Kids Dish

The produce box arrived today and I’d completely forgotten what I’d ordered.

One head of summer crisp lettuce
Red Kale
Red tropea onions
zucchini
garlic scapes

I’m excited to make Zucchini Patties with Feta. Though Sam has refused feta several times in the past, he’s never had it in fried, patty form and he seems to enjoy most fried, non-meat foods. I’m also interested in the red onions. I’d never even heard of red tropea onions until I saw them listed on the CSA home page. It’s sad that there are so many different varieties of produce that just aren’t available in supermarkets.

Speaking of fried, non-meat foods, he loved spinach and ginger fried rice and even ate some of the roasted ginger carrots I served with it. (I did not offer the roasted ginger beets, as I had no interest in removing beet stains from my floors.)

Spinach and Ginger Fried Rice

One 10 oz bag of of spinach leaves
1 tablespoon minced fresh ginger
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 tablespoons fish sauce
3 cloves minced fresh garlic
about 3 cups cooked long grain rice (1 cup uncooked)

Heat the vegetable oil in a large skillet. Add half of the spinach, and cook, turning often until just wilted (3 to 4 minutes.) Remove the spinach to a colander to drain. Add the rest of the spinach to the skillet, cook until wilted and remove to drain. In the same pan, heat the sesame oil. Add garlic and ginger and cook until fragrant, about 30 seconds. Add the cooked rice to the skillet and toss to coat. Add the spinach and fish sauce to the rice mixture and cook until heated(about 5 minutes), stirring often.

eat local, CSA, spinach and ginger fried rice, recipe