Here’s what goodies were in week three’s CSA Box-
Salad mix, red beets, red chard, cilantro, basil, snow peas, green zucchini and yellow squash, garlic scapes, broccoli, radishes, spinach and Yukon Gold potatoes.
I’m learning more about working a meal around one particular vegetable and think it’s a skill I’ll be putting to use year round now.
I used the pototoes and broccoli as side dishes to accompany some grilled Quorn ‘chicken’ breasts I bought on sale.
The salad mix and radishes were eaten for lunches throughout the week.
Featherstone Farm who supplies the veggies gives us two recipe ideas each week. This was the second week the box had contained red chard. First week I cooked it as a side dish, this time around I used their recipe for chard enchiladas that I have to say were really delicious and a keeper recipe for me. Red chard’s something I’ve never bought before and I wouldn’t have thought to use it in this type of recipe. Best thing is it used both the greens and stems so nothing went to waste. I also used the garlic scapes and cilantro too.
I really like the garlic scapes and sad to learn that was the last of this season’s crop. They’re definitely something I’ll buy. I’ve even thinking about planting my own garlic this fall just to have the scapes next spring. The thing I like about them is they’re milder than actual garlic and give a subtle taste to any dish. Another plus is they don’t burn and turn bitter like garlic.
Another thing I very seldom buy fresh are snow peas. I make lots of stir frys so thought for Saturday dinner I’d use them with shrimp, fresh ginger, and one of the sauces that the folks from Thai Kitchen sent me a while back (along with some spices and flavorings) to taste test.
This is an easy stir fry, just blanched snow peas, lots of onions cut into wedges, garlic scapes, a good helping of chopped, fresh ginger, and shrimp. I made sure the onions, ginger, and garlic scapes were slightly carmelized before I added the snow peas and shrimp. Next I added about half the bottle of the Thai Kitchen (Chili and Ginger) sauce and simmered everything together for about five minutes. I served it with brown rice and sesame seeds.
These snow peas are called Oregon Giants and are very tasty and a must try if you see them in the produce department.
One thing I have discovered is waste not want not. Greens and stems can be used for meals, vegetable based dishes are just as satisfying and tasty as those using more expensive items like meat. And what does need to be trimmed and thrown out can go in the compost bin.
On Monday I’ll be sharing with you a recipe by a local chef using the zucchini, potatoes and basil.
