This week's CSA includes: 

Celery, 1 bunch
Pea Shoots, 1 bag
Red Russian Kale, 1 bunch
Hakurei Turnips, 1 bunch
Spinach, 1 bag
Chives, 1 bunch
Shiitake Mushrooms, 1 quart
Choice of Plant Start
1 Dozen Eggs

Meat Choices This Week: Ground Pork,
Country Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties

Letterbox CSA Week 1, April 25, 2019

Homemade Creamed Corn


Use your pea shoots quickly -- within a day or two. Wrap them in a paper towel and place them in an open plastic bag in the refrigerator. When you’re ready to use them, gently wash and discard any large stems.


Stir-Fried Pea Shoots

From Bon Appetit


2 tablespoons vegetable oil
2 whole dried hot red chiles
3-4 cloves garlic peeled, smashed
¾ pound mature pea shoots, thick stems removed, torn into 2” pieces
Kosher salt


Heat oil in a large wok or skillet over medium-high heat. Add chiles and garlic and cook, tossing, until chiles are darkened in color and garlic is barely golden, about 30 seconds. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.

View the original recipe on Bonappetit.com