From Asparagus to Zucchini has been my CSA bible this summer. Not only does it have some really great recipes, but it is a great resource for storing produce as well. This book was put out by the Madison Area Community Supported Agriculture Coalition. It is arranged by vegetable rather than season like a lot of farm cookbooks. There are a lot of simple recipes that I have really appreciated. I am feeling rather sad that our fresh produce season has nearly come to an end. It was a really poor season this year for the farms in Fairbanks and although I was sad we never got fresh garlic and our CSA was quite meager, I was also thankful that I have not bought produce with the exception of garlic and ginger at Fred Meyer for over 2 months now. Between our CSA and the Farmers Market we have still eaten quite well. Our garden didn't do so well, but it was really a hard season for a first year garden. We will try again next summer. We will enjoy our last week of fresh produce here in Fairbanks and we will stock up on squash, potatoes, and carrots along with the 20 lbs. of raspberries in our freezer to make the season last a little longer. The thing I will miss the most is all the fresh herbs from Basically Basil. They have brought us some wonderful Spanikopita and Tabouli salad this summer. I couldn't resist the Brussel Sprouts fresh on their stalk at the market today. I made Sesame Garlic Brussel Sprouts and added them to a stir fry with snow peas, chard, carrots, garlic, ginger and soba noodles and of course pork dumlings on the side!
Sesame Garlic Brussel Sprouts
from Asparagus to Zucchini
1/4 cup soy sauce
3 tablespoons toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1 1/2 tablespoons minced garlic
1 1/2 pounds brussel sprouts, trimmed
4-5 tablespoons peanut or canola oil
Combine soy sauce, sesame oil, crushed pepper, garlic, and 3 tablespoons water in a large bowl. Blanch the brussel sprouts in boiling water until partially tender, 3-4 minutes. Drain well. Heat wok, or large heavy skillet over high heat 2-4 minutes. Add a small amount of the peanut oil, swirl the pan to coat the surface, and add about a third of the sprouts. Stir-fry until bright green and crisp-tender. Drain on paper towels. Stir-fry the remaining sprouts similarly, in batches. Add stir-fried brussel sprouts to soy sauce mixture and toss well. Makes 6 servings.