Pea Shoots (Stir-Fried Pea Shoots -- Ching Chow Dau Miu) (From Food.com) 1 tablespoon vegetable oil 1 teaspoon sesame oil 1 tablespoon fresh ginger, minced 2 garlic cloves, finely minced 1/2 teaspoon sugar 1 1/2 lbs young pea shoots, loosely packed 1/4 teaspoon soy sauce 2 tablespoons oyster sauce Rinse the pea shoots thoroughly in cold water twice, lightly drain. In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce. Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately. Linguine with Asparagus, Bacon, and Arugula (From allrecipes.com) Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 5 1 pound linguine, uncooked 1/3 pound sliced bacon, cut in half 1/3 cup extra virgin olive oil 2 cloves garlic, thinly sliced 1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces 1 (5 ounce) package baby arugula leaves 1/4 cup fresh lemon juice Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute. Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon Barbequed Potato and Garlic Scape Packets Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 35 Minutes Servings: 6 8 red potatoes, cut into 1-inch cubes 20 garlic scapes, cut into 1 1/2-inch Pieces 1/4 cup extra-virgin olive oil kosher salt and pepper to taste Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside. Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets. Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking. ******************** Every week we will send several recipes that make use of the produce you are receiving in your bag. We also have a significant collection of recipes on our website at http://sbm.osb.org/ministries/common_ground_garden/recipes/. Please send us your own recipes, too--either favorites from your cook books or your own concoctions. | 
Common Ground Garden is a CSA (Community Supported Agriculture) farm, where members purchase a share of vegetables and each week during the farm season receive a bountiful box of fresh produce. We pride ourselves on producing fresh, clean, healthful food picked at the peak of flavor and nutrition. As much as we are able, we grow our vegetables without the use of any chemical herbicides, pesticides or fertilizers. We use cover crops, rotations, compost and ingenuity to produce your food in a way that's healthy for you and for the community. When necessary for pest control or to combat disease, we use only products approved for organic gardening.