RECIPES


To help you get the most from your vegetables, we'll share some recipes during the growing season.  Feel free to send us some of yours.  If it looks particularly appetizing, include a photo. 
Happy cooking ... 

New Recipe...



Recipe: Peas and frisée sauté
Here is an easy side dish that combines frisée with lovely sweet peas. Conveniently, both these ingredients are in your Whitsend basket this week! The quantities below are a guideline and can be adjusted freely depending on what you have on hand.
Recipe adapted from that essential resource, Moosewood Restaurant Simple Suppers (2005).
About frisée
·         Good raw in salads and also cooked in soups, stews, side dishes, etc.
·         Used raw, frisée has a bitter flavour that goes well with strong-tasting cheeses, oils, vinegars, nuts and fruits
·         Becomes sweeter when it is cooked
·         Sometimes discolours after being chopped – don’t worry, it is still ok to eat
·         Clean it well in plenty of water as the leaves tend to trap grit
Ingredients
2 cups peas, fresh or frozen (snow peas, field peas, or whatever kind you like)
A few handfuls of frisée
1 Tbsp olive oil or butter
Generous pinches of salt, pepper and sugar
Method
If using frozen peas, defrost them by putting them in a colander and running hot water over them. Thoroughly rinse the frisée and cut into fine shreds. Rinse the shredded frisée again. Drain.

In a frying pan on medium heat, sauté the frisée in the oil or butter until bright green and wilted (a couple of minutes). Add the peas, salt, pepper and sugar and cook, stirring constantly, just until the peas are done (1 or 2 minutes). Taste and adjust seasoning. Enjoy!



Pak choi stir-fry 










I welcome customer recipe contributions.  Don't be shy - you may create extraordinary Jamaican Patties with patent jerk sauce, or you may know how to boil an egg.  So feel free to forward your creations to my e-mail.

Here's a photo of an arugula and tomato salad from one of our customers last year.  You can see the Red Sails lettuce and Taxi Tomatoes from Whitsend Market Garden!



photo: Dick Altavista
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