Fried Rice over Steamed Greens

From 2012 Farm Intern Peter

In a wok or heavy iron skillet, warm a little olive or sesame seed oil on high heat. Add 2 medium chopped onions and two garlic cloves or one garlic scape, chopped. Sauté until just browning. Add two eggs and cook until firm. Add 2 cups cooked rice and cook 5 to 8 minutes. Remove rice. Add more oil to the pan and cook 1 handful of snow peas with ends snipped and 6 to 8 asparagus stalks, chopped (or other firm vegetables 0 turnips, carrots, radishes, broccoli, etc.). Mix in the rice. In a pot with ½ inch water, add 5 cups fresh spinach, 7 cups kale or 6 cups of Asian greens) and steam until tender, about 10 minutes. Serve stir-fry over steamed greens. Yields 4 servings.

June Pesto

from Orfordville subscriber and CSA share packing party volunteer Erica Jones

Dear Erica started out with husband Eric splitting a subscription with another couple. They gradually learned to love eating and cooking fresh, local produce. For several years now, they’ve bought two subscriptions from Scotch Hill, eating one and canning/preserving the other share. They also frequent farmers markets. Can’t get enough of a good thing! Erica shared this recipe over snacks (fresh vegetables, wine and Dela’s cream cheese, of course) following this week’s packing party at Scotch Hill. Take one half cup of toasted walnuts, ¼ c olive oil, ½ bag of chard (or any leafy green), ¾ bag of Asian Greens, 1 bunch of turnip tops or radish tops, 1 or 2 garlic scapes, ½ a 3-oz goat cheese, 1/8 cup parmesan, lemon juice to taste, salt and pepper to taste. Blend all ingredients in a food processor until smooth. Serve on pasta. You can also add pickled vegetables OR fresh radishes or turnips. Serve hot or cold.

Tony's Weeknight Stir-fry

At this time in a growing season, a garden has been producing from plants that may be 4 or 5 months old. Some varieties can start to be a little tough even when the plants still look healthy and keep yielding. When you’re unsure whether garden vegetables might be a little chewy, you can’t over-do it in using butter to cook them. My stir-fry last night – with most all the same garden vegetables you’re getting in this week’s share – proved the truth of this personal adage. Everything came out sweet and tender. I coated the pan with olive oil to start, dicing in green beans and carrots first, then eggplant and summer squash. Peppers, sweet corn, Asian greens, tomatoes, dried herbs, salt and pepper came last. All along the way, I added a little butter. With Dela’s fresh salad, what a meal! Send us your version as you experiment with quick stir-fries.