Asian Sugar Snap Peas

Technically an appetizer, but we had it with dinner last night along with steaks and a salad (with our CSA lettuce and snow peas, among other toppings).  It tasted great but will probably use a little less olive oil next time.  They still kept some of their crunch and tasted great. 

Asian Sugar Snap Pea Appetizer
http://allrecipes.com/Recipe/Asian-Sugar-Snap-Pea-Appetizer/Detail.aspx

Salads and kale chips

It's been a little busy this week so we've been enjoying all the great lettuce from last week in salads with broccoli, kohlrabi, and radishes over the fresh lettuce and arugula.  We picked sugar snap peas and snow peas on Monday so the girls have been munching on those as a snack. 

I tried kale chips again and they turned out a little better this year but I think they still need some work.  If anyone has any suggestions for something different, let me know.  Preheated the oven to 400 degrees.  Mixed season salt with olive oil and tossed with bite size pieces of kale.  Baked in the oven for about 10-12 minutes until some of the leaves started looking a little brown. 

Stir fry is sounding good for tonight!

Week #2 - June 2

A big share this week!

Broccoli
Kohlrabi
Radishes
Pac choi
Kale
Lettuce
Salad mix
Arugula
Spinach
Fenugreek
Dill
Sugar snap peas (Mike's going to pick these on Monday)

Cilantro and Sugar Snap Peas

Mike went to the farm for this week's u-pick and we ended up with sugar snap peas and cilantro. Tonight was a little "relaxed" so we didn't fix a big meal. I made and froze some cilantro puree. Can't want to try it over some pasta! I froze about half the sugar snap peas for a stir fry later on and will have the rest of them fresh for our family cookout this weekend.

Herb Puree
2 c. Fresh herb leaves (thin stems okay), rinsed and dried
Salt
1/2 clove garlic, peeled, or more to taste
1/2 cup extra virgin olive oil
1 T. Lemon juice

Combine parsley with pinch of salt, garlic, and ~half the oil in a food processor or blender. Scrape sides as needed. Add rest of oil gradually. Add lemon juice, then a little more oil or some water if you prefer a thinner mixture.

Recipe from "How to Cook Everything" by Mark Bittman

Week #1 - May 26, 2011

Welcome to Week #1!  Wereceived our first share from the UK CSA today.  I hope you enjoy taking this journey with us and I welcom any recipes you might have to share - just leave a comment with the recipe or a link.

This week's share includes the following:
- Braising mix
- Turnips with greens
- Radishes
- Lettuce
- Arugula
- Spinach
- Red russian kale
- Sugar snap peas