From our Farm
Italian Basil (Thurs & Sat Only)
Bok Choy
Cucumbers
Galangal Ginger
Purple Potatoes
Roselle
Spring Mix
Mixed Baby Squash
Sugar Cane
From Partner Growers
Mint (LPF) (Weds Only)
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 Roselle Simple Syrup, Galangal Soda, and Shrimp Spring Rolls.
Roselle Simple Syrup
Galangal Soda
Ingredients
- 1/2 pound of galanga root
- 1/2 pound of fresh ginger
- a few stalks of lemongrass
- kaffir lime leaves
- fresh limes (a couple)
- cane sugar, or other sweetener
- carbonated water
Directions
- Remove outer skin/bark from ginger/galanga (as best you can)
- Chop ginger/galanga into smallish chunks, boil for an hour in 6 cups of water. Let steep until cool
- Pulse blend the water and roots until the pieces are smaller, strain and squeeze
- Boil liquid some more with chopped lemongrass. Reduce and strain
- Add slightly less sugar than you have liquid, heat while stirring until dissolved. Let cool
- Add a bunch of kaffir lime leaves, let infuse overnight
- Mix syrup with about 1:3 or 1:4 ratio of syrup to carbonated water
- Squeeze some fresh lime, and enjoy
Shrimp Spring Rolls
Ingredients
- 1 package spring roll rice wrappers
- 1 carrot peeled and shredded or sliced into thin strips (or use ½ cup shredded carrots)
- 1 cucumber peeled and thinly sliced
- 1 pound small, cooked shrimp deveined, tails removed, and shrimp sliced in half
- 1 bunch fresh mint leaves
- 1 cup red cabbage
- 2 cups spring mix
Directions
- Gather all ingredients together, and make sure they are prepped, veggies chopped, herbs washed and de-stemmed, shrimp cooked and sliced. Get them in an assembly line.
- Add about 1 inch of lukewarm or cold water to a large, deep dish, or pie pan.
- Place one rice wrapper at a time into the water and let soak for just 10-15 seconds. It should still feel pretty firm, but beginning to be pliable.
- Set it on a plate or counter, it will continue softening as you work with it.
- Layer ingredients onto the wrapper, with shrimp down the center, 1-2 slices of each veggie, a few leaves of mint, and plenty of spring mix.
- Now wrap the spring roll like a burrito. Fold the sides of the spring roll in over the ingredients, and pull the edge over the ingredients, rolling it tight, and sealing it as you go, rolling it like a burrito.
- Serve immediately. Add sauce of choice if desired.