Hello from the sunny fields!
This week is just plain gorgeous, isn’t it? I think I’d be ok with this kind of weather for most of the year. The snow peas are producing very well this week in the greenhouse, and the carrots we planted in April will likely be ready next week. I was hoping for a lot more strawberries, but I will have to rotate who gets the little we have each week to share the strawberry love. We have more chinese cabbage, which may not be too thrilling to you, but I have enjoyed it a few different tasty ways this week. On to your list of goodies.
Half Shares
- snow peas
- red radish
- asparagus
- chinese cabbage
- rapini
- rainbow swiss chard
- spinach
- baby bok choy
- oregano
- romaine lettuce
Whole Shares
- snow peas
- red radish
- asparagus
- chinese cabbage
- rapini
- rainbow swiss chard
- spinach
- baby bok choy
- oregano
- romaine lettuce
- red leaf lettuce
- parsnips or Jerusalem artichokes
- rhubarb or strawberries
- green kale
- green onions
Recipes
Asparagus, Swiss Chard, Yellow Pepper and Bacon Pizza
Nothing saddens me more than the lack of originality and nutrition of the typical pepperoni pizza. I like a pizza loaded up with colourful veggies. The possibilities are endless!
Ingredients
- 8 strips bacon, thinly chopped with kitchen scissors
- 1 bunch asparagus, finely chopped
- 4 leaves swiss chard
- 1 small yellow pepper
- 2 large pizza crusts
- 3 cups (ish), grated mozzarella cheese
- parmesan cheese
- pizza sauce
- pepper to taste
- fresh oregano (optional)
Directions
1. Snip bacon into small strips widthwise with kitchen scissors and cook on med-high till almost crispy. Add asparagus and peppers and cook for a couple minutes, then add swiss chard and cook until lightly wilted. (cook separately from bacon for a lighter pizza). Drain excess fat.
2. Spread a light layer of pizza sauce on pizza crusts, add about 1 cup of cheese per pizza, and then add half the bacon/veggie mixture. Sprinkle remaining cheese, parmesan and pepper over pizzas.
3. Bake at 425 degrees for about 14 minutes (on a pan) or until desired doneness. Serves 4. Enjoy with an organic salad.
Basic Baby Bokchoy Salad
Get all the amazing benefits of bokchoy without losing anything by cooking it. Any dressing ideas for me?
Ingredients
- 1 lb. baby bokchoy, washed, chopped and dried
- 3/4 bunch of radish, finely chopped
- 2/3 quart of snow peas, ends removed and cut in half
- 2 green onions or to taste
- 1/3 cup slivered almonds
- your favorite dressing
Directions
1. Wash, chop and dry bok choy. Add washed and cut radishes, snow peas and green onion. Toast almonds and add on top. Serves 4 as a side.
Ginger Chinese Cabbage and Pork Chow Mein
Ingredients
- 1lb. pork steak
- 2 tbsp. coconut oil or as needed
- 1/2 cup cornstarch
- 1/2 tsp. ginger powder
- 1/2 tsp. garlic powder
- 1 egg, beaten
- 1 small chinese cabbage or 2/3 large
- 1 yellow pepper
- rice wine vinegar, soy sauce, honey and chicken or vegetable broth to taste
- 300g chow mein noodles
- more garlic, ginger, pepper and salt to taste
Directions
1. Mix ginger, garlic and cornstarch in bowl. Cut pork into small strips, dip in beaten egg, and coat evenly with cornstarch mixture. Place in hot wok with coconut oil and brown on all sides at med temperature. Set aside.
2. Add chinese cabbage, yellow pepper, broth, vinegar, honey, and soy sauce and cook until lightly wilted.
3. Boil pot of water and cook noodles as per directions. Drain and add to chinese cabbage mixture, along with pork. Add additional spices, taste for flavour balance and serve. Serves 3-4.
Another idea: make some won ton soup with the chinese cabbage and add some green onions for spunk.
P.S.- Any raw foodies out there sick of me posting lots of cooked recipes? I’d love to try your raw recipes. Feel free to enlighten us all!
Make sure to get your daily dose of vitamin D in the brilliant June sun.
Jennifer