We joined a CSA this season and received our first weeks’ produce on Tuesday. There is sooo much here that I’m not sure how i’m going to keep up. But surfing the web for recipes helps.
We received not one, but two enormous bunches of mizuna, red and green, and since it’s so delicate, we need to consume it quickly. We also received two kinds of soft and beautiful lettuces, two heads of bok choy, an enormous chinese cabbage, rhubarb and flowering sage. We already made a strawberry rhubarb pie with the rhubarb we got. That was an adventure. Luke and I had never made strawberry rhubarb pie nor had either of us ever cooked rhubarb. We each sampled a piece of the stalk and could not believe it would make an edible pie, but it did. The rhubarb bits added a nice tartness and also a bit of crunch to the delicious strawberries that we bought at the store.
So here’s what I’m making for dinner tonight:
Wilted Greens with Toasted Sesame Seeds & Mango
Â¼ cup water
Â¼ cup tamari (or soy sauce)
2Tbs rice vinegar
2 Tbs rice wine (mirin)
1 Tbs dark sesame oil
1 tsp vegetable oil
1 garlic clove, minced
6 cups Asian greens (mizuna, mustard, bok choy, chinese celery)
1 mango, pitted, peeled, julienned
Â¼ cup red onion, thinly sliced
Toasted sesame seeds
Whisk together water, tamari, vinegar, rice wine & sesame oil. Set aside. Heat vegetable oil in saucepan. Cook garlic for 1 minute. Add vinegar mixture; heat 2 minutes. Toss greens, mango & onion in a large serving bow. Pour warm dressing over salad; sprinkle with toasted sesame seeds.
I added lightly fried tofu, that i let cooked with the garlic, to make the salad a more complete meal for the family.
The verdict: thumbs down, unfortunately. The tofu and mango were a hit, but the wilted greens and red onions in the tamari sauce kind of overwhelmed the dish.