Tag: galangal

  • CSA 2026 WINTER WEEK 7

    From Our Farm

    Carrots, Sweet Baby

    Galangal

    Sweet Potatoes, Murasaki

    From Our Partner Growers

    Cabbage, Red – Blackwater Farms

    Collards – Little Pond Farm

    Lettuce, Red Leaf – Urban Vegetable Project

    Parsley – Little Pond Farm

    Squash, Yellow/Green Mix – Urban Vegetable Project

    Strawberries – Topside Produce Company

    Try out these great recipes we found around the web that feature items from your share:

    Caramelized Sweet Potato and Carrot Medley with Walnut Cranberry Glaze

    Ingredients:

    • 2 large sweet potatoes, peeled and cubed
    • 4 medium carrots, peeled and sliced into rounds
    • 3 tablespoons olive oil
    • 2 tablespoons maple syrup (or Cane Syrup!)
    • 1/4 cup dried cranberries
    • 1/2 cup chopped walnuts
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground cinnamon
    • Salt and black pepper to taste
    • 2 tablespoons balsamic vinegar

    Instructions:

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. In a large bowl, toss sweet potatoes and carrots with olive oil, smoked paprika, cinnamon, salt, and pepper until evenly coated.
    3. Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
    4. While vegetables roast, combine maple syrup and balsamic vinegar in a small saucepan over medium heat. Add dried cranberries and simmer for 5 minutes until slightly thickened.
    5. Remove vegetables from oven and transfer to a serving bowl. Drizzle with cranberry glaze and toss gently to coat.
    6. Top with chopped walnuts and serve warm.

    Recipe adapted from: https://www.shaykeerecipes.com/caramelized-sweet-potato-carrot-medley

  • CSA 2026 WINTER WEEK 5

    From Our Farm

    Bok Choy

    Carrots, Baby (loose)

    Galangal

    Sugar Cane

    Sweet Potatoes, Okinawa

    From Our Partner Growers

    Collards – Blackwater Farms

    Mushrooms – Artisan Mix – Fungi Jon

    Onions, Green/Scallions – Little Pond Farm

    Parsley – Little Pond Farm

    Try out these great recipes we found around the web that feature items from your share:

    Bok Choy and Mushroom Stir-Fry

    Ingredients:

    1 pound baby bok choy

    4 teaspoons vegetable oil

    2 garlic cloves, chopped

    1 teaspoon minced fresh ginger

    5 ounces small fresh mushrooms, (cut into clumps),

    rinsed, tough parts of stems trimmed

    2 tablespoons Shaoxing rice wine* or dry sherry

    1 tablespoon soy sauce

    2 teaspoons toasted sesame oil

    1/8 teaspoon each kosher salt and pepper

    Instructions:

    1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
    2. Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
    3. Add rice wine and cook for 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
    4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

    Recipe adapted from: https://sunset.com/recipe/bok-choy-mushroom-stir-fry

  • CSA 2026 WINTER WEEK 2

    From Our Farm

    Cabbage, Napa Red

    Carrots, Sweet Baby

    Galangal

    Kale, Curly

    Lettuce, Red Leaf

    Radishes, Purple Daikon

    Sweet Potatoes Okinawa

    From Our Partner Growers

    Citrus, Tangerine ‘Sugar Belle’ – The Family Garden

    Tomatoes, Cherry Mix – Little Pond Farm

    Try out these great recipes we found around the web that feature items from your share:

    Napa Cabbage and Kale Coleslaw with Creamy Miso-Ginger Dressing

    Ingredients:

    For the dressing:

    3 tablespoons silken tofu

    2 tablespoons white miso

    1 tablespoon freshly squeezed lemon juice

    2 tablespoons unseasoned rice vinegar

    1 tablespoon finely grated, peeled fresh ginger

    1 clove garlic, minced

    1 tablespoon Dijon mustard

    Coarse sea salt

    2 tablespoons peanut oil

    For the slaw:

    3 cups very thinly sliced Napa cabbage

    Coarse sea salt

    1/2 pound Lacinato kale

    1/2 cup shelled peas (about 8 ounces peas in pods)

    8 ounces green beans, trimmed and thinly sliced (about 1/2 inch)

    1/2 cup packed chopped parsley

    2 tablespoons chopped chives

    1 tablespoon finely grated lime zest

    Instructions:

    Make the dressing: Blend tofu, miso, lemon juice, rice vinegar, ginger, garlic, mustard, and ½ teaspoon salt until combined. With the blender running, slowly stream in the oil and blend until creamy. Taste and adjust salt. Set aside.

