Matt and I signed up or our very first CSA (Community Supported Agriculture) this summer. It’s sort of a win-win because you’re supporting a farm, and you also get tons of delicious, organic vegetables to look forward to each week. And I love the surprise! We had been wanting to sign up for one for awhile, but my travel schedule with my previous job made it sort of unpractical.

We chose Siena Farms, which, from what I’ve heard, has absolutely beautiful vegetables and a great selection of unusual, heirloom varieties to try.

Siena Farms CSA - Week 1

I was crazy-excited to pick up our first box on Monday. It contained…

Savoyed Spinach
Young Braising Greens
Mesclun Mix
Head Lettuce
French Breakfast Radishes
Green Garlic

I had a lot of fun coming up with a menu plan for the week based on these beautiful vegetables. Last night, I decided on a noodle stir fry using the green garlic and spinach.

Green Garlic

Green garlic is basically the entire garlic plant that’s harvested before individual garlic bulbs form. My mom actually got some in her CSA that she picked up over the weekend, so we had researched it and used it in pasta the night before with her. I was excited to see that we got some as well! It has a wonderful sweet, mild garlic flavor.

Green Garlic, Spinach, and Noodle Stir Fry

I also knew I wanted to use the spinach right away because it was taking up so much space in our already crowded refrigerator. I got the idea for a green garlic, spinach, and noodle stir fry from the New York Times online. The original recipe called for soba noodles, which I couldn’t find in my quick grocery trip after my CSA pickup. I used whole wheat pasta instead and it was perfectly fine.

Green Garlic, Spinach, and Noodle Stir Fry

I’m looking forward to many more vegetable-driven meals this summer!

Green Garlic, Spinach, and Noodle Stir Fry

Yield: 4-6 servings

Green Garlic, Spinach, and Noodle Stir Fry

Loosely adapted from The New York Times and Bon Appetit


  • 3/4 cup frozen edamame
  • 8 ounces soba noodles or whole wheat spaghetti
  • 3 tablespoons hoisin sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce (use a vegetarian brand if you want to keep this vegetarian)
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon corn starch
  • 8 ounces firm tofu, cubed
  • 3 tablespoons coconut oil
  • 2 spring garlics, trimmed and thinly sliced
  • 2 hot chili peppers (optional)
  • 1 pound fresh spinach
  • 2 tablespoons chopped cilantro


  • Bring a small pot of water to a boil. Season with salt and add the edamame. Cook for 4 minutes, strain, and set aside. Meanwhile, cook the pasta according to package directions.
  • Make the sauce by whisking together the hoisin, 2 tablespoons of the soy sauce, the Worcestershire, rice vinegar, sesame oil, and corn starch.
  • Blot the tofu dry on paper towels. Heat 1 tablespoon of the coconut oil over medium-high heat in a very large non-stick skillet or wok. Add the tofu and stir fry until golden brown. Season with 1 tablespoon of the soy sauce and set aside.
  • Turn the heat down to medium. Add the remaining coconut oil along with the green garlic and chili peppers. Stir fry until starting to soften, and then add in the spinach. Cook until the spinach is just wilted.
  • Turn the heat up to high. Whisk the sauce again if it has separated and add it to the skillet. When the sauce starts to boil and thicken, add in the cooked noodles, edamame, and tofu. Cook for another minute or so. Add the cilantro at the last minute and serve.


If your spinach releases a lot of water when cooking down (like mine did – or perhaps I didn’t drain it well enough after washing), try to remove some of the water with a large spoon before adding the stir fry sauce.

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