It’s a great time of year for eating fresh and local, and I’ve been having lots of fun in the kitchen with the produce from our CSA share and Farmers Market shopping. Getting greens into your diet is easy with this one-pot meal. It was a hit at my house, and the only thing that wasn’t local was the oil.
I hope you enjoy it.
A CSA Share Stir-Fry
- 2 onions
- 4 cloves fresh garlic
- 6 potatoes (gold or red)
- 1 bunch fresh parsley
- greens from 1 bunch beets
- 1 large bok choy
- 1 bunch chard (rainbow)
- 1 bunch kale (lacinato, or “dinosaur”)
- 6 carrots
- 3-5 summer squash (patty pan or zucchini)
- 2 tempeh patties
- 1 tsp. New Mexico red chili powder (2 or 3 if you like the zing)
- 1 Tablespoon dried basil
- 2 teaspoons dried thyme
- salt and pepper to taste
- oil (olive is my favorite)
Wash and chop the potatoes and cover with water, adding a pinch or two of salt. Set aside to soak for 20 minutes.
Heat oil to medium heat in a wok or large skillet. Chop the onions and add to pan. Sauté until slightly golden, then add chopped garlic, potatoes, and red chili powder. When potatoes begin to change color, chop tempeh into cubes and add to pan. Grate the carrots and add to the pan. Sprinkle the basil and thyme over the top and stir well. Cook over medium heat, stirring often.
Chop parsley and add. Chop beet greens, bok choy, chard and kale, and add to top of pan. Cover until wilted, then stir in. Slice the squash thinly and add to pan.
When the greens are soft but still retain their color, you’re done. This recipe will feed 4 hungry people, but your mileage may vary. Substitute any greens, or use turnips instead of potatoes.
Related posts on Farmers Market and Local Foods: