If these pictures fill you with food envy check out last week’s post on how to get in on the summer CSA boxes! Despite the slightly chilly weather, the strawberries in last week’s CSA box made for a sweet start to the weekend. As I’m sure you’ve already devoured the berries, I’m happy to inform you that this week’s CSA box will contain more of those red, juicy summer fruits!
What to look forward to Thursday:
- 1 quart Strawberries
- 1 bunch Radishes
- 1 bunch Carrots
- 1 lb. Sugar Snap Peas
- 1 bunch Beets
- 1 bunch Tatsoi
- 1 bunch Red Mustard Greens
- 1 lb. Shell Peas
For any of you who, like me, have never heard of tatsoi, no need to worry: I researched this exotic-sounding vegetable and found that it not only sounds delicious, but will be easy to incorporate into your meals. Tatsoi is a traditional Chinese salad green, with a mustard-like flavor and a texture strongly resembling bok choy. In fact, if you have a recipe in which you use bok choy, you can easily substitute in the tatsoi. A cool fact about tatsoi is that is can be harvested under snow in cold climates. Try adding this cold-resistant green to your favorite salad, stir-fry, or soup this week!
Tatsoi and Sweet-Corn Salad With Peach-Nectar Dressing
(Recipe from New York Times)
- 2 tablespoons canola oil
- 2 peaches, peeled and diced
- 3 ears fresh sweet corn, husked
- 8 cups tatsoi greens, or other tender mild greens
- 3/4 teaspoon coarse sea salt
- Freshly squeezed lemon juice to taste
1. In a skillet set over medium heat, heat the oil. Add the peaches and cook, stirring occasionally, until very soft, about 20 minutes. Set aside to cool.
2. Meanwhile, bring an inch of salted water to a boil in a large pot. Add the corn and steam 5 minutes. Drain the corn and allow to cool. Using a knife, scrape the kernels off the cobs and place the kernels in a large bowl.
3. Just before serving, add the tatsoi, peaches and salt, and toss well. Season to taste with lemon juice, toss again and serve.