Today at the Farm Stand...

Its Thursday! That means its Farm Stand day! Stop by to pick up some of our delicious and fresh offerings. Today we'll have: radishes, turnips, beets, rainbow chard, collard greens, mustard greens, lettuce, asian greens, arugula, and more! On the farm, 3-6pm. Unsure what to make with mustard greens? Try this recipe, which would be great even without the sausage for a vegetarian entree: Lentil Stew With Mustard Greens and SausageFrom RealSimple.com Ingredients 1 tablespoon olive oil 3/4 pound Italian sausage links, casings removed 2 medium onions, chopped 2 cloves garlic, chopped 6 cups low-sodium chicken or vegetable broth 6 cups stemmed and torn mustard greens (about 1 bunch) or kale 1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces 1 cup dried lentils kosher salt and black pepper Directions 1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 8 to 10 minutes. Add the onions and cook, tossing occasionally, until beginning to soften, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. 2. Add the broth, mustard greens, sweet potatoes, lentils, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Bring to a boil, reduce heat, and simmer, partially covered, stirring occasionally, until the lentils and sweet potatoes are tender, 30 to 35 minutes.