CSA 2024 FALL WEEK 4

Written by

Elizabeth Townsend

in

,

From our Farm

Bok Choy

Grapefruit

Mississippi Peas

Fuyu Persimmons

Purple Potatoes

Sugar Cane

From Partner Growers

Kale (COG, WED/THUR)

Collards (LPF, FRI/SAT)

Watermelon Radishes (COG)

Grape Tomatoes (WAT)

WAT = Watsonia Farms | COG = Clem’s Organic Gardens | LPF = Little Pond Farm

Try out these great recipes we found around the web that feature items from your share

This week we’re featuring Chao Tom, Bok Choy Stir Fry, and Persimmon Bread.

 

 

Vietnamese Sugar Cane Shrimp (Chao Tom)

Ingredients

  • 1 1/2 pounds raw shrimp, smaller shrimp
  • 3 cloves garlic
  • 1/8 teaspoon salt
  • 1/2 tablespoon sugar
  • 3 dashes fish sauce
  • 1 egg white, beaten until frothy
  • 2 dashes white pepper powder
  • 2 teaspoons lard or cooking oil
  • sugar cane, skin peeled and quartered into 5-inch length

Directions

  • Rinse and devein the shrimp, then pat them dry thoroughly with paper towels. Place the shrimp, garlic, white pepper, and lard or cooking oil into a food processor and blend until a smooth paste forms. Transfer the shrimp paste to a bowl.
  • Beat the egg white with an electric hand mixer until frothy. Combine the shrimp paste with the beaten egg white and mix well. Chill in the refrigerator for 30 minutes, then divide the shrimp paste into four equal portions.
  • Oil both hands and wrap the shrimp paste around the sugar cane, shaping it nicely while leaving 1.5 inches of the sugar cane exposed. Heat oil in a wok and deep fry the chao tom until golden brown. Serve immediately.

Bok Choy Stir Fry

Ingredients

  • 1 lb baby bok choy
  • 1 tbsp vegetable oil
  • 4 garlic cloves minced
  • 2 tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp sugar
  • pinch red pepper flakes
  • Sesame seeds toasted (optional)

Directions

  • Rinse the baby bok choy. Trim and discard the damaged outer leaves and root end. Keep root intact. Slice each bok choy lengthwise down the middle.
  • Heat oil in a large skillet or wok over medium high heat until hot. Add the garlic and saute for a 30 seconds. Add the bok choy, cut side down, and cook for 2 minutes.
  • Flip bok choy, push to the outer sides of pan and in the middle add soy and oyster sauces, sugar, red pepper flakes, stirring to mix. Toss to coat bok choy. Cover and reduce heat to low heat. Cook for 1-2 minutes, until bok choy is fork tender.
  • Uncover pan, transfer the bok choy to serving plate, pour pan drippings on top and sprinkle with (toasted) sesame seeds.

Persimmon Bread

Ingredients

  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 Tbsp real vanilla extract
  • 3 cups fuyu persimmon pureed, a little over 1 1/2 lbs
  • 10 Tbsp unsalted butter, melted
  • 2 tsp baking soda
  • 1/4 tsp generous pinch of salt
  • 2 tsp cinnamon
  • 3 cups all-purpose flour, *see note below on measuring
  • 1 1/2 cups walnut pieces, toasted
  • 1 cup raisins

Directions

  • Preheat oven to 350˚F. Butter two bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden.
  • Remove tops of persimmon with a butterknife (I’ve broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and puree in a blender.
  • In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.
  • Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.
  • Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between prepared loaf pans. Bake for 45 – 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.

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