Try out this great recipe we found around the web that feature items from your CSA share:
Japanese-Style Mabo Eggplant with Tomato
Ingredients:
2 Japanese eggplants
1 tomato (large)
1/2 block firm tofu
80 g (2.8 oz.) ground pork
1 knob ginger (minced)
a small amount chili pepper (cut into rounds)
1/2 Tbsp vegetable oil
a small amount of sesame oil
Japanese pepper powder as desired
Sauce
80 ml (2.7 fl. oz.) dashi/bonito broth
1 Tbsp Kikkoman Soy Sauce
1/2 Tbsp oyster sauce
1 & 1/3 Tbsp sake (cooking sake)
2/3 Tbsp sugar
1/2 tsp potato starch (or cornstarch)
Instructions:
Wrap the tofu in a paper towel and set aside for 10 to 15 minutes to remove excess moisture.
Roughly chop up the eggplants, slice the tomato into wedges.
Mix together sauce ingredients.
Heat the vegetable oil in a fry pan over medium heat and sauté the ginger, taking care not to scorch it.
Once fragrant also saute the ground meat while breaking it apart. When half of the meat is browned, add in the eggplants (2) and the red chili pepper and sauté.
Once the meat is crumbly, quickly re-mix and then add in sauce mixture and bring the mixture to a boil.
Tear up the tofu while adding in, also add in the tomato, give all ingredients a quick stir and then allow to simmer for a short time.
Drizzle in some sesame oil for aromatic effect, then turn off the heat. Sprinkle on Japanese pepper powder if desired.
This week in your CSA share you will find the following:
Red Beets- Clem’s Organic Garden
Cilantro-Clem’s Organic Garden
Bicolor Sweet Corn – Watsonia Organics
Fairytale Eggplant – Frog Song Organics
Curly Kale-New Sprouts Organic Farm
Okra – Frog Song Organics
Yellow Peaches – Watsonia Organics
Sweet Potato Greens – Frog Song Organics
Cherry Tomatoes – Frog Song Organics
Mashama Bailey is a regional, James Beard Award-winning Chef and owner of The Grey in Savannah, GA. She is wonderful in her seasonal cooking, focusing on local produce and family recipes, and utilizing what is in abundance. Her succotash from Masterclass is an amazing example of that, and is great as a side dish but can easily be featured as a entrée over rice. Substitute oil for butter and you have a great Vegan meal. Some adaptations for CSA products are included.
2 tablespoons seeded and diced Frog Song Jalapenos
2 cups sliced okra, cut horizontally in circles
1 cup Frog Song cherry tomatoes-halved
3 cups cooked lima beans
3 cups corn, fresh off the cob
Water as needed
Black pepper to taste
Flat-leaf parsley, chopped, for garnish
Directions
Melt the butter in a large heavy-bottomed saucepan or Dutch oven set over medium heat. Add the onion, bell pepper, and celery, and stir to coat the vegetables in the fat. Add a few pinches of salt to help concentrate and enhance the flavors of the vegetables. Cook for 5 minutes, stirring occasionally.
Add the garlic, stir, and allow the garlic to bloom. Add the chiles, then stir to combine. Reduce the heat and add the okra. Add another pinch of salt. Continue cooking, gently stirring the mixture, for another 4 minutes.
After 4 minutes, stir in the tomatoes, lima beans, and corn. Continue to cook the mixture, uncovered, until all the vegetables are soft, stirring occasionally, about 3 to 4 minutes.
Add a little water to moisten the vegetables and help emulsify the butter. Stir and continue cooking for another 2 minutes. Add salt and black pepper to taste. Maintain a low temperature, cover, and cook for another 30 to 35 minutes. The cooking liquid will have thickened, and the vegetables will be tender.
Transfer the mixture to a large bowl for serving. Add the fresh parsley and more black pepper. Serve immediately.
Frog Song bacon or pan sausage would be an excellent addition to make this a main dish, as well. As always, pork can be ordered here.
2-inch lemon grass stalk, trimmed and finely sliced
1 to 2 teaspoons soy sauce, or to taste
1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
2 to 3 teaspoons raw or brown sugar, or to taste
Salt and pepper, to taste
Directions:
Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.
Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.
Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.
Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.
