Hello All Members,
It's raining today. Hope you all had a wonderful July 4th. Please make note that you can swap items out and replace or double up on items if you don't want a certain vegetables. Feel free to call me at 651.278.1009. I will also figure out how Harvie can allow you access for recipes or feel free to google different recipes online for how different culture prepare there vegetables. I am excited to announce that we have snap peas this week and kohlarabi! Introducing more and more varieties as this week progress. Here is recipe below.
Hmong Meals: If vegetarian leave out meat.
Roasted spice dipping sauce
3 cipollini onions or green onions 3
1 thai chili pepper
1 garlic scape
You take all three clean them and you can choose to cut the garlic scape into one inch sections, leave the thai chili peper whole and take the cipollini onions and dice to two sections if using green onions into one inch long.
Then take the pan and roast them until the are roasted.
Take a mortar and pestal. Pound all of it together add salt to taste and lime juice. If you like use fish sauce or soy sauce.
This will be your dipping sauce.
Stir fry Style with Mustard green/bok choy or zucchini
Take like ¼ cup of oil
2 lbs of zucchini or 10 cups of mustard green or bok choy in one inch cuts.
2 garlic scapes /garlic if no scapes
5 tables spoons of oyster sauce
2 cups of water
Prep the sauce water with Oyster sauce mix together and leave on the side.
Take the zucchini or greens of choice and dice them to bite size. I like triangles
Then pour your oil into pan then throw in the garlic scape cook it until you see the scape just turn bright green then cook your choice of meat in this case I used ground pork.
Cook the meat until it is ready to eat then
Throw in your zucchini or your greens of choice and let it simmer and keep turning so it dosnt burn.
Now throw in your oyster sauce let simmer for 5 to 10 minutes. Keep checking until you cook the greens and zucchini to your liking and salt to taste.
