In our penultimate share of 2021, we will be including the following produce from our farm:
- Bok Choy
- Dill, bunch
- Galangal Root (New product alert!!)
- Sweet Red Kale, bunch
- Red Leaf Lettuce
- Jalapeno Peppers
- Murasaki Sweet Potatoes
- Green Tomatoes
- And a delicious Seminole Pumpkin from Worden Farm
Galangal is a rhizome in the ginger family, but its flavor has a lovely floral, slightly citrusy, piney spice. It is a common ingredient in Thai curries and soups, and is frequently made into paste for ease of use. It’s known in ayurvedic medicine to treat arthritis due to its anti-inflammatory properties. It can also help with stomach issues, as it eases discomfort due to inflammation; eat a small piece or enjoy in tea to relieve stomach aches, indigestion or nausea. It contains a good amount of Vitamin C and over a dozen anti-oxidants, so it’s great for overall strength of your immune system. The spice also helps to fight respiratory ailments ; Galangal tea aids in expanding the lungs and loosening up phlegm thanks to its expectorant properties, and has been used for thousands of years as a natural treatment for cold, cough and sore throat.
Galangal Tea – Healthy Hildegard
Ingredients – the tubers connected to the root can be used as well when making tea
- 2 inch piece of fresh galangal root, sliced or minced
- 400 ml (13 oz) of water
- Combine water and galangal in saucepan
- Bring to a boil
- Reduce heat and simmer for up to 30 minutes
- Separate or strain galangal root
- You may also add bags of your favorite tea to the steeped galangal for added benefits and flavor.
- Adding a squeeze of citrus like lime or grapefruit really cuts the spice of the root. Commonly, the tea is steeped with lemongrass as well.
Green Tomato Salsa Verde – NY Times Cooking
- 1 pound green tomatoes
- 2 to 3 jalapeño or serrano peppers (more to taste)
- ½ medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
- Salt to taste
- ½ cup roughly chopped cilantro
- ¼ to ½ cup water, as needed (optional)
- Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
- Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.
Creamy Tahini Dill Dressing
- 1/2 cup raw tahini
- 1/4 cup water , plus more as needed to thin
- 3 to 4 tablespoons fresh lemon juice
- 1 clove garlic , minced
- 1 teaspoon raw apple cider vinegar
- 1/4 teaspoon fine sea salt , plus more to taste
- 1 large handful fresh dill , finely chopped (stems removed)
- In a mixing bowl, combine the tahini, water, 3 tablespoons of lemon juice, garlic, vinegar, and salt. Use a small whisk to stir it all together until it is creamy. Taste and add another tablespoon of lemon juice if a more tart flavor is desired. (You can also add up to another 1/4 teaspoon of salt, to help make the flavor pop.)
- Stir in the fresh dill, and let the dressing rest for at least 15 minutes to let the flavors meld. Serve immediately, or store it in an airtight container in the fridge for up a week.
- The dressing will thicken quite a bit once it has been in the fridge, so you may want to thin it out with 1-2 tablespoons of water the next time you serve it.