Ripe Jalapeno Peppers
Purple Daikon Radishes
Medium Squash Mix
Murasaki Sweet Potatoes
We’re in week 9 of the Fall season, and temperatures have transitioned from cool to cold this week. It never gets old welcoming back citrus season in Florida, and when you open your box, Frog Song oranges will be there waiting for you to enjoy. Every item in this week’s share is from the farm, and dill also makes its first appearance of the season! It’s a classic and unique flavor in sauces, spreads, and dressings, but it pairs nicely with seafood, too. Dill wilts quickly, so to get a bit more longevity, place bunches in a glass of water, cover with plastic, and store in fridge.
Check out the potato salad recipe below that subs purple daikon radish for potato and is seasoned with dill. You can also use this week’s oranges for the dash of juice needed and add chopped arugula for a peppery bite.
Fresh galangal root makes a return to your box this week! If you weren’t sure what to do with the pale pinkish root in Week 3, we’ve got you covered. While galangal might not be a household name in the US yet, it is widely used in Southern Asian cuisine and has a storied history in Chinese, Ayurvedic and Medieval traditional medicines.
Lesser and Greater galangal are the two most known and used varieties. Here at Frog Song, we grow greater galangal, or Alpinia Galanga. Native to southeast Asia, it thrives in our tropical climate and is the variety seen in many Thai dishes.
So what does galangal taste like? Packing more intensity and heat than its rhizome relative ginger, it has notes of pine, citrus, menthol and black pepper. Some say it’s reminiscent of a pine forest. Those undertones are suited for the stews, soups, and curries you’ll often find it in. Don’t forget that it can be used in tea or homemade chai recipes!
Have you heard the word kha in your favorite Thai dish? Galangal is called kha in Thai and is sometimes called Thai ginger. This week we’ve included two different Thai dishes that use galangal for you to try out at home. Both are easy enough to whip up and will hopefully rival your favorite take-out. One is a Tom Kha Gai, or Thai Coconut Chicken, soup and the other is a versatile peanut satay perfect for dipping chicken satay.
Galangal can be tough, so be sure to slice very thinly, grate, our pound it. Thai curry pastes will often have galangal pounded in. It’s really the aroma, flavor, and nutrients you’re after, so in many recipes it will be discarded after infusion.
When it comes to declared health benefits, galangal is a powerhouse. Since ancient times, it’s been used to remedy a variety of ailments and disease. The famous Benedictine nun and healer Saint Hildegard called Galangal “the spice of life.” Modern studies have found that galangal may protect the liver, prevent the growth of certain cancer cells, increase sperm count, improve digestion, and protect from heart disease.
Galangal is a newer crop on the farm, debuting in Fall 2021, and we hope you’ve enjoyed cooking with it and learning more about it!
This week’s recipes inspired by your share!
Tom Kha Gai Soup (Thai Coconut Chicken Soup)
- 1 tablespoon coconut oil
- half of one onion, thinly sliced
- 2 cloves garlic, chopped
- half of one red jalapeno peppersliced; or 1-3 Thai chiles, halved
- 3 ¼-inch slices galangal or ginger
- 1lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
- 2teaspoons red Thai curry paste
- 4cups chicken broth (vegetable broth is vegan)
- 4cups canned full-fat coconut cream unsweetened, or full-fat unsweetened coconut milk
- 2medium chicken breasts cut into bite-sized pieces, approximately 1 pound (sub with 1 lb. block of tofu if vegan)
- 8ounces white mushroom caps sliced
- 1-2tablespoons coconut sugar or 2 tablespoons of coconut aminos
- 1 ½ – 2 tablespoons fish sauce, plus more to taste (use soy sauce if vegan)
- 2-3 tablespoons fresh lime juice
- 2-3green onions, sliced thin
- fresh cilantro chopped, for garnish
- In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
- Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
- Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.
Recipe by Cheryl Malik of 40 Aprons
Peanut & Galangal Satay Sauce
- 1 cup roasted unsalted peanuts
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- ½ teaspoon fish sauce
- ¼ teaspoon crushed red pepper
- 1 2-inch piece fresh galangal, peeled and thinly sliced
- Fresh lime juice from 2 limes
- 1 large shallot, diced
- 1 stalk lemongrass, outer leaves removed, roughly chopped
- ¼ cup neutral oil, like grapeseed or peanut oil, more as needed
- ¼ cup fresh cilantro, tender stems and leaves finely chopped
- 1 fresh green Thai chili, stem removed and thinly sliced
- Add the peanuts to the bowl of a food processor and pulse 4–5 times until the mixture resembles coarse breadcrumbs. Transfer the mixture to a medium bowl.
- Combine the brown sugar, soy sauce, fish sauce, and crushed red pepper in a small bowl, and whisk to combine until the sugar has dissolved.
- Add the galangal, lime juice, shallot, lemongrass, and 3 tablespoons of water to the food processor. Pulse to combine, then drizzle in the oil with the processor running until the mixture is smooth, adding more as needed to help it come together. Add the brown sugar-soy sauce mixture and pulse a few times to combine. It should look creamy but still have a pourable consistency.
- Add the galangal mixture to the bowl with the peanuts, chopped cilantro, and chopped green chili if using, and stir to combine. Taste and adjust seasoning as preferred.
Purple Daikon Potato Salad with Arugula & Dill
- 2 heaping cups purple daikon radishes (trimmed and sliced into small, bite-size pieces)
- Handful of arugula, coarsely chopped
- ½ cup sliced celery
- ¼ cup diced red onion
- 2 hard boiled eggs, chopped
- 2 tablespoon fresh dill, chopped
For the dressing
- ⅓ cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon orange juice
- ½ teaspoon salt – more to taste
- Freshly ground black pepper
- Bring a large pot of salted water to a boil. Place the radishes in the pot and cook for 12 to 15 minutes until fork tender. Drain them in a colander and transfer to the fridge to let cool.
- While the radishes are cooling, prepare the other ingredients. Whisk together the Greek yogurt, mustard, orange juice, and salt in a small bowl.
- Combine the radishes, arugula, celery, onion, eggs, and dill in a large bowl. Pour the dressing on top and mix until coated. Taste and add more salt, pepper, and dill as desired. Serve immediately or, if the radishes are still a little warm, let the dish cool in the fridge for a little while longer.
Recipe adapted from It’s a Veg World After All’s Lizzie Streit