Spring 2022 CSA- Week 7

Written by

Brad Smith

in

This week, members will enjoy the following products from Frog Song Organics (FSO):

  • Green Beans
  • Eggplant
  • Dill
  • 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

Ingredients
  • (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)
Directions
  • 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

Ingredients
  • 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
Directions
  • 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

Ingredients
  • 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

Sauce

  • 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
Directions
  • 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

Ingredients
  • 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.
Directions
  • 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.

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