Week 4- 2015

This week there will be Napa Cabbage, Zucchini (maybe Yellow Summer Squash), Snow & Snap Peas, Spicy Salad Mix, Lettuce Mix & Romaine Lettuce. There may be Scallions!

The Spicy Salad Mix is made up of baby Kale, baby Tatsoi, baby Red Mustard, baby Mizuna (asian mustard) & baby Arugula. It is good raw as a sald but could also be used in a stir fry or cooked some other way.

The Romaine Lettuce heads are a mini variety and are short but dense.

Napa Cabbage is a bit sweeter than regular cabbage and is good in cold salads, cooked in a stir fry or soup or to use in making Kimchi.

The Spicy Salad Mix can be used as a substitute for White Arugula Pizza. Below is a quick freezable pizza dough recipe.

Whole Wheat Pizza Dough

2.5 cups white whole wheat flour

1 teaspoon salt

1 cup warm water (105-110 degrees)

1 teaspoon honey

1 tablespoon dry active yeast

2 tablespoons olive oil

In a large bowl, whisk together flour & salt. In a measuring cup stir together warm water, honey, yeast, and olive oil. Let sit 1 minute. Add wet ingredients to dry ingredients and stir until a stiff dough forms. Turn out on a generously floured surface and knead about 5 minutes or until smooth and elastic. (You can also use a stand mixer or food processor with a dough attachment for this step.) Divide dough in half and allow to rest for 15-20 minutes. Roll out dough on a sheet of parchment paper or a pizza peel sprinkled with cornmeal. Then use as directed in recipes or add your favorite toppings, and bake at 500 degrees on a preheated pizza stone for 7-10 minutes. Crust should be lightly browned and cheese will be bubbly.

Freezing Directions:

Prepare as directed above, but skip resting period. Wrap with two sheets of plastic wrap. Store in freezer bag. To serve: Thaw in refrigerator overnight or at room temperature for 3 hours. Preheat oven and baking stone at 500 degrees. Roll out dough on a piece of parchment paper or a pizza peel sprinkled with cornmeal. Add desired toppings. Transfer to preheated baking stone and bake at 500 degrees for 7-10 minutes or until crust is browned and cheese is bubbly.

Asian Beef with Mushrooms & Snow Peas

1/2 cup tamari or soy sauce

5 tablespoons brown sugar

6 garlic cloves, minced

1/2 teaspoon ginger

2 teaspoons rice vinegar

10 oz snow peas

4 tablespoons olive oil

10 oz mushrooms,sliced thinly

1 pound beef sirloin tips, thinly sliced (optional: if omitted add more snow peas and mushrooms or decrease the amount of sauce ingredients by half and olive oil by half)

2 cups cooked rice

Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain and set aside. While the Snow Peas are boiling combine all the sauce ingredients in a bowl ­ whisk to combine and set aside.   Heat a large skillet or wok until hot, add 2 tablespoons olive oil ­ it should sizzle. Immediately add thinly sliced mushrooms ­ cook them on high heat, turning occasionally, until they brown nicely. Remove mushrooms to a bowl. To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat. Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat ­ stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid. Serve over rice.

Other recipes of interest:

Grilled Caesar Salad

Napa Cabbage Salad

2 thoughts on “Week 4- 2015

  1. Pingback: CSA 2016 Week 4 – The Pumpkin Farm CSA

  2. Pingback: All About Veggies | The Pumpkin Farm

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