CSA Week 2 - Kim Chi Saurkraut and Asian Vegetables in Sauce

Made real headway today using the CSA greens from Week 1 and Week 2 bags.

Following the recipe (cut to scale) from "The Joy of Pickling", I made my first attempt at Sauerkraut.  The recipe, called "Kim Chi Sauerkraut" makes a spicy kraut and used most of the Napa Cabbage and some of the Green Onions. It may be ready in about 2 - 3 weeks if all goes well.

A basic internet search yielded several Asian recipes for vegetables (often with meat). Using the rest of the Napa Cabbage, the rest of the Tatsoi, the rest of the Mizuna, and more Green Onions, I made a veggie mix to freeze. To speed up dinner preparation with this mix, I included sauteed ginger and garlic, equal parts Hoisin and Oyster sauce, and 1/2 cup water. Basic technique was to blanch and cool the leafy parts, saute the stems and spices, add the drained and squeezed greens and the sauce ingredients. Froze in portions suitable to use with meat and rice, making suppers for two.

I was able to finish off the first week's Mustard Greens by following my previous recipe for Greens, Pork and Pasta. The only change was to substitute fresh Polish sausage for the pork chops. There was enough to serve supper for two and freeze another complete supper. This will be a great meal in the Fall or Winter, spicy, warming and healthy.