A couple of quick recipes this week to go along with your CSA box if you live in the Pacific Northwest like I do.  The first pairs a couple of Chinese vegetables – one you might not have used before, Mizuna, with pulled pork.  If you are interested in purchasing a pork roast to make this recipe, come see us at the Liberty Lake Farmers Market on Saturday mornings. Here is the recipe…

Pulled Pork & Chinese Vegetables


  • 1/4 cup olive oil
  • 1 head Chinese Cabbage washed and chopped
  • 3 heads Mizuna washed and leaves chopped
  • 1 tsp garlic minced
  • 2 tbsp butter
  • Salt to taste

Pan Sauce with Pork

  • 1 pork shoulder roast
  • 2 tsp minced garlic
  • 1/4 cup Sangria
  • 3/4 cup pork broth
  • 1/4 cup heavy cream
  • 2 tbsp fresh oregano chopped fine
  • 2 tbsp butter


  1. Heat olive oil in cast iron skillet over medium heat.

  2. Add remaining ingredients and sauce until Mizuna leaves are bright green and Chinese Cabbage is slightly wilted.

  3. Remove from skillet and place cabbage in pan in oven set at 200 degrees to keep warm while you make the pan sauce.

Pulled Pork with Pan Sauce

  1. Place pork shoulder and 1 cup of water in slow cooker.

  2. Cook pork shoulder in slow cooker on low heat for 8-10 hours or until meat pulls apart easily.

  3. Shred meat and keep warm while preparing rest of dinner.  Reserve 3/4 cup of the pork broth for pan sauce.

  4. In skillet used for vegetables, saute minced garlic over medium heat.

  5. Add in Sangria and cook until wine is reduced to a couple of spoonfuls.

  6. Add in reserved broth and oregano and cook until reduced by half.

  7. Add in cream and butter and continue cooking until sauce is slightly thickened.  

  8. Spoon pan sauce over pulled pork and serve with Chinese Vegetables.

Pixabay-roasted beets-sage

The second recipe is one of my favorite ways to cook beets and it uses only a few ingredients.  Be careful when you cut beets because they can stain but the flavor of this recipe is worth it.  Enjoy and see you next week…

Roasted Beets with Sage


  • 1 bunch baby beets washed
  • 1 onion chopped
  • 1 tbsp fresh sage chopped
  • 3 tbsp butter


  1. Chop beets into 1/2 inch pieces.  Place in baking dish.

  2. Sprinkle onions and sage over beets.

  3. Cut butter into small pieces and place over vegetables.

  4. Roast in 400 degree oven for approximately 30-45 minutes or until beets and onions are soft.