HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)


CSA COOKOFF: WHAT CAME IN LAST WEEK’S FARM SHARE & HOW WE USED IT
Hearty thanks to World Peas, the food hub that feeds me and hundreds of other New Englanders weekly. Keep on growing!

1. Bok choy: See this week’s featured recipe, below.

2. Winter squash: Squash, bacon, and onion pizza.

3. Beets: Kirsten’s beet and goat cheese spread.

4. Mustard greens: Sautéed with garlic and stock.

5. Lettuce: Salad for lunch.

6. Potatoes: Hashbrowns for breakfast!

7. Daikon radish: See this week’s recipe, below.

8. Raspberries: A glorious snack.

9. Sweet corn: Eaten alongside grilled cheese and roasted red pepper sandwiches.

THIS WEEK’S RECIPE: QUICK AND EASY BIBIMBAP
As the days get shorter and the nights chillier, I find myself craving dinners that are earthy, salty, and full of root veggies. Just as comforting as mac and cheese but with way less dairy, the traditional Korean dish bibimbap is right up there on my list of huggable meals. A little bit breakfast, a little bit exotic, and a whole lotta delicious, this simplified version only takes about 15 minutes to make, not counting the rice. Let’s get started!

Serves 2
» 1 daikon
» 1 Tbsp organic butter plus ½ Tbsp
» 1 cup stock
» 1 Tbsp hoisin sauce
» 1 head bok choy
» 1 Tbsp peanut or veggie oil
» 2-3 cloves garlic (and/or ginger, shallots, etc.)
» 1-2 tsp each soy sauce, sweet chili sauce, red pepper
» 2 eggs
» sriracha to taste
» salt and pepper to taste

Peel and slice the daikon into thin coins. Melt 1 Tbsp butter in a pan over medium-high heat then add the daikon and just enough stock to cover it, plus the hoisin and a little salt and pepper. Simmer until the stock evaporates and the daikon gets a nice glaze on it, 5 to 10 minutes. Flip the daikon coins once or twice but otherwise let them stay put so they brown.

Meanwhile, thinly slice the bok choy stalk and roughly chop the leaves, keeping the two separate. Heat the oil in a wok over high then add the garlic and the bok choy stalk. Stir fry until the garlic is cooked, about 3 minutes, then add the bok choy leaves, soy sauce, sweet chili sauce, and red pepper flakes. Cook, stirring, 2 minutes more.

Wipe out the daikon pan and heat the remaining ½ Tbsp butter. Fry the egg, flipping once. Combine all ingredients over brown rice and top with sriracha to taste. Happy farm sharing!

MORE RECIPES
» Last week’s trout, chard, and goat cheese quiche
» Sriracha egg salad
» Greens and beans veggie burger

STILL HUNGRY?
CSA Cookoff is an ongoing series devoted to putting farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment or photo and share the farm share love!

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