Week 7

• Basil
• Bok choy
• Lettuce
• Napa cabbage
• Onions
• Yellow squash
• Zucchini

RECIPES
Steamed Napa rolls
- Napa cabbage
Farmer's Market Squash Saute
- Zucchini, yellow squash, basil
Spicy Beef with Shrimp & Bok Choy
- Bok choy

Week 6

The food is so beautiful!

• Basil
• Beets
• Carrots (alas, I am allergic to these, I miss eating carrots)
  
• Cucumber
• Garlic scapes
  
• Lettuce
• Radishes
• Sugar snap peas (I just eat these like carrots since I can't eat the carrots)
  

RECIPES:
Garlic Scape Pesto
- Garlic scapes
Roasted Beet Wedges
- Beets
Radish and Sesame Soy Noodle Salad
- Radishes, cucumber
Tzatziki Sauce
- Cucumber
Five-Spice Shrimp & Vegetable Packets
- Sugar snap peas
Otsu from "Super Natural Cooking" by Heidi Swanson (page 62)
- Cucumber
Garlic Scape Soup from "Super Natural Cooking" by Heidi Swanson (page 146)
- Garlic scapes
Big Rig Pasta (recipe below)
- Basil

Big Rig Pasta
My recreation of my favorite pasta dish from Oregano’s in Tucson, AZ.

1 tablespoon butter (or olive oil)
2 cloves of chopped garlic
¼ cup chopped onion
¼ cup sliced fresh basil
1 14.5 oz can of petite diced tomatoes
1-3 chipotle peppers in adobo sauce, deseeded and chopped (depends how spicy you want it!)
Salt to taste
1 cup heavy cream (or soy milk)
1 teaspoon adobo sauce
Fresh parmesan cheese

Heat butter/oil in skillet over med heat. Add garlic and onions and cook until onions are translucent. Add basil and tomatoes and cook 3-4 min. Add chipotle peppers and cook 3 more minutes. Add salt to taste. Transfer contents of skillet to food processor. Combine cream/soy milk with adobo sauce. Add to food processor and puree. Toss with rigatoni pasta and top with fresh parmesan cheese and fresh basil!

A delicious CSA dinner with bread from Uprise Bakery!

Week 5

• Beets
• Garlic scapes
  
• Radishes
• Romaine Lettuce

Look at these lovely beets - beautiful!

Garlic Scapes!

RECIPES
Roasted Beets and Sauteed Beet Greens
-beets
Roasted Beets 'n' Sweets
-beets

Week 4

• Asparagus
• Purple lettuce
• Green and curly lettuce
• Napa cabbage
• Pea sprouts
• Turnips
  

Apparently there is a bit of a lull in the growing/harvesting season this time of year but I still think we're eating pretty well and there are lots of things to look forward to that will be coming in the next few weeks!
RECIPES
Japanese Pizza
-cabbage, chives (from last week)
Pea Sprouts and Noodles Stir Fry
-Pea sprouts
Pancetta and Arugula Pasta
-Arugula (from last week)
Soba Noodle Salad with flank steak
-cabbage
Grilled Asparagus
-Asparagus

Pea sprouts and Noodles Stir Fry
Sesame oil
Garlic
Ginger
Crushed red pepper flakes
Soy sauce
Oyster sauce
Pinch of sugar
Chinese wheat noodles (I used udon)
Pea sprouts

Saute garlic and ginger in oil. Add red pepper flakes, soy sauce, oyster sauce and sugar to make a sauce. Add cooked noodles. Blanch pea sprouts in left over boiling noodle water for 30 seconds then add to noodles and stir. Thin sauce with noodle water as needed.

Pancetta and Arugula Pasta
(From "50 great pasta sauces" by Pamela Sheldon Johns)
1/4 cup extra virgin olive oil, plus 1 tablespoon for tossing pasta
4 ounces pancetta, diced
1 onion, diced
1 pound fresh or dried pasta
3 cups arugula
Sea salt and freshly ground black pepper to taste

1. In medium saute pan, heat 1/4 cup olive oil over medium high heat. Saute the pancetta and onion until golden brown. 5 to 6 minutes. Set aside and keep warm.
2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and toss with the olive oil.
3. Add the arugula to the pancetta and cook over medium heat, stirring, just to wilt slightly. Season with salt and pepper. Turn the pasta into a warmed serving bowl, toss with the arugula mixture, and serve at once.
Serves 4.

Soba Noodle Salad with Flank Steak
(From "Clean Eating" May/June 2009)
4 oz. soba noodles
1 lb flank steak
2 tsp olive oil
1 cup Napa cabbage, shredded
1 cup carrots, shredded (I left out the carrots since I'm allergic to them and they aren't in season right now anyways . . .)
1 cup fresh bean sprouts
1/4 cup fresh cilantro, chopped
3 tbsp low-sodium soy sauce
2 tbsp rice wine vinegar
1 tsp fresh ginger, minced
2 tsp sesame oil
1/2 tbsp sesame seeds

1. Cook noodles according to package directions.
2. Slice steak across the grain into strips (about 1/4 inch thick by 2 inches long). Heat oil in a saute pan over medium-high heat and cook meat for 5 to 6 minutes or until no longer pink in the middle; drain, set aside.
3. Meanwhile, in a large bowl, toss together cooked noodles, cabbage, carrots, bean sprouts and cilantro; add steak strips.
4. Prepare dressing: in a small bowl, whisk together all dressing ingredients; pour over steak and toss gently. Let steak cool and, for best flavor, refrigerate for 2 to 3 hours before serving; salad can stay refrigerated for up to 4 days.

Strawberries!

I grew these myself!

Strawberry-Orange Muffins

Strawberry Popsicles
1 cup whole strawberries, tops removed
1/2 cup milk
Sugar or agave nectar to taste

1. Place all ingredients in blender and blend until smooth
2. Pour into popsicle molds and freeze
Makes about 4 popsicles