CSA Week 3 and Sautéed Vegetables

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This week’s CSA was full of fresh green vegetables and a quart of strawberries.  The vegetables included broccoli, snap peas, asparagus, lettuce, and garlic scapes.

This was my first time seeing garlic scapes.  Garlic scapes are the bud of the garlic plant.   They make look a little creepy, but don’t let them intimidate you.  They are delicious and taste just like garlic!  You can use them as you would garlic or chives.

With so much green in the CSA, I knew exactly what my first dish would be:  Sautéed vegetables.  Sautéing vegetables is very easy.  I boiled the asparagus first because I like it to be soft.  You can skip this step if you prefer your asparagus to be more crisp.

In addition to the vegetables, I also made salmon and brown rice to serve with them.  Salmon is a very easy fish to prepare.   Preheat the oven to 400 F.  Line a baking dish with foil.  Pour in some EVOO and place the salmon on the foil.  I rubbed mine with some more olive oil and then topped it with some herbs and lemon juice.  You can bake your salmon at about five minutes per ounce.  I baked mine for 20 minutes. For the rice, I just followed the directions on the box.  You can’t go wrong with brown rice!

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Now for the piece de resistance:

Sautéed Spring Vegetables

Ingredients:

  • 1 cup snap peas
  • ½ pound of asparagus, cut in 1-2” pieces
  • 3 garlic scapes, cut in 1-2” pieces
  • 1 Tbsp extra virgin olive oil
  • Salt and pepper

Directions:

  1. 20160607_133312In a medium pot, bring salted water to a boil.  Boil the asparagus for 2 minutes.  Immediately rinse it under cold water.
  2. Heat a large pan over medium and add the olive oil.  When the pan is heated, add the vegetables.
  3. Stir occasionally for 8-10 minutes until the snap peas and garlic scapes are cooked.
  4. Season with salt and pepper.  Enjoy!

Note:  This recipe will serve 2.

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