CSA Share Week 27

Arugula

Sugar Snap Peas or Pea shoots

Beet Greens or Spinach or Bok Choy

Tiny greens

Turnips

Baby Kale

Potatoes

Dried Rubbed Sage

Apples (KC Food Hub)

Delicata Squash (KC Food Hub)

Stir Fried Pea Shoots (Chow Dau Miu)

Ingredients

• 1 tablespoon vegetable oil 

• 1 teaspoon sesame oil 

• 1 tablespoon fresh ginger, minced 

• 2 garlic cloves, finely minced 

• ½ teaspoon sugar 

• 1 ½ lbs young pea shoots, loosely packed 

• ¼ teaspoon soy sauce

• 2 tablespoons oyster sauce

Instructions

1. Rinse the pea shoots thoroughly in cold water twice, lightly drain.

2. In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.

3. Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.

Sage Rubbed Pork Tenderloin

Ingredients

• 1 tablespoon dried sage

•  3/4 teaspoon garlic powder

•  1 teaspoon salt

•  1/2 teaspoon ground black pepper

•  1 pound (453 grams) pork tenderloin

• 2 teaspoon vegetable oil 

Instructions

1. Preheat oven to 425°F/225°C.

2. Add the sage, garlic powder, salt and pepper to a bowl and mix well.

3. Drizzle the tenderloin with oil and rub all over. Sprinkle the spice mix all over the pork and rub well with hands.

4. Preheat a large cast iron skillet or oven-proof skillet on the stove over medium-high heat for 2 minutes. Add the pork and seer on each side for 3 minutes each.

5. Transfer the pan to the oven and roast for 15-17 minutes until a meat thermometer measures 140°F/60°C. Remove from the oven and allow the pork to rest on a cutting board 10 minutes before slicing. The pork will continue to cook when it comes out of the oven and 145°F/63°C is the final temperature it needs to reach using a meat thermometer.