Tag: gai lan

  • CSA 2023 Winter Week 8

    This week’s share:

    Spring Onion
    Bok choy
    Rainbow Chard
    Watermelon Radish
    Murasaki Sweet Potato
    Galangal Root
    Gai Lan (flowering broccoli)
    Bok Choy
    Red Lettuce
    Mini Sweet Peppers from Worden Farm

    Galangal vs ginger. Is there a difference?

    At a glance that might look like ginger root in your CSA box, but look closer: notice the dark brown rings and tannish color? Touch it. The peel is stronger, and it seems dense, right? Nope, definitely not ginger. So what exactly is it? It’s galangal (as known as Thai ginger), same rhizome family but more like cousins than siblings.

    How do they compare? Well, galangal’s more intense, bitter, and spicier than ginger. It gives recipes an earthier note than it’s sweet cousin. Galangal is bold and citrusy and a perfect complement to lemongrass and/or coconut milk. Use it as a spice in marinades, soups, and stir-fries. Dehydrate to make a powder that keeps indefinitely, or store in a loosely sealed plastic bag lined with a paper towel and place it in the fridge for up to three weeks.

    Health Benefits

    Like ginger, galangal has a myriad of health benefits. For starters, it’s packed with Vitamin C and potassium that boosts immunity and keeps our heart healthy. In Ayurveda, it’s prized as a remedy for fevers, jaundice, heart ailments and bone disorders. Beauty tip: a mug of warm galangal tea will boost collagen production. Steep in hot water for 15-20 minutes and sweeten with FSO cane syrup or honey. However you enjoy it, let us know! Follow us on social to share kitchen inspiration with other members, and keep the photos coming to @frogsongcsa!

    Want to know what’s cooking at the farm? Check out Farmer John’s weekly updates, find out what’s happening in the field, and glean a few of his own kitchen tips.

    FSO tip: Puree galangal before adding to recipes to prevent clumping, prolong freshness and prevent mold. You can also store the puree in the freezer to toss into soups, smoothies, or sauces later.

    Galangal Coconut Soup with Seminole Pumpkin

    adapted from netmeds.com

    Ingredients:

    1 medium galangal, finely chopped

    2 cups coconut milk

    3 tbsp black pepper powder

    1 small Seminole pumpkin, cut, peeled and boiled (can substitute other pumpkin)

    1 tbsp soy sauce

    2 tbsp lime juice

    3 sweet onions, sliced

    Salt, as needed

    Instructions:

    1. Heat the coconut milk, adding some water in a vessel on medium flame.
    2. Put in the galangal pieces and black pepper powder and stir for 10 minutes.
    3. Add the pumpkin slices and cook for another 2 minutes so they become soft and slightly mashed.
    4. Pour in the lime juice, spring onions, soy sauce, salt and allow it to boil for 5 minutes until all the flavors blend.
    5. Turn off the stovetop, adjust for salt and pepper and serve hot.

    Bok Choy with Lemongrass, Pecans, and Galangal

    adapted from mjskitchen.com 

    Ingredients:

    2 Tbsp. coconut oil

    1 pound bok choy, ends removed and leaves/stalks sliced vertically

    4 large garlic cloves, thinly sliced

    1/2 cup pecans, cut vertically

    1/4 tsp lemongrass powder

    1/4 tsp galangal, grated

    sea salt, to taste

    cracked pepper, to taste

    Instructions:

    1. Heat the coconut oil in a skillet on medium heat.
    2. Add the Bok Choy, garlic and pecans. Sauté for 5 to 7 minutes. (The amount of time depends on how crispy you like your bok choy stalks.)
    3. Season with lemongrass powder, galangal, sea salt and pepper. Toss and sauté for 1 minute.
    4. Remove from heat and serve.

    Dim Sum Style Gai-Lan

    adapted from food.com

    Ingredients:

    1 lb Gai-Lan

    2 tsp salt

    1 tsp baking soda (to preserve broccoli’s color)

    1 garlic clove, sliced

    1 inch galangal peeled and grated

    2 tsps toasted sesame seeds

    Sauce

    3 tbsp oyster sauce

    3 tbsp water or chicken broth

    1 tbsp mirin or sherry

    1 tbsp FSO cane syrup

    Instructions:

    1. Rinse Gai Lan and trim the end of the stems.
    2. Bring eight cups of water to a boil in a large saucepan or stock pot.
    3. Stir in salt, baking soda, garlic and ginger.
    4. Add gai-lan. Cover and simmer about 4 minutes, until the broccoli turns bright green and is tender-crisp.
    5. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.

    Sauce: Mix oyster sauce with water or broth, mirin and FSO syrup in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.

