SUB EDGE FARM

Community Supported Agriculture in the Farmington River Valley of Connecticut.

FoodFeed: Swiss Chard & Garlic Scape Pasta by Kristen

This is a Swiss Chard pasta using garlic scapes in place of regular bulb garlic. Very simple:

Sautée cut-up garlic scapes and Swiss chard in olive oil.
Add cooked pasta and salt & pepper to taste.
Top with toasted breadcrumbs and pine nuts lightly browned in a skillet, and shaved Parm cheese.
Serve with side of sautéed squash blossoms.

Very simple, nothing very creative because I’m hesitant to mask the flavors of the vegetables!!

FoodFeed: Mizuna, Joi Choi and Tofu Stir Fry by Kristen

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Mizuna, Joi Choi and Tofu Stir Fry by Kristen

This is a stir-fry I made last night using a recipe adapted from Bon Appetit. I tried to use a minimal amount of other ingredients in order to let the flavors of the veggies shine through.

Mizuna, Joi Choi, and Tofu stir-fry

2 Tablespoons low-sodium soy sauce

2 Tablespoons low-sodium soy sauce
1 Tablespoon rice vinegar
2 teaspoons sesame oil

1 block extra-firm tofu
1 Tablespoon chopped fresh ginger
3 garlic cloves, finely chopped
4 bunch joi choi, roughly sliced
1 large bunch mizuna, roughly sliced
1 shunkyo radish, sliced
1/2 cup water chestnuts (optional. I thought this would give the stir-fry a little crunchiness)
a few tablespoons vegetable or peanut oil for frying
rice (I used brown rice)


Press water out of tofu by wrapping it in a kitchen towel and placing something heavy over it, such as a cast iron skillet. Let sit for at least 15 minutes. Cut tofu into blocks and sprinkle with the first 2 Tablespoons of soy sauce.

Heat  about 1 Tablespoon of oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Remove from pan.

Add 1 Tablespoon oil to pan. Add radishes and joi choi until it starts to wilt, about 1 minute. Add mizuna and cook about 1-2 min longer until just wilts. Add optional water chestnuts. Add soy sauce/vinegar/sesame oil mixture to coat vegetables, then add tofu and combine.

Serve over brown rice.

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