Wow, week 4 and what a bounty!
This week, we got:
- Mustard Greens
- Broccoli Rabe
- Green Onions
- Summer Squash
- Heirloom Cucumbers
- Thai Basil
I’ll just use the lettuce, radishes, and cucumbers in salads, because there isn’t a lot of them, but here are a couple recipe ideas for the other items:
Mustard Greens: Could basically be used in placed of many other greens – similar to kale, chard, etc. Same plant that produces mustard seed to make mustard.
Broccoli Rabe: Bitter greens with some flowering stalks. This is my favorite way to cook it – and I plan to on Sunday with some homemade Italian sausage
Italian Sausage with Polenta and Broccoli Rabe (this recipe uses a polenta log, but obviously works well with homemade polenta – the log just saves a bit of time!)
Blueberries: No recipe, but I’m thinking about macerating these with a little sugar and lemon juice and basil for a fun, light dessert – even better if you have ice cream to put under it!
Green Onions: Usually, I would just say use as needed, but we got a huge bunch of them, so I wanted to think beyond using them in recipes. Let’s make them the star.
Carrots & Basil: Lime Noodles with Vegetables, Basil and Sesame
Zucchini: Zucchini-Basil Soup
Summer Squash: Fettucine with Summer Squash and Rosemary
Tonight, I made the first one – stir-fried chicken & greens. Stir-fry the whites of the green onions with some chili pepper, then add chicken marinated in a mixture of soy sauce, dry sherry or Shaoxing wine, sugar, and oil. Remove the chicken when cooked and stir-fry the greens until wilted. Add back the chicken and another batch of sauce similar to the marinade. Serve over rice with sliced green onions and chopped peanuts.
See you next for week 5!