eCHO bEND CSA Basket, August 1, 2013


Hey!  It’s August!  The baskets reflect the bounty of high summer with several new offerings. Yippee!!!

So much potential for fun recipes.  I’ll share an absolute favorite of my family’s, as all of the ingredients are present.  I love this recipe.  I always double and triple it so that I can have the leftovers for breakfast the next morning.

Before I share, though, I would like to thank the Aldrich family for taking such good care of the farm while I was away, and to shareholder Tom Innes and fiance for donating some of their time to weeding the garden.  (It’s in a pretty sad, sad state this year.)  I appreciate all of your time and support. Truly.

This week’s basket:

  • arugula
  • basil
  • beans, green and purple
  • carrots
  • cucumbers
  • eggplant
  • garlic
  • kale
  • lettuce
  • napa cabbage
  • onions, green bunching
  • peppers, hot
  • potatoes
  • radish, easter egg mix
  • tomatoes, stupice and sungold cherry
  • zucchini

Spicy Green Bean Tofu with Basil

4 cloves garlic, minced
2 small hot peppers, seeded and minced
1 T oil (sesame or veg)
1 lb extra firm tofu, cut in 1″ cubes (I like Oryana’s store made best!)
1 T tamari/soy sauce
1 t. sugar
1/2 lb green beans
1/4-1/2 cup chopped basil
Heat oil over high heat. Stir fry garlic and chiles, 2-3 mins. Add tofu and fry until desired brown. Add soy sauce and sugar, mix well. Add beans and cook until bright green and crisp tender. Add basil and mix thoroughly
125 cal; 9 g protein; 7 g. total fat; 7 g carbs
p.s. I often up the soy sauce to taste.

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