How to cook with CSA (Community Supported Agriculture) veggies – easy CSA recipes using fusion Korean cooking methods
CSA cooking
week1 June 23,2020
Do you want to eat healthier but not sure where to start? Are you perhaps participating in this year’s CSA and are frustrated because you do not know what to do with all these veggies coming from your local farm?
It’s June. This means the CSA season kicks off in the
North East! CSA stands for Community
Supported Agriculture. I have been
participating in the CSA through a local farmer for almost 10 years! CSA is a wonderful thing but can also be
frustrating if you do not know what to cook with all the veggies you get every
week for 19 weeks! Adding to the
challenge seems that you get a lot of the same veggies for weeks! In order to make the best of what we get from
the local farm, we need to think a little harder. That is why I have decided to do a blog on CSA
cooking. This will force my creative
juice going harder and also hopefully benefit people who are frustrated with
the program and who may be hesitant to join or continue with the program! 😊 So please stay tuned!
This week I
received: Kale, 2 heads of leaf lettuce,
1 bunch of bokchoy and a bunch of cilantros.
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| Week 1 veggies: kale, lettuces, bokchoy and cilantros |
Recipe #1: Porkchops with sautéed veggies (use any veggies: bokchoy or kale even broccoli ) served with cilantro, avocado with sesame oil and coconut amino.
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| bbq porkchop with sauteed veggies, avocado and chopped cilantro with coconut aminos |
This will make an excellent lunch, or a light meal full of good nutrition, low in carbs!
Ingredients:
cooked porkchops (I used leftover bbq porkchops, you can use any cooked meat
for this recipe), cooked bokchoy (again use any cooked veggies), avocado (deseeded
and sliced), coconut aminos (1 TB, you can use soy sauce with some sugar added),
sesame oil (optional), cilantros (chopped)
How:
1. Place
cooked porkchops and veggies in a preheated skillet until it starts to sizzle.
2. Remove
the meat and veggies in a plate and add avocado.
3. Drizzle
coconut aminos with a few drops of sesame oil.
Season to taste, if needed
4. Garnish
with chopped cilantros and enjoy!!
Recipe #2: Chicken (any meat will do) with Korean style lettuce wrap with gochujang (Korean sriracha) sauce
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| Korean style lettuce wrap with spicy gochujang sauce |
*This will be a good way consuming all the lettuces (including kale varieties). Use leafy veggies in lieu of bread to make a lettuce wrap with Korean style spicy sauce as a condiment called “gochujang”! Use any meat (pork would be my choice of meat for this; vegetarian version would be to use tofu/cooked beans/grilled eggplant or mushrooms)
Ingredients: cooked meat (any cooked meat will do), gochujang (1-2TB, you can use sriracha with mayo if you don’t have gochujang), seasoned rice vinegar (2TB), sesame oil (few drops), lettuce of your choice
How:
1. Make gochujang sauce by combining and mixing with the vinegar and sesame oil (add some water and/or sugar if needed)
2. Assemble the wrap and enjoy!
Thanks for visiting my blog and please share your thoughts in the comments below! 💗😊