CSA 2024 Summer Week 8

Written by

Kathy Aylesworth

in

From our Farm

Tulsi Basil

Galangal Ginger

Pineapple Pears

Tricolor Potatoes 

Sweet Habanero Pepper

Sweet Potato Greens

From Partner Growers

Salad Tomatoes (TWF)

Squash Mix (WAT)

Red Beets (COG)

COG = Clem’s Organic Garden | TWF = TendWell Farm | WAT = Watsonia Farm

Recipes for your share this week:

There is a lot of variety in the recipes we rounded up for your share this week. A Thai classic soup with hearty, rich flavors, that galangal in your share is perfect in Tom Kha Kai. Use your sweet potato greens for a twist on traditional pesto and toss those bright tricolor potatoes around in it before roasting them to perfection. Last, a pear custard pie works wonderfully using firmer pears like the pineapples.

Tricolor Potato Salad with Sweet Potato Greens Pesto

Ingredients

  • 1 pound tricolor potatoes
  • 2 cups sweet potato greens
  • ¼ cup walnuts
  • ¼ cup grated parmesan
  • 1 clove garlic
  • ½ cup olive oil, plus extra for roasting
  • 1 tablespoon balsamic vinegar
  • Salt & pepper to taste
  • fresh herbs for garnish

Instructions

  1. Preheat the oven to 400 F
  2. Toss the potatoes in olive oil, salt & pepper, and then spread in a single layer on a baking dish
  3. Roast for approximately 30 mins or until they are tender and slightly browned

While the sweet potatoes are roasting prepare the pesto:

  1. In a good processor, combine the sweet potato greens, walnut, parmesan cheese, garlic, and a little salt & pepper
  2. Finely chop and then with machine running slowly drizzle in olive oil until the mixture is smooth and well combined

Once the potatoes are slightly cooled off, toss them in a large bowl with a tablespoon of balsamic vinegar. Add a large spoonful of the pesto and gently mix until the potatoes are well coated. Serve at warm garnished with fresh herbs.

Tom Kha Kai  (Coconut Galangal Chicken Soup)
from Cooks without Borders

Ingredients

  • 1 pound boneless, skinless chicken thighs or breasts
  • 1 stalk lemongrass
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups coconut milk
  • 2-inch piece galangal, thinly sliced
  • 4 makrut/kaffir  lime leaves, torn into pieces and bruised
  • 8 ounces oyster or white mushrooms
  • 1/4 cup fish sauce
  • 1/3 cup freshly squeezed lime juice
  • 4 or 5 fresh Thai chiles, bruised
  • 1/2 cup packed cilantro leaves

Instructions

  1. Cut the chicken thighs against the grain and on the diagonal into thin, bite-sized pieces. If using oyster mushrooms, separate them into individual pieces. If the pieces are large, cut them into bite-sized pieces. 
  2. Trim off and discard the leafy parts of the lemongrass stalk, remove the tough outer leaves of the bulb portion until the smooth, pale green core is exposed, and trim off the root end. Quarter the bulb crosswise and smash the pieces with a heavy object until they are bruised and split. Set aside.
  3. In a 2-quart saucepan, combine the chicken broth and coconut milk and bring to a boil over high heat. Immediately turn down the heat so the liquid is barely bubbling. Add the galangal, lemongrass and lime leaves and steep for 1 minute. Add the chicken, mushrooms and fish sauce, stir, and increase the heat slightly so the liquid is simmering gently. Once the chicken is no longer pink, after about 2 minutes, remove the pan from the heat.
  4. Add the lime juice and chiles and stir. Taste and correct the seasoning as needed. The soup should be sour and salty with natural sweetness from the coconut milk. Sprinkle the cilantro on top just before serving. **The lemongrass, galangal and kaffir/makrut lime leaves are for infusing flavor. Remove them before serving or let others know not to eat them.**

Recipe source: https://cookswithoutborders.com/tom-kha-kai-coconut-galangal-chicken-soup

Pear Custard Pie
from Dinner at the Zoo

Ingredients

  • 4 firm pears of any variety cored, peeled and thinly sliced
  • 1/4 cup of unsalted butter melted
  • 3 eggs
  • 3/4 cup milk
  • 1/4 teaspoon kosher salt
  • 1/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons pure vanilla extract
  • Powdered sugar for garnish (optional)

Instructions

  1. Preheat the oven to 350 degrees. Grease a 9 inch round pan.
  2. Arrange the pear slices in the pan.
  3. Put the butter, eggs, milk, salt, granulated sugar, flour and vanilla into a blender; process until smooth.
  4. Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.



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