I know I'm lucky to live in California, where we have fresh produce even through the winter months. So I'm not complaining. Our CSA baskets are still bountiful and overflowing. My fridge right now is stuffed with fruits and veggies that were grown within a couple hundred miles of where we live. It's great.
It is also overwhelmingly greens and citrus. Chard, kale, tatsoi, and chard. Oranges, satsumas, grapefruits and, yup, more oranges.
We have vitamin C coming out of our ears.
Anyway, in honor of my green and orange winter, I offer a recipe for my current favorite lunch:
A California Winter Stir-fry:
-4 cups (or so) chopped chard
-1 tsp. sesame oil
-2 or 3 Tbs. soy sauce
-1 tsp. chili-garlic sauce
-1 tsp. sugar
-3 egg whites
-1 egg
1) Toss the chard with sesame oil in a big pan, and start cooking the chard on high heat.
2) Add soy sauce, chili-garlic sauce, and sugar. Toss to coat the chard and make sure it's all well-mixed, or you'll get a bite of chili-garlic sauce that'll make your nose run.
3) When the chard is almost as cooked as you like it (I like it still just the tiniest bit crisp), add the egg whites and egg. Cook till the egg is done, continuing to stir.
You'll end up with a sort of sauce in the bottom of the pan - all the juices from the chard and some of the sauce-makings. I pour this on top of the chard when I scoop the mess into my bowl, just to flavor it a bit more. But most of this watery sauce will still end up in the bottom of the bowl when you're done. I just toss it at the end, content that I'm not getting quite all the salt from the soy sauce, and that has to be healthy, right?
And there you have it! Spicy, salty, sweet CSA goodness. Mmmm.
And if you finish all that and you're still hungry? My advice is to have an orange.
Peace of Christ to you,
Jessica Snell
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