Look at all that beautiful rhubarb! Can you believe that there was a pile at the pick-up location of “extra rhubarb?” There were people who didn’t want rhubarb.
I can’t imagine such a thing. So of course, I snagged some extra. 
Also, you’ll see asparagus, pac choy, greens, radishes, a TON of oregano, garlic scapes, and chives.
I’m revamped my MuShu Beef & Cabbage Wrap Recipe to use the ingredients I got this week. The pac choy has such big, firm leaves that are perfect for wrapping up the beef filling. I called them “boats” and my kids gobbled them up! And on the side is everyone’s favorite — sticky rice!
Ingredients
- 8 large pac choy leaves, washed and trimmed
- 3/4 lb lean ground beef
- 1 onion, chopped
- 2 cups shredded pac choy
- 1/2 cup shredded carrots
- 1 finally chopped garlic scape
- 1 cup corn
- 1/4 cup Hoisin Sauce
- Chives to garnish
Instructions
- Brown the meat and the onions in a large skillet. Drain the fat
- Mix in shredded pac choy, carrots, garlic scape, and corn. Cover and cook 4 minutes. Don't overcook -- the veggies should still have some "bite" to them
- Stir in hoisin sauce, then stir and cook until heated.
- Spoon the meat mixture into the pac choy leaves, and wrap up, burrito-style.
- Garnish with chives
Want to learn more about CSAs and find some local opportunities? You can read my series on CSAs here.
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