Stir Fried Napa Cabbage

Napa Cabbage is often cooked, often in a stir fry.  It can also be used in Cole Slaw, or anywhere else you would use a standard cabbage.  Some other easy uses for this fantastic vegetable is to use the large outer leaves as a wrap, or slice it into thin strips and add it to any soup at the very end of the cooking process

 Stir Fried Napa Cabbage 

1 pound Napa Cabbage

1 tablespoon cooking oil

1 teaspoon ginger

1 clove garlic (minced) 

2 teaspoons soy sauce

1/4 cup broth or water

1 pinch of sugar

1 teaspoon sesame oil

Heat oil over medium-high heat.  Add garlic and ginger and heat for about 30 seconds.  Add chopped napa cabbage and stir fry for 30 seconds.  Add broth, soy sauce, and sugar.  Stems should still be slightly crunchy, and the leaves should be softened.  Feel free to add/mix other vegetables into this recipe and serve either as a side or over rice.

Asparagus Frittata

When the onslaught of spring planting, seeding, weeding, and harvesting begins we at Equinox often fall back on recipes that are delicious, hearty, and most of all easy.  Frittatas are all of these things, and allow us to take advantage of the multitude of fresh farm eggs we have on hand.  The leftovers are also fantastic for eating at lunch the next day

Frittata with Asparagus and Spring Greens  (Serves 6-8)
 

 2 tablespoons olive oil

1 medium onion, chopped

1 bunch/pound of asparagus, trimmed and cut into 1/2 inch pieces

6 cups of your favorite spring green (arugula, spinach, watercress) roughly chopped

10 eggs

2 teaspoons marjoram

4 ounces of fontina (or your favorite) cheese, cubed or grated

salt and pepper to taste

optional: 2 tablespoons chives 

Preheat your broiler.  In a 12 inch oven proof skillet heat up olive oil on medium.  Add onions and cook for 3 minutes or until soft.  Add asparagus and cook, stirring frequently, until asparagus is bright green and just tender, about 5 minutes.  Add greens and cook until wilted, about 2 minutes.

Whisk together eggs, marjoram, salt and pepper in a separate bowl.  Pour the egg mixture into the skillet, stir briefly, then leave undisturbed for 5 minutes.  Sprinkle your cheese on top and then place under the broiler for a few minutes, until eggs are set and cheese is melted.  Let cool, top with chives if you would like, and then cut into wedges to serve.

Addictive Asparagus

Asparagus is one of the first few foods we find growing in the Spring, and it is definitely one of our favorites.  Two years ago we put in a large bed of asparagus (green and purple), and 2013 is the first year we will be able to harvest.  Asparagus is fantastic pickled, in pasta, or as a side dish.  This recipe combines the deliciousness of asparagus with bacon to make a great side dish.

Addictive Asparagus  (Serves 4)

4 slices of bacon

1 tablespoon butter

1 pound of asparagus, woody ends trimmed off, cut into 2 inch pieces

1 medium onion, diced

2 cloves garlic, minced

salt and pepper to taste

Optional add-ons:  lemon zest, orange zest, pine nuts, fresh parsley

Saute bacon over medium heat until slightly crispy and golden brown.  Add one tablespoon of butter, and allow it to melt.  Add asparagus and onions and saute until asparagus is tender but still crisp (about 3-4 minutes) 

Add garlic (and any of the optional add-ons) to the pan and saute for one minute more until fragrant.  Season with salt and pepper, then serve immediately.

Adapted from a Food52 Recipe 

Lemon, Mushroom, Asparagus Pasta

This is the quintessential early spring pasta dish here at Equinox Community Farm.  We make it roughly every other day as long as the ingredients are around.  If you can find morels either at the market or in your backyard, they pair perfectly with this dish.  However any other mushroom will work as well. 

Lemony Mushroom Asparagus Pasta  (Serves 4-6)

12 ounces pasta (linguini or spaghetti work well for this) 

4 tablespoons butter

3 cloves garlic (or a handful of green garlic if you have it) 

1 pound mushrooms sliced and stemmed (Morels, Shitake, or Cremini) 

1 pound asparagus, woody ends trimmed off and cut into 2 inch pieces

3 tablespoons of lemon juice

2 tablespoons Worcestershire sauce

salt and pepper to taste

Cook pasta in boiling salt water until tender but still slightly firm as other ingredients are cooking.  When done, drain and transfer to a large serving bowl.

Meanwhile, add 4 tablespoons of butter to saute pan and melt.  Add garlic (or green garlic) to the pan and cook for 1-2 minutes or until tender.  Add lemon juice, Worcestershire sauce, and mushrooms and cook until mushrooms are soft, about 6 minutes.  Finally, add asparagus and saute for 2-3 minutes or until tender but still crisp. 

Pour sauce over pasta, toss to coat, and enjoy! 

Loosely adapted from Epicurious recipe