Stir Fry with Beet Greens and Asian Greens by Jason

Did you know that you can eat beet greens?  Well here’s a recipe with beet greens, mustard greens, asian grees, scallions, peppergrass, and onions from this weeks CSA, also used fertilized eggs and Mekong flower rice available for purchase at our store here at W. Rogowski Farm.


  • 1-2 lbs asian greens
  • 1 bunch scallion
  • 2-4 onions
  • 1 bunch beet greens
  • 1 bunch mustard greens
  • 1/2 bunch peppergrass (garnish)
  • 4-6 eggs
  • 5 or 6 cups cooked rice
  • 1-2 tsp thyme leaves
  • 2-3 tbsp soy sauce
  • 3-4 tbsp oil (I used 1/2 EVOO 1/2 sesame oil)
  • sesame seeds
  • Salt and Pepper to taste

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I prefer to use cold cooked rice for my stir fry, you can use left over rice from another meal or make a little in advance. For rice you double whatever the amount of rice for the water, so if 2 cups of rice add 4 cups of water, place over medium high heat until water boils down where its barely covering the rice, then turn heat down to low and cover for about 20 minutes until water is absorbed and rice is fluffy. Set aside.

While rice is cooling you get get started slicing up your onions, scallions, peppergrass, greens, and carrots.

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Heat up a pan, add oil, begin to saute onions, after about two minutes add carrots and beet greens, cook another 1-2 minutes then add the rest of your veggies, keeping about half of your scallions and your peppergrass for garnish.


Once your veggies have began to reduce, add salt, pepper, sesame seeds, thyme, and soy sauce. Cook about 2-3 minutes add rice and thoroughly mix veggies and rice, follow by adding your eggs, once eggs are cooked through remove from heat.


Place in serving dishes and top with remaining scallions and peppergrass. Enjoy!!

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Honey Ginger Bok-choy Salad by Jason

I’ve been getting some questions on what to do with asian greens and peppergrass from the CSA here at W. Rogowski Farm. So I decided I would make a salad including six items from this weeks CSA: bok-choy, peppergrass, swiss chard, scallions, tomatillos, and radishes.

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Salad Ingredients:

  • 1 bunch swiss chard
  • about 1 lb bok-choy, tot-soi, or mustard greens (all of the mustard family and pretty interchangeable)
  • 1 bunch peppergrass
  • 3 radishes
  • 4 tomatillos
  • 2 scallions
  • pinch of shaved parmesan cheese (garnish)
  • pinch of sunflower seeds (garnish)

Dressing Ingredients:

  • Roasted Garlic/ or 2 tsp garlic powder (but whats better than roasted garlic?)
  • 1/2 C sesame oil
  • 1/2 C rice vinegar
  •  3 tbsp honey
  • juice of 1 lemon
  • nub of ginger (finely chopped)
  • salt to taste

First you are going to want to roast your garlic, what I do is chop the top of the garlic head so you can see all the cloves, place it on a piece of aluminum foil, drizzle oil or butter over it and sprinkle with salt and pepper (I prefer cayenne), wrap in foil and toss in oven/ toaster oven for 30-45 min at 375 degrees. Once garlic is cooked, let stand until at room temperature.


While the garlic is roasting you can prep your veggies. Chop your greens, scallions and peppergrass and toss in bowl.


Dice tomatillos and thinly slice radishes, set aside.


Once your garlic is roasted and cooled to room temperature, add to mixing bowl.


Peel and finely chop nub of ginger, add to mixing bowl.


With whisk mix in honey, sesame oil, rice vinegar, lemon juice, and salt to bowl with garlic and ginger. (can also put through food processor or blender)

Toss salad with dressing so evenly covered. Put in serving dishes top with raddish, tomatillo, sunflower seeds, and shaved parmesan. Enjoy!

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Jason’s Simple Citrus Kale Salad

Wondering what to do with this weeks CSA share? Try this simple and delicious refreshing salad!


-1 bunch kale

-1 bunch radishes

-3 carrots

-2 white beets

-2 tomatillos

-juice of 1 lime

-EVOO (extra virgin olive oil)

-pinch salt


I personally like my root veggies with the skin still on them to enjoy all the vitamins they have to offer, however, with the fine black dirt on beets is hard to remove so I recommend peeling your beets. So first things first remove stems from veggies, I like to give my veggies a quick rinse.


Peel your beets. Thinly chop tomatillos and thinly slice beets, radishes, carrots; set aside.


Chop kale to desired sized pieces, throw in salad bowl.


Drizzle about 2-3 tablespoons of EVOO over your kale.


Massage kale by rubbing/ sliding through your hands for 2-3 minutes. Massaging your food may sound funny but by doing this you get to enjoy the silky sweeter side of kale. For the entire breakdown of how kale changes check out this link from the LA Times.

Once kale is massaged, it will appear darker and if you try it, less fibrous and sweeter. Toss in your root veggies, tomatillos and a pinch of salt, lime juice, and give it a good toss.


You are now ready to serve and enjoy!


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Lemon Basil OIl

Lemon basil was on the CSA list tonight so along with the summer squash fritters I made a bowl of this for drizzling over.

