A new CSA season begins this week, and we are so excited. If this is your first time visiting the food blog, welcome! We share a recipe each week that uses fresh organic produce from the week’s CSA share. We seek to share member-generated recipes as well, so please send us recipes using your CSA share. You can email a recipe and photo to megan@fairridgefarms.com and we will feature it on the food blog.
This week’s CSA share features fresh greens, including bok choy and radish greens–yes you can eat them! This week’s recipe includes bok choy and radishes–enjoy!
Bok Choy, Radish and Tempeh Stir Fry with Cantelope Jam Sauce (serves about four)
1/4 cantelope jam (you can purchase cantelope jam in the Fair Ridge Farms foodclub. You can use other jams instead, such as rhubarb jam, also in the food club)
2 Tbs. tamari
1 tsp. cornstarch
2 Tbs. canola oil
3 cloves garlic, chopped
1 1-inch piece of fresh ginger, chopped
1 8 oz. pkg tempeh, cubed
1 head bok choy, chopped in 1 inch pieces
2 bunches radish greens (remove the radishes and stems. Chop into 1 inch pieces)
cooked white rice
optional: pickled radish, chopped green onions, cashews, red pepper flakes, or hot sauce
Directions:
Whisk together jam, tamari, cornstarch, 2 Tbs. water in a small bowl. Set aside.
Heat pan or wok over high heat and add oil. Stir fry tempeh for 2 minutes, or until browned. Add garlic and ginger and red pepper flakes if using, stir fry for 1 minute. Add bok choy; stir fry for 1 minute. Add radish greens; stir fry for one minute. Add sauce; stir fry for 2 minutes.
Top with pickled radish, chopped green onions, cashews, and/or hot sauce over rice.
Quick Pickled Radish
2 bunches radishes, sliced into thin rounds–ideally use a mandoline
1/2 tsp red pepper flakes
3/4 cups apple cider vinegar
3/4 cups water
3 Tbs. sugar
2 tsp salt
Directions:
Pack radish rounds into a pint-sized canning jar and top with red pepper flakes. In a small saucepan over high heat, combine vinegar, water, sugar, and salt and bring the mixture to a boil, stir. Remove from heat once sugar and salt are dissolved. Carefully pour the mixture over radishes and let them cool to room temperature, and then cover and refrigerate. The radishes can be eaten immediately, or keep in the refrigerator for five days. Serve with anything!
