2019 CSA Week 5
We have some seriously tasty treats for you this week. It’s been all rubber boots in the garden for the last week or so. I never thought I’d feel nostalgic for the drought, but now I’m just hoping to see our sprinklers sputter and swirl as the sun sets one last time before the season ends. Anyway, this week you’ll get a bunch of new things:
-sugar snap peas
-possibly thyme, depending on the harvest
Sweet Pea Guacamole
1 cup Sweet Peas
1/2 cup raw Onion
1/2 cup Avocado
1/4 whole Lime
2 tsp Cumin
1/4 tsp Salt
1) Coarsely chop the onions and juice the lime. Remove avocado pit and skin.
2) Place cumin, salt, sweet peas, lime juice, onion, and avocado in a food processor. Blend until smooth.
Also peas and carrots are great snacking raw and can be dipped in hummus or your favourite dip!
CSA Demolishing Stir Fry
By Natural Collective CSA
Stir fries are for summer what soups are for fall, a catch all for veggies.
Cabbage is an excellent addition to the stir fry with its crunch and brassica flavour (think broccoli or mild bok choy).
2 Tbsp olive oil
3 cups Cabbage, shredded
1/2 cup Onion, sliced (reserve 1/4 cup chopped onion greens for garnish)
1 cup Carrots, thinly sliced
1 cup Zucchini, sliced into rounds
1/2 cup Peas, chopped (optional)
1 package udon noodles (or favourite noodles or serve stir fry over rice or quinoa)
1/4 cup low sodium soy sauce
1 Tbsp sesame oil
2 Tbsp rice wine vinegar
1 Tbsp brown sugar
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1 Tbsp cornstarch
Heat olive oil in a wok over medium to high heat. Add cabbage, carrots, and onions. Cook until onions begin to become translucent.
In a bowl, mix together soy sauce, sesame oil, rice wine vinegar, brown sugar, worcestershire sauce, salt, pepper, and cornstarch. Stir until cornstarch dissolves.
Add zucchini, peas, noodles, and sauce mixture to wok and stir, mixing until sauce coats all vegetables. Cook until sauce thickens. Serve with a garnish of onion greens