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CSA Week #4 (2013)

This week:

I selected:

red leaf lettuce chard scallions mizuna beet greens peas garlic scapes

Here it is all cleaned and prepped.

Lettuce and peas in my salads. I shelled the peas, put them in a heat-proof bowl and poured boiling water over them. Let sit for 30 seconds, rinsed with cold water, drained and then vacuum sealed in the salad jars. There is also celery, carrots and cucumber, but those aren't from the CSA.

I sautéed the mizuna and seasoned with pepper, granulated garlic, a splash of vinegar, hana katsuo (Japanese dried bonito flakes) and soy sauce and served it as Sautéed mizuna, sardines and rice . The recipe is for kale, but it works great with mizuna too.

I made pork with scallion and broccoli stir-fry with the scallions.

Previous week: CSA Week #3 Next week: CSA Week #5

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