It feels like yesterday that we were opening the garden centers for another season, but the 4th of July is already this coming weekend. Time really does fly by! Summer and all of its fun activities are in full swing. Whether it’s paddle boarding at the lake or a weekend at the pool, I hope you are getting out and enjoying the weather. I know that my brief time out on the water this past Sunday afternoon was definitely enjoyable.

 

The shares this week are full! Full of great items that will be perfect for quick weeknight stir fry options or great additions for your upcoming holiday weekend. In my house, stir fry is usually a winner as there are always leftovers for lunch the next day. Let’s dive into this week’s share and make a weekly meal plan.

 

Bok Choy: This is absolutely perfect for stir fry. Bok Choy cooks fairly quickly, so you won’t be spending all evening in the kitchen. While I shared a recipe in the newsletter for a Bok Choy and Chicken Stir Fry, the best thing about stir fry is that you really don’t need a recipe. I plan on dicing up some chicken, adding a clove or two of green garlic, and using up any other vegetables I have leftover in my fridge. Maybe some carrots that have been sitting there a couple of weeks or even a container of mushrooms I picked up this weekend. Cook the chicken first, but then add the chopped bok choy and other veggies to the pan until they are soft. Top with your favorite stir fry sauce, or even just some soy sauce. Keep it simple and enjoy!

 

Swiss Chard: Please, please, please do not use this in your rhubarb crisp. You will be very disappointed. The Swiss Chard has red stalks like rhubarb, but has green leaves on top. Make a great side dish to go along with burgers this week by cooking a couple pieces of bacon on your stove top. Cook the chard in the bacon grease and add the crispy bacon to give yourself an awesome side dish. What do you think?

 

Green Garlic: A big smell, but mild garlic flavor, this will be the perfect addition to stir fry this week. I’ll add a couple of cloves to my Chicken and Bok Choy stir fry, and I’ll likely dice up the rest and throw it in the blender with some olive oil. I’ll place that mixture in the fridge and use it to cook over the next week or two. It gives you some great garlic flavor that isn’t too strong.

 

Rhubarb: Perfect for summertime! Whether you make a rhubarb crisp or pick up some strawberries while you grab your CSA share this week and make a strawberry rhubarb dessert for the holiday weekend, you won’t be disappointed.

 

Grape Tomatoes: I’m not sure about you, but these do not last in my house. They make the perfect finger food and are great for an afternoon snack or quick bite to eat as I’m running out the door. Another fantastic way to enjoy these beauties is to toss them in some olive oil and stick them in the air fryer or oven at 400 degrees. Roast these little treats up and serve them with pasta or as a great topping on chicken or fish.

 

Chub Cucumbers: These will be a fantastic option for the 4th of July weekend. I’ll slice these up and add them to the veggie tray that will be making its way to the pool for the weekend. They are a refreshing afternoon snack on a hot summer day.

 

Kohlrabi: Slaw! On a hot summer day, a cool summer salad is a perfect addition to the dinner menu. I’ve included a great Asian Kohlrabi salad recipe that incorporates the kohlrabi and radishes for a refreshing summer side dish. Whether you eat it alone, or add it on top of some fish tacos this week, you won’t be disappointed.

 

Radishes: I plan to mix mine with the kohlrabi for the great summer salad. If I don’t use all the radishes in the salad, I will add them to the veggie tray for the weekend. Dipped in some great veggie dip, it’s truly hard to pass any veggie up.

 

Lettuce: I just can’t say no to a GIANT salad. If there are any Peloton riders out there, we all know that Cody Rigsby loves his giant salads in a giant mixing bowl. Honestly, is there any other way to eat them? I love to wash the lettuce right away and then divide it into a couple of containers that I will be able to pour into a giant bowl later in the week. I add my favorite toppings- usually, a protein, sliced tomato, a sliced cucumber, radish or two, maybe a bit of avocado, and I’m set. Yum!

 

Tomatoes: Sliced for sandwiches, burgers, or salads, these won’t last long. It’s so nice to finally have some great tasting tomatoes in the house again. When I’m really not feeling like cooking dinner a tomato and cheese sandwich is often the answer. If you haven’t tried it, give it a try!

 

There you have it, a quick run-down of some fun ways to incorporate your share into your weekly cooking. I’d love to see what you all are doing with your shares this week. Whether celebrating near or far, have a great 4th of July weekend!

 

~Jenna

 

Some additional Recipes to check out:

 

Garlicky Swiss Chard: https://cooking.nytimes.com/recipes/11324-garlicky-swiss-chard

Simple Swiss Chard Pasta: https://www.loveandlemons.com/simple-swiss-chard-pasta/

Grilled Bok Choy with Sweet Soy Glaze: https://www.seriouseats.com/grilled-bok-choy-with-sweet-soy-glaze

Quick Pickled Radishes: https://www.acouplecooks.com/quick-pickled-radishes/

Kohlrabi Fries in the Air Fryer: https://cleanfoodcrush.com/kohlrabi-fries/