- 1/2 lb. of Lettuce Mix
- 1/4 lb. of Spinach
- 1 Kohlrabi
- 1 Head of Lettuce (red butterhead)
- 1/2 bunch of garlic scapes
- 1 bunch of radishes (either tri-colour or french breakfast)
- Basil stalk
- Coriander (cilantro) bunch
Every meal in today's post was made from last week's, and this week's, CSA basket. I'll get back to you guys next week about what I ended up doing the kohlrabi, this is a new vegetable for me. Here's a great Pinterest board with recipes specifically chosen for the Field Good Farms CSA!
This was an absolutely delicious meal! I sliced the radishes and fried them in my ceramic frying pan. I rinsed and sliced the greens. When the radishes were done, I removed them from the frying pan and added the greens with a bit of water and cooked them until the water evaporated.
The leaves of the radish plant actually contain more Vitamin C, protein, and calcium than the roots! A lot of my patients/readers think I'm crazy for eating vegetables for breakfast, but I promise if you give it a try you'll never go back. Not only do they taste great, they're more hearty and satisfying, giving you more energy for your day.
I mixed the following ingredients into a salad:
-green butterhead lettuce (from last week's CSA basket), washed and sliced
-arugula (from my garden), washed and sliced
-organic grape tomatoes
-raw pumpkin seeds
-Renee's poppy seed dressing
I try to make my own salad dressings. I just wasn't feeling like eating salad today, but I have loads of lettuce to eat, so I 'cheated' with a store-bought dressing to make it more appealing. I think I'll make it a point to feature more home-made dressings in future posts!
-one jar of Aurora Crushed Tomatoes
-basic leaves (from CSA), rinsed and chopped
-fresh oregano (from my parents' garden), removed from stems and chopped
-one yellow summer squash, roughly chopped
-spinach leaves (from CSA), rinsed and chopped
-one red pepper, chopped
-garlic scapes (from CSA), chopped and sauteed
I dumped all of the ingredients into a saucepan, brought it to a boil, and left it to simmer for an hour or so. I used the rice noodles pictured below. There are a few secrets to cooking rice noodles:
-add them to already boiling water
-stir them A LOT in the very beginning and, after they've heated up, stir them infrequently
-allow for a bit of carry-over cooking
-rinse them immediately after removing them from the boiling water (expect the water to be quite cloudy and thick)
-coat them in oil if you aren't going to serve them immediately
-they make terrible leftovers!
-three carrots, shredded
-two bok choi (from last week's CSA), rinsed and sliced
-one package of bean sprouts, rinsed
Sauce Ingredients (pictured below)
-one large chunk of ginger, zested
-cilantro (from CSA), rinsed and chopped
-toasted sesame oil (it took me quite some time to figure out that not a single bottle of toasted sesame oil in the Independent grocery store actually said it was toasted!)
-chili sauce (The Sambal Oelek pictured below, which is really just chili peppers in a bit of vinegar)
-sweet chilli sauce (obviously you can use this on more than just chicken)
As usual, I just dumped flavours on the salad until it tasted good. My best guess would be that I used one tbsp. of the chili sauce, 2 tbsp. of the sweet chilli sauce, 3 tbsp. of the toasted sesame oil, and 4 tbsp of the lime juice.
My friend brought me a butter tart from The Opera Bakery Cafe and it was delicious!