    Prepare the slaw: Place cabbage in a large bowl and sprinkle with 2 teaspoons salt. Massage until softened and wilted, about 3 minutes. Transfer to a colander, top with a plate and weight, and let drain for 1 hour.  Meanwhile, remove kale stems and thinly slice the leaves; finely chop the stems. Set aside.

    Rinse the cabbage under cold water, then squeeze out as much liquid as possible. Return to the bowl and add kale leaves and stems, peas, and green beans. Toss with 3 tablespoons dressing, adding more as needed.

    Serve: Transfer slaw to a serving bowl, leaving excess liquid behind. Garnish with parsley, chives, and lime zest.

    Recipe adapted from: https://www.thekitchn.com/recipe-napa-cabbage-and-kale-coleslaw-with-creamy-miso-ginger-dressing-221215?

  • CSA 2023 Fall Week 12

    Collard Greens

    Red Leaf Lettuce

    Oranges

    Galangal Ginger

    Green Jalapeno Peppers

    French Breakfast Radishes

    Arugula

    Murasaki Sweet Potatoes

    Sugarcane

    Slicer Tomatoes (Meacham Urban Farm)

     

    This Week’s Recipes

     

    Restorative Ginger and Turmeric Noodle Soup

    Ingredients

    Ginger and Turmeric Curry Paste

    • 4 medium garlic cloves, roughly chopped
    • 5 medium shallots, roughly sliced
    • 1 (3-inch) piece fresh galangal ginger, peeled and roughly sliced (about 1 1/4 ounces)
    • 3 serrano chiles, stems removed, roughly sliced
    • 2 teaspoons fresh lime juice
    • 2 teaspoons ground cumin
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground coriander
    • 1/4 cup good-quality coconut oil

    Garlic Oil

    • 1/4 cup olive oil
    • 1 large garlic clove, very thinly sliced

    Soup

    • 1 tablespoon olive oil
    • 4 cups vegetable stock (such as Swanson)
    • 1 (13.5-ounce) can coconut milk
    • 10 ounces uncooked udon noodles
    • 1 1/2 teaspoons fine sea salt, plus more for boiling noodles
    • 1 (5-ounce) bunch of cruciferous greens like bok choy, kale or collards, stems removed, roughly chopped
    • 2 scallions, finely chopped
    • 1 cup fresh cilantro leaves
    • 1 lime, quartered, for serving
    Instructions

    Make the ginger and turmeric curry paste

    1. Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add coconut oil and pulse until ingredients form a smooth paste. (Keep any unused paste in an airtight container in refrigerator up to 7 days, or freeze in an airtight container.)

    Make the garlic oil

    1. Heat olive oil in a small saucepan over medium-high. Add the garlic slices and cook until sizzling, 30 to 40 seconds. As soon as you see any sign of browning, remove from heat immediately, as the garlic will continue to cook and turn completely golden in the hot oil.

    Make the soup

    1. Heat a deep, high-sided skillet over medium-high and drizzle with olive oil. Add 1/2 cup ginger-turmeric curry paste. Reduce heat to low and cook, stirring constantly, until aromatic, 2 to 3 minutes. Stir in vegetable stock and coconut milk. Let simmer 6 to 8 minutes to allow the flavors to meld.

    2. Meanwhile, bring a large pot of salted water to a boil and add noodles. Cook according to package directions for al dente. As soon as the noodles are al dente, drain and rinse under cold running water. Divide noodles evenly among 4 serving bowls.

    3. Season broth with salt. Turn off heat and stir in chard. To serve, ladle broth mixture over the noodles. Top with scallions and cilantro; drizzle with garlic oil. Serve with lime wedges.

    Recipe adapted from Food & Wine

    Corsican Bean Soup with Greens and Pork

    Ingredients
    • 8 ounces dried cannellini beans
    • 2 tablespoons olive oil
    • 1 small (2-pound) green cabbage, chopped (about 8 cups)
    • 4 medium russet potatoes, peeled and cut into 1/4-inch-thick rounds (about 4 cups)
    • 4 cups stemmed and chopped collards
    • 2 cups scallions (chopped) or leeks (white part only)
    • 2 large carrots, cut into 1/4-inch-thick rounds (about 1 cup)
    • 3 large garlic cloves, thinly sliced
    • 2 tablespoons kosher salt
    • 1 teaspoon black pepper
    • 14 cups water
    • 1 bouquet garni (1 bay leaf, 2 thyme sprigs, and 3 flat-leaf parsley sprigs, tied together with kitchen twine)
    • 1 (15-ounce) can whole peeled tomatoes, drained and finely chopped
    • 1 ham bone
    • 8 ounces pork cheek or boneless pork shoulder
    Instructions

    1. Place beans in a bowl; add cold water to cover. Cover bowl; let soak 8 hours or overnight.

    2. Heat oil in a Dutch oven over medium-high; add cabbage, potatoes, chard, leeks, carrots, garlic, salt, and pepper. Cook, stirring often, until vegetables are wilted, about 10 minutes. Add 14 cups water to cover vegetable mixture. Reduce heat to low, and simmer gently while preparing beans.

