Field Notes #3 - Market Meal Plan

🌿 Day 1 - Herbed Pea & Radish Farro with Lemon‑Mint Yogurt

Core produce: peas, radishes, herbs, green onions, leafy greens

Ingredients

• 1 cup farro

• 1 cup fresh peas (or thawed frozen)

• 4 radishes, thinly sliced

• 2 green onions, sliced

• 2 cups spinach or arugula

• 2 tbsp chopped parsley

• 1 tbsp chopped dill

• ½ cup Greek yogurt

• 1 tbsp lemon juice + zest

• 1 tbsp chopped mint

• Olive oil, salt, pepper

Instructions

1. Cook farro in salted water until tender; drain and cool slightly.

2. Sauté peas and green onions in olive oil for 2 minutes.

3. Toss farro with peas, radishes, parsley, dill, and greens.

4. Mix yogurt with lemon juice, zest, mint, salt, and pepper.

5. Serve bowls topped with a spoonful of lemon‑mint yogurt.

🍛 Day 2 - Asparagus & Tomato Coconut Curry with Cilantro Rice

Core produce: asparagus, tomatoes, herbs (cilantro), green onions

Ingredients

• 1 lb asparagus, cut in 2‑inch pieces

• 2 cups chopped greenhouse tomatoes

• 1 can (13.5 oz) coconut milk

• 2 green onions, sliced

• 1 tbsp red curry paste

• 1 tsp grated ginger

• 2 cups cooked rice

• ¼ cup chopped cilantro

• Olive oil, salt, lime wedges

Instructions

1. Sauté green onions and ginger in oil; stir in curry paste.

2. Add tomatoes and cook until softened.

3. Pour in coconut milk; simmer 5 minutes.

4. Add asparagus and cook until crisp‑tender.

5. Stir cilantro into rice and serve curry over rice with lime wedges.

🍜 Day 3 - Strawberry‑Cucumber Cold Noodle Salad with Sesame Beans

Core produce: strawberries, cucumbers, beans, leafy greens, herbs (mint)

Ingredients

• 6 oz rice noodles

• 1 cup sliced strawberries

• 1 cup sliced cucumbers

• 1 cup blanched green beans

• 2 cups mixed greens

• 2 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp honey

• 1 tbsp toasted sesame seeds

• 2 tbsp chopped mint

Instructions

1. Cook noodles; rinse under cold water and drain.

2. Whisk sesame oil, soy sauce, vinegar, and honey.

3. Toss noodles with strawberries, cucumbers, beans, and mint.

4. Add greens and dressing; sprinkle sesame seeds before serving.

🥬 Day 4 - Rhubarb‑Ginger Chicken Lettuce Wraps

Core produce: rhubarb, green onions, leafy greens, herbs

Ingredients

• 1 lb ground chicken

• 1 cup diced rhubarb

• 2 green onions, sliced

• 1 tbsp grated ginger

• 1 tbsp honey

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp olive oil

• Lettuce leaves (butter or romaine)

• Chopped cilantro or mint

Instructions

1. Simmer rhubarb with honey, soy sauce, vinegar, and ginger until jammy.

2. Sauté chicken in oil until browned; add green onions.

3. Stir in rhubarb glaze; cook 2 minutes.

4. Spoon mixture into lettuce leaves and top with herbs.

🥗 Day 5 - Warm Bean & Asparagus Salad with Tomato‑Herb Vinaigrette

Core produce: beans, asparagus, tomatoes, herbs, green onions

Ingredients

• 1 lb green beans, trimmed

• 1 lb asparagus, trimmed

• 1 cup chopped tomatoes

• 2 green onions, sliced

• 2 tbsp chopped parsley

• 1 tbsp Dijon mustard

• 2 tbsp olive oil

• 1 tbsp lemon juice

• Salt and pepper

Instructions

1. Blanch beans and asparagus until bright green; drain.

2. Whisk tomatoes, mustard, olive oil, lemon juice, parsley, salt, and pepper.

3. Toss warm vegetables with vinaigrette and green onions.

4. Serve over arugula or spinach with crusty bread.