• 1 bunch of yukina savoy (Available at the DCFM from Tomato Mountain (South Carroll St.), Harmony Valley Farm (East Mifflin St.), and other vendors.)
• 1 pound stew meat. (We used lamb but any quality meat from the market will do.)
• 1 stalk of green garlic (with the white bulb at the bottom and firm green stalk)
• 1 large tomato or two small, medium chopped.
• 1 tablespoon sunflower oil from the market (or olive oil)
• 1 tablespoon mirin 
• A shake of pepper (Hot or mild, check with Savory Accents (South Carroll St.)) 

1. Cut the bottom off of the savoy, where the individual stems join. Discard the bottom and wash the leaves and stems very well in cold water. They likely contain a bit of sand so don't neglect this step.
2. Rough chop the stems and leaves.
3. Remove any woody portions of the garlic stem and the outer layer of skin. Chop the stem into 1/4 inch pieces. Do the same with the bottom bulb. Divide garlic into two equal portions.
4. Distribute the oil in the bottom of a heavy pan and heat to medium-high.
5. Add the meat and half of the garlic. Cook the meat until it's well browned but still around four minutes before it reaches the level of doness you prefer.
6. Add the yukina savoy, remaining garlic, mirin, and pepper. Give it a few stirs and cover.
7. Reduce heat to half and cook for around three minutes.
8. When the time is up the savoy should be cooked but not mushy, with a vestige of crunch remaining.
9. Turn off the heat and add the tomatoes over the top.
10. Let it sit for a few minutes before serving.

Cashew finger baklava 

Cheesecake 

Chocolate walnut baklava

Cookies

Dinner rolls (plain, garlic cheddar cheese, or Jalapeño garlic cheddar cheese available)  

English toffee 

Garlic cheddar cheese flat bread

Gluten-free bakery 

Pastries

Spicy cheese bread 

Sweet breads

Tea breads

Torts

Tortillas 

Whole wheat sourdough

Whoopie pies