Stir Fry Tat Soi
Buy fresh, buy local - you've heard that before right? But I really needed a very big bag of lettuce so I went to (you know where) - guilty, we all do it. But in this case, trying to do the best we can, is sometimes the best we can do. This is about encouraging you to spread your food boundaries a little bit, try something new this week and check out some fresh local produce.
My inspiration comes from recently visiting a Community Supported Agriculture (CSA) farm in my area. It was a great experience. They strive to care for the land, support sustainable agriculture, and while doing all that, harvest the most amazing food, providing healthy produce to hundreds of residents as well as top local restaurants and grocers. As I left my visit with fresh produce, the following week contained several wow moments, savoring new foods and trying new recipies.
Arugula? Yes, we all know it has that peppery flavor, but wow, I've never tasted arugula as peppery as this. Absolutely amazing.
Spinach - yep, another wow of flavor, and look at how beautiful it is!
Kohlrabi - must confess, I have never cooked with it before. I've been missing out! One was cut up and eaten fresh and in salads, nice and crunchy like a cucumber, the other was cut up and roasted, another wow moment.
Tat Soi - Tat what? A relative of Pac Choy, this batch stir fried together with carrot, ginger, and scallions was a winner. (recipe below)
A spring lettuce mix that tasted amazing, and it was topped with pea shoots - another new wow for me, I could have eaten the whole bag!
Here's a link to the CSA farm in my neighborhood, April Joy Farms, I think you will find it very interesting to read about. Do a search in your neighborhood and see if you have one close by, its a great experience! If not, try to visit your local farmers market in the upcoming weeks, it's a good time for some perfect spring vegetables.
Challenge for the week - find some local seasonal produce, a vegetable you haven't had before, and spread those boundaries! Enjoy!
STIR FRY TAT SOI
2 Tbls olive oil
1/2 tsp cumin seed
1 tsp finely diced fresh ginger
1 tsp finely diced garlic
1/4 cup thin sliced shallot or red onion
2 carrots, julienned
1/2 lemon, juiced and zested
2 small bunches of tat soi
Heat oil in large fry pan to medium high. Add cumin seed and stir for one minute. Add ginger, garlic, and shallots and stir for another 3 minutes. Add carrots and sprinkle with salt, stir for another 3 minutes then add lemon zest and lemon juice. Continue stirring for another 5 minutes, if the moisture evaporates add a couple tablespoons of water.
Add the tat soi to pan and cover to steam for another 3 minutes, stirring occasionally and adding a little more water if needed. The leaves and stems should soften up and be ready to serve in 3-5 minutes.