Braising Mix
Napa Cabbage
Galangal
Panisse Lettuce
Snow Peas
Watermelon Radishes
Murasaki Sweet Potatoes
Roselle “Florida Cranberry” Sauce (BG)
-or Peach Jalapeno Jam – or Elderberry Syrup
Our second annual cane boil was this past Saturday, and it was great seeing so many familiar and new faces out on the farm! We hope you enjoyed the day and learned something about the farm, the animals, and the process of making cane syrup. Guests who caught the bottling stages towards the end of the day discovered that a fresh bottle of syrup doubles as an excellent hand warmer!
Your share this week will include one of these special value-added treats inside: Our friend Shane of Buddha’s Garden used roselle grown on the farm this past fall to make a bright sauce perfect for uses like dressing up meats, adding to grilled cheese, spooning over oatmeal or granola, etc. Other shares will include sweet & mildly spicy Peach Jalapeno Jam made by Amy Van Scoik and the Frog Song Kitchen team using farm grown peaches & jalapeños. And in time for cold & flu season, classic elderberry syrup high in vitamin c and antioxidants.
You can’t miss the head of panisse lettuce in your share box. Lime green in color with dense ripples, it’s just lovely. It’s soft and buttery in texture, and I look forward to it every season. This week find a recipe from New York magazine for a panisse lettuce salad with a pistachio vinaigrette dressing.
Other recipes this week include a bright and simple salad with watermelon radish and a West African-inspired peanut stew. Tonight the temperatures will dip down to freezing and I was looking for an easy, warming dish. I pulled up a saved recipe for peanut stew and threw a pot together using mustard greens I picked up this week. The sweet and spicy were really balanced and it was delicious. The braising mix in this week’s share will work perfectly in this stew, and I adapted and tweaked a recipe for you here.
West African inspired Peanut Stew
Ingredients
- 4 cups chicken broth
- 1.5 lbs of shredded chicken
- 1 large onion, chopped
- 6 cloves of garlic, finely chopped
- 1 large sweet potato, cubed
- 1 pint of diced tomatoes (or 1 can)
- 2 tbsp of tomato paste or 6 tbsp tomato sauce
- 4 cups of braising mix
- 1/2 cup of peanut butter
- 1 tsp cayenne pepper (or 2 tsp for more spice)
- 2 tsp red pepper flakes
Instructions
Saute onion, garlic and sweet potato over medium heat in 1 tbsp of butter or oil. Combine the remaining ingredients (except peanut butter!), cover and simmer for appx 45 mins or until potatoes are nice and soft. In the last ten minutes, stir in peanut butter and let incorporate. Serve with rice and enjoy!
Panisse Lettuce With Pistachio Vinaigrette
For the Dressing:
1/2 cup extra-virgin olive oil
1/4 cup + 2 tbs. raw pistachios
1/2 Thai chile, seeded and minced
4 tsp. lemon juice
3 tbs. Champagne vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
For the Salad:
2 heads panisse lettuce
2 tbs. chives, finely chopped
2 tbs. oregano, finely chopped
2 tbs. mint, finely chopped
2 tbs. tarragon, finely chopped
8 French breakfast radishes, thinly sliced into rounds
1/2 cup Sevillano or Manzanilla olives, pitted and chopped
Instructions
For the Dressing: In a small pot, heat olive oil and pistachios together over a low flame until warm. Place warm pistachios in food processor and pulse until roughly chopped. Immediately pour pistachio mixture into bowl with Thai chile, and let sit for ten minutes. Add lemon juice, Champagne vinegar, kosher salt, and ground pepper.
For the Salad: Trim stem and remove outside leaves of each lettuce. (1) Cut each lettuce in half lengthwise and wash. Combine herbs with the pistachio vinaigrette. Place each half lettuce in separate bowls and (2) spoon equal amount of vinaigrette on top of each serving. (3) Sprinkle each with radishes and olives, and finish with cracked ground pepper. Serves four.
Recipe by Chef Dan Kluger for New York Magazine
Watermelon Radish & Rainbow Carrot Salad
Ingredients
- 1 pound rainbow carrots
- 2 watermelon radishes
- 1 red beet
- 3 oranges
- 1/2 pint ricotta salata, crumbled
- 1/4 cup cider vinegar, or more to taste
- 3 tablespoons extra virgin olive oil
- salt to taste–be generous
- 1 tbsp fresh chopped parsley
- panisse lettuce (optional)
Instructions
- Over a large bowl, shred carrots into ribbons with a peeler. Scrub the radishes and peel the beet and slice paper thin on the mandolin.
- Whisk together the vinegar and oil, and a healthy hit of salt, then pour the vinaigrette over the veggies and toss to coat them. Let them sit in the fridge, tossing occasionally while they begin to soften.
- Meanwhile, use a knife to cut the peel away from the oranges, and cut out the segments with a paring knife.
- When the root veggies have wilted but still have a nice crunch, taste them. If too acidic, add a bit more olive oil.
- Throw in the oranges, and crumble the cheese and parsley over the salad and toss together again. Taste for seasoning one more time, and serve.
- If desired, serve over a bed of panisse lettuce.
Adapted recipe from Lisina at Food 52