National Orange Blossom Day
Last week, I along with my husband and dear friend and her husband, joined a CSA program. Each week until October we will get fresh vegetables harvested from Tiny's Organic at their farm in the Wenatchee Valley. One of the things I love about this program is we don't have to go out to the Valley as delivery is right to us! How sweet is that?
The basket contained: spring onions, spring garlic bulbs, a braising mix of kale, spinach, tat soi, mizuna & mustard greens and freckles lettuce.
This summer is going to be a very adventurous one of cooking as there are a few of these vegetables that I've never heard of!!!
Today's recipe is what I fixed last week Wednesday evening based on the spring onions and spring garlic bulbs that was in our basket.
From the Farmers' Market or the Grocer:
4 boneless/skinless chicken breast or thighs
2-4 spring onions, finely diced
4 spring garlic bulbs
From your fully stocked pantry:
Salt
Freshly ground black pepper
Hot chili paste
Braggs liquid amino acids or organic soy sauce
EVOO
Happy shopping,
Elizabeth
