Cultivating Sustainability

This is a really simple, yet delicious salad…and a great way to use up some of your CSA farm share cabbage.

INGREDIENTS

• 1 medium head of green leaf lettuce*
• 1/2 head of green cabbage, chopped*
• 3 scallions, chopped*
• 1/4 cup walnuts, chopped
• 2-3 tbsp lemon garlic vinaigrette
• 3 tbsp feta, crumbled

DIRECTIONS

1. Combine lettuce through walnuts in a large bowl.
2. Toss with lemon vinaigrette. Serve immediately and sprinkle with crumbled feta.

Don’t know what to do with all those cucumbers and tomatoes? Just throw them in a blender along with some herbs, onions, and other seasonings for a delicious and refreshing summer soup. (*Indicates Potomac Vegetable Farm (PVF) produce and ** indicates Licking Creek Bend Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 3 tbsp extra virgin olive oil
• 3 cups organic tomato juice
• 1/2 cup finely minced onion*
• 1 medium clove garlic, minced*
• 1 medium cucumber, peeled and coarsely sliced*
• 3 scallions, coarsely chopped**
• 2 medium tomatoes, coarsely chopped**
• 1/2 cup fresh cilantro, coarsely chopped
• 1/2 tsp ground cumin
• 1 tbsp lemon juice
• 1 tbsp lime juice
• 2 tbsp red wine vinegar
• Salt and pepper to taste

DIRECTIONS

1. Combine all ingredients in a blender (reserving 2 tbsp minced scallions and 2 tbsp minced cucumber). Puree until smooth.
2. Before serving, top with 1/2 tbsp reserved scallions and cucumber.

Finely sliced cabbage, chopped dill, cucumber and feta make a delicate side salad. Serve this with your favorite burger or sandwich. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 1 small cabbage, finely sliced*
• 1/4 cup dill, chopped*
• 1 medium cucumber, thinly sliced*
• 1-2 scallions, chopped*
• 1 small head of lettuce, torn into pieces*
• 1/4 cup feta cheese, crumbled
• Lemon Garlic Vinaigrette

DIRECTIONS

1. Combine cabbage through lettuce in a large bowl.
2. Toss with 1-2 tbsp lemon garlic vinaigrette.

This a very simple, yet delicious summer salad. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

• 1 head of red leaf or romaine lettuce*
• 3 green onions (also called scallions)*
• 3 tbsp dill, chopped*
• 1/4 cup sweet peas (shells removed)*
• 1-2 tbsp lime vinaigrette

DIRECTIONS

1. Using a salad spinner, rinse and spin the lettuce and tear into bit sized pieces.
2. Chop the scallions and dill.
3. Combine all ingredients in a large bowl and toss with vinaigrette. Serve immediately.

This thai inspired stir-fry is easy to make, but oh so yummy. And, it’s the perfect way to combine different green vegetables, such as sweet peas, kale, scallions, and edamame. Serve with sesame seeds and crushed peanuts over sticky rice. (*Indicates Star Hollow Farm produce.)

INGREDIENTS

• 1 tbsp peanut oil
• 3 tbsp reduced salt tamari soy sauce
• 1/2 tbsp honey
• 1/4 tsp crushed red pepper
• 1 tbsp ginger, finely chopped
• 2 cloves garlic, minced
• 1 bunch of scallions, chopped*
• 1/4 lb shiitake mushrooms, rinsed and chopped*
• 1/2 cup fresh or frozen edamame beans
• 1 bunch lacinato kale (also called dinosaur or black kale), or other kale*
• 1 cup sweet peas, rinsed and cut in half*
• 1 package of tofu, drained and patted dry, and cut into 1 inch cubes
• Sesame seeds
• Crushed peanuts

DIRECTIONS

1. In a small bowl, combine soy sauce through red pepper. Set aside.
2. Heat peanut oil over medium-high in a large saute pan or wok. Add ginger through mushrooms, and cook until almost tender, about 5-10 minutes.
3. Meanwhile, if using frozen edamame beans, microwave in a bowl, covered, on high for 1 minute.
4. Add edamame through tofu to wok. Cook over medium heat, until kale wilts. Add soy sauce mixture. Cook for another 5 minutes, or until the kale is tender.
5. To serve, place about 1/2 cup sticky rice in a bowl, top with 1 cup onion/greens mixture, and tofu. Sprinkle with chopped scallions, sesame seeds, and chopped peanuts.

• 4 tbsp soy sauce
• 1 1/2 tbsp honey
• 1/4-1/2 tsp dried crushed red pepper
• 3-5 cloves garlic, minced
• 1 1/2 tbsp fresh ginger, minced
• 1 bunch broccoli crowns*, separated into small florets
• 2 tbsp peanut oil
• 1 large vidalia onion, sliced
• 1 bunch bok choy*, rinsed and chopped
• 1 bunch tatsoi*, rinsed and chopped
• 1 small bunch green onions, chopped*
• 1 package organic extra firm tofu, drained & patted dry with paper towels, and cut into 1/2 inch cubes
• 1/4 cup lightly salted peanuts, finely chopped
• Sticky Rice

DIRECTIONS

1. In a small bowl, combine soy sauce through ginger. Set aside.
2. In a pressure cooker, cook broccoli crowns until just tender (bring to pressure then put the broccoli in a colander and rinse in cool water to stop the cooking). (Note: if you do not have a pressure cooker, steam or boil the broccoli until just tender and rinse in cold water.)
3. Heat 1 tbsp peanut oil over medium-high in a large saute pan. Saute onions until translucent. Add soy sauce mixture, bok choy, and tatsoi. Cook over medium-low heat, until bok choy and tatsoi begin to wilt. Remove from heat when the stems of the bok choy are tender. (about 5 minutes)
4. Meanwhile, in a separate large saute pan, heat 1 tbsp peanut oil over medium-high heat, add tofu and saute until browned on all sides.
5. To serve, place about 1/2 cup sticky rice in a bowl, top with 1 cup onion/greens mixture, and tofu. Sprinkle with chopped green onions and chopped peanuts.