turnip, spinach, red cabbage.

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Medium add: more bok choy, asparagus, more collards, more salad mix, and green cabbage.


I love to treat collard greens this way (minus the tabasco!) and here’s a vegan variation.  For anyone new, last year we learned that sprouted garlic is actually healthier than regular, eating it raw will help too. I like to grate it into vinaigrettes.



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