This week’s share:
Murasaki Sweet Potato
Gai Lan (flowering broccoli)
Mini Sweet Peppers from Worden Farm
Galangal vs ginger. Is there a difference?
At a glance that might look like ginger root in your CSA box, but look closer: notice the dark brown rings and tannish color? Touch it. The peel is stronger, and it seems dense, right? Nope, definitely not ginger. So what exactly is it? It’s galangal (as known as Thai ginger), same rhizome family but more like cousins than siblings.
How do they compare? Well, galangal’s more intense, bitter, and spicier than ginger. It gives recipes an earthier note than it’s sweet cousin. Galangal is bold and citrusy and a perfect complement to lemongrass and/or coconut milk. Use it as a spice in marinades, soups, and stir-fries. Dehydrate to make a powder that keeps indefinitely, or store in a loosely sealed plastic bag lined with a paper towel and place it in the fridge for up to three weeks.
Like ginger, galangal has a myriad of health benefits. For starters, it’s packed with Vitamin C and potassium that boosts immunity and keeps our heart healthy. In Ayurveda, it’s prized as a remedy for fevers, jaundice, heart ailments and bone disorders. Beauty tip: a mug of warm galangal tea will boost collagen production. Steep in hot water for 15-20 minutes and sweeten with FSO cane syrup or honey. However you enjoy it, let us know! Follow us on social to share kitchen inspiration with other members, and keep the photos coming to @frogsongcsa!
Want to know what’s cooking at the farm? Check out Farmer John’s weekly updates, find out what’s happening in the field, and glean a few of his own kitchen tips.
FSO tip: Puree galangal before adding to recipes to prevent clumping, prolong freshness and prevent mold. You can also store the puree in the freezer to toss into soups, smoothies, or sauces later.
Galangal Coconut Soup with Seminole Pumpkin
adapted from netmeds.com
1 medium galangal, finely chopped
2 cups coconut milk
3 tbsp black pepper powder
1 small Seminole pumpkin, cut, peeled and boiled (can substitute other pumpkin)
1 tbsp soy sauce
2 tbsp lime juice
3 sweet onions, sliced
Salt, as needed
- Heat the coconut milk, adding some water in a vessel on medium flame.
- Put in the galangal pieces and black pepper powder and stir for 10 minutes.
- Add the pumpkin slices and cook for another 2 minutes so they become soft and slightly mashed.
- Pour in the lime juice, spring onions, soy sauce, salt and allow it to boil for 5 minutes until all the flavors blend.
- Turn off the stovetop, adjust for salt and pepper and serve hot.
Bok Choy with Lemongrass, Pecans, and Galangal
adapted from mjskitchen.com
2 Tbsp. coconut oil
1 pound bok choy, ends removed and leaves/stalks sliced vertically
4 large garlic cloves, thinly sliced
1/2 cup pecans, cut vertically
1/4 tsp lemongrass powder
1/4 tsp galangal, grated
sea salt, to taste
cracked pepper, to taste
- Heat the coconut oil in a skillet on medium heat.
- Add the Bok Choy, garlic and pecans. Sauté for 5 to 7 minutes. (The amount of time depends on how crispy you like your bok choy stalks.)
- Season with lemongrass powder, galangal, sea salt and pepper. Toss and sauté for 1 minute.
- Remove from heat and serve.
Dim Sum Style Gai-Lan
1 lb Gai-Lan
2 tsp salt
1 tsp baking soda (to preserve broccoli’s color)
1 garlic clove, sliced
1 inch galangal peeled and grated
2 tsps toasted sesame seeds
3 tbsp oyster sauce
3 tbsp water or chicken broth
1 tbsp mirin or sherry
1 tbsp FSO cane syrup
- Rinse Gai Lan and trim the end of the stems.
- Bring eight cups of water to a boil in a large saucepan or stock pot.
- Stir in salt, baking soda, garlic and ginger.
- Add gai-lan. Cover and simmer about 4 minutes, until the broccoli turns bright green and is tender-crisp.
- Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.
Sauce: Mix oyster sauce with water or broth, mirin and FSO syrup in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.
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