Almost a year later...

Well, that obviously didn't work the first time! I've had a crazy year-- spent a semester in London, moved twice, changed my career path-- but now I'm settled and ready to do this. I got my first CSA share delivery today and decided that talking about it would be the perfect way to begin my blog!

If you're clueless about what a CSA share is, check out this explanation.

My friend Ivy and I decided to split a full vegetable share from Lancaster Farm Fresh Cooperative. I'd gotten good recommendations for this co-op from my boss, who writes for FarmToPhilly.com and has done a little CSA shopping around. She said LFF gives you the best bang for your buck-- and she was NOT kidding!

Ivy and I split the share, dividing each item we received today in half, and I still have a ridiculous amount of produce. And it's only the beginning of May, when shares are at their most scant-- I am so excited for what the coming months will bring!

This week, we got a huge bag of komatsuna (Japanese spinach), young mustard greens, parsley, asparagus, rhubarb, mesclun greens, a giant bag of (the SPICIEST) arugula, and a big ole head of bok choy. After filling my two biggest tupperware containers with mustard/mesclun/arugula/komatsuma, I still had a ton of greens leftover, so I decided to whip up a really quick stir fry for dinner. Here's what I did:

1/2 pack firm tofu, sliced, pressed, and marinated (I sprayed mine with some Bragg's)

1 yellow bell pepper

1 orange bell pepper

1/2 yellow onion

A few handfuls komatsuna, or you can use spinach. I found the komatsuna really similar to spinach, but definitely markedly sweeter.

3 cloves garlic, sliced

2 tbsp low-sodium soy sauce or tamari

1/2tsp crushed red pepper

pinch of ground ginger

1/4c Mushroom or veggie stock (I used mushroom), orange juice, or water

Sesame oil

1. In a wok, add 1-2tsp vegetable oil and sautee the tofu until golden brown. Set aside.

2. Julienne the bell peppers and onion. Add a tiny bit more oil to the wok, and sautee until tender. Add 1/3 of your liquid near the end. Set aside.

3. Mix together soy sauce, crushed red pepper, ginger, and the rest of the liquid.

4. Add all of the greens and garlic at the same time. Toss around until the greens begin to wilt and the garlic becomes fragrant, then add the liquid mixture. Sautee 1 minute.

5. Return the tofu, peppers, and onions to the pan, and sautee, tossing frequently, until most of the liquid has evaporated and the greens are completely wilted.

Drizzle with 1 tsp sesame oil and serve. I didn't bother making rice with this because I had soooo much vegetable matter and wasn't really craving carbs tonight, but you could serve this over brown rice or soba noodles for a more filling dish.

Later tonight, I roasted up some beets and turnips to throw into the gazillion salads I'll be making this week.