This week’s items are shouting out to us all, “Make Asian Food!” The peas, garlic scapes, carrots, scallions, and spinach all could be thrown into a stir fry with a protein of your choosing, put atop of rice or Asian noodles, sprinkled with roasted sesame seeds— and voilà—you’ve got a dinner fit for royalty!
Here are some favorite stir-fry sauces (taken from fourtysomething.ca).
Sweet and Sour Stir-Fry Sauce – 1/2 cup, broth 1/4 cup soy sauce, 1/4 cup cider or rice wine vinegar , 2 Tbsp. brown sugar, 1 tsp. hot red pepper flakes
Thai Stir-Fry Sauce – 2/3 cup coconut milk , 1 Tbsp. fish sauce, 3 1/2 Tbsp. lime juice 1 1/2 Tbsp. soy sauce, 1/2 tsp. dried crushed chili, 2 1/2 tsp. brown sugar
Peanut Stir-Fry Sauce – 1/4 cup rice vinegar, 1/4 cup soy sauce, 4 tsp. granulated sugar, 4 tsp. peanut butter, 2 Tbsp. water, 2 teaspoons Asian chili garlic paste
We’ve got regular green cabbage and Chinese cabbages for your sauerkraut and kimchi making needs! We’ll sell you as much as you’d like for $1.50/lb. Just let us know by next Monday.
We love making pesto with just about anything. When we don’t have basil, we use spinach, parsley, or garlic scapes! Try this recipe from allrecipes.com
Garlic Scape Pesto (makes 1 3⁄4 cups)
I bunch garlic scapes cut into 2” pieces, 1⁄2 cup Parmesan, 1⁄2 cup olive oil, 2 tsp. lemon juice, 1⁄2 tsp. salt, 1⁄2 cup cashews, pinenuts, almonds or walnut
Blend in food processor until smooth. Enjoy on pasta, veggies, toast, or by the spoonful!