Greens and Mushroom Gyozas

vegetable-gyozaRecipe by Rebecca Dienner for The FruitGuys

8 ounces mushrooms, cleaned and finely chopped (about 1 1/2 to 2 cups)
2 tablespoons vegetable oil
4 scallions, minced
1/2 cup onion, minced
1 carrot, grated
1 cup kale or chard, finely shredded
1 tablespoon soy sauce
1 tablespoon mirin or rice vinegar
1/4 cup white wine
1 package gyoza wrappers, round or square
Small bowl of water, plus more for steaming


The Greens Challenge

What's in Season December 2013

Here’s a preview from The FruitGuys regional produce buyers of the fresh fruits and vegetables being harvested in December by some of our farms. To see what’s being delivered in your box this week, visit and choose your region.



chard-transWith varieties spanning a plethora of stem and leaf colors, such as Swiss chard, rainbow chard, and red chard, all chard is from the same family and is closely related to beets. Rich in vitamin A and antioxidants, chard can be used just as you would spinach. Its leaves are as succulent as spinach and cook quickly – but don’t neglect chard’s tasty stalks.

When Teenagers Go Vegan

Pasta with Kale and Mushrooms

kale-mushroom-transRecipe by The FruitGuys

Pasta of choice (enough to serve 4)
Kale, one bunch, coarsely chopped (about 6–8 cups)
2 cups mushrooms, diced
½ cup onion, thinly sliced (or more, to taste)
1–2 tablespoons olive oil
1–2 cloves garlic, minced
Salt and pepper
Freshly grated parmesan or asiago cheese
½ cup toasted pine nuts (optional)


Chard Gratin

Hearty Greens with Quick-Pickled Watermelon Radish

Greens-and-Rice Pilaf

Adapted from (via

1 bunch chard (or other hearty greens, such as kale or mature spinach)
1 cup uncooked rice, pre-soaked for 10 minutes, then drained well
1/4 cup olive oil
1/2 cup onion, chopped
1–2 tablespoons spring garlic, minced (or 1–2 cloves garlic, minced)
1 lemon, squeezed
1/2 cup chopped fresh parsley
Salt and allspice (or pepper)


Red Wine-Braised Greens with Potatoes

Recipe by Non-Reactive Pan,

1 bunch hearty greens, well washed (kale, chard, collards, beet greens, mature spinach, etc.), around 6–8 cups roughly chopped or torn
½ cup red wine
¼ cup veggie broth
2 tablespoons olive oil
3 cloves garlic, minced, and/or ½ cup finely chopped onion
2–3 cups potatoes or sweet potatoes, cubed and cooked (see Cook’s note)
Salt and pepper to taste