This weeks picks

Veggies: Lettuce, beets, han tsai tai, winter squash, tomatoes, cucumbers, potatoes, savoy cabbage, Japanese eggplant, peppers, parsley

Fruit: Apples, Devoe pears

Potato Salad with Collard Greens and Mustard Dressing

2 lb potatoes, scrubbed and cut into bite size chunks
1 lb collards, coarse stems discarded and the leaves washed well and cut
into 1-inch pieces
2 T Dijon-style mustard
2 T red-wine vinegar
1/3 cup olive oil
6 slices of lean bacon, cooked until crisp, drained, and crumbled
1 small red onion, chopped finely
2 T chopped tarragon

In a pot put the potatoes with enough water to cover, bring the water toa boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified. Add the collards, pulling them apart to separate the leaves, the bacon, the tarragon and the red onion and toss the salad well.