    3. Meanwhile, drain beans. Transfer beans to a large pot; add water to cover by 2 inches. Add bouquet garni; bring to a boil over high. Reduce heat to medium-low; simmer 15 minutes. Drain.

    Add drained beans and bouquet garni to vegetable mixture in Dutch oven. Add tomatoes, ham bone, and pork cheek. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1 hour and 30 minutes. Remove and discard bouquet garni and ham bone. Ladle soup into bowls and serve.

    Recipe adapted from Food & Wine 

    Winter Citrus Farro Salad with Arugula
    Ingredients
    • 1 cup pearled farro, rinsed
    • 1 ½ cups orange juice
    • 1 ½ cups water
    • kosher salt and pepper
    • 4 to 6 cups baby arugula greens
    • 4 radishes, thinly sliced
    • 2 oranges, peeled and segmented
    • ⅓ cup roasted pistachios, chopped
    • ¼ cup crumbled feta cheese
    WINTER VINAIGRETTE
    • ¼ cup red wine vinegar
    • 2 tablespoons pomegranate juice
    • 1 garlic clove, minced
    • 1 tablespoons maple syrup
    • kosher salt and pepper
    • ½ cup olive oil
    Instructions
    1. Rinse the farro well. Bring the orange juice and water to a boil in a large saucepan. Add a big pinch of salt and pepper. Once boiling, stir in the rinsed farro. Reduce the mixture to a simmer and cook for 25 to 30 minutes, until the farro is chewy and tender. Drain the farro and place it in a large bowl.
    2. Add the arugula to the farro. Drizzle in a few tablespoons of the dressing, just to coat the farro and arugula. Top with the oranges, pistachios, radish slices and feta. Toss well. Taste and season with salt and pepper as needed.
    WINTER VINAIGRETTE
    1. Whisk together the vinegar, juice, garlic, maple syrup and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This will make more dressing than needed and you can store it in the fridge in a sealed container for about a week.

    Recipe from How Sweet Eats

  • CSA 2023 Fall Week 9

    Dill

    Arugula

    Oranges

    Galangal Root

    Romaine Lettuce

    Ripe Jalapeno Peppers

    Purple Daikon Radishes

    Medium Squash Mix

    Murasaki Sweet Potatoes

     

    We’re in week 9 of the Fall season, and temperatures have transitioned from cool to cold this week. It never gets old welcoming back citrus season in Florida, and when you open your box, Frog Song oranges will be there waiting for you to enjoy. Every item in this week’s share is from the farm, and dill also makes its first appearance of the season! It’s a classic and unique flavor in sauces, spreads, and dressings, but it pairs nicely with seafood, too. Dill wilts quickly, so to get a bit more longevity, place bunches in a glass of water, cover with plastic, and store in fridge.

    Check out the potato salad recipe below that subs purple daikon radish for potato and is seasoned with dill. You can also use this week’s oranges for the dash of juice needed and add chopped arugula for a peppery bite.

    Fresh galangal root makes a return to your box this week! If you weren’t sure what to do with the pale pinkish root in Week 3, we’ve got you covered. While galangal might not be a household name in the US yet, it is widely used in Southern Asian cuisine and has a storied history in Chinese, Ayurvedic and Medieval traditional medicines.

    Lesser and Greater galangal are the two most known and used varieties. Here at Frog Song, we grow greater galangal, or Alpinia Galanga. Native to southeast Asia, it thrives in our tropical climate and is the variety seen in many Thai dishes.

    So what does galangal taste like? Packing more intensity and heat than its rhizome relative ginger, it has notes of pine, citrus, menthol and black pepper. Some say it’s reminiscent of a pine forest. Those undertones are suited for the stews, soups, and curries you’ll often find it in. Don’t forget that it can be used in tea or homemade chai recipes!

    Have you heard the word kha in your favorite Thai dish? Galangal is called kha in Thai and is sometimes called Thai ginger. This week we’ve included two different Thai dishes that use galangal for you to try out at home. Both are easy enough to whip up and will hopefully rival your favorite take-out. One is a Tom Kha Gai, or Thai Coconut Chicken, soup and the other is a versatile peanut satay perfect for dipping chicken satay.

    Galangal can be tough, so be sure to slice very thinly, grate, our pound it. Thai curry pastes will often have galangal pounded in. It’s really the aroma, flavor, and nutrients you’re after, so in many recipes it will be discarded after infusion.

