Flavors of Asia Recipes
Complete with toothsome Udon noodles, our spice-infused chicken broth, and an array of spring produce that includes the likes of baby bok choy, Chinese cabbage, asparagus and peas, this week’s box invites you to create your own bowlful of goodness utilizing these beautiful Asian flavors. (See this week’s recipes for suggestions for noodle bowl add-ins, then mix, match, sauté and simmer as you please!) Also included in this fresh lineup: Eggs from our heritage-breed laying hens, freshly-baked multigrain bread topped with sunflower seeds, crisp Romaine lettuce, and peppery chive blossoms from the gardens.
Here are some recipe ideas for the week:
Stir-Fried Spring Vegetables
Serve this colorful stir-fry with this week’s noodle bowl!
Garlic-Ginger Baby Bok Choy & Greens
Fresh ginger and fragrant garlic lend big flavor to sautéed baby bok choy and greens; add these to your noodle bowl this week!
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.
Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Maple-Ginger Winter Squash
You’ll love this unique flavor combination!
Ingredients:
1 winter squash of your choice
1 tablespoon butter
1 tablespoon maple syrup
1 heaping tablespoon fresh ginger, grated
Sea salt
Method:
1. Preheat oven to 350° Half the squash and remove the seeds. Then, cut into wedges. Place in baking dish.
2. Melt butter in small dish. Stir in ginger and maple syrup. Using a brush, spread mixture over squash wedges. Sprinkle with salt.
3. Bake for 35-45 minutes, or until squash is cooked through and crisp on edges.
Fresh & Flavorful Recipes
With a vivid assortment that includes Persian cucumbers, green beans, Jerada carrots and not one, but two different varieties of smoky peppers, the late-summer harvest continues here at the farm. This week’s box also continues to sing with such additional highlights as earthy Shiitake mushrooms, Chojuro Asian pears and baby bok choy; combine these beauties with fresh stir-fry noodles and spicy pork dumplings, and allow these fresh, seasonal flavors to shine.
Here are a few recipe ideas for the week:
Garlic-Ginger Vegetable Stir-Fry
Serve this fragrant stir-fry with noodles and a side of this week’s pork pelmeni; alternatively, we also love topping each serving with a fried egg and extra hot sauce.
Blistered Shishito Peppers
Easy to make and totally irresistible!
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Baby Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.
Ginger-Carrot Soup
This bright carrot soup from The Splendid Table is super flavorful thanks to a kick of fresh ginger and orange juice.
Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
