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Share your tasty discoveries and inspire your fellow CSA members! To get the ball rolling, here are FOUR recipe ideas from CSA member Melanie:
I’m absolutely loving my first ever harvest from my first ever CSA!! I’m so glad I joined. I’m pretty much obsessed with food and cooking so I thought I’d give you all a couple new recipes that I came up with this week. On Monday I could not wait to eat my baby bok choi so I made a Asian dish with it (one of my favorite cuisines).
VEGGIE LO MEIN
4 oz. soba noodles, cooked, rinsed in cold water and drained
2 tsp light olive oil
8 oz mushrooms, any kind, sliced
1/2 cup onions, any kind, chopped ( I used some of this weeks green parts)
4 radishes, chopped (I used the icicle radishes)
1 baby bok choy, sliced thickly
2 cloves garlic, chopped
2 tbsp oyster sauce (or molasses could work too)
2 tbsp dark sesame oil
1 tbsp liquid aminos (or low sodium soy sauce)
1/2 tsp sugar
squirt of Sirracha or other hot sauce
cilantro, optional garnish
chopped peanuts, optional garnish
Heat oil in a skillet or wok over med high until almost smoking (use lower heat if you pan is non-stick, which I don’t recommend). Add mushrooms and leave them alone, without stirring for a couple minutes until browned nicely on the bottom. Toss around the pan and after another couple minutes add the onions and radishes. Cook a few minutes, then add the bok choy and garlic. Mix together the oyster sauce, sesame oil, liquid aminos, sugar and hot sauce. Pour the sauce over the veggies and toss. Add the noodles and toss until coated and heated through. Garnish and eat. Serves 2.
Tonight I was trying to use up some leftover cheese and remembered a recipe I saw on Alton Brown’s show Good Eats called FROMMAGE FORT.
It is a cheese dip that uses up 1 lb of assorted leftover cheese, any kind!! And along with some white wine and garlic I added some lemon thyme instead of the parsley. YUM!!
I’m thinking that if I don’t eat it all tonight it would be an excellent idea for
FANCY MAC AND CHEESE:
Make some pasta but save a little of the cooking water. Stir in some of the cheese dip into the drained noodles with some lamb’s quarters, some of the pasta cooking water and a dash of lemon.
I’ll also be eating RADISH SANDWICHES tomorrow in honor of my grandma:
Mix softened butter with some minced radishes and spread over your favorite bread, OR just put some thinly sliced radishes over buttered bread, sprinkle with salt and eat!
Happy gardening and even happier eating!
In your box this week:
2. Green Onions
5. Lemon Thyme
6. Garlic Chives
Which herb is which?
Fresh vs. Dry Herbs:
Use more of an herb when fresh and less when dry. For Thyme, for example, 1 Tablespoon fresh = ¾ teaspoon dry. Herbs can be stored in the fridge to use fresh, or can be hung in a cool dry place to dry. Once dry, hold inside a bag and crumble leaves off of stems. Then pour into a jar.
To Find Recipes:
Use the search box or click on the ingredient you are interested in using to get a list of all uploaded recipes which contain that ingredient. CSA member Amy highly recommends the Rhubarb Chutney recipes!
After a very dry spring we are feeling thankful for the rain this past weekend – our farm received a little over two inches! I went to North Carolina for a week (for a nature play training for my day job) and when I returned the plants were noticeably larger. It is an exciting time of year with the plants establishing themselves and starting to show it. The weeds are also staking a claim, and while I was in NC my dad and mom, Darwin and Carol, put in many a hour hand weeding. Once the plants get a little bigger we will mulch, mulch, mulch. The straw helps retain moisture and keep the weeds down.