    When it comes to declared health benefits, galangal is a powerhouse. Since ancient times, it’s been used to remedy a variety of ailments and disease. The famous Benedictine nun and healer Saint Hildegard called Galangal “the spice of life.” Modern studies have found that galangal may protect the liver, prevent the growth of certain cancer cells, increase sperm count, improve digestion, and protect from heart disease.

    Galangal is a newer crop on the farm, debuting in Fall 2021, and we hope you’ve enjoyed cooking with it and learning more about it!

    This week’s recipes inspired by your share!

     

    Tom Kha Gai Soup (Thai Coconut Chicken Soup)

    Ingredients
    • 1 tablespoon coconut oil
    • half of one onion, thinly sliced
    • 2 cloves garlic, chopped
    • half of one red jalapeno peppersliced; or 1-3 Thai chiles, halved
    • 3 ¼-inch slices galangal or ginger
    • 1lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
    • 2teaspoons red Thai curry paste
    • 4cups chicken broth (vegetable broth is vegan)
    • 4cups canned full-fat coconut cream unsweetened, or full-fat unsweetened coconut milk
    • 2medium chicken breasts cut into bite-sized pieces, approximately 1 pound (sub with 1 lb. block of tofu if vegan)
    • 8ounces white mushroom caps sliced
    • 1-2tablespoons coconut sugar or 2 tablespoons of coconut aminos
    • 1 ½ – 2 tablespoons fish sauce, plus more to taste (use soy sauce if vegan)
    • 2-3 tablespoons fresh lime juice
    • 2-3green onions, sliced thin
    • fresh cilantro chopped, for garnish
    Steps
    1. In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.
    2. Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.
    3. Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

    Recipe by Cheryl Malik of 40 Aprons

    Peanut & Galangal Satay Sauce

    Ingredients
    • 1 cup roasted unsalted peanuts
    • 2 tablespoons brown sugar
    • 2 tablespoons soy sauce
    • ½ teaspoon fish sauce
    • ¼ teaspoon crushed red pepper
    • 1 2-inch piece fresh galangal, peeled and thinly sliced
    • Fresh lime juice from 2 limes
    • 1 large shallot, diced
    • 1 stalk lemongrass, outer leaves removed, roughly chopped
    • ¼ cup neutral oil, like grapeseed or peanut oil, more as needed
    • ¼ cup fresh cilantro, tender stems and leaves finely chopped
    • 1 fresh green Thai chili, stem removed and thinly sliced
    Steps
    1. Add the peanuts to the bowl of a food processor and pulse 4–5 times until the mixture resembles coarse breadcrumbs. Transfer the mixture to a medium bowl.
    2. Combine the brown sugar, soy sauce, fish sauce, and crushed red pepper in a small bowl, and whisk to combine until the sugar has dissolved.
    3. Add the galangal, lime juice, shallot, lemongrass, and 3 tablespoons of water to the food processor. Pulse to combine, then drizzle in the oil with the processor running until the mixture is smooth, adding more as needed to help it come together. Add the brown sugar-soy sauce mixture and pulse a few times to combine. It should look creamy but still have a pourable consistency.
    4. Add the galangal mixture to the bowl with the peanuts, chopped cilantro, and chopped green chili if using, and stir to combine. Taste and adjust seasoning as preferred.

    Recipe from MasterClass

    Purple Daikon Potato Salad with Arugula & Dill

    Ingredients
    •     2 heaping cups purple daikon radishes (trimmed and sliced into small, bite-size pieces)
    •     Handful of arugula, coarsely chopped
    •     ½ cup sliced celery
    •     ¼ cup diced red onion
    •     2 hard boiled eggs, chopped
    •     2 tablespoon fresh dill, chopped
    For the dressing
    •     ⅓ cup plain Greek yogurt
    •     1 tablespoon Dijon mustard
    •     1 tablespoon orange juice
    •     ½ teaspoon salt – more to taste
    •     Freshly ground black pepper
    Steps
    1.  Bring a large pot of salted water to a boil. Place the radishes in the pot and cook for 12 to 15 minutes until fork tender. Drain them in a colander and transfer to the fridge to let cool.
    2.  While the radishes are cooling, prepare the other ingredients. Whisk together the Greek yogurt, mustard, orange juice, and salt in a small bowl.
    3.  Combine the radishes, arugula, celery, onion, eggs, and dill in a large bowl. Pour the dressing on top and mix until coated. Taste and add more salt, pepper, and dill as desired. Serve immediately or, if the radishes are still a little warm, let the dish cool in the fridge for a little while longer.

    Recipe adapted from It’s a Veg World After All’s Lizzie Streit