Cool Soba Noodles with Bok Choy and Scallions

During these hot days I try my best to make food that doesn't involve too much cooking on a stove as to keep from increasing the temperature in the house.  Here is a good recipe to do just that.  It's also a very flexible recipe that could include many other CSA veggies like thinly sliced radishes!  This recipe was found on The Kitchn.  

  • 1 carrot, peeled and cut into thin matchsticks
  • 2 bunches bok choy, sliced into ribbons
  • 1/2 pound dried soba noodles
  • 6 scallions, thinly sliced
  • 1/2 cucumber, peeled and cut into matchsticks
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon hot sauce (optional)
  • 2-4 eggs (optional)

Fill a medium-sized sauce pan with water and bring it to a boil. Drop the carrots and one tablespoon of salt into the boiling water. Blanch the carrots for 30-60 seconds (depending on how cooked you like them) and then lift them out with a slotted spoon or small strainer. Run the carrots under cold water to stop the cooking and then empty them into a medium-sized bowl.

Let the water come back to a boil and add the bok choy. Blanch for 30 seconds and then remove using a slotted spoon or small strainer. Run them under cool water and then add them to the carrots.

Let the water come to a boil again and cook the soba noodles according to package instructions (usually 5-8 minutes, until al dente). Strain the noodles, cool them down, and add them to the bowl with the carrots and bok choy. Add the scallions and cucumbers to the bowl and toss everything gently together.

Whisk together the sesame oil, rice vinegar, soy sauce, and hot sauce (if using). Pour this over the noodles and vegetables, and then toss until everything is evenly coated.

If cooking eggs, empty all but 4 inches of the water and let it come back to a gentle simmer. Crack the eggs into individual measuring cups. Add a splash of white vinegar to the water and slip the cracked eggs in one at a time. Poach for 4 minutes for soft boiled eggs or 5 minutes for a firmer yolk. Strain and set aside until serving. (Here's a full video on how to do this)

Divide salad into individual bowls and add a poached egg to each bowl. Salad can be served warm or cold, and it can keep refrigerated for about 3 days.

Day Before CSA Pick Up Stir-fry

It's the day before CSA pick up and you look in your fridge and realize you still have a smattering of produce from last week (any maybe even a bok choy from two weeks ago).  This is a good time to whip together a spontaneous, no-recipe-needed, fridge-cleanin' stir fry!  Since I said there is no need for a recipe, let me just give you a few guidelines I like to follow when making a stir fry.  

First off, just about any vegetable can be thrown into a stir fry and either taste delicious or be hidden amongst the deliciousness that is this dish.  Radishes, kohlrabi, cabbage, no problem!  

Secondly, I like to have something in the onion family, a few roots, and some leaves.  It's all the better if you've got some tasty cilantro or parsley hanging around.  You can add the vegetable mix to either noodles, rice, or some other grain.  There are many kinds of sauce you can make and add in and I've added a couple of types towards the bottom of this page.

  • Take a wok or large frying pan out and add a slosh of olive oil and set at medium heat.  
  • Add onion family first (scallions, onion, garlic, leeks, garlic scapes) and let sizzle.  Cook for a bit until the onions/scallions/leeks are translucent or start to soften.
  • Then add any root-ish veggies (radishes, kohlrabi, beets, carrots, turnips) that you sliced up all cute and cook for a bit until they feel tender.
  • Stems!  If you've got some bok choy, chard, or beets throw those stems in before the greens so they cook down a bit.  These only take 3-5 minutes to cook.  Don't use kale stems!  They will make your dish no bueno.
  • Follow with some leafy greens.  This could be bok choy, chard, kale, collards, turnip greens, radish greens, or some salad mix.  If I use salad mix, I like to add it right at the end and just have it wilt a teensy bit.  Cook all other greens until they brighten up and wilt.
  • Remove from heat and add sauce.  Mix around.  Serve over rice, noodles, or your choice of grain.

