Every week we pack fresh vegetables and fruit for subscribers to pick up on Wednesday. Read more about the Veggie Box subscription program here.
This week's box will include:
From Origins Farm
- salad mix
- tender spinach
From Urban Choice Mushrooms
- Oyster Mushrooms
From Tricycle Gardens
- curly parsley
From Albert's Organics
- Fava beans
This weeks recipe:
In season now, fava beans have a nutty taste and buttery texture all their own. They do take a bit of work – shell if they are still in their pods, and unless they’re extremely small, the individual beans will have an outer skin that needs to be removed as well -- but they're delicious and worth it. This recipe by Annie Somerville, is one of my favorite ways to prepare fresh favas. Adjust according to the amount of favas you have.
1 lbs. shelled fresh favas (4 cups)
4 tbsp. fruity extra-virgin olive oil
Freshly ground black pepper
1⁄2 tsp. fresh lemon juice
1r thin slices crisp, toasted crusty bread
8–10 leaves fresh mint, sliced into thin ribbons
15–20 shavings pecorino or other Italian hard cheese (optional)
Bring a medium pot of salted water to a boil over high heat. Add favas and cook until bright green, 1–2 minutes. Drain favas, rinse under cold running water, and drain again. Peel favas and discard skins.
Heat 4 tbsp. of the oil in a medium saucepan over medium-low heat. Add favas and a pinch each of salt and pepper. Cook, stirring often and adding a little water to keep beans moist, if necessary, until favas are tender, about 5 minutes.
Purée favas in a food processor until smooth. Transfer to a bowl and season to taste with lemon juice, salt, and pepper.
To serve fava purée on toasted bread slices, brush toasts with remaining olive oil, then spread with some purée. Garnish fava purée with mint and cheese.
Native to North America, oyster mushrooms look, smell, and taste like oysters and make a satisfying stirfried dish with golden tofu, and wilted spinach. Serve over grains for a complete meal.
12 oz firm tofu
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tbsp cornstarch
2 tsp sesame oil
1/4 tsp red chili flakes
To prepare the tofu, drain and cut the block into 1/2" inch slices. Place the slices onto paper towels. Cover with more paper towels and press out any excess moisture. Cut the tofu into 1/2" inch cubes.
In a mediumsized bowl or sealable plastic bag, combine the remaining ingredients, stirring evenly to combine (make sure the cornstarch has completely dissolved). Cover and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.
1 tbsp ginger
1 tbsp garlic (about 3 to 5 cloves)
6 oz baby spinach
1/3 cup green onions
Clean and trim the ends off of the mushrooms. Slice into 1" inch pieces. Wash and spin dry the spinach. Mince the ginger and garlic. Slice the onions on the bias. Set aside. Once hot, cook the stirfry in the following order so that they are all done at the same time:
Stirfry the tofu in batches until golden brown on all sides set aside. Stirfry mushrooms ginger and garlic return tofu add sauce add spinach. Sprinkle with green onions. Feel free to add a touch more oil during the stirfrying process, if needed. Serve immediately.