  • CSA 2023 – Winter Week 3

    We persevered through another round of below freezing temps this past weekend. The snow peas were once again covered with cloth, and the hardier crops showed their strength. We were able to provide the chinese broccoli to some members, until we picked every piece on the farm! We will otherwise be harvesting the following produce in your CSA shares this week:

    • Baby Bok Choy
    • Chinese Broccoli, Gai Lan (eat the stems and leaves too!) or baby cabbage
    • Baby Carrots
    • Collard Greens
    • Purple Kohlrabi
    • Snow Peas
    • Parsley – FSO or WF
    • Fresh Turmeric
    • Fingerling Sweet Potato Mix (Murasaki, Bonita and Yams)
    • Slicer Tomatoes – WF

    Coconut Curried Braised Collard Greens – Food Fidelity

    Ingredients

    • 1 medium yellow onion sliced
    • 1 tablespoon coconut oil
    • 4 cloves garlic diced
    • 1 inch fresh ginger diced
    • 2 fresh thyme stems
    • 1 habanero chile whole (I used jalapeno)
    • 1 tablespoon curry powder
    • ½ tablespoon turmeric (I used fresh 1 1/2 piece fresh grated turmeric root)
    • ½ tablespoon smoked paprika
    • ½ tablespoon kosher salt
    • ½ tablespoon black pepper
    • 1 can coconut milk
    • ¼ cup vegetable stock
    • 1 bunch collard greens cleaned, de-stemmed and cut into strips

    Instructions

    1. Heat oil in medium skillet on medium heat. Add onions and saute until translucent (3-4 minutes)
    2. Add garlic and ginger and saute for another minute, stirring as needed.
    3. Using the tip of a sharp knife, add small slits into the sides of the habanero chili. Add it along with the thyme, stock, and coconut milk. Let simmer 4-5 minutes.
    4. Add spices and mix well. Let simmer for additional minutes (2-3).
    5. Remove the chili. Add the greens and mix well. Cover the skillet and let the greens simmer 15-20 minutes. Stir occasionally. I like these greens with some crunch, so if you prefer softer let them cook a little longer.
    6. Finish with a squeeze of fresh lime juice.

    Golden Relish – Very Vegan Val

    Ingredients

    • 3 oz. fresh turmeric root (individual share members receive appx 4 oz portion)
    • 1 granny smith apple
    • ½ medium-sized onion
    • 3 cloves garlic
    • 1 lemon
    • 2 tsp. white or apple cider vinegar
    • 1 tsp. salt
    • ½ tsp. black pepper

    Instructions

    Grate the turmeric, apple, and onion, and place in a mixing bowl. Mince the garlic and add to the bowl. Top off with the juice from the lemon, vinegar, salt, and pepper. Mix well, and adjust to taste. For best flavor let sit in the fridge for 24 hours, to allow the flavors to meld and soften.

    Let your relish marinate in the fridge for a day or so, to let the flavors soften and meld. It will stay good in the fridge for quite a while. Add a little relish to everything- veggie dogs, sandwiches, crackers, chips, toasts, add a spoonful to the top of your hummus, serve with pierogi, top baked potatoes, and more!

    Sweet Potato and Kohlrabi Fritters with Yogurt-Tahini Sauce- Jessica in the Kitchen

    Ingredients

    FRITTERS:

    • 1/2 large sweet potato
    • 1 kohlrabi
    • 1 1/2 teaspoons sea salt
    • 1 1/2 teaspoons ground black pepper
    • 1/2 teaspoon garlic powder
    • 1 flax egg
    • 1/4 cup coconut oil

    YOGURT-TAHINI SAUCE:

    • 1/2 cup greek yogurt
    • 2 teaspoons honey
    • 1 tablespoon tahini sauce
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    • Chopped parsley, for garnish (optional)

    Instructions

    YOGURT-TAHINI SAUCE

    1. Mix all ingredients together with a whisk. Store in fridge until ready.

    FRITTERS

    1. Preheat oven to 450 degrees Fahrenheit.
    2. Poke holes in the sweet potato with a fork and bake at 25 minutes until almost cooked through and much softer. Allow to cool and peel skin off.
    3. Cut the kohlrabi in half, and then peel kohlrabi’s outer layer. Using a mandolin with a guard, julienne the kohlrabi until it resembles carrot sticks.
    4. In a food processor, mix in all the ingredients (except the coconut oil) including the flax egg and pulse slightly until combined (but not pureed together).
    5. Heat coconut oil in a large skillet over high heat. Whilst heating, form kohlrabi sweet potato mixture into fritter patties (I was able to make 6 fritters). Place in hot coconut and reduce heat to medium high, and cook on each side for 5 minutes until golden brown. They are delicate, so be careful not to break them.
    6. When cooked through, place on a paper towel in a plate to absorb excess oil.
    7. Serve with Yogurt-Tahini Sauce and top with chopped parsley.