CSA Week 2 - an abundance of greens

Week 2 of the 2012 CSA season brought more greens! We had our basic salad varietals - red leaf & green leaf lettuce and arugula - plus oriental greens - Mizuna and Chinese Cabbage - plus big leafy greens - Bright Lights Swiss Chard and Summer Spinach and then more mustard greens. So many greens and so little time meant big cooking nights. I made a fantastic veggie lasagna that used both the Swiss Chard & the Spinach and then an asian-flavored stir fry that used the bok choy from week 1 and the chinese cabbage from this week. That leaves me with just the arugula, mustard greens and mizuna which I'll use tomorrow.

In the meantime, here is the Asian stir fry recipe: I found a recipe on another blogger's site and tweaked it a bit to my liking (plus I didn't have soba noodles)...

Asian Greens Stir Fry
1 head Chinese cabbage
few stalks of Bok Choy
1/2 cup mushrooms
2 shredded carrots
2 garlic scapes - sliced into small pieces
salt & pepper
1 tsp ginger powder
1 tbsp rice vinegar
1 tbsp low sodium soy sauce
1 tbsp peanut sauce (found in asian section of supermarket)
1 tsp sesame seeds

--> Heat up your wok or large frying pan. Add some olive oil then add garlic scapes and greens. Add a pinch of salt & pepper and toss the greens around for about 3-5 minutes until cooked through. Add the mushrooms and after ~1-2 minutes, sprinkle with the garlic powder.

--> Separately mix together the rice vinegar, soy sauce, peanut sauce and sesame seeds.

--> Remove the vegetables from the heat, add carrots and then add the sauce. You can serve with soba noodles like the original blogger suggested or over quinoa or rice - whatever it is to your liking!