Tuesday, June 29, 2010
First CSA Pick-up
I just got home from our first Charlottetown CSA pick-up, it was great to see old friends and meet new members. Below are some pictures and further explanation for this weeks veggies.
Beet Greens - Make sure to wash these really well before steaming, otherwise you'll be eating very gritty greens. Just steam until they wilt. We usually cut the roots off before steaming.
Chinese Cabbage - See below for a great recipie.
Crunchy Asian Chicken Salad
3 packages (3 oz each) chicken- flavour noodle soup mixture
8 cups shredded Chinese (Napa) cabbage (1 medium head)
4 cups cut-up cooked chicken
1 cup shredded carrots
1⁄2 cup chopped red onion
1 cup sesame-ginger dressing (purchased or use recipe below)
1 tablespoon sugar
1 cup wasabi peas (optional- available at Bulk Barn)
3 tablespoons sesame seeds toasted (to toast, sprinkle in ungreased skillet. Cook over
medium low heat 5-7 minutes, stirring frequently until browning begins, then stirring
constantly until golden brown.)
In 2 quart saucepan, heat 1 1⁄2 cups water to boiling over high heat. Break apart noodles before opening soup packages. Stir 2 of the seasoning packets and all of the noodles into boiling water. Cook 2 to 3 minutes, stirring constantly, until noodles are tender. Do not drain.
In large bowl, toss noodles, cabbage, chicken, carrots and onion. In small bowl, stir together 1 cup of dressing, sugar, and remaining seasoning packet. Toss dressing with salad.
Cover and refrigerate. Stir in wasabi peas and sesame seed just before serving.
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce
2 cloves garlic, chopped
2 tablespoons honey or brown sugar
2 tablespoons peeled and minced ginger
1 teaspoon sesame oil
Combine all the ingredients in a blender. Add 2 tablespoons of water. Process until smooth.
Garlic Scapes - Simply chop and use as you would garlic
Green Onions - Use the greens chopped in a salad or excellent in scrambled eggs. Use the white part as you would a regular onion
Joi Choi - A form of bok choi, a super star or the stir-fry. Make sure to separate green leaves from the white stalk. Chop stalks into 1 inch wide diagonal chunks. First saute onions until they begin to soften. Add stems, chicken, beef or pork pieces, soy sauce and grated ginger root. Add the leaves last. Serve with rice or noodles.
Lettuce mix - If fast food was a vegetable this would be it. Simply serve and enjoy
Spinach - Great in a salad or steamed
Daikon Radish - Use as you would regular radish, its just a bit more spicy
Tatsoi - An early season Asian green,
Tatsoi Frittata(spinach could also be used)
1 bag or bunch of tatsoi
¼ cup cheddar cheese, cubed
½ cup ham, diced
Fry the onion and ham in a small amount of butter until the onion is soft. Stir in the tatosi and stir until it cooks down. Stir the eggs in a bowl until mixed and add in the cheese. Add the egg and cheese mixture to the tatsoi and let it cook slowly in the pan until it starts to cook along the sides. Put the frying pan under the broiler until the middle is cooked. Cut the fritata in piece and serve with a salad. Super easy and tastes fantastic.