LJWorld.com weblogs Eat Your Vegetables

Bye-Bye Bounty: CSA week 8 - Strawberries, stir-fry and bok choy, oh my


Well, I finally outwitted the strawberry thief and got my hands on some local strawberries! I was able to use Rolling Prairie strawberries not only in my fruity breakfast last week (above), but also in a lunch salad (below) that featured not only CSA strawberries, but also CSA spring mix. There are walnuts, apples, blueberries and honey mustard dressing in there too, by the way.

Besides strawberries, we also got some other yummy things in our weekly CSA bag, including butter lettuce, salad mix, kale, broccoli, snap peas.

And for some reason, all that sang "stir-fry" to me. Maybe it was because we also had a lot of garden bok choy and kale to use:

By the time we finally got around to harvesting the bok choy and kale from our garden, I'd already eaten the CSA kale in Rockin' Kale Salad fashion. But not to fear, we had plenty with which to make stir-fry.

The hubby consulted with Mark Bittman, he of the "How to Cook Everything" line of cookbooks and came up with a stir-fry recipe that ended up pretty tasty, too. It featured not only our garden kale and bok choy, but also CSA snap peas and broccoli, among other ingredients that soon will be easy to find locally. We enjoyed it with a couple of slices of Megan Paisley's bread from Double J Farms.

CSA and Garden Stir-fry (Recipe by Justin Henning)

2 carrots

1 red pepper

1 pound snap peas

1 tablespoon fresh minced ginger

2 tablespoon garlic

3 tablespoon soy sauce

1 tablespoon sesame oil

3 heads bok choy

1 bunch kale

1 head broccoli

1/2 large zucchini, chopped into half-moons or quarters

1 cup cashews (we used raw)

Sauté garlic and ginger in wok for one minute, add vegetables until slightly brown.

Then add broccoli, kale and bok choy. Keep on heat until leaves reduce slightly. Remove and enjoy.


Use the comment form below to begin a discussion about this content.

Commenting has been disabled for this item.