Week Three of the farm share brought carrots, mustard greens, Asian turnips, red Swiss chard, Bibb lettuce, escarole, red leaf lettuce and sugar snap peas. I have an OBSESSION with snap peas and the carrots have got to be the sweetest, tastiest carrots I’ve ever eaten!
I found a recipe for the cabbage courtesy of a librarian-friend who suggested this amazing lemon coleslaw.
Dinner on Thursday night was a fun meal of quick fried rice (egg, rice, carrot, snap peas, a dash of soy sauce and a handful of spices) scooped into Bibb lettuce cups. Topped with a squiggle of Siracha and they were positively delicious!
I’m picking up the last of the ingredients to make cranberry beans anad greens and a slew of dumplings today. The dumplings are my own recipe consisting of tofu, garlic, ginger, Swiss chard and cilantro. Stick it all in the food processor, blend, and then make your dumplings. The local Korean market is the only place I can find to get the right kind of dumpling wrappers, so I’ll be making a visit there this morning!
The only ingredient not accounted for in these recipes are the Asian turnips. Maybe I should jus roast them with some carrots and use as a salad topper? Anyone worked with this veggie before?