CSA Goods, and Mango-Cilantro Stir-fry for a Lazy Sunday Afternoon

I know that I have mentioned how I enjoy menu planning from what vegetables we get in the CSA every week, so I thought that I would start sharing with all of you what vegetables we recieve, and the menu that is planned to go with them. Yesterday's batch consisted of:

1 Lb. squash
8 leaves kale
1 head lettuce
6 radishes with greens
2 cucumbers
8 scallions
6 Chioggia beets
Parsley

Menu ideas include: Squash-Corn soup; Roasted beets and pattypan with pilaf; raw tomato salad; green vegetable toss; summer squash phyllo pockets. Since we still had last weeks' squash offering left over, we'll be using a lot of it this week. Now that I have tempted you with this weeks' recipes, let me share one with you from last week.

I wish that I had pictures to share today of the recipe I am about to discuss, but in all honestly, this meal definitely tasted better than it looked. Frank and I often tend to put together some sort of 'stir-fry' dish about once a week or so, largely to get a complete meal filled with greens, vegetables, and beans. One of the first vegetables that we received in our CSA share this summer were Japanese Turnips (Hakurei), as shown to the left. These are mild, tender turnips that usually are pickled or eaten raw. Having seen *a* mention of them being cooked, Frank and I have cooked with them every time they have come to us, and these turnips have turned into one of my new favorite vegetables. They are tender and sweet when cooked, with a great juicy bite to them. The Japanese turnips have been coming with their equally delicious edible greens still attached, which we use in the dish they are cooked in. Using garlic scapes in place of traditional garlic adds a lovely flavor and also takes the place of a more traditional green bean. In my desire to change our usual stir-fry seasonings a bit, I decided to create a cilantro-lime sauce, and to add mangoes in...

Mango-Cilantro Stir-Fry
1 - 2 Tbsp oil, and water as needed
4 garlic scapes, sliced into 1-inch pieces
6 medium Japanese turnips, cubed (8ths), greens removed and reserved
2 heads baby Bok Choi
6 oz. sugar snap peas

6 oz. mung bean sprouts
2 medium sized mangoes, cubed
1 1/2 c. chopped cilantro
Juice of 3 limes
dash cayenne pepper

Directions: Heat oil in large dutch oven over medium high heat, and place garlic scapes and japanese turnips in, turning to coat. Add a bit of water to steam, and cook vegetables for 10 minutes, or until turnips begin to tenderize. Add liquid as needed so that the vegetables do not stick.

While these vegetables are cooking, make the sauce. Place all ingredients in a food processor and process until smooth. The consistency should be less paste-like and more salad-dressing like. If there is not enough liquid, add in water, one tablespoon at a time.

Add all of the greens into the large pot, and cook down, 5 - 7 minutes. When there is room in the pan, add in the peas, bean sprouts, and cilantro sauce. Cook for another 5 minutes, and add in mango. Stir everything a few times to warm and distribute the mango, and remove from heat. Serve with rice or your favorite grain / noodle.
--CG