A CSA share can be a bit daunting when your household numbers just one. Despite having had folks over for dinner Friday and Saturday, I had yet to plow through last week’s vegetables by the time Tuesday’s pickup rolled around. Digging through my crisper this morning (after a completely unnecessary trip to my local farmers market), I came upon some Happy Rich (aka broccolini) that was looking a bit worse for the wear. The leaves were mostly yellowed and the buds had opened into delicate white flowers. But the stalks were green and crisp, so game on.
- Bring a tablespoon of olive oil up to medium heat in a small nonstick skillet and add a garlic scape sliced into long, thin slivers. (Regular garlic would also work, but ’tis the season of the scape.) Add a pinch of red pepper flakes.
- When the scapes are softened and just starting to brown, add a cup or two (one small bunch) of roughly chopped Happy Rich, starting with the stems, which will take longer to cook. Pour a little water in to help them steam. I recommend aiming for an al dente texture. Stir in the flowers and leaves along with salt and black pepper. Turn the temperature down to medium low.
- Crack two eggs into a cup and mix gently with half an ounce or so of shredded cheese. (I used a youngish aged gouda to great effect.)
- Pour the egg mixture into the pan and stir briefly to ensure even distribution. Sprinkle a little more cheese on top. When the bottom seems to be firm, pop it under the broiler for a couple minutes to set the top.
This was crazy good. Now on to the bok choy, kale, kohlrabi, and Swiss chard that are still in the crisper!
This is a big week. CSA season started and the teenage vegan is making her annual pilgrimage to New York. Rather than camp out on an air bed in my living room, my baby sister will be interning with the Powerhouse Theater for six weeks and, much to my delight, bunking in my old dorm. She was scheduled to fly into LaGuardia at 3:00 this afternoon. It is now after 8:00pm and her flight to White Plains (yes, White Plains) has yet to depart. This is Eliana and the plane that may or may not bring her to New York tonight.
I had planned a lovely vegan dinner for two. Alas, it looks like I will be dining alone.
Happy Rich, Seitan and Shiitake Stir-Fry
- 1/4 cup dried shiitake mushrooms
- 1 tablespoon corn, canola or peanut oil
- 1 tablespoon chili oil
- 1 tablespoon minced garlic (3-4 small cloves)
- 1/2 tablespoon minced ginger
- 15 or so sichuan peppercorns
- 1 small onion, halved and cute pole to pole
- 1 small bunch Happy Rich (shoutout to Windflower Farm and Prospect Park CSA!), broccolini, Chinese broccoli or other sturdy greenery, chopped
- 8 ounces seitan (which, incidentally, freezes brilliantly)
- 1/2 tablespoon concentrated vegetable stock (If you have remembered to replace the tamari you used up last week, you could probably use that instead.)
- 2 tablespoons rice wine vinegar
- 1/2 tablespoon sesame oil
- parsley (optional)
- 1 cup brown Jasmine rice or whatever else tickles your fancy, cooked
- Boil a little water, pour it over the shiitakes and let stand while you get your rice going.
- Bring a wok or large heavy-bottomed skillet up to medium-low temperature with the vegetable oil, chili oil, garlic, ginger and sichuan peppercorns. (I might recommend crushing the peppercorns up a bit, which I did not.) Once your pan starts sizzling and from then on, be sure to stir almost continuously. Cook for a couple of minutes until the oil is infused, add the onion, crank up the heat to medium high, and stir-fry until the onion starts to brown around the edges. Add the Happy Rich and cook until just starting to go limp. Toss in the seitan.
- Add the vegetable stock or tamari, rice wine vinegar and the shiitakes with their liquid. Cook, stirring constantly, for a minute or two until the liquid has boiled off.
- Remove from the heat and stir in the sesame oil and some fresh flat-leaf parsley if you happen to have some languishing in the fridge.
Polish off half of this with the remainder of the surprisingly full-bodied Pinot Gris you’ve been nursing all week. Pack the rest in a recycled takeout container to present to the teenage vegan–if and when she arrives.