Hello CSA family and others popping in to see what's fresh on the farm this week.
We have a good mix of things for you, but we are featuring our spring Broccoli and Snap Peas.
We will only get these sweet snaps until the heat kills them off but until then lets make a STIR FRY!
I tested this recipe this week and gave it a thumbs up. I'm not a big fan of cooked broccoli so I made sure to not cook it too long. Now I know each portion of broccoli won't be five cups but you can scale as needed.
Instead of the scallions, I added regular onion from the garden.
Here is a simple idea to incorporate some of your weekly vegetables together.
Cook 2 tablespoons each chopped ginger, scallions and garlic in vegetable oil in a large nonstick skillet over high heat until slightly softened, 1 minute. Add 5 cups broccoli florets (12 ounces) and 1/4 cup water; season with salt. Cover and cook until just tender, about 3 minutes. Uncover, add 1 cup snow peas and cook, stirring, until bright green, about 2 minutes.
taken from FoodNetwork.com