CSA 2024 Summer Week 12

Written by

Elizabeth Townsend

in

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From our Farm

Galangal Ginger

Moringa

Okra

Pineapple Pears

White Kennebec Potatoes

Sweet Potato Greens

 

From Partner Growers

Beets, no tops (COG)

Zucchini Squash (WAT)

Grape Tomatoes (WAT)

 

COG = Clem’s Organic Garden |  WAT = Watsonia Farms

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

This week we’re featuring Moringa Dal, Mediterranean-Style Okra, and Vanilla Poached Pears.

 

Moringa Dal

Ingredients

  • 2 cups Moringa leaves
  • ¾ cup Chana dal split chickpea
  • ¼ cup yellow moong dal
  • 2 cups water to cook the dal
  • 1-2 green chilies finely chopped
  • 3 cloves of garlic minced or 2 teaspoon paste
  • 1.5 teaspoon grated ginger
  • 1 roma tomato chopped
  • ½ cup onions chopped
  • 1 tablespoon oil of choice or ghee
  • Pinch of hing asafoetida
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric
  • ½ teaspoon red chili powder
  • ½ teaspoon coriander powder
  • ½ teaspoon Garam masala
  • Salt to taste
  • Freshly squeezed lemon
  • Fistful of chopped cilantro coriander leaves (optional)
  • 2 cups of water to soak dal (if doing pot in pot with rice)

    For cooking rice Pot in Pot method –

    • ½ cup rice rinsed several times with tap water & drained
    • ¾ cup fresh water
    • Pinch of salt

Directions

Cooking Moringa Dal without rice

  • If making Chana dal without rice then no need to soak it.
  • Switch on the Instant pot.
  • Add oil to the inner pot.
  • Press sauté mode, once hot add hing, cumin and onions.
  • Sauté for a minute, until translucent.
  • Then add in tomatoes and stir for 30 seconds.
  • Add in all spices, water, dal, salt.
  • Give it a quick stir.
  • Secure the instant pot lid with black knob to SEALING position.
  • Press Manual 12 MINUTES HIGH PRESSURE.
  • Let the pressure come down naturally. (NPR)
  • Meanwhile sautee Moringa leaves in a pan on a stovetop with 2 teaspoons oil, some salt and a pinch of red chili powder.
  • Let it cook for 3-4 minutes stirring occasionally.
  • Once the silver pin of Instant pot drops Open the lid and stir in the cooked leaves.
  • Switch on the sautee mode and cook the dal for a minute.
  • Stir in chopped cilantro.
  • Just before serving squeeze lemon juice in the dal.
  • (Note that the dal thickens considerably after cooling.)
  • If the dal is thick then add ¼ cup water at a time to adjust to preferred consistency.
  • Serve hot as a soup or with roti/ parathas.

Method for pot in pot cooking dal & rice.

  • Soak Chana dal 6-8 hours if using pot in pot method with rice.
  • This is done to match the cooking time of dal with rice.
  • Switch on the Instant pot.
  • Add oil to the inner pot.
  • Press sautee mode, once hot add hing, cumin and onions.
  • Sautee for a minute, until translucent.
  • Add in the Moringa leaves and sautee for 1 minute.
  • Then add in tomatoes and stir for 30 seconds.
  • Add in all spices, water, dal, salt.
  • Give it a quick stir.
  • Place a long leg trivet used for pip cooking.
  • Then place the rice container over it.
  • Secure the instant pot lid with black knob to SEALING position.
  • Press Manual 4 MINUTES HIGH PRESSURE.
  • Let the pressure come down naturally. (NPR)
  • Once the silver pin of Instant pot drops Open the lid, take out the rice container with a pot holder.
  • Now stir in chopped cilantro to the dal.
  • Just before serving squeeze lemon juice in the dal.

Mediterranean-Style Okra (Bamya)

Ingredients

  • Extra virgin olive oil
  • 1/2 small onion chopped (1/2 cup chopped onion)
  • 2 garlic cloves minced
  • 1 small green chiles such as jalapeno chopped
  • 1/2 lb fresh cut okra sliced into rounds (or small whole okra, trimmed)
  • Salt and pepper
  • 1/2 tsp ground allspice
  • 1/4 tsp coriander
  • 1/4 tsp paprika
  • 3/4 cup crushed tomatoes
  • 1/4 cup water
  • 1/2 tomato sliced into rounds, or sub for halved grape tomatoes
  • Juice of ½ lime or more to your liking

Directions

  1. Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
  2. Add the okra and sautee for 5 to 7 minutes over medium-high heat.
  3. Season with kosher salt, black pepper and spices. Toss to coat.
  4. Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
  5. Remove from heat and serve over rice or with warm pita bread.

Vanilla Poached Pears

Ingredients

  • 5-6 whole pears
  • 150 grams caster sugar
  • 400 grams water
  • 1 tbsp vanilla paste or extract
  • 1 stick cinnamon optional

Directions

  • Begin by peeling each pear fully. Slice off the bottom of each pear a tiny bit, just enough to level the bottom so they are able to stand up alone.
  • In a saucepan, check to see if the pears can all fit into the saucepan fully, the saucepan should be taller than the pears also.
  • If the pears fit , add the sugar, water, vanilla and peeled pears to the saucepan.
  • Take the piece of baking paper that is a little bigger than the saucepan and carefully press down onto the top of the syrup. This is to keep the pears from rising out of the syrup while cooking.
  • Cook on a medium heat (allowing the syrup to simmer gently) for 10-15 minutes until the pears are soft when poked with a sharp knife.
  • Allow to cool slightly.
  • Serve the pears warm with ice cream, yoghurt, whipped cream, cake, porridge, pancakes etc.
  • Allow leftovers to cool and store the pears in the syrup in an airtight container in the fridge for up to 1 week.
  • Keep any leftover syrup by straining it carefully to remove any pear pieces. The vanilla syrup can be stored in an airtight container for up to 1 month in the fridge and can be used for drinks or poaching more pears.

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