- Spinach
- Pea Vines (leaves and tender stems edible, stir-fry lightly) Coconut Curry Stir-Fry
- Green onions Mongolian Beef
- Garlic Chives (use in place of onions for a light garlic flavor)
- Red Baby Radishes: Winona Site Only This Week
- Pickled Curry Cauliflower: Value-Added Item, Goes well in Stir-Fry
- Eggs-1 dozen
Since this spring has been a challenge to grow food early, we have decided to add a few value-added items to the spring csa share boxes here and there. Frankly, eating food which has been preserved from last season is how we appreciate the abundance from one season and help carry us through to provide food until the next season. It takes work to put away all of those items that are in abundance when they are here, but it is now that when food is slim that we do appreciate the variety they add to our plates.
The pickled curry cauliflower is the value-added item of the week. It punches a lot of flavor in its bite. I have found that I really like it chopped up a bit and added to a stir-fry. A coconut curry stir-fry would be great with some garlic chives, spinach, pea vines, and the pickled curry cauliflower.
Pea Vines (aka pea shoots): These are the tips of pea plants, generally the top 6″ or less of the plant. The entire cutting of stems, leaves, tendrils are edible. They should be consumed within the first 3 days of receiving them as they don’t last long in the fridge. Nibble on one. It tastes like a fresh pea. Adding them to a stir-fry to lightly cook them is a good way to use them. To make eating easy, snip into smaller bites before adding. They can also be pureed and added to soups, sauces, or made into pesto.
The asparagus has started to emerge. It was nipped by the frost this last Sunday, but I feel confident that we should have a harvest for next week.
Eat Well. Smile Often.
Your Farmer,
Heather