We are providing the following abundance from our farm and our partner growers in this week’s share:
- Galangal Ginger
- Mustard Greens
- Bonita Sweet Potatoes
- Scallions – LPF or FSO
- Cilantro – WF
- Celery – WF
- Jalapenos – WF
- Red Leaf Lettuce – WF
- Cherry tomatoes – LPF or Slicer Tomatoes – WF
Veggie Fritters – Food 52
A great way to use up veggies in the fridge! I used 1 carrot, 1 sweet potato, 1 zucchini, 2 scallions and half a bunch of mustard greens. I used coconut oil for frying, finding they needed more than two minutes per side. I added chopped scallion and parsley to the sour cream for the dip.
- 1/2 pound vegetables, such as carrots, zucchini, squash, broccoli, sweet potatoes, and/or potatoes, peeled if the skin is tough, shredded
- 2 stems or 2 handfuls of greens, such as kale, Swiss chard, spinach, beet greens, and/or collards, chopped
- 1/2 small onion, 2 scallions, or 1 shallot, finely chopped
- 1/2 teaspoon baking powder
- 1/4 to 1/3 cups all-purpose flour
- 1 large egg, beaten to blend
- Olive oil or vegetable oil, for frying
- Greek yogurt, plain yogurt, or sour cream, for serving
- If you’re using a wet vegetable like zucchini or squash, you’ll want to squeeze out the liquid. Wrap the shredded vegetable in cheesecloth or clean kitchen towel and wring it out.
- In a large bowl, combine the vegetables, greens, onion, salt, and baking powder. Stir in ¼ cup of the flour and mix until the flour is well incorporated into vegetables. Add the egg and mix to combine. If the mixture feels too wet, add more flour, 1 tablespoon at a time.
- In a heavy skillet over medium-high heat, warm 1 tablespoon of the oil. Drop in 2 to 3 tablespoons of fritter batter and push down gently with a spatula. Fry until golden brown on one side, about 2 minutes. Flip and brown on the remaining side. Repeat with the remaining batter, adding more oil if needed. Serve the fritters with the yogurt alongside.
Apple, Celery, Sweet Potato Soup – Food for People
- 1 tablespoon olive oil
- 2 cups onions or leeks (sliced)
- 4 cups celery (chopped)
- 2 1⁄2 cups sweet potato (peeled and chopped)
- 2 cups apples (peeled and chopped)
- 1⁄4 teaspoon salt
- 2 cups vegetable stock (or broth)
- 2 cups water
- 1 teaspoon thyme
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1 tablespoon lemon juice
- Combine oil, water, onions (or leeks), celery, sweet potato, apple and salt in soup pot.
- Cook covered over medium heat for 10 minutes.
- Add stock, water, thyme, nutmeg, and cinnamon and bring to a boil
- Lower heat and simmer 15 minutes until vegetables are tender.
- Puree soup until smooth (in batches in a blender or with an immersion blender), then stir in lemon juice and serve.
Galangal Paste – Singaporean and Malaysian Recipes
Make galangal paste for all your South East Asian recipes. Will keep in the fridge for 2 weeks and can also be frozen.
- 200 g (7oz) fresh galangal root unskinned weight (appx 1 individual CSA portion)
- 125 ml (1/2 cup) water or vegetable oil (you might need less)
- 2 Tbsp vegetable oil to top the jar
- Cut off the tough outer layer of the galangal and discard.
- Slice the galangal into thin rounds.
- Place in the chopper and add water.
- Chop until you get a smooth paste.
- Transfer to your clean jar and top with a 1cm layer of oil (about ½ an inch). This will discourage bacterial growth and prolong the life of your paste for up to two weeks.You can also freeze your galangal paste in an ice cube tray. Use the frozen galangal as needed, can be used from frozen. An ice cube size is usually perfect for most recipes.
Galangal Marinade – Food Network – from Galangal Chicken Banh Mi Recipe
- 2 large cloves garlic, peeled
- 1 bunch fresh cilantro, coarsely chopped (about 1 cup)
- One 1 1/2-inch piece fresh galangal, thinly sliced
- 1/3 cup neutral oil, such as canola, plus more for searing
- 1 tablespoon fish sauce
- 1 tablespoon ground coriander
- 1 1/2 teaspoons sugar
- 1 teaspoon ground black pepper
Combine the garlic, cilantro and galangal in a mortar. Grind the ingredients with a pestle until they turn into a smooth paste. Add the oil, fish sauce, cilantro, sugar and pepper. Stir to incorporate the ingredients. Pour the marinade over chicken and toss to coat. Cover the chicken and refrigerate for at least 1 hour and up to 2 days.
Roasted Jalapeno and Cilantro Hummus – The Curious Chickpea
- 4 jalapeños, more or less to taste and extra for garnish
- 30oz canned chickpeas*, or 3 cups cooked (leave in the liquid)
- 3-4 cloves garlic, peeled
- 3/4 cup chickpea cooking liquid or cold water
- 1 cup tahini
- 1/4 cup freshly squeezed lemon juice, more to taste and to serve
- 1/4 cup packed cilantro, leaves and stems chopped
- 1/2 – 1 1/2 tsp salt, to taste
- extra virgin olive oil
- Roast the jalapeños either under the broiler or over a gas flame until the skin has blackened and cracking and the pepper is softened. Place in a heat safe bowl and cover to let steam loosen the skins as they peppers cool. Once cool enough to handle, remove the stem and seeds and chop the peppers.
- Add the chickpeas and their liquid to a microwave safe bowl along with the peeled garlic. Microwave on high for 5 minutes. Alternatively add the canned chickpeas to a pot with the garlic and bring to a simmer for about 5 minutes.
- Pour 3/4 cup chickpea liquid (or cold water) into a food processor. Add the tahini, garlic, lemon juice, 2-3 of the roasted jalapeños (you can add more to taste later), and 1/2 – 1 teaspoon of salt (less if using salted chickpeas, more if using no salt added chickpeas). Optional: add 2-4 tablespoons of extra virgin olive oil to make for an extra rich and creamy hummus.
- Process the tahini mixture until it makes a smooth, light, and creamy emulsion with a pourable consistency.
- Add the chickpeas and process a minimum of 3-5 minutes. Continue up to 10 minutes to make for a smoother hummus. Taste and add roasted jalapeño, salt, and lemon juice as desired.
- Refrigerate until cold to allow flavors to meld. To serve spread on a plate or shallow bowl and top with extra virgin olive oil and an assortment of: roasted jalapeño, fresh jalapeño, cilantro, red pepper flakes, and/or chickpeas.