1. Lettuce
2. Tat Soi
3. Squash, Winter: Butternut
4. Pepper, Sweet
5. Eggplant
6. Mint
7. Beans: Green
8. Husk Tomatoes (Ground Cherry/Cape Gooseberries)
9. Squash, Summer
I think I came up with a way to make sure I don't waste my lettuce this week. Clean it, dry it, separate the leaves and put it in a large covered bowl in the refrigerator. Sounds simple enough but preparing it right away really makes a huge difference for me. I also purchased some Arugula from the farmers market.
The tat soi was used in a shrimp stir-fry. A spur of the moment recipe done like this:
1/4 cup soy sauce
2 tablespoons cider vinegar
1 teaspoon red curry paste
1 tablespoon raw cashew butter
red pepper flakes
(If I had the ingredients in the house I would have used a bit of chili paste, peanut butter and fresh toasted peanuts. This wasn't nutty or spicy enough for my taste.)
1/2 medium yellow onion
1 cup sliced mushrooms
1 small bunch tat soi
1/2 can water chestnuts
10 large shrimp
Heat 1 teaspoon of oil and add onions. Cook on medium heat until soft and lightly caramelized. Add the mushrooms and cook until brown on one side. Stir the mixture and add the shrimp. Allow to cook through on one side (until they are pink and begin to curl). Then stir the mixture making sure all of the shrimp get flipped to the uncooked side. Add the water chestnuts, tat soi and sauce, cover with a lid and allow tat soi to begin to wilt. When the tat soi turns a brig green (about 2 minutes) stir the mixture and cover for another 2 minutes.
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