For week 12, CSA members will receive the following:
- Bicolor Corn- New Sprout Organic Farm
- Red Leaf Lettuce- Organic Aqua Fresh
- Sweet Vidalia Onion- Oso Sweet Farms
- Jalapeno Peppers
- Tricolor Potatoes
- Malabar Spinach
- Grape Tomatoes-New Sprout Organic Farms
We hope you enjoy the product mix and following recipes!
Featured Product of the week: Malabar Spinach
Here is a little secret, Malabar isn’t actually spinach, or at least the English spinach to which most of us are accustomed. Malabar is a vine spinach, growing on a creeper vine and producing broad, edible leaves. Malabar spinach, or Basella, is native to South Asia; because of this, it does very well in hot, humid climates. It is extremely rich in vitamin A, as well as vitamin C, Iron, potassium and fiber.
Malabar spinach should be consumed within a few days. It can be consumed raw or blended in smoothies, but it is best prepared braised. It is a durable green, so it can handle soups and stews, sautés and stir-fry. We hope you enjoy a few unique recipes highlighting the green versatility.
Malabar Spinach and Kimchi Korean Pancakes- Adventures of Carlienne
- Mixing Bowls
- Nonstick Pan
- Wire rack and sheet pan
- 1 cup Malabar spinach – Sliced into thin strips
- 1 Cup Kimchi – Sliced into thin strips
- 1 Cup Green Onions – Sliced into thin strips
- 1 Cup Onions – Sliced
- 1 Cup Cake Flour
- 3/4 Cup Water
- 1 Large Egg – Beaten
- 1 tsp Salt
- 1 Tbsp Soy Sauce
- 1/2 tsp Rice Vinegar
- 1/8 tsp Granulated Sugar
- 1/4 tsp Sesame seeds
- Combine all your vegetables in a bowl.
- Whisk together flour, water egg and salt then combine with vegetables.
- In a nonstick pan on medium high heat, add about tablespoon of oil.
- For the sauce combine soy sauce, rice vinegar, sugar, and sesame seeds and set aside.
- Pour a thin layer of your batter/vegetable mix in the pan and cook until the bottom is a nice golden brown and crispy then flip.
- Note: To get the second side a little extra crispy add a little more oil after you flip and make sure to lift the pancake so some of the oil can get underneath the whole pancake.
- Drain the pancake of excess oil on a wire rack before serving with sauce!
FSO Note- Carlienne gives a fun video tutorial on Malabar here, which also includes instructions on the pancake.
Malabar Spinach Curry (adapted)- Raksha’s Kitchen
- 1 bunch Malabar spinach leaves separated from vine and finely chopped
- 2 onions finely -chopped
- 1 tomato -chopped
- 6 tablespoon coconut- grated
- 5 garlic cloves-chopped
- 1 Jalapeno-halved with seeds
- 1 tablespoon coriander seeds
- 4 black peppercorns
- 2 cloves
- 1 marble sized ball tamarind
- 2 tablespoon oil
- Can sugar to taste
- To taste salt
- Add the chopped spinach leaves, chopped tomato and 2 tablespoon chopped onion into a instapot or pressure cooker. Add 1 cup of water and cook 3-4 minutes at normal pressure. Sans pressure cooker, steam the vegetables until onion is translucent and spinach as slightly wilted.
- Meanwhile, heat a large sauté pan, wok, or kadai and add 2 tablespoon oil.
- When oil is hot (medium heat) add remaining chopped onion and fry until translucent. Add garlic and fry about 1-2 minutes
- Add the spices – jalapenos, cloves, peppercorns and coriander seeds and fry for 2 minutes.
- Next add grated coconut and fry till the grated coconut turns brownish.
- Remove from heat and allow to cool.
- After cooling, add the grated coconut and onion mixture to a blender. Add tamarind and water and blend to a desired thickness, add water as you go. The sauce should be slightly thin.
- Add sauce back to pan.
- Simmer for 2 minutes and then pour the vegetables in the pan along with a splash of water.
- Add sugar and salt to taste and simmer for 10 minutes.
Elderberry Cordial- Irish American Mom
- ⅔ cup dried elderberries, (1 1/2 cups fresh)
- 3 cups water
- 1 cup honey raw, local honey best if available
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- Place elderberries, water, ginger, cinnamon and cloves in a large pot. Bring to a boil, then reduce the heat to low and simmer for 45 minutes or until the mixture has reduced in volume by half.
- Remove from heat and allow to cool to room temperature.
- When cooled use a mesh strainer or cheesecloth to strain the berries. Use a spatula or the back of a spoon to press all the juice out. Discard the elderberries.
Note- For how to dry and store elderberries, follow t