The first year I signed up, I did a half share. The half share was really way more than a half. The full share people got the veggies that weren’t in enough abundance for everyone. In the end, it was a ridiculous amount of food and way more than I could use, even if I froze stuff, which I stink at doing. My husband said he would not permit me to do it again unless I split it. (Although how he would stop me, not sure.)
This proved to be wise, as they did away with the half and full shares and so now I split it with friends. It was far more manageable last year, so we split it again this year.
We are on week two of the share and I’ve managed to use most of the food. This time of year, it’s greens. Lots and lots of greens. Baby beet greens, romaine, arugula, romaine, collards, kale, Swiss, chard, bok choy … you name it.
Here is one of the new recipes I’ve tried. I based it off of this recipe, but then made it my own.
- Tofu, extra firm
- Ginger (did you know? Peel with a spoon), diced
- Garlic, two cloves
- Bok choy, in my case, half a head. Ribbon the greens and cut the stalks into pieces. (And throw in the collards you got mixed in with the bok choy and didn’t see when you made risotto with that and the Swiss chard.)
- Carrots, about a cup sliced up
- Udon noodles
- A Leek (slice this bad boy up and cut in half and soak in water for about 5-10 minutes, to get rid of the sand. Thank you Martha for this tip!)
- Sesame oil
- Rice vinegar
- Soy sauce
- Peanut oil
- Drain your tofu and press between two plates for 15 minutes. Put something heavy on top of the top plate, like a big can or maybe a cast iron skillet. Cube. The link I found suggested coating with corn starch. I’m lazy, so I skipped this. Put on a baking sheet lined with parchment (don’t be lazy here, trust me, you will scrub your sheets raw if you don’t use parchment). Bake at 350 for 15-30 minutes.
- Cook your udon noodles per the directions. I cooked about 2/3 of our package of noodles. And, from what I’ve read, you really really should rinse them.
- While your water is heating, get your wok or pan or whatever heating up. When it gets close to a boil, get your peanut oil heating up. Once you add the noodles, dump in the leek (which of course, you have drained the water) and the ginger and the garlic. Saute that for about 5 minutes. Then add the carrots and bok choy stems and saute that for another 4-5 minutes. Add the vinegar, oil and sesame oil at this time. (Sorry, I don’t measure. Maybe a T or two of everything? Just don’t go crazy and add as you adjust for taste.) Toss in the tofu. Then, toss in the greens and cook until the greens wilt.
- At this point, your noodles should be done. Drain, rinse and add to the mixture. Add a few shakes of lemon juice. SERVE.
- Keep away from your cats, although they probably won’t eat it anyway.
I got sadly slack after my last post from Korea, so if I try anything new, I promise to be more diligent about posting it. Although … three years in, I make a lot of the old tried and true these days!