This week's share:
Arugula, red cabbage, red peppers, tomatillos, acorn squash, ginger, red onions, salad, eggplant
I guess I'm feeling the red vibe this week. Even the ginger has a pinkish hue to it. Yes, that's right I said, ginger! This is a beautiful crop of fresh baby ginger, grown in our greenhouse. Under the right circumstances this tropical crop can grow in the chilly Northeast, even in the Icebox! This year we dedicated some space in our hoop house to make sure it had plenty of warmth. Not what you usually find in the supermarket. The skin is tender and does not need to be peeled.
This Week's Recipe... ideas
These are rough outlines. After 14 weeks of the CSA I bet y'all are getting pretty good at riffing off the harvest so I'll just put these ideas here and see what you make of them.
Sweet and Sour Veggie Stir Fry
Tomatillos are the key here. They add the tangy sourness. In a hot pan heat up some coconut oil and quickly saute sliced red cabbage, red peppers, quartered tomatillos, grated fresh ginger, sliced eggplant. Season with soy sauce, black garlic vinegar and honey. Serve with a nice steamy bowl of rice.
Baked Acorn Squash with Maple and Ginger
Bake as you would the delicata from last week. Just as they are finished cooking add a bit of butter, maple syrup and grated ginger, salt and pepper into the center well of each squash half. So delicious!
Arugula Salad with Red Peppers, Eggplant, Red Onions
You can top this arugula salad with all cooked peppers, eggplants and onions or you can use raw peppers and onions with sautéed eggplant. Beautiful with ginger soy dressing or with a red wine vinaigrette.