Clockwise from top left: chard, garlic scapes, sugar snap peas, parsley, lettuce, zucchini, kai-lan.
I had planned to stir-fry the kohlrabi in the middle of last week, but when I heard we might be getting some bok choy in box #3, I decided to hold off and use them together. It looks like we ended up with kai-lan instead, but that's just as good for stir-frying.
The garlic scape, like the kohlrabi, is exactly why I wanted a CSA. Not only had I never bought garlic scapes, I'd never even heard of them. I think they are strangely beautiful. If I were a floral designer, I'd be sticking these babies in arrangements whenever I could get my hands on them. Here is a nice little article about them. You can use them however you would use garlic, steam them and serve them with butter, or make pesto with them. I decided to split my share in half, using some for the stir fry and some for this spinach pesto recipe, which will also help me use up the last of that gigantic bag of spinach.
Here are all my stir-fry ingredients, ready and waiting while the fire heats the wok. In the colander are most of this week's sugar snap peas. I have cubed tofu and bottled oyster sauce, for convenience. Some frozen corn and a shredded carrot add color. The leaves are from the kohlrabi and kai-lan. In the little prep bowls, clockwise from top left, are garlic scapes and the white scallion parts, kohlrabi, and kai-lan stems.
Less than ten minutes later, dinner was ready. I had previously made scallion pancakes with the last of the bunch from week two. I used the recipe from the New Moosewood Cookbook. These were a little tough. I may have kneaded the dough too much. I baked these, instead of frying them, in a small nod to nutrition.
Overall the stir fry was tasty and I really liked that I got to use so many new vegetables in it. We had plenty left over for today's lunch, too, and even a little more for tomorrow's bentos.
Last but not least, we enjoyed a tasty glass of cheap bubbly to celebrate the fact that I am now fully self-employed!