Sauteed Spinach with Shitakes, Sesame & Chili Oil

If you aren’t sure what to do with the greens on your beets this week, you can add them to this recipe but be sure to remove the stems. Unlike spinach stems, which are tender and succulent, beet stems are chewy and fibrous.  You can easily make your own hot chili oil by soaking 1 T. red chile flakes in 1 C. sesame oil for a day or longer.  It’s also usually available in the Asian Foods section of most stores.

Soak 1/2 lb of spinach in a large pot of water, then drain the spinach.  Repeat until the drain water is clear.  Spin the spinach dry (this is important because the spinach is going to release quite a bit of water as it cooks anyway).  For best results, leave the spinach leaves whole and keep the stems on.

Carefully wash 8-12 fresh shitake mushrooms and trim the bases (you can also use soaked, dried shitakes).

Mince 2-3 cloves of garlic.

In a wok or large skillet, heat 2 T. olive oil and 1 t. hot chili oil.  Add the garlic, the shitakes, and 1 t. sesame seeds and saute on low heat until the shitakes are tender.

Raise the heat and add the spinach, then sprinkle with 1/2 t. salt.  Cook just until the spinach is completely wilted.  Taste and more salt if needed.

 

CLICK HERE FOR MEMBER NEWS

“Doing the Right Thing” isn’t always the right thing to do

During the numerous winter storms of 2019, much of our farm was covered with lush green plants grown specifically to protect the soil from wind and rain. Cover crops, as they are know, are a core component of our organic … Continue reading

There’s no rushing Asparagus

Of all the crops we grow, asparagus is one of the least predictable and most temperamental. For the centuries that it has been grown, this has made it a difficult and risky crop to plant. And yet up until twenty … Continue reading

Hang in There

Right around know, you are hoping for something completely different in your TFF CSA boxes. Not just a different type of cabbage or citrus, but something entirely different from the stuff you’ve been getting from us all winter. Despite the … Continue reading