So the day of the pick-up I ran around our kitchen (well.. our kitchen is really too small for running… I guess it was more like “frantically opened and closed cabinet doors multiple times”) trying to find something I could use to miraculously throw together a fabulous gourmet dinner using our new food. I kept thinking up things to make, then realizing I was missing some key ingredient.  Finally I settled on making a salad and a pasta dish. Lame, I know.

For the salad I sliced two of the Hakurei Turnips, a third of the Skyphos Lettuce and some Romaine Lettuce we had leftovers of, to create a salad.  For the pasta dish, I used all of our Spinach and made this recipe I found online a really long time ago.

Also, I really wanted to use some penne for this dish, but we were running out, and we have insane amounts of spaghetti that were gifted to us when some siblings-in-law moved out of town, so it only seemed right to use what we had.

The rest of the Skyphos Lettuce ended up in salads, too.  Apparently these leaves are great for lettuce wraps but I didn’t end up having time to make some sort of awesome thing to go inside lettuce wraps.

Our CSA newsletter mentioned the turnips are good in stir-fries, so I make a stir-fry a few nights later and chopped up the rest of the Hakurei Turnips.

DAMN were those things perfect in that stir fry! Super sweet and juicy.  YUM. I used a recipe from the world’s most versatile vegetarian cookbook for my base, and just skipped bean sprouts and put the turnips in their place. Its the most handy recipe because you can just add and remove things all over the place, and it is still delicious.

“Egg Foo Yung”

  • 3 eggs
  • Sunflower oil
  • 4 green onions
  • 1 garlic clove, crushed ( I usually do way more)
  • 1 Green Bell Pepper, chopped
  • 4 0z bean sprouts (where I used the turnips)
  • 3 cups cooked white rice
  • 3 tbsp light soy sauce
  • 1 tbsp sesame oil

Scramble the eggs, set aside

Stir-fry the onion, garlic, pepper and bean sprouts for about 2 minutes

Mix in the rice

Add soy sauce, sesame oil and egg. Mix well and serve.

Coming Soon….. Strawberry Rhubarb Pie.  At the time our beautiful little basket of strawberries made its way into our home, we had no less than 3 different types of desserts waiting to be finished!  We decided to freeze these little guys until we had 0 desserts quickly spoiling / making us really fat.  Then we will make our pie and I will tell you all about how I became the crazy rhubarb lady of Boulder County.

So that’s it!  Week one has been conquered and no food has been wasted. Yay!