All of a sudden, the summer is coming to an end and we’re 2/3 of the way through the CSA season. CRAZY. In week 12, we got:
- Gravenstein apples
- Garlic chives
- Bok choy
- Summer squash
Nothing we haven’t seen before, except for the leek. I decided to focus on the garlic chives, bok choy, and salad greens first as those would be most likely to spoil first. I set aside the apples for snacking, the garlic, thyme, and leek for general cooking components. And tomorrow, I plan to make vegetarian tacos with corn, tomato and summer squash.
Meanwhile, with those delicate ingredients, I stir-fried the garlic chives to serve with black bean shrimp for lunches. I used the bok choy in a stir fry to serve with some scallion and ginger steamed fish (see photo).