More CSA blathering

Madhur Jaffrey FTW, as usual - this recipe turns out excellently even when the plastic-bag shrouded vegetable that you assumed was collards turns out to be Chinese broccoli.

This cake is good - mildly sweet, very moist and dense, and the glaze is excellent. I couldn't taste much citrus in the cake though that may have been my fault for using a tangerine instead of a grapefruit.