September always feels a little like New Year's to me. We had a little break at Labor Day to refresh ourselves and with renewed spirits we head towards the fall season. September offers a beautiful balance of fresh tender greens for eating raw as well as all the delicious ingredients to make a soul warming stew.
This week's share: Arugula, Salad, Tokyo Bekana, Radishes, Pears, Carrots, Peppers
Arugula Salad with Pears and Shaved Parmesan
The simplest of salads can also be the most sublime. Thinly slice your pears and add to arugula. Top with some nice wide shavings of Parmesan and dress simply with olive oil, lemon juice, salt and pepper.
Braised Pork with Tokyo Bekana, Radishes and Carrots
You can adapt the following recipe by using your radishes in place of turnips and adding chopped Tokyo Bekana right at the end. If you can't find country style ribs you can use any pork stew meat. Garnish with sesame seeds and serve with rice. Soy Braised Pork