LETTERBOX CSA 2018 Week 16


This week's CSA includes: 

1 Bunch Chinese Celery
3 Large Heirloom Tomatoes
1 Pint Cherry Tomatoes
2 Onions
4 Ears Sweet Corn
2 Heads Little Gem Lettuce
1 Quart Mixed Sweet Peppers
1 Dozen Eggs

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties

Letterbox CSA Week 16, August 9, 2018

Stir-Fried Celery with Ground Pork


The celery is muted, tamed - its stringiness gone, but its assertive crunch still there and its bold, grassy flavor tempered by all that heat, oil, and salt.


Stir-Fried Celery with Ground Pork

This week's recipe comes via New York Times Cooking


1  large bunch celery
1  tablespoon soy sauce
2  tablespoons sriracha or other hot chili sauce
1  tablespoon dry sherry
¼  teaspoon sugar
¼  cup canola or peanut oil
¼  teaspoon salt
1  large clove garlic, peeled and lightly crushed
2  teaspoons minced ginger
¼  pound ground pork
½  cup chicken stock
1  teaspoon sesame oil


Using a peeler, remove the strings from the outer layer of the celery stalks. Trim the leaves, then slice the stalks into 1/4 -by-1 1/2 -inch sticks. (You should have about 4 cups.)
In a small bowl, combine the soy sauce, chili sauce, sherry and sugar.
Heat a wok or a large, heavy skillet fitted with a lid over high heat. Add 2 tablespoons of the oil. Add the celery and stir a few times; then add the salt and cook for 1 minute. Transfer the celery to a dish; clean and dry the wok.
Reheat the pan and add the remaining 2 tablespoons of oil. After about 30 seconds, add the garlic clove, flipping a few times; then add the ginger and the pork, stirring to break up the lumps. Stir in the soy-sauce mixture. Return the celery to the pan and toss. Add the chicken stock, cover and reduce the heat to medium-low. Steam to reduce the liquid, about 2 minutes.
Remove the lid, increase the heat to high and stir until the liquid has evaporated. Add the sesame oil and toss well. Discard the garlic clove.

View the original recipe on the New York Times Cooking website