This week, members will enjoy the following products from Frog Song Organics (FSO):
- Green Beans
- Fennel bulb with Fronds
- Red Leaf Lettuce
- Sweet Red Onions – cured
- Jalapeno Peppers
- Squash Mix
- Cherry Tomatoes – Little Pond Farm
- Stone Fruit including Peaches, Plums, and Nectarines
Tomato Sambal from FoodandWine
- (FSO adaptation) 1/2 lb of Jalapenos, deseeded and sliced
- 6 ounces cherry tomatoes
- 2 small banana shallots or 4 small Thai shallots, peeled and sliced (about 1/2 cup)
- 2 garlic cloves, peeled and sliced
- 1 ½ inch piece fresh ginger, peeled and sliced
- ¼ cup neutral-flavored oil, for frying
- 1 teaspoon tamarind paste (or 1 teaspoon lime juice mixed with 1 teaspoon brown sugar)
- ½ teaspoon coconut sugar or brown sugar
- Sea salt and black pepper, to taste
- (FSO addition-1/4 inch piece of fresh turmeric, peeled and sliced. Optional)
- Step 1: In a mortar and pestle or a food processor, place the chiles, tomatoes, shallots, garlic, and ginger. Mash or pulse until a semi-fine paste forms (you don’t want to make a puree — the sambal should have a little texture).
- Step 2: In a medium skillet, heat the oil over a medium. Add the spice paste to the skillet and cook, stirring often, until the sambal darkens, is fragrant, and reduces to a thick consistency, 10 to 15 minutes. Mix in the tamarind paste and sugar, and season to taste with salt and pepper. Let cool.
Use for flavoring in stir-fry, as a spread on sandwiches or as a dip. This versatile concoction gives a kick to just about anything which could us a sweet zip. Enjoy.
Grape and Fennel Sala- Eatingwell
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons champagne vinegar or white-wine vinegar
- ½ teaspoon fennel seeds, lightly crushed
- ¼ teaspoon salt
- 1/4 teaspoon freshly ground pepper, divided
- 5 cups red and green seedless grapes (about 1 3/4 pounds), halved
- 1 large fennel bulb, halved, cored and thinly sliced
- 3 stalks celery, thinly sliced on the diagonal
- 4 scallions, thinly sliced on the diagonal
- 3 tablespoons slivered almonds, toasted
- Whisk oil, vinegar, fennel seeds, salt and pepper in a large bowl. Add grapes, fennel, celery and scallions; toss to coat. Serve topped with almonds.
Szechuan Green Beans
- 1/2 lbs. of green beans, ends trimmed
- 1 tsp of ground Szechuan peppers or crushed red pepper
- 1-2 cloves of garlic, minced
- 1 inch piece of ginger, peeled and minced
- 1-2 white ends of scallions, chopped
- Tbsp of of peanut or avocado oil
- 1/4 cup rice or red wine vinegar
- 3 Tbsp aminos or soy sauce
- 1-2 tsp of hoisin sauce (to taste and consistency preference)
- a few dash of sesame oil
- Whisk together sauce ingredients and set aside.
- Trim ends of green beans and steam over boiling water, no longer then 4 minutes so they remain firm. Set aside.
- Heat oil over medium heat. Add garlic for about a minute, then add ginger and scallions. Stir in pepper and finally sauce, keeping sauce hot.
- Add sauce mixture to a bowl and toss with steamed beans.
- Optional: For add cooked FSO ground pork or sautéed mushrooms. For more texture, add a quick dry roasted sesame seed.
Homemade Chips in Lard with Dill
- Potatoes of choice, sliced thinly (for larger potatoes, use a mandolin to thickness preference)
- 1/2- 1 cup of Frog Song Real Lard
- Corse sea salt
- Fresh chopped dill to liking.
- In a Dutch oven, heat lard over medium heat to 350 degrees. If you are not using a Thermarator, the oil should be hot enough to sizzle when splashed with water but not smoking.
- Prepare your “mise en place” (putting in place), as the process happens quickly: Slice potatoes to desired thickness, keeping as uniform as possible and mix course sea salt and freshly dill in a bowl in a seperate bowl.
- Working in batches and using a slotted spoon, fry potatoes until golden brown. Remove from oil and place in bowl. Toss immediately with salt and dill so those ingredients bind with the oil. Dry with a paper towel and move on to next batch.
Notes: If using an air fryer, heat lard first and toss potatoes with lard and salt at 350 F until golden brown. Toss with fresh dill when finished.
This recipe pairs will with a quick dip of Greek yogurt, chopped shallots, capers, and lemon juice.