Though we enjoyed our winter CSA with The Root Cellar, we’re going with Eric and Joanna of Chert Hollow Farm for the growing season. The reasons? We like them personally, their produce rocks and, well, we thought it’d be interesting to try a more hard-core version of the CSA. Why “hard-core?” Because if a hailstorm wipes out their tomatoes, we don’t get tomatoes (mind you, they already have our money). So there’s risk involved. The Root Cellar is a good, entry-level CSA. I highly recommend it. Risk is minimized and the variety is great. We’re going to CSA grad school. Should be fun.
We’ve received three shares from Eric so far. All good stuff. Lots of herbs, green onions and – the purpose of this post – a cubic shit-ton of spinach. I’m okay with this because, unlike salad greens, you can cook spinach. And oh how we have been cooking spinach. It’s gone into vegetable gratins, warm salads (mmm, bacon) and as pictured above, the Thai dish pad see ew.
This stir-fry comes together in, I swear, about two minutes once you have your mise en place done (also easy). I borrowed the recipe from Chez Pim, but do recommend going ahead and throwing a couple tablespoons of brown sugar in at the end. I subbed out Chinese broccoli for two mega-handfuls of spinach, reduced the time the greens cook to about 20 seconds or so and went to town. Do take Pim’s advice and prepare this in batches of two servings at the most. I was able to perfect the seasoning in batch two.
Next: Spinach and Chard Gratin.