Veggie Box- April 16

Every week we pack fresh vegetables and fruits for our Veggie Box subscribers. These boxes (with recipes) are ready for pickup every Wednesday!

This week's box will include:


From Tomten Farm

  • Tatsoi

From Amy's Garden

  • Italian Chard

From Windmil Produce

  • Romaine Lettuce

From Albert's Organics

  • Snow peas

  • Easter egg radishes

  • North Carolina Asparagus


This week's recipes:

Tatsoi is an Asian green, also known as Spinach mustard is more delicate than bok choy and works well in recipes calling for wilted greens.  You can also eat it raw as a salad green.  We love it's depth of flavor - a little bit mustardy!

Tatsoi and Tempeh 

Cut one package (8 ounces) of tempeh into strips.  
Wash tatsoi and dry on a clean kitchen towel.
Toast 1 TB or more of sesame seeds in a cast iron skillet until they just pop.  Smash, peel and mince 2 fresh garlic cloves and 1 TB fresh ginger root.  In a small bowl, make a slurry of  1 1/2 tsp of corn starch and an equal amount of water.  In the bowl whisk together the garlic and ginger and slurry with: 

1 TB miso

1 TB brown sugar

1 TB lime juice

1/4 teaspoon cayenne pepper

In a cast iron skillet, heated and lightly coated with extra virgin olive oil, saute tempeh or tofu over medium heat for 5-7 minutes per side, or until golden brown. Remove from skillet. Re-coat skillet with oil and add tatsoi; once wilted, add sauce. Reduce heat to low and cook just until sauce slightly thickens.

This is served over cooked brown rice or soba noodles mixed with chopped cilantro or parsley. Divide greens on plates. Top with tempeh or tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.


Snow Pea, Radish, and Scallion Salad

2 cups snow peas, trimmed and rinsed
3 scallions (green and white portions), thinly sliced
4 radishes, trimmed and cut into julienne slices (about 1/2 cup)
1/4 cup seasoned rice wine vinegar
1 tablespoon walnut oil

Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into 1/2-inch diamond shapes, discarding end pieces.
In a me dium-sized bowl, combine snow peas, scallions and radishes. In a separate bowl, whisk together vinegar and oil. Pour over vegetable mixture and serve.