I love my CSA.

The best thing about having a CSA is that it forces, er, encourages me to use veggies I might otherwise ignore. Like snow peas, which I don’t like nearly as much as their sweeter and plumper cousin, sugar snap peas. Or kohrabi, which I have never quite known what to do with.
This semi-spontaneous meal was inspired by the 3 boxes of snow peas in my CSA this week and the kohlrabi I impulse bought at the farmers market.
Turns out that kohlrabi is delicious! The farmers selling it at the market had sliced some of their kohlrabi up raw. I was suspicious, but in the spirit of getting my 3 year old to broaden her palate beyond rice cakes and bread with jam, I invited Milly to try and I tried some myself. I was pleasantly surprised. Kohlrabi is crispy and sweet when raw; just as sweet when cooked and takes on the flavors you’re cooking with.

I love exploring new ways of cooking familiar or unfamiliar veggies. I never know what to do with snow peas but today I realized, “silly me. Perfect for stir frying!” Anyway, the veggies are broccoli, red pepper, kohlrabi, and snow peas sautéed in spring onions, garlic, coconut oil, and soy sauce. Topped with sesame seeds. Served over quinoa.
If you want to get fancy, add peanuts and cilantro.
I like it simple, though.

Perfect light springtime dinner!

Hooray for local foods and tastebud exploration.

Springtime Veggie Stir-Fry

Serves 4


1 cup quinoa, uncooked and rinsed

2 cups water

1 red pepper, sliced thinly

3 cups broccoli, floreted

1 lb of asparagus (about 15 stalks), cut into inch or 2 inch long pieces

1 small kohlrabi, peeled and sliced into matchsticks

1 cup of snow peas

1 bunch spring onions, sliced thinly

3 cloves of garlic, minced

1 Tbs coconut oil

1 Tbs sesame seeds

1 Tbs soy sauce or tamari

Optional: cilantro, toasted peanuts, sesame oil, lime


Cook quinoa in water until the quinoa is fluffy. Remove from the heat and set aside to cool.

In a wok, heat your coconut oil on medium heat. Add in the spring onions and garlic. Cook for about 2 minutes, until spring onions are soft and then add in the red pepper, kohlrabi, and asparagus. Stir a few times while the veggies cook to make sure they are evenly cooking. After about 4 minutes, add in the snow peas, broccoli, and soy sauce. Cook until both are bright green and tender, but still a bit crisp. Toss in some sesame seeds and continue to cook on the lowest heat, just to get those seeds warmed up and thoroughly mixed in.

Remove from heat and divide your veggies among 4 bowls of quinoa. You can add on optional toppings like toasted peanuts, cilantro, a splash of lime or sesame oil. All would be delicious additions. But this is also wonderful as is.

Enjoy immediately!

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