Welcome to the first week of our Summer Community Supported Agriculture! Over the summer we harvest and pack in-season items from our own farm, and supplement for diversity with certified organic produce from growers that we work with in Georgia, North Carolina and South Carolina. We will always identify the grower, and we personally pickup from the farms directly to maintain a relationship and get the freshest possible product.
New Members – please remember to return your green bin to the pickup location next week, or set it out for your delivery driver to pickup. We will wash and refill them to reduce landfill waste. Thank you!
From our farm:
Eggplant, Japanese
Ginger, Galangal
Onion, Sweet (Cured)
Peppers, Sweet Mix
Sweet Potatoes, Murasaki
Tomatoes, Cherry
From partner growers:
Cabbage, Napa – Clem’s Organic Gardens
Kale, Curly Green – Clem’s Organic Gardens
Yellow Squash – Watsonia Farms
Stone Fruit Medley – Watsonia Farms
How about a refreshing drink of galangal lime-aid, grilled eggplant, and a napa cabbage slaw for your 4th of July celebration? Check out some recipe ideas below:
Fresh Galangal Lime-Aid video from Grokker
Recipe adapted from Grokker.com.
Ingredients:
2 qts (8 cups) of water
Sliced galangal root – 1-2 cups
6-12 limes for juicing or up to 2 cups of lime juice
Sugar or cane syrup to taste. Start with 1/4 cup and then increase to your liking up to 1 cup
A few springs of Vietnamese hot mint, tulsi basil, other mint
Directions:
1. Have about 2 quarts of water heated to boil.
2. Cut off brown parts of the galangal, then chop it up into slices. Drop the galangal into the boiling water boil for about 15-20 min and lower heat to simmer.
3. Roll your limes and get ready to juice them. Chop the limes in half and use the juicer to juice the limes.
4. Strain out your galangal into a bowl and add in your lime juice and add sugar to your liking. Set this aside and let it cool for about 20 minutes.
5. Once cool, pour it into a iced pitcher add in some leaves of Vietnamese hot mints.
Serve and Enjoy!
Napa Cabbage Slaw – This is a versatile slaw that can use up any bits and pieces of veggies in your fridge. Add the red peppers and carrots, or a red cabbage for some color and crunch. This dish goes well as a side to eggplants, mushrooms or meat on the grill.
Napa Cabbage, thinly sliced
Sweet red peppers
Onion (optional) or Scallions (optional)
Shredded carrots
Kale, thinly sliced (optional)
Red cabbage, thinly sliced (optional)
Dressing: mix together in equal parts, pour over slaw and let marinated 30 min before serving.
Rice vinegar – 2 TBSP (can also use lemon juice or other vinegars)
Olive Oil – 2 TBSP, can also add some toasted sesame oil for more flavor or oil of your choice
Sweetener – cane syrup, maple syrup, agave – 2 TBSP liquid OR 1 TSP granulated sugar to taste
Salty seasoning – soy sauce – 2 TBSP OR 1/2 TSP sea salt to taste
You can also add peanuts or pumpkin seeds for additional crunch!
Moroccan-Spiced Eggplant and Tomato Stew – Minimalist Baker
Guide to Grilling Japanese Eggplant – Simply Recipes
Add eggplant to your grill – with a little prep and seasoning they are delicous!