CSA Week 3

The 3rd week of CSA is here! In your share this week is:

Carrots
Green Onion
Sugar Snap Peas
Baby bok choy or Romaine lettuce
Parsley
Salad Mix
Some shares only: Raspberries

Full Shares Only:
Broccoli
Tuscan Kale
Basil

Here on the farm, we’ve been watching since spring, a pair of barn swallows, who nest year after year by the garage. This pair have three babies that have taken the leap out of the nest and fly in and out of the garage, around the market truck, calling to each other, being fed by their parents and returning to the nest to cozy up for the night. They have brought a lot of joy and fun.

The harvests are getting longer with more and more crops ripening up, growing towards the sun and picking buckets are a must now with peas, tomatoes, cukes, and raspberries on the way.

In everyone’s share this week are carrots, parsley and salad mix. A great combo right there. My favorite for carrots in a salad is to grate them. Chop up some parsley and sprinkle it on top, or make a grain such as quinoa or millet and get a little buddha bowl going with grains, greens and a protein. Another way I use grated carrot is in hot breakfast cereals. It adds a good amount of sweetness for anyone steering away from sugar.

There are also green onions and sugar snap peas! I’ve been using my green onions in place of regular onions, often in my eggs for breakfast, as a salad topping, or chopped small and fried for a soup topping. The sugar snap peas don’t make it very far on their way home with me. I eat a lot when harvesting; quality taste control is very important. These peas are best eaten raw, pea pod and all up to their cute pea hats! If you cook them at all, I would recommend a very light saute with oil/butter, salt and pepper and perhaps a squeeze of lemon for a fresh, crunchy, sweet taste.

Half shares have bok choy. I recommend storing bok choy in a sealed plastic bag in the crisper section of your refrigerator. Check out the recipe below for a simple dish.

Full shares have broccoli, romaine, tuscan (lacinto) kale and basil. For the best basil storage, keep in an open plastic bag on the counter at room temp. Basil loves being warm and will last a lot longer this way. I’ve been using it on absolutely everything…eggs, salads, lasagna, one leaf wrapped around a cherry tomato for a quick basil bite!

The tuscan kale is great for cooking. Heartier leaves than red Russian kale. Check out the recipe below for my current go-to for this nutrient packed veggie. Did you know, one cup provides more than 100 percent of the daily value of vitamins K and A, and 88 percent of the daily value for vitamin C.

Enjoy your veggies and the long summer days!


10 minute Bok Choy

1 tbsp vegetable oil
5 cloves garlic (minced)
2 large shallots (minced)
2 pounds baby bok choy (halved or quartered)
2 tbsp soy sauce
1 tsp sesame oil
1 tsp crushed red pepper (optional)

Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant.
Add the bok choy, soy sauce, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more).
Sprinkle with crushed red pepper and serve immediately. Enjoy!


Tempeh with Tuscan Kale

2 tablespoons extra-virgin coconut oil
1/2 teaspoon red pepper flakes
6 cloves garlic minced
1 tablespoon peeled and grated fresh ginger
3 tablespoons coconut aminos or reduced sodium soy sauce/tamari
2 tablespoons pure maple syrup
1/4 cup water plus more if needed
1 cup shiitake mushrooms stems removed and sliced into small pieces
8 ounces three grain tempeh sliced super thin
1 small bunch of lacinato kale chopped into bite-size pieces
1 teaspoon freshly ground black pepper plus more if needed

In large skillet over low heat, combine the coconut oil, red pepper flakes, garlic and ginger. Cook slowly, taking care not to brown the garlic and stirring occasionally for 5-7 minutes.
While the garlic is cooking, whisk together the coconut aminos, maple syrup and water in a small bowl.
Increase the temperature under the skillet to medium-high and add the mushrooms and tempeh. Gently stir to get them coated. Add the coconut amino mixture and stir again to coat. Cook for a minute or two, then add the kale. Stir and cover.
Cook for about 3 minutes. Uncover, turn the heat up even more, and cook until the tempeh starts to brown. If you need to add more water to prevent sticking, add 1 tablespoon at a time.
Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately over quinoa or brown rice.

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