We had a rough spring with that loathed cold snap. It hurt all the farmers. Our CSA is starting nearly a month late. We see the grower at the market selling a few things he does have, that are not enough yet to fill the CSA bags for a week.
I bought some chard and kale from him. But as we walked away, he ran after us.
“Hey, you forgot your onions and radishes, oh, and some of these.” he said, running off before I could protest.
The bag contained a large bunch of green onions, radishes, three small heads of bok choy, and a pound of fresh baby arugula, and a small greenhouse grown cucumber. He would not take any money for them.
Sunday night, I contemplated the market bounty. I needed to use it, but did not have time to make many different things. Then, I thought, what about a stir fry kind of thing? Can you mix all these and have it work? The end result has lots of flavor and texture with the mix of spring vegetables. It turned out way better than I thought it would.
Honey-Lemon Spring Vegetable Saute
1 clove garlic, minced
2 tbs olive oil
zest of 1 lemon, plus 1 tablespoon lemon juice
1 1/2 tablespoons honey
1/4 tsp. Red pepper flakes
1-1/2 tsp kosher salt
black pepper to taste (couple grinds)
3 small heads bok choy, sliced (about 2-1/2 cups)
1 small bunch kale chopped (about 1 cup packed)
1 small bunch chard, chopped tough stems removed (about 1 cup packed)
2 large green onions, sliced thinly (about 1/3 cup)
1 cup asparagus tips
Steam the asparagus tips in a steamer for 7 minutes. Heat oil in large dutch oven. Saute garlic and sliced green onions until just golden. Add honey, zest, juice, salt and pepper flakes. Stir. Add the chard, kale, and bok choy. Toss to heat through, just until it starts to wilt, about 3 minutes. Add black pepper to taste. Add the asparagus tips, still hot, and toss with the greens to mix. Serve immediately. It’s still good the next day, but it’s really good with all that texture. Much better than a mushy pile of greens.
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