I'm joining other bloggers over at Daphne's Dandelions as we share our weekly harvests...it's fun to see what others are harvesting and what they are cooking up with it...check it out!
I have had several small harvests of greens and lettuces this week and one really big harvest ... a bunch of my Asian vegetable started to bolt and since I want to redo the drip system in that bed I decided to go ahead and harvest almost everything there.
I gave a bunch to the neighbors who are going to be providing me with eggs :) A lot more are going to be turned into Hwe Dup Bap, a salad like Korean dish of hot rice, vegetables, and seafood.
Asian greens (tatsoi, mizuna and Chinese cabbage work very well), lettuce, radishes, cucumbers and onions; prepared as for a salad
Any combination of fish and shellfish (traditionally sashimi for true Korean Hwe Dup Bap); I used seared ahi, seared scallops, cooked crab and cooked shrimp
Cooked short grain white rice (such as Calrose)
Sauce (traditionally red chili paste thinned with vinegar); I use the Spicy Thai Chili Sauce that I used as a dipping sauce for eggrolls.
Place the greens in a large bowl and top with the seafood. Add the hot rice and sauce to the bowl and toss.