This summer I joined a CSA (community supported agriculture) through Growing Home. My best friend Betsy recommended their CSA not just for their delicious organic produce all summer long but also for their social mission of providing job training to those who might have difficulty finding traditional employment. I thought it would be fun to try to let you see what I get every week and one dish I created from the produce box. Dave and I are splitting our box with Betsy This week we got asparagus, kale, green garlic, lettuce, bok choy, japanese turnip, radish, spinach, mustard greens, dill and oregano. I decided to cook up the kale and bokchoy with the green garlic and eat it over rice with a fried egg on top. It was a good decision. I’ve also enjoyed a few salads with the lettuce and spinach with sliced radishes and the japanese turnip (mildest and sweetest of turnips, best eaten raw) and some carrots I picked up from another vendor at the market. Looking forward to the summer season of produce and experimenting in my kitchen!
CSA Greens & Garlic over Rice with Egg
3 stalks of green garlic; sliced then roughly minced
1-2 heads of garlic, diced
1/2 head of bokchoy stalks sliced into 1/2 inch pieces, greens roughly chopped
1/2 bunch of kale, stems removed*, roughly chopped
soy sauce, I used low-sodium
fresh cracked pepper
cooked white or brown rice
1 egg, preferably also from the market or at least an organic, cage-free source
Sriracha, or your favorite hot sauce
Saute the green garlic in a good glug of olive oil for a few minutes until fragrant. Add the garlic and cook for another couple of minutes, just don’t burn it. Add the bokchoy and kale with a splash of water. Cover and allow to cook down, approx 5 minutes. Once the greens feel tender, throw on a good glug of soy sauce and season with salt and pepper.
Heat a separate pan with cooking spray and fry an egg sunny-side up.
Put rice in a bowl and top with the greens, then slide on the fried egg. Squirt on some srircha for good measure.