Peanut Sauce

  • 1/2 cup natural peanut butter (we prefer chunky)
  • 1 T. honey
  • 1/4 cup water
  • If using salted peanut butter no salt is needed.  If unsalted, add 1 t. salt.
  • 1-2 T. lemon juice
  • 4 garlic cloves, minced
  • red pepper flakes to spice things up, if you're into that kinda thing

Put ingredients into a bowl and whisk until smooth.

Soy Sauce Sauce

  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1 T. rice vinegar
  • 1 t. sesame oil (I've omitted that and used olive oil instead)
  • pinch of hot pepper flakes
  • 1 t. grated ginger
  • a touch of honey

Put ingredients into a bowl and whisk until smooth.

 

 

Kohlrabi Fritters

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Ingredients:

1 kohlrabi
1/2 cup scallions (finely chopped)
1/2 cup all purpose flour (or gluten free all purpose or whole wheat)
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
olive oil for frying

Remove leaves of kohlrabi (save for later) and then peel off outer skin of the root.  Grate kohlrabi and add to scallions.  You’ll need 3 cups, so if your kohlrabi and onion combo isn't quite large enough add another vegetable such as garlic scapes or radishes. Wrap the kohlrabi in cheesecloth or a clean dish towel and squeeze as much water out as you can. Transfer the kohlrabi/onion combo to a mixing bowl, and combine with remaining ingredients.  Destem those kohlrabi leaves you saved, chop them up and throw them in the bowl with everything else.

Heat a thin layer of oil over medium high heat in a cast iron skillet. Pan-fry kohlrabi in 1/4 cup scoops, about 2 minutes per side until golden. Drain on paper towels. Serve with a cilantro lime sauce, hot sauce, or another another sauce of your choice.

Adapted from Early Morning Farm

Spinach Frittata

My mom sent me this recipe the other day because she made it with her CSA share from last week.  She got the recipe out of Vegetarian Suppers from Deborah Madison's Kitchen.  My mom's addition to the recipe is this: Sit on your porch, eat, drink, and enjoy the evening.

  • 8-10 ounces stemmed spinach leaves (and I'm guessing you could substitute chard and it would be fabulous too)
  • 2 T butter or olive oil
  • sea salt and freshly ground pepper
  • 4 eggs
  • 2 scallions, including 3 inches of the greens, finely sliced
  • 3 ounces crumbled firm goat cheese

Put the spinach in a large skillet with a teaspoon or so of the butter or oil, season with a few pinches of salt, and add a T of water to create a little steam.  Cook over medium heat until wilted and tender, about 3 minutes, Drain, then chop coarsely.

Whisk the eggs in a medium bowl with several pinches of salt and some pepper.  Stir in the scallions, cheese, and spinach.

Melt the remaining butter in a 10 inch nonstick skillet.  coating the sides.  Add eggs, reduce the heat to low, then cover the pan and cook until golden and puffed, about 8 minutes.  When it's cooked to your taste, slide it out onto a serving plate.  Cut in quarters. Serve.

You can eat it warm or at room temperature.

Option:  You could include a handful of chopped cilantro.  Add some sorrel or other greens if you want.  Serve with a crusty baguette and a glass of Sauvignon Blanc.  

Radish Cous Cous (or Quinoa)

Sometimes is hard to figure out how to eat a radish other than on a salad.  For a little something different, give this one a try.  Found originally from Food52.

  • 1 c. cous cous (or quinoa)
  • 1 ripe avocado (optional)
  • 1/2 a lemon, juiced
  • 5 T. olive oil
  • 1 bunch radishes, or less if you prefer
  • 3 scallions
  • 2 handfuls of salad mix or arugula (would be delicious with thinly cut kale too!)
  • dash of hot pepper (optional)
  • salt & pepper, to taste

Cook cous cous or quinoa as directed.  Let cool before combining with the remainder of the ingredients.

Next, make the dressing.  Smash the avocado in a bowl.  Add in lemon juice, a dash of hot pepper, salt, & pepper and mix.  Add in the oil and stir.  Throw in more salt and pepper if needed.

Cut radishes in slices or chunks, whichever you prefer.  Slice up the scallions, being sure to use both the white and green portions.

Combine cous cous (or quinoa), radishes, and salad greens.  Then, throw in the dressing and mix evenly.  Enjoy!