After a fabulous week in Montreal (why we didn't make it to San Francisco is a long story), full of good food and lots of walking, we returned for a crazy week of BBQ and work.

The CSA for the fourth included lots of yummy vegetables, many of which are our favorites.

1 head romaine
1/4 lb mixed greens
1/4 lb lettuce mix
1 bunch parsley
.3 lb sugarsnap peas
2 kohlrabi (yum! more on that later)
10 garlic scapes (also yum!)
1 head Chinese cabbage
1 bunch swiss chard

Last night I made some egg rolls with this week and last week's Chinese cabbage. They're a great way to use a lot of Chinese cabbage and make a few meals.

Egg Rolls

1.5 lb ground pork (I used boneless pork loin and ground it myself)
2 heads Chinese cabbage
1 bunch scallions
3 cloves garlic
1/3 lb sugarsnap peas
1 T cornstarch
Water
1 egg
Soy sauce
Rice wine vinegar
Sesame oil
1 package egg roll skins
Oil

1. Thinly chop the cabbage and sugarsnaps
2. Mince the scallions and garlic
3. In a wok, saute the scallion, garlic, and sugarsnaps until slightly soft
4. Add the ground pork and saute until white
5. Add the cabbage, about 1/4 cup soy sauce, a splash of rice wine vinegar, and sesame oil to taste
6. Mix the cornstarch with a splash of water and add to the mixture
7. Cook on high until the cabbage is soft
8. Remove from heat and add 1 egg, beaten
9. Let cool
10. Follow the directions on the egg roll skins for rolling
11. Fry in oil until brown (I used about 1 inch of oil and flipped, but you could easily deep fry for extra yumminess.)

Serve! I made a nice dipping sauce with soy sauce, hoisin sauce, chili paste, sesame oil, and rice wine vin. Otis likes hot mustard and duck sauce, but we didn't have any, so he lost out.

We've also been eating a lot of salad, of course. So, current veg status is as follows:

1 head romaine
1/4 lb mixed greens
1/4 lb lettuce mix
1 bunch parsley
.3 lb sugarsnap peas
2 kohlrabi (yum! more on that later)
10 garlic scapes (also yum!)
1 head Chinese cabbage
1 bunch swiss chard

More on garlic scapes in the next entry! I think we'll see the return of charmoula, and possibly some kohlrabi chicken salad.