Lots and lots of goodies this week!
The zucchini finally showed up to challenge the cucumbers for most productive cucurbit, and the tomatoes started ripening. The carrots will have to wait another week, due in part to my carrot anxiety disorder (CAD) – it is a joke among my crew that I am always (always) worried that I won’t have enough carrots. Last year we ended the season with a ton or so more than enough…. But their germination is tricky and plentitude is never a given, so we will wait until next week to make sure they size up enough.
Running late so I’ll keep this short! Eeeek it’s August and today’s harvest sure felt like it!
Full Shares Small Shares
Napa Cabbage Napa Cabbage
Salad Turnips Salad Turnips
Lettuce Mix Lettuce Mix
Tomatoes Herb – Thyme
Baby Bok Choi
Herbs – Thyme, Mint
Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Noodles
12 ounces dry Chinese noodles
3 tablespoons soy sauce
3/4 cup sweet chili sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
3 tablespoons sesame oil
1/2 cup soy sauce
1/2 teaspoon garlic powder
1 (1 pound) pork loin, cut into 2-inch strips
2 tablespoons cooking oil
2 onions, cut into bite-size pieces
1/8 teaspoon crushed red pepper flakes
3 tablespoons sweet chili sauce
3 cups chopped napa cabbage
3/4 cup sliced celery
1 cup sliced carrots
3 red bell peppers, chopped
2 teaspoons cornstarch
1/4 cup cold water
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins (or fresh grapes, sliced in half, or cranberries)
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Optional – ½ cup shredded cheddar cheese
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds (and cheddar cheese, if using).