Weekly Basket #15

September 28, 2017

The Harvest

Featured Item: Sugar Snap Peas!

  1. Baby bok choy

  2. Swiss chard

  3. Cauliflower from Red Soil Organics

  4. Salad Mix

  5. Pattypan squash

  6. Scallions

  7. Cilantro

  8. English cucumber

  9. Radish

  10. Tomatoes

  11. Sugar snap peas

These peas came to be by crossing the traditional shelling pea that has an inedible pod with the flat Chinese snow pea that has an edible pod.  I'm guessing the 'snap' part came from the crunch you get biting into the thicker edible pod. Peas are packed full of vitamins and nutrients. You might be surprised to learn that on this list is iron, with a serving of peas giving you about 10% or your daily value.

These sweet legumes are best enjoyed raw on their own, in my opinion. If you manage to not snack on them all, they're also a great in a stir-fry or salad. This Asian-style salad is so light and fresh, and makes good use of a few of the contents is this week's basket:

Snap Pea, Bok Choy and Chicken Salad

 

For the salad

2 small chicken breasts

3 sprigs cilantro

1 scallion

5 oz sugar snap peas (about 3/4 the contents in your basket)

2 baby bok choy, sliced thinly

1 cup english cucumber, quartered and sliced thinly (about half a cucumber)

2 scallions, chopped

1/4 cup of cilantro, chopped

sesame seeds to garnish

salt and pepper to taste

For the dressing

1.5 Tbsp sunflower oil

1.5 Tbsp rice vinegar

1 Tbsp fresh ginger, minced

1 small clove of garlic, minced

3 biquihno peppers, minced

2 tsp lime juice

1 tsp honey

1/4 tsp sea salt

Fill a cast iron pan or skillet with salted water and bring to a boil. Add chicken breasts, cilantro sprigs and whole scallion. Reduce heat to medium and poach chicken until cooked, about 25 minutes.

 

Meanwhile, blend all ingredients for dressing. I put mine in a jar and shake it. Set aside.

Once chicken is cooked, remove from pan and allow to cool. Return heat to high and bring the water to a boil. Add snap peas and cook for 1-2 min until just tender. Drain and rinse with cold water. Discard scallion and cilantro sprigs.

Gently shred chicken into large pieces. Mix chicken, peas, cucumber, bok choy, cilantro and scallions in a bowl. Stir in dressing and add salt and pepper to taste. Top with some sesame seeds.

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