Cherokee Purple lettuce
Baby bok choy
Local Food Hub:
Winesap apples (Crown Orchard--Albermarle County)
Asparagus (Snead's Asparagus Farm--Caroline County)
From Bon Appetit April 2018; modified for garlic chives
Miso Polenta with Spring Vegetables and Tofu
¾ cup polenta (not quick-cooking)
2 Tbsp. white miso
1 bunch garlic chives
2 Tbsp. vegetable oil, divided
½ 14-oz. block firm tofu, drained, patted dry, torn into bite-size pieces
4 oz. shiitake mushrooms stems removed, caps sliced if large (Or try using the baby bok choy in your box!)
3 garlic cloves
8 oz. asparagus, trimmed, cut into 1"–2" pieces
4 oz. sugar snap peas
2 Tbsp. black bean garlic sauce
Chili oil and toasted sesame seeds (for serving)
Bring 3 cups water to a boil in a large saucepan. Add polenta and miso and whisk vigorously to incorporate. Bring to a simmer and cook, whisking frequently in the beginning and less often as it thickens, until polenta is tender, 30–35 minutes. Season with salt. Keep warm over low heat until ready to serve.
Meanwhile, thinly slice garlic chives; set 1/2 of the bunch aside for topping off. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook tofu, tossing occasionally, until browned and crisp around the edges, about 5 minutes. Transfer to a plate.
Heat remaining 1 Tbsp. oil in skillet and cook mushrooms, tossing occasionally, until browned, about 5 minutes. Add garlic and other half of garlic chives and continue to cook, tossing often, until softened, about 3 minutes. Add asparagus and peas and cook, tossing occasionally, until bright green and beginning to soften about 3 minutes. Add black bean sauce and ¾ cup water and bring to a simmer. Cook, stirring once or twice to incorporate sauce until vegetables are crisp-tender and liquid is reduced by half, about 3 minutes.
Transfer polenta to a platter. Top with tofu and vegetables. Spoon sauce over, then drizzle with chili oil. Finish with sesame seeds and reserved garlic chives.
From the recipe archives of Full Belly Farm in Capay Valley, CA; modified for baby kale
Baby Kale and Asparagus Frittata
One bunch Green Garlic (Or use your garlic chives in your box!)
One bunch Asparagus
Pinch of cayenne
Dry Jack Cheese, grated (optional)
A bit of simple tomato sauce (optional)
Clean and dice the green garlic. Wash and coarsely chop the green mustard leaves. Crack the 6 eggs into a large bowl and add salt (about 1 teaspoon), pepper and cayenne. Beat lightly.
We like our asparagus roasted. This only takes a few extra minutes. We think it is worth it, but if you don't want to take the trouble, you can cook the asparagus with the other vegetables (see below). Either way, you will want to break off any stiff stems and thoroughly wash the asparagus. Preheat the oven to 450 degrees. Arrange the asparagus on a cookie pan and sprinkle olive oil and salt over it. Mix the stems together to coat them in the oil. Pop the pan in the oven and pay attention! Don't overcook the asparagus. Take it out when it is tender but still a bit firm. Chop it into 1 1/2-inch piece.
Heat a 10-inch heavy pan over medium-low heat. Add 2 T of olive oil and cook the garlic. When the garlic is soft, add the mustard leaves and cook them until they are tender, adding a splash of water if the pan dries out. Turn the veggies out onto a plate. If there is extra water in the mixture (from the chard), gently squeeze it out. Add the asparagus to the vegetables and stir them into the beaten eggs.
Put the pan back on medium-low heat and heat up a bit of olive oil. Pour in the egg mixture. As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath. Continue to cook until it is mostly set (don't be impatient!) Invert a plate on top of the pan and turn it and the pan upside down to turn out the frittata. Put the pan back on the heat and add a bit of olive oil. Slide the frittata back into the pan. Sprinkle the grated cheese on the top. Cover so that the cheese melts. Cook for a few minutes and you're done! The frittata should be cooked through but still moist.