Stir fried chayote leaves breakfast


The chayote leaves were the first thing that needed to be cooked from my Phat Beets Box, as some leaves had started to go off.

Luckily it is quick and easy to cook. I just washed it, pulled off the leaves from the stems, and chopped the stems in to bite sized pieces. Any ends of stems that didn’t yield easily to my knife were composted, but most were easy to cut through.

1 large bunch squash leaves
1 shallot
2 thin slices ginger
1/2 jalapeño
1 T oil
2 T pumpkin seeds
2 T Shaoxing wine
2 tsp oyster sauce

In the interest of keeping it simple, I chopped one shallot, two thin slices of ginger, and 1/2 a jalapeño (also from the CSA) and sauteé in oil until fragrant. Add chayote stems, add lid to pot, and let cook 2 minutes. Add leaves, a dash of Shaoxing wine (or water), replace lid, and cook another 4 minutes or so. If stems seem tender, add a dash of oyster sauce and stir. I added some pumpkin seeds at the end for crunch and nutrition, and ate the dish for breakfast with an egg, and my favorite hot sauce for eggs, homemade from Naomi Duguid’s Burma. I can’t recommend it enough–it keeps well in the refrigerator.


Let the Beets begin


I was excited to sign up for a Phat Beets CSA share–years ago, just before I moved out of my first East Bay apartment in South Berkeley I got a flyer for Phat Beets produce delivery, helping to serve underserved populations fresh healthy vegetables and provide youth employment making healthy food. I loved their mission, and stopped by their old Saturday market a few times, but the housing search took me to a few places out of the reach of their produce.

They seem to be expanding their CSA operation, providing produce from Avalos Farms (a favorite of mine from when I lived by the Tuesday Berkeley Farmers’ market) and Vang Family farms and deliver to the adorable and delicious Pietisserie near my new place.

I’m excited to jump in to my first week’s (half) share, and to post about how I use each share, as I’ve seen so many people have a hard time with it, and food waste makes me sad!

A rough plan:

chayote leaves– use immediately, stir-fry with ?
tomatoes, corn, and lettuce– salad ingredients for the week
turnips– roast next time you use the oven for anything (otherwise they’ll be like those poor parsnips that sat for months in my produce drawer)
jalapeños, tomatillos, and onions– the suggested salsa verde, or a cooked dish with chile verde
broccoli– maybe a healthy grain bowl with tofu, nuts, whole oats (I am on a strict fitness plan this month), but probably one of my all time favorites, beef with broccoli.
Korean melon– give to someone who likes melons/cucumbers? pickle?