Week 2 was a smashing success! The jar of gourmet marinara sauce lived up to its hype and provided an excellent backdrop to spaghettified zucchini. Spring rolls with some added protein proved to be a satisfying meal, and we managed to use all the spring onions.
Tasty Meals
- Spaghetti with zucchini noodles
- Yellow split pea and green onion spring rolls
- Raspberry smoothies
- Snap peas and hummus
- Salads
The Experience
The farm’s very own homemade marinara sauce was fantastic. We used the sauce as it came without any additional seasonings. Spaghettifying the zucchini using our zucchini spiralizer worked wonderfully. We used the thin setting, and tossed the zucchini noddles into the still hot, draining, pasta noodles. We’ve found this to be quite sufficient for cooking the zucchini without letting the noodles lose their strength when twisted by a fork. We also just add the marinara sauce, room temperature, to the hot spaghetti/zucchini mixtures. This seems to warm it all up enough for our tastes.
Take two on the spring roll inspired wraps were definitely an upgrade. As we mentioned in the planning phase of Box 2, we decided to add marinated bake tofu to each wrap. Both recipes for the spring roll filling and marinated baked tofu can be found in Thug Kitchen. The procedure for our conversion of the recipe is given below. We found the added protein created a more filling meal.
Yellow Pea Spring Roll Procedure
We purchased a pack of rice wraps from the grocery store, typically found in the Asian food section. To make spring rolls we hold the rice wrap, just getting it damp on both sides, under the kitchen faucet for a few seconds and lay in on a plate. We put about 1 ripped up lettuce leaf in the middle, and then added 2 heaping tablespoons of the yellow split pea mixture, following the recipe in Thug Kitchen. Similarly, we prepared the ginger sesame marinated baked tofu in Thug Kitchen, using one block of extra firm tofu, and ended up with 12 smallish rectangles of this flavorful tofu. Each spring roll got one of these rectangles placed on the pile of peas before wrapping. Then we folded all the sides over the mixture, making sure to overlap the edges of the rice wraps, so that you end up with something that looks like a spring roll! Our second week at making spring rolls certainly went a lot better than the first. No messy pea spillage this time!
The Score
Second week, second week of success! We ate all of our box and really enjoyed the extra protein added spring rolls. That being said, we think that we’ll be taking a break from yellow split peas next week.
12
Meal Wins
100%
Amount Consumed
0
Home Garden
CSAeats 