This year the strawberry harvest is already winding down. In 2010 we spotted the first ripe berry in mid-May and didn’t pick a full quart until tomorrow, the 23rd of May. Other years showed a similar timeframe, with the first harvest somewhere at the end of May.
Likewise, the sugar snap peas are in full flush at the moment. In other years, it would be at least two weeks before we would start picking them. Best case with all of this, you eat better earlier in the year. Worst case, we’ve screwed up the balance of atmospheric gases with pollution, and we won’t be able to count on a “regular” season of weather too often.
Opportunities abound for delicious meals with this week’s vegetables, and any that you have left from last week. Remember, that for most all of the greens that we give you the best place for them is in a bag in your vegetable crisper. They will last over a week in such storage conditions. Vegetables will dry out in a fridge if not in a bag, so be sure to keep them happy.
First, a couple links to recipes. If you look to the right, you will see a link to member Emily Akins' blog Everything Begins With an E. Her post of May 15th is for braised lettuce with peas..just the thing for your share. If lettuce has accumulated, here is a good chance to eat some in a new way.
Re: the peas, you can “string” the sugar snap or snow peas and cut them into small pieces as a substitute for individual peas. Remember, with both types of peas we give you the pods are edible, but it helps to snap off the top and pull off the string (see photo). Try the recipe on that link too.
The turnips will be in the shares for a while, so keep our curried Hakurei turnip recipe in mind.
Raw Stir Fry SaladOur suggested recipe for this is an Asian vegetable salad/slaw, or as Rebecca noted, it is a "raw stir fry." It started as we pulled a Chinese cabbage last week to check them out. I wanted to make a slaw, but felt that was a little too normal and finely chopped. So I cut up the more solid ingredients (turnip, radish, cabbage stem) into chunks while chopping up the greens. Tossed with an Asian sauce it really is the same ingredients as a stir fry, but raw.
Dressing:For a slaw-like taste I go for a dressing that is about half oil and half sharp tasting liquid (ie, rice wine vinegar, lemon juice, fish sauce). You can try the following and adjust to your taste:
5 tbsp sesame oil, 3 tbsp rice wine vinegar, 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp sugar, 1 tsp chopped ginger.
Prepare vegetables and mix well in a large serving bowl. Toss with dressing. Serve as is or over warm or cold rice. Garnish with cilantro and crushed peanuts.