Put a large pot of water on to boil.  Toss in a sprinkle of salt.  While this is coming to a boil prepare the basil for blanching.  You need about 2 cups of leaves picked off the stems.   I think it’s more to fill the blender so it can process it properly.  If you have a small blender you could probably get away with a smaller quantity.   Even in my big kitchen here at the farm I couldn’t find a measuring cup so I grabbed a 16 ounce delicontainer and stuffed it full of leaves twice.  Get a large bowl fill with cold water and ice, set aside.  Pour the cleaned basil leaves into the hot water.  Wait about one minute using a strainer or spyder (chinese food skimmer) quickly pull basil out of hot water and place into ice cold water.  This is known as blanching and will stop the basil leaves from over cooking.  Once all basil is chilled, strain and squeeze excess water from leaves.  Place in blender.  Add a pinch of salt and about one cup of good olive oil.  Puree in blender.  Once it’s pureed you can strain it or leave the mashed up leaves in and serve it that way.  For the zucchini fritters I left it unstrained.  Keep unused portion in refrigerator.  This would be a nice treat drizzled over pasta, fish, cheese, even your morning scrambled eggs!

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Zuchinni Fritters

1 large or 2 small zuchinni


1 extra large scallion

2 eggs

1/4 cup all purpose flour *

salt and pepper for seasoning – to your taste

Sunflower oil or olive oil  **

Take a box grater and on the side with the largest holes shred the zuchinni.  Place in a colander in the sink and sprinkle with 1/2 teaspoon of salt.  Mix well and gently so salt gets in all the nooks and crannies.  Leave like this for around 10 minutes or so.  Take a clean kitchen towel – flour sack style is best – place the salted zuchinni in the towel and wring out the excess moisture.  If you don’t have a towel you can just wring it in your hands!!  Place the squeezed zuchinni in a large bowl.   Using the same grater shred the scallion – Gently stir in eggs, salt and pepper.  Mix well then slowly add flour.  Again mix well so there are no lumps.

Heat a large sauté pan over medium-high heat.  Add 2 tablespoons of oil.  Heat just until the oil sputters when you drop a small spoonful of the zucchini batter into the pan.  Carefully spoon about 2 tablespoons of zucchini batter into hot oil.  Keep spooning batter spacing the fritters a couple inches apart.

Cook until golden about 2 or more minutes.  Lower the heat a bit to medium flip the fritters and keep cooking till golden on the other side about 2 or 3 minutes more.  Remove cooked fritters from pan to a plate that has been lined with paper towels.  Continue till all batter is cooked.  You may need to add more oil to pan – just be sure to let oil get hot before you start frying the next round.

Serve as is or you can serve the firtters with a side of sour cream or creme fraische with some fresh dill or basil finely chopped and mixed into cream.  Tonight I served this with a lemon basil oil.   (The recipe is here.)   A nice garlic aiole would be wonderful as well!!!

* My brother has celiac so we are always looking for ways to feed him!  I made these fritters using Bob’s Red Mill All Purpose Flour instead of the AP Flour.  I used about the same amount 1/4 cup and they came out great.  My taste testers all gave them thumbs up.

** I fried the fritters in sunflower oil instead of olive oil.  I think this is lighter in texture and the flavor doesn’t over ride the squashes in this dish!

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Quick Asian Salad

What to do with those asian greens that keep coming in the CSA share?  Here’s a quick hot/cold salad

2 cucumbers – slice lengthwise in half.  Then take each half and  slice lengthwise again in thirds.  Take the lengthwise pieces and slice across them into small wedge pieces

Sprinkle with about a teaspoon of salt.  Give a quick grind of pepper.  Pour about 1/4 cup of rice wine vinegar over cucumbers.  Set aside while you prepare the rest of the salad

1 bunch asian greens – cleaned and chiffonaded – take the leaves roll them like a cigar and cut straight across them with a sharp knife.  They will be like thin ribbons when you’re done.

1 or 2 scallions – depends on the size this weeks share they were quite large.  Clean and slice across the stalk so you end up with coin shaped pieces.  Keep going up the stalk – the entire plant is edible!!

Take about 3 tablespoons of sesame seed oil, pour into a pan.  Heat oil just till it glistens from the heat.  Toss in the cut up scallions.  Cook till softened.  Add the chiffonaded asian greens.  Cook till wilted.  Remove from heat.  Add the marinated cucumbers to the asian greens and scallions.  Finish with salt and pepper to taste.  You can add fresh chopped herbs to this – cilantro and parsley are two of my favorites!!!  I like this poured over rice for more of a lunch or dinner dish.  Would also go well over a nice piece of firm white fish.

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Raw (almost) Zucchini Boat Salad Appetizer

2-4 Zucchini – preferably young squash that is 1 1/2 – 2 inches in diameter
A handful of Cherry Tomatoes, cut in half or quarters
1-2 Scallions – slice thin
Grated or Cubed Cheese – like provolone or mozzarella
Half cup of pre-cooked grain – like farro, quinoa or cous cous
Vinaigrette Dressing – 2-4 tablespoons, to taste
Herbs of your choice – parsley, basil, etc. – minced
Salt and Pepper to taste

1. Scrub the Zucchini well.  Cut off hard ends, then cut in half lengthwise.  Scoop out the inner pulp to make a boat shape, reserving the pulp.
2. Cook the boats briefly – steam or microwave for 3-4 minutes, until tender but still crisp – then set aside to cool.
3. Prepare the stuffing – mince the zucchini pulp and combine it with tomatoes, cheese, grain, scallion, and dressing.  Taste the stuffing and adjust seasonings.
4. Cutting a very thin sliver off the bottom of each “boat” helps it to stay upright.  Stuff each boat.  Top with a sprinkle of salt, fresh cracked pepper and sprinkle of fresh chopped herbs.  Chill briefly before serving.

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