This week your share will have the following-
From Frog Song Organics
- Sweet Potato Bonita Fingerlings
From New Sprout Organic Farm
- Green Kale
- Green Bell Peppers
- Red of Green Leaf Lettuce- Aqua Organic Fresh
This week’s bin includes the ginger look alike, galangal. It is, in fact, in the same family, with its origins from Southeast Asia. It has a stronger citrusy with pepper tones and a pleasant pine aroma; with a bit more zip than its turmeric and ginger cousins. It is fairly common in Asian dishes, especially Thai.
Vegetable Thai stir fry
- 2 tablespoons of fat of choice, such as coconut oil
- 1/4 cup finely chopped shallots or red onion
- 5 to 6 cloves garlic, finely chopped
- 2 one-inch size pieces galangal, match sticked
- 1 zucchini, cut into matchsticks
- 1 bell pepper, diced
- 1 small fresh red chili, or 1/2 tsp of chili flakes (more or less depending on heat preference)
- 1 medium carrot, thinly sliced
- 1 – 1.5 cup chopped mushrooms of choice (any oyster variety is great!)
- 1/4 cup coarsely chopped Thai basil, if available (you can add sweet Italian if needed)
- 1 cup coconut rice (jasmine works as well)
- Optional- 1/2 lbs of cooked Frog Song Ground Pork, 2 cups of cooked shrimp or Tofu (note-if using protein, double stir fry sauce and add to desired “sauciness”).
For Thai stir fry sauce
- 2/3 cup coconut milk
- 2 tablespoons of fish sauce or soy/tamari for vegan
- Juice from one small lime
- 1/3 to 1/2 teaspoon dried crushed chili flakes
- 1 Tbsp of cane syrup or 2 1/2 tsp of granulated cane sugar
- Combine coconut milk, fish sauce, lime juice, chili flakes, and cane syrup, stirring well. Tailor to your taste- increase chili flakes to increase heat, lime to make a bold flavor, syrup for sweet etc. Set aside, can be made ahead and chilled.
- Heat oil in a large fry pan or wok, then add the shallots, garlic, galangal, and chili/ chile flakes. Sauté for 1- 2 minutes.
- Add the carrot, mushrooms, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes, stirring to coat. If using protein, add here as well.
- Add zucchini, bell pepper, and 1/4 more sauce and cook for another 2-3 minutes.
- Add more sauce as you cook to desired thickness. Serve over rice and top with basil. Enjoy!
Notes- This a great way to use leftover vegetables. Incorporate cabbage bok choy, kale, etc towards the end and adjust sauce.
Pepper Jam Tea Sandwiches- Adapted from Pepper Teigen’s The Pepper Thai Cookbook
- 6 slices of white or potato bread
- 3 ounces of cream cheese, at room temperature
- 6 Tbsp of pepper jam (homemade or store bought)
- 1 inch of galangal, finely minced
- 1/2 to 1 cucumber, peeled and thinly sliced
- Cilantro leaves
- Mix galangal into cream cheese, whipping with a fork.
- Place bread on counter and dived the cream cheese equally among 3 slices and spread jam on the other 3 slices.
- Top the cream cheese with cucumber slices, sprigs of cilantro, and sprinkle with sauce. Place jam slices on top and gently press down.
- Trim off crusts and cut diagonally. Serve with your favorite tea.
Grapefruit, Walnut, Feta Salad- My Recipes (adapted)
- 1 small grapefruit
- 1 cucumber peeled, de-seeded, cut into chunks
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sugar
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 4 cups torn lettuce
- 4 tablespoons crumbled feta cheese
- 4 tablespoons toasted walnuts
- Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes.
- Combine juice, olive oil, sugar, salt, and pepper, stirring with a whisk. Divide lettuce evenly among 4 plates; sprinkle 1 tablespoon crumbled feta cheese and 1 tablespoon toasted walnuts over each salad. Divide grapefruit sections evenly among salads, and drizzle with vinaigrette.