Tag Archives: CSA

08 July 2011 Naomi Pomeroy’s Quinoa with Sweet Peas & Sour Cream Dressing

Adapted from Pomeroy, N. “Quinoa with sweet pea & sour cream dressing.”  Wall Street Journal Online: Slow Food Fast. (April 23, 2011). Downloaded from the web on 08 July 2011.

Quinoa and Peas

Copyright © 2011. Adrien Bisson

My Comments: I love the texture and taste of quinoa and this slightly warmed dish seemed perfect for summer! Our CSA shares have included some wonderfully fresh sugar snap peas and even some mint — trying this recipe seemed to be a good fit.  Not a big fan of sour cream, so I substituted (of course) with non-fat Greek yogurt.


1/2 cup quinoa, rinsed
1/2 teaspoon and pinch salt
2/3 cup water
1/4 cup and 1 tablespoon olive oil
1/3 cup yellow onion, diced
3/4 cup snap or snow peas, halved crosswise on the bias
3/4 cup shelled peas, fresh or frozen
2 tablespoons sour cream (I substituted Non-fat Greek yogurt)
1/2 teaspoon Dijon mustard
1 tablespoon champagne vinegar
1 tablespoon lemon juice
1/2 teaspoon sugar
1/3 cup fresh mint, torn
1/4 cup parsley, chopped


1. Place quinoa in a small saucepan with a pinch of salt. Cover with water and bring to a boil over high heat. Reduce to a simmer and cook, covered, until tender, about 18 minutes. Remove from heat and fluff grains. Leave lid ajar, and let cool.

2. While quinoa cooks, set a medium sauté pan over medium heat. Swirl in 1 tablespoon olive oil. Add onions and cook until soft, about 5 minutes.

3. Stir in snap peas and shelled peas. Sauté for 2 minutes, or until peas turn bright green. Remove from heat.

4. Mix sour cream, mustard, vinegar, lemon juice, sugar and ½ teaspoon salt together. Whisk in ¼ cup olive oil.

5. Stir quinoa into the pea mixture and set pan back over medium heat. Cook until just warmed through and add dressing. Remove from heat.

6. Stir in mint and parsley. Adjust seasoning with lemon juice and salt, if needed.

Adjust seasoning with lemon juice and salt, if needed.

20 Jun 2011 Tatsoi/Bok Choy Fried Rice

Adapted from The Pod. World Peas CSA, project of New Entry Sustainable Farming Project. (June 16, 2011).

Bok Choy Fried Rice

Copyright © 2011. Adrien Bisson.

My Comment: This is the second year that Adrien and I have belonged to a local CSA, World Peas.  What a wonderful idea behind the CSA — new farmers are mentored and supported while they learn how to plan, grow, manage and market crops. Adrien has photographed some of the farmers — and through this project we’ve met some incredible people.

Our weekly share comes complete with a newsletter suggesting ways to use some of the bounty that we receive.  This recipe actually came from another CSA’s published cookbook, Asparagus to Zucchini. Advertised as an alternative lunch dish, I doubled it — left out the meat — and served it as a stir fry main dish. And found there was plenty leftover for the next day’s lunch too.


2 tsp peanut oil, divided (I used avocado oil because I had it)
2 tsp sesame oil, divided
14 cup diced carrots
ginger (diced), scallions
1 cup diced tatsoi or bok choy

(I added about a cup per person of fresh spinach)

1 1/2 cups leftover rice (I prefer brown)
1/2 cup leftover cooked meat – or substitute (I didn’t use this – more veggies!)
1 egg
chili garlic sauce (optional) and soy sauce

1. Heat wok over medium high heat. Add 1 tsp each of the peanut and sesame oil. Add carrots and stir fry for 2 minutes. Add the greens (bok choy and anything else you’re using) and stir fry for another 2 minutes.

2. Push veggies to the side of the pan and add remaining peanut oil followed by the rice, meat (if using), some ginger and stir fry for 2-3 minutes. Add some green onions.

3. Push the veggies to the side of the pan. Add the remaining sesame oil, and crack an egg into the center of the wok. Scramble it.

4. Once egg is cooked, break it up and mix into other ingredients. Add a little chili garlic paste if you desire and some soy sauce.

5. Cook for another minute or two and serve hot.

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