This is the delightful work of our summer farm hand Sam. After a successful Wednesday CSA harvest I gave Sam the duty to stack up all of the harvest bins to dry. This was his creation. Being a teacher at heart I always love to see what someone can create given the opportunity.
Now to the main topic of today’s post: What to do with those fresh veggies from the farm?
Well our Wednesday CSA members got a plethora of produce and I wanted to share something that I made from it (Yes me and Asa get to indulge in Bertrand Farm’s delicious produce too!)
Tofu Scramble w/ Bertrand Farm’s Veggies (serves 2-3)
– 1 large clove garlic (minced or finely chopped)
– 2 medium sized beets (roughly chopped)
– 1 package extra firm tofu (cut into 1/2 inch chunks)
– 4 chinese cabbage leaves (roughly chopped)
– beet greens (from above beets)
Pour 2-3 Tablespoons olive oil in skillet. Set on medium heat. When hot add onions, garlic, and tofu. Season w/ ginger, chili powder, cumin, salt, & pepper. Cook for 10 minutes turning regularly to crisp sides of tofu evenly. Add chopped beets to skillet. Continue cooking until beets are fork tender (10-15 minutes).
In another pan heat up 1 Tablespoon olive oil over medium heat. Add chinese cabbage and beet greens. Saute for 5 minutes. Splash with 1-2 Tablespoons soy sauce. Cover with lid to wilt greens (5-10 minutes).
Serve immediately over cooked brown rice. Drizzle w/ extra soy sauce, hot sauce, or whatever suites your taste buds!
*Note: I used two pans instead of one because I didn’t want the coloration from the beets to bled into the greens. Also when I cook, I”m a taster so I don’t always know how much of this or that I use. Trust your tongue is my advice!