From Manakintowne Specialty Growers
- Shishito peppers
- Swiss Chard
- Salad mix
From Tomten Farm
- Sweet peppers
- Hakurei salad turnips or red meat radishes
- Pink Lady apples
This week's recipes:
1 lb sunchokes
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 large garlic cloves, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons chopped fresh parsley
In a Wok or frying pan, heat olive oil and butter on medium-high heat.
Add sliced sunchokes, garlic, salt, pepper and parsley; stir well to coat sunchokes.
Stir-fry for about 4 minutes, stirring often.
Do not overcook, they should be slightly crunchy.
Shishito Peppers in Soy Ginger Sauce
1 lb shishito peppers
1/4 cup soy sauce
1 tbsp honey
1 tsp sesame oil
1 lime - juiced
1 tsp fresh ginger - zested
1/4 cup panko breadcrumbs (for topping)
Sauté the shishito peppers over medium heat for 2-3 minutes.
Next, whisk the other ingredients together in a small bowl.
Pour the sauce over shishito peppers.
Cook over medium heat for 15 minutes or until the peppers are tender and the sauce begins to thicken into a glaze.
Toast the breadcrumbs in a skillet over medium-high heat for 5 minutes. Sprinkle the breadcrumbs on top of the shishito peppers and serve.
We hope you will enjoy this week's veggie box!