April in the Lowcountry is a beautiful time. Spring weather is here and the bounties of local produce are numerous – arugula, asparagus, chard, bok choy, spinach, kale, kale, and more kale. If you signed up for a CSA or you are shopping at area farmers markets as part of our Eat Local Challenge, you are going to see a lot of green. For those who are unfamiliar with these veggies or those who not the greatest chefs, the large amount of green can be overwhelming. So, what do you do with it? I sat down with Jim Martin from Compost in My Shoe – a Dirt Works Incubator Farmer – to get a some quick and easy recipes for dealing with all that green.

CSA Stir Fry

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A stir fry is a quick and easy way to use a lot of greens and create a delicious, fresh and local meal with little effort. You can substitute any of the greens below for greens you have in your CSA farm share.

Ingredients:

  • Sesame Oil
  • Salt & pepper
  • Garlic
  • Soy Sauce
  • Produce: Green onion, Swiss Chard, Baby Kale Tuscono, Green Leafy Kale, Pac Choi

In large pan heat sesame oil and garlic. While the garlic is simmering, chop up your produce into large pieces. Add the green onion first and allow that to simmer for a few minutes. Then add the other green leafy vegetables. Douce with a little soy sauce and stir until all the veggies are coated lightly. This only needs to cook for  a few minutes. If you let it go too long the veggies will overcook. I poured this over a bowl of quinoa and you can choose to top it with a soft cooked farm fresh egg. Delicious and simple!

Kale Salad 

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A salad is a great way to use kale and other leafy veggies. The trick to making a kale salad is to chop the kale into bite size pieces so its easy to eat. Try this for a quick salad recipe.

Ingredients:

  • Kale
  • Fennel
  • Strawberries
  • Toasted pecans
  • Choice of dressing

Chop the kale into bite size pieces and slice fennel into small pieces as well. Add to bowl. In a small frying pan toast pecans in olive oil for a few minutes. Add toasted pecans and sliced strawberries to the salad bowl. Add dressing of your choice. I decided to make my own. I drizzled the salad with local olive oil, balsamic, and local honey and tossed. Option to add a farm fresh egg for extra protein.

I hope these recipes inspire you to dive into a CSA farm share or pick up something new at the farmerss markets this week.

New to the Challenge? Get started today!

Alyssa Smith
Eat Local Challenge Coordinator and President of Vestige Communications