CSA Week 3
You may have heard a little something about the weather we’ve been having in New England- it is one of the least-sunny summers we’ve had, since they’ve been keeping records- and as a result our produce boxes have felt a little light. This week’s goodness:
Left to right, that’s bok choy, cilantro, zucchini, lettuce, mustard greens, and cousa squash.
For our special veggie-night dinner with friends, I found a recipe from Mark Bittman’s blog for fishcakes. Since one of our guests hates ginger, I flavored them with the CSA cilantro and a squirt of sriracha. The recipe made six decent-sized ‘cakes, but since they were so delicious, I would have liked to have more available for seconds.
That’s the zucchini and cousa squash (which tastes like… zucchini), sauteed with some lazily caramelized onions, in the foreground, plus oops-I-forgot-the-starch-again microwave brown rice.
Since the week’s harvest was so limited, I’m reduced to showing you a picture of my stir-fry. I sauteed some turkey tenderloins, then added the roughly-chopped bok choy stalks. After a minute or so, I added some matchstick carrots, the bok choy greens, and some shirataki noodles. Then I threw in about 1/4 cup mirin, 2T soy sauce, 1T of shredded ginger, an ounce of chopped peanuts and another squirt of sriracha. Just before serving, I squeezed half a lime onto each bowl. It was fresh, seasonal, tasty, and took about 20 minutes start-to-finish.
Like everyone else in New England, I’m hoping the sun comes out soon! Otherwise, I fear next week’s photos will feature mushrooms, and not much else.