The garden box, which Shane built, was brimming with kale, Brussels sprouts, carrots, potatoes, zucchini, corn, onions, broccoli, and much more. Carol kept telling me as she harvested that the veggies were organic. “Oh, did you buy organic seed?” I asked. “No! But they’re organic–no spray!”
She sent me home with a bag full of kale, spring onions, and zucchini, which I used in tonight’s dinner, as well as some really little carrots that looked like little, err, never mind.
Maybe you’re not as lucky as I am to have a friend share her springtime bounty with you, but your local farmers’ market is a great place to get everything you need.
Springtime Quinoa Fried Rice
1/2 cup quinoa, cooked according to directions
1 Tbsp coconut oil
2 cloves garlic, minced
2 small or one medium zucchini, diced
1 bunch kale, washed and chopped
Pinch red chili flakes
1 1/2 Tbsp shoyu
4 green onions, diced
On medium-high heat, heat oil in frying pan or wok. Add garlic and cook until fragrant.
Add zucchini and cook until softened and a bit brown, then add kale and cook until slightly wilted.
Add chili flakes and cook a few minutes longer to wake them up.
Mix cooked quinoa in with veggie mixture and toss to combine. Add shoyu and warm through.
Remove pan from heat and stir in green onions.
Top with your favourite style eggs.