Hi everyone, Jess here! I’m honored to be able to present the third weekly CSA box from Springdell Farms, filled with many of the goodies that the season has to offer.
We had just pulled into the farm stand, fresh from our camping trip, to pick up our share box. After many days of decadent seafood fresh from Wellfleet Bay, it was time to come home. Let’s see what’s in store for this week!
Rainbow Chard- Oriental Cabbage
- Kale
- Garlic Scapes
- Head Lettuce
- Greenhouse Grown Green Slicing Cucumbers
- Strawberries
- Radishes
- English Peas
- Summer Squash
- Zucchini
- Broccoli Crowns
Strawberries
Eggs
2 Boxes of Microgreens (I got pea tendrils and Sunflower Shoots this time)
After a couple of days of coasting on fresh local seafood accompanied by my instant camp salads, I was so excited to get back to cooking when I got home.
I used the tender zucchini to make “zoodles” this evening, wonderful with tofu and other CSA veggies in a ginger-soy marinade for Meatless Monday!
Whether using a simple and inexpensive spiralizer hand tool, or fancy Kitchen Aid attachment, it’s a wonderful time to try zoodles! As the veggies grow bigger during the season, it gets a little trickier to spiral them so cleanly, as you have a core of bigger seeds. Give them a quick stir-fry, keep them raw and toss with a sauce, whatever works best for you!
I marinated some pressed firm tofu with:
- 1/4 cup soy sauce
- 2 teaspoons grated ginger
- 1 tablespoon honey
- 1 tablespoon rice vinegar (I used seasoned, but plain works, too)
- 1 tablespoon mirin
- 1/4 cup water
After the tofu marinated for about 30 minutes, I stir fried it with garlic scapes, and summer squash. Any veggies you have on-hand work here!
A quick and easy meatless dinner! Try zoodles tossed with some olive oil, Parmesan and pesto, fresh marinara, or whatever tickles your fancy!
Looking forward to cooking more with you this week!