CSA Week 1

May 15, 2019

Your Share:

2 Heads of Lettuce: Red & Green
1 Head of Bok Choy
1 Bag of Spinach
1 Bunch of Kale
1 Bunch of Radishes
1 Bunch of Mint
1 Bunch of Spring Garlic
A Beautiful Bouquet of Flowers
1 Potted Herb of your choice

Maast-o Khiar (Persian Cucumber Yogurt)

Cool, crisp cucumbers stay crunchy, yogurt blends with mint. Goes well with rice dishes as garnish or on a picnic side dish. For best flavor and consistency, serve within six hours of preparation.

Ingredients
2 cups Greek yogurt.
4 small Persian, or gherkin cucumbers, finely diced.
4 radishes, finely diced.
1/2 cup finely chopped, fresh mint.
1 spring garlic, minced.
Kosher salt.
Pepper.
¼ c. raisins, finely minced (optional)

Mint Water

Easy refreshing spring drink. Just add a cup of mint leaves to a gallon of water and keep in the fridge. The flavor should be infused after 3 days. You can also add lemon, lime, strawberries, or other herbs to change the flavor.

Sesame Bok Choy

Heat a tablespoon of sesame oil in a wok or saute pan and add 1 large head of chopped bok choy and a cup of chopped Spring Garlic. Stir every 30 seconds and cook for 2 minutes. After 2 minutes add a tablespoon of soy sauce or tamari, Stir and cover. Turn off heat after 1 min and let it sit for another minute and then serve.

Enjoy!