Lindsey's Spring Stir-Fry

From 2012 Farm Intern Lindsey

Heat sesame or olive oil in wok or frying pan. Add chopped garlic scapes. Cook on medium heat, just long enough to release aromas of fresh garlic into the oil. Remove scapes. Set aside. Thinly slice turnips and radishes. Saute for a few minutes. Add roughly chopped leeks and bok choi. Cook for a few more minutes. Add roughly chopped cress and re-introduce the garlic scapes to the vegetable mix. Cook 1 to 2 minutes. Serve over rice.

Fried Rice over Steamed Greens

From 2012 Farm Intern Peter

In a wok or heavy iron skillet, warm a little olive or sesame seed oil on high heat. Add 2 medium chopped onions and two garlic cloves or one garlic scape, chopped. Sauté until just browning. Add two eggs and cook until firm. Add 2 cups cooked rice and cook 5 to 8 minutes. Remove rice. Add more oil to the pan and cook 1 handful of snow peas with ends snipped and 6 to 8 asparagus stalks, chopped (or other firm vegetables 0 turnips, carrots, radishes, broccoli, etc.). Mix in the rice. In a pot with ½ inch water, add 5 cups fresh spinach, 7 cups kale or 6 cups of Asian greens) and steam until tender, about 10 minutes. Serve stir-fry over steamed greens. Yields 4 servings.