Yesterday I picked up another bounty of fruits and veggies from the CSA. (You can read about last week here). We’re slowly getting into a rhythm of eating up almost all of the week prior’s veggies by Thursday when I get a new batch.
From week 2 we only had leftover 1 zucchini (which I used last night), some lettuce (which we washed, cut, and bagged for salad), and half of the cucumber.
Here’s what we got this week:
And as always, here’s a tentative plan for them:
- Strawberries: Wash. Eat. Always. These guys go off pretty fast once they’re picked so we usually try to have them all gone by Saturday.
- Onions: Will use in dishes as needed. Last night I used a large one in stir fry.
- Zucchini: Didn’t end up making zucchini fries last week so I’ll use them for that this week.
- Cabbage: Cabbage souppppp. A fan favorite for V and I.
- Lettuce: More saladddssss. Although this week I want to switch it up and try a new dressing recipe…TBD.
- Peas: Used half of these in the stir fry. Not sure what I’ll do with the other half!
- Kohlrabi: Used one of these in the stir fry too (see how I’m starting to act fast on combining them?)
This week I’m SUPER STOAKED about these amazing green onions. You can’t tell from the picture but the stems are longer than my arms. They’re HUGE!
And these peas. I wasn’t expecting these! But V and I both love them so I can’t wait to craft something with the other half of the bag we have.
Last night I made a simple stir fry.
First things first: boil some noodles…about 3/4 of a 16oz package (I prefer medium egg noodles or rice noodles but regular spaghetti noodles also work). Drain when they’re done and drizzle over a little peanut oil.
Cut up two carrots, a few handful of peas, half a white onion, and one kohlrabi bulb into similar sized chunks (make sure to crazy peel the kohlrabi, folks, the outer skin is tough). Add a little water to the pan (on medium-high) throw the veggies in, put the lid on, and let them steam a little to soften.
After about 5 minutes, toss in the kohlrabi leaves to also wilt.
Note: You can add as many veggies as you want! Use 5 carrots if you really like them! You seriously can’t go wrong with this recipe.
After another few minutes drizzle in some peanut oil, add the white part of a green onion, and half of a zucchini, diced to the same size as the other veggies. Let all the veggies start to fry up. (You could also add in at this point broccoli, water chestnuts, mushrooms, or bell pepper).
While the veggies are coming to your desired doneness, whip up the sauce. You can easily half or double this recipe depending on how much sauce you like but the amounts below are perfect for the amount of veggies I’ve described so far. It’s worth noting, too, that these aren’t exact measurements…I use a regular tablespoon not a measuring spoon when I’m making the sauce so often times more or less of something splashes out and into the bowl. Unless you seriously over or under add something, this sauce will still come out yummy without being exact.
- 2 tbsp canola oil
- 3 cloves garlic
- 2 tbsp minced ginger
- Salt / pepper
- 1/2 cup soy sauce
- 4 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 tbsp sesame oil
- Squirt of sriracha
- Heaping 1/2 tsp corn starch
When the veggies are mostly done, add in 3/4 of the noodles you’ve made.
Pour over the sauce and let it thicken a little. If it’s still a little toooooo saucy for you, add in the remainder of the noodles.
Serve with the tops of the green onion and a sprinkle of sesame seeds.
