Spring 2021 – Week 2

In our second week of the Spring CSA, members will enjoy the following produce in this colorful share, all from our farm!

• Red Cabbage
• Sweet Baby Carrots, bunch
• Rainbow Chard
• Fennel
• Red Onions
• Red Butter Lettuce
• French Breakfast Radishes
• Snow Peas
• Strawberries

Strawberry Vinaigrette Recipe | Southern Living

• 1 cup strawberries, stemmed and chopped 
• 2 tablespoons honey
• 5 tablespoons apple cider vinegar
• 1/3 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

Combine the chopped strawberries, honey, apple cider vinegar, olive oil, salt, and pepper in the bowl of a food processor or blender and puree until very smooth, about 2 minutes. Serve immediately or store in the refrigerator up to 2 days.

Chicken Lettuce Wraps – from Spoon Fork Bacon

CHICKEN

• red wine vinegar
• water
• low sodium soy sauce
• cornstarch
• black pepper
• boneless, skinless chicken thighs 

ASSEMBLY

• neutral oil
• garlic cloves
• ginger
• shiitake mushrooms 
• bamboo shoots
• water chestnuts (use radishes to replace the crunch of water chestnuts)
• green onions (use tops of red onions to replace scallions)
• butter lettuce or iceberg lettuce

Process

1. Place the first five ingredients into a small bowl and whisk together.
2. Pour mixture over the chicken and stir together. Marinate.
3. Place all ingredients for cooking sauce into a small bowl and whisk together.
4. Place some oil into a large skillet over high heat. Sauté chicken until partially cooked.
5. Remove from skillet and set aside.
6. Pour some oil into the same skillet and place over high heat. Sauté the ginger, garlic and shiitake mushrooms.
7. Add the bamboo shoots and water chestnuts and continue to sauté. Season with salt and pepper.
8. Add chicken back into the skillet; cook and stir.
9. Pour the cooking sauce over the mixture and stir together. Lower the heat to medium and allow the mixture to thicken.
10. Stir in the green onions. Adjust seasonings as needed.
11. Top mixture with a sprinkle of green onions and sesame seed and serve warm with crisp lettuce cups.