I like to eat seasonally, and when possible, locally as well. In my opinion, veggies taste best when they are fresh and ripe, not shipped halfway around the world or grown against their will in the middle of a different season. We’ve all eaten tomatoes in winter and there is a reason they don’t taste like much, they really aren’t supposed to exist! Eating seasonally is also more economical. It’s pretty simple, if you buy whatever is coming out of the fields at any given time, it’s more plentiful, and perishable, so it’s going to be cheaper. A nice side effect in addition to being more tasty and more nutritious.
Every year, I make a sad, mostly unsuccessful go at growing some sort of garden. I like to try. I enjoy getting my hands dirty and seeing things grow and eating veggies fresh off the plants. But reality is harsh. I am a terrible gardener. I am neglectful and ignorant and ungifted in this area. For the time and money I invest, I get a very low yield in return. So this year I wised up and joined a CSA – Community Supported Agriculture. Basically, you sign up with a farm for the growing season and receive a weekly share of whatever happens to be getting picked that week.
When I did the math, it added up to a lot less than I would normally spend at farmer’s market or planting my own veggies. Another positive was that I would receive a variety of things that maybe I wouldn’t normally choose. I think most of us tend to get in food ruts where we eat the same things over and over. This will force me to try some new things and get creative and it will also require me to actually eat a lot of vegetables, which is something I’m always trying to do. Plus it’s hard to justify eating out all the time when you have a kitchen full of fresh produce that needs to be used. So many good reasons, and you can probably tell I’m just geeking out over my weekly mystery boxes. It’s going to be like Chopped in my kitchen every week!
So I thought I would share my CSA boxes with you and a few of the things I’m making with mine. Maybe you are a member of a CSA yourself, or maybe you are a good gardener, or maybe you just like to shop seasonally at your local farmer’s market. If so, then you’ll probably be coming across some of these same ingredients.
In my week 1 package from Sun Gold Farm, I received a huge head of leaf lettuce, kale, spearmint, a stevia plant, cabbage, fava beans, snow peas and sugar snap peas. Most of this I’m pretty familiar with, except the fava beans (tried them once before) and the stevia plant (not really sure what to do with that – for now I just planted it).
Want other week 1 recipes? Check out Rice bowls with slow cooker short ribs and snap peas, or Bowties with fava beans, morels and mascarpone.
Week 1. I was told this was going to be the “lightest” week, both in quantity and weight. It was still a lot of stuff!
I started off with something easy and familiar that would use several ingredients. I find that the kids (and myself) are more likely to eat kale when it’s mixed with other things, and cut small. Slicing it into thin ribbons here worked very nicely! I tried to chop just about everything a similar size so when you scoop it up you get a little bit of everything on your fork.
Asian Chicken Chopped Salad
Asian Chicken Chopped Salad
6-8 cups chopped cabbage
6-8 leaves of kale, sliced or chopped into thin ribbons
1 pound chicken thighs
1/4 cup teriyaki sauce
1 cup snow peas (remove strings and chop into bite sized pieces)
1 can mandarin oranges (drain but reserve juice)
2-3 carrots, shredded
1/2 cup sliced almonds, toasted
2 tbsp. soy sauce or tamari
2 tbsp. rice vinegar
2 tbsp. lime juice
1 tsp. sesame oil
1/2 cup crunchy chow mein noodles (optional)
Combine chicken thighs and teriyaki sauce in a zip lock bag or small bowl and let marinate at least 30 minutes.
In a small bowl combine 1/4 cup reserved mandarin liquid, soy sauce, vinegar and sesame oil. Set aside.
In a large mixing bowl combine cabbage, kale, snow peas, carrots, oranges and almonds.
Heat a large skillet or grill pan to medium high. Cook chicken thighs 4-5 minutes on each side or until cooked through. Remove from pan and dice into bite sized pieces. Add to the big salad bowl. Pour in dressing (start with about half of it and add more as needed) and toss together until everything is lightly coated. Top each serving with crunchy chow mein noodles for garnish.