This year, my husband and I have started getting a half-share from a CSA. I’m trying to challenge myself to use as much seasonal produce as possible and will share on the blog how I do so.
Here’s what we received the first week:
Garlic Scapes, Chard, Radishes, Lettuce, Carrots, Strawberries, and Snap Peas.
Here’s how I used the produce:
I made a stir fry using the chard, peas, and sliced carrots, along with some tofu and shiitake mushrooms.
I sautéed the garlic scapes in olive oil, then added chili flakes, pasta, cooked garbanzo beans, parsley, and baby spinach.
I made salads using the lettuce and radishes, along with other ingredients I had on hand, such as bell peppers, avocado, and seeds.
The strawberries? We just ate those…they didn’t last long!
A bonus this week was a bunch of mustard greens we harvested from the yard. I did some research on mustard green recipes and modified one to suit our needs. Here’s what I made:
Jamaican-Style Mustard Greens
- 2 ½ cups cooked kidney beans
- 1 ½ teaspoons sea salt
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 bunch mustard greens, large stems removed, chopped
- 1 can coconut milk (I used full fat)
- 1 medium tomato, chopped
- 2 Serrano chilies, finely chopped
- 1-1/2 tablespoon fresh thyme
- 1-1/2 tablespoon fresh oregano (use 1-1/2 teaspoons of each if using dried herbs)
- Cooked rice
In a medium to large pot, sauté the onion, garlic, and celery in the olive oil over medium heat for five minutes, or until soft. Add the tomato, peppers, and greens, and sauté a few minutes more. Then, add the beans and coconut milk, along with the salt and some freshly ground pepper. Bring to a boil, then turn the heat to low and let it simmer for at least ten minutes. Serve over cooked rice.
Lots of greens are ready for eating in the late spring, so next week’s recipe ideas will continue to feature greens, along with a few new surprises!