While arguably any box of veggies could be made into a stir-fry, this one is particularly delicious.
We've entered the point in the season on the farm that most of our meals seem to be a pile of vegetables. This happens:
1. Because we're extremely busy this time of year and forget to think about what we're going to eat until we're already hungry and tired.
2. Because there are so many vegetables to eat this time of year, it's hard not to want to eat them all, and they're so fresh and delicious in the warm weather. We eat a mostly seasonal-to-our-region diet, so I could eat about 6 zucchinis and 12 tomatoes a week by myself this time of year, because I know in a few months I won't have them anymore.
We've been switching between
- Enormous Salads with herb dressings (pictured)
- Tacos covered in veggies
- Grilled Veggies
- Pasta with all the veggies
- and stir-fries
Most of the items in boxes this week are tailor made for a traditional Asian Stir-Fry, or if you're feeling adventurous, maybe a really good Bibimbap or Ramen. Don't be afraid of Napa Cabbage, now, we grew a mini variety this year so they're really manageable. Just chop that whole thing up and throw it in a pan (or two, or a really big wok) with some of its friends and soy sauce, you won't be sorry.
This is also a great time to practice your kimchi skills so you're all set to make a big batch to store for the fall and winter later on. Try this really simple recipe with things you probably already have in your kitchen (you can substitute salad turnips or any radishes in, and we love to also add shredded carrot).
Your Farmers,
Ashley and Caleb
