Hi everyone! This week’s bag has great produce in it. We’ve got one more week of delicious organic starfruit from Poamoho Organic Produce, Ho Farms tomatoes, Maunawili Greens lettuce, kale from Nalo Farms, and tatsoi, kabocha, and Maui onions from Pit Farms.
I think a great bag like this needs few extra recipes, because I can see a great stir fry with this produce. Start by cutting your kabocha in half then into smaller half moon shapes (after removing the seeds). You can cut the rind away or leave it on, just make sure to cut the pieces into consistent sizes that are small enough to cook pretty quickly. Put the pieces in a bowl and toss them with olive oil, pepper, salt, and whatever other spices you like. Meanwhile start a large skillet warming with olive or sesame oil. Toss the kabocha into the skillet, and cook it for long enough to start to get soft. While the kabocha is cooking finely chop or slice some garlic and some of your Maui onions. Toss them into the skillet and let them cook along with the kabocha. While they are cooking wash and dry some tatsoi. When the kabocha stir fry is almost done, toss the tatsoi in on top to steam slightly. You could also add the kale, probably when you add the onions as it will need to cook a little longer than the tatsoi. You may want to add a little butter and/ or additional spices (cumin or 5 spice?). This could be served with salad and rice, couscous, or quinoa, and steak, salmon, or something like a mango sausage.
Some other ideas for the produce:
Roasted Kabocha with Bok Choy Lentil Soup Just looking at this one makes my mouth water!
Chickpea, Kale, and Tomato Salad
We have posted several other kale, tatsoi, and kabocha recipes, just use the search box on the recipes page to find them!
Claire Falgout says
I just followed the Kabochi stir fry, along with adding some Cajun seasoning and a handful of kale. It will be served with fried flounder this evening. Thanks for the recipe.