Roasted Roots with Turmeric-Tahini Dressing – Flamingo Estate
Ingredients
2 pounds small root vegetables, cut in quarters (sweet potatoes, turnips, rutabaga, potatoes, beets)
Olive oil
Kosher salt
1 tbsp toasted sesame seeds
1⁄2 cup cilantro, chopped
For the Dressing
1⁄4 cup tahini
1 clove garlic
3 tbsp fresh lemon juice
2 tbsp olive oil
1 inch piece fresh turmeric (or 1⁄4 tsp ground turmeric)
1⁄4 tsp cayenne pepper
1⁄4 tsp freshly ground black pepper
Kosher salt
Instructions
Preheat oven to 400° F.
Place the roots onto a rimmed baking sheet. Drizzle with olive oil and kosher salt. Toss to evenly coat.
Place in the oven and cook for 35-45 minutes or until the roots are tender and caramelized.
Put all ingredients for the dressing into a blender and blend until smooth.
Arrange the roots onto a platter and drizzle with the dressing. Top with sesame seeds and cilantro.
Chinese Longevity Noodles with Cabbage & Steamed Broccoli – Purple Carrot
Ingredients
1 oz fresh ginger
2 cloves garlic
1 scallion
2 tbsp sesame oil
2 tbsp tamari
2 tbsp cashew butter
2 tbsp rice vinegar
8 oz chopped green cabbage
10 oz fresh ramen noodles
6 oz broccoli florets
1 tbsp vegetable oil*
Salt and pepper*
Instructions
Prep the vegetables – Place a medium saucepan of salted water on to boil for the ramen noodles. Peel and mince 2 tsp ginger. Peel and mince the garlic. Thinly slice the scallion.
Mix the cashew sauce – In a medium bowl, whisk together the minced ginger, minced garlic, sesame oil, tamari, cashew butter, rice vinegar, and 3 tbsp warm water.
Cook the cabbage – Place a large skillet with 1 tbsp vegetable oil over medium-high. Once hot, add the green cabbage and a pinch of salt and pepper. Cook until softened, about 4 to 5 minutes. Remove the skillet from the heat while you cook the noodles.
Cook the noodles – Once the water in the saucepan is boiling, add the fresh ramen noodles and cook until al dente, about 1 minute. Drain the noodles and rinse with cool water to stop the cooking process. Return the saucepan to high heat with a few inches of salted water for the broccoli.
Finish the noodles – Return the skillet with the cabbage to medium-high heat. Add the cooked noodles and cashew sauce to the skillet and gently toss to combine. Cook until heated through, about 1 to 2 minutes.
Serve -add the broccoli florets to the boiling water and cook until crisp-tender, about 2 to 3 minutes, and then drain. Divide the longevity noodles between bowls. Top with the sliced scallion and steamed broccoli. Enjoy!
Coarsely chop and place into a high-speed blender. Add the juice of 1 medium orange. Using a micro plane grater, grate the garlic clove into the blender. Using the same micro planer, grate 1 teaspoon of fresh ginger root and add to the blender. Add the rest of the ingredients and blend until smooth.
Adjust salt and pepper to taste if desired. Store in a glass jar.
2 bunches beet greens, washed and cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
Zest and juice of 1/2 lemon
Kosher salt and freshly ground pepper
Instructions
Heat a medium sauté pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.
1/2 tablespoon freshly grated turmeric (approximately a 3-inch piece)
1/4 tablespoon freshly grated ginger (approximately a 1-inch piece)
1/4 teaspoon ground cinnamon
1 tablespoon honey (unless you use milk that is already sweetened)
1/8 teaspoon or more freshly ground black pepper
Instructions
We prefer using fresh turmeric instead of the ground powder, but please be aware that turmeric can stain clothes and nails easily. We found that a spoonful of sugar scrubbed into our hands can help take the stain off our skin. (Dishes seemed to be fine and rinsed off easily).
Use the finest setting on your grater to grate the turmeric and ginger. If you don’t have a grater, you can do a very fine mince.
Combine the milk, turmeric, ginger, cinnamon, honey and black pepper in a blender. Purée until combined. (This step is a MUST if you are using dairy milk. Otherwise, your tea will turn into a custard).
In a small saucepan, heat the mixture over low heat for 5 minutes, whisking frequently to prevent the milk from burning. Pour into a mug, sprinkle with more cinnamon if desired and enjoy!
Whisk or blend all ingredients together. Dressing will keep for up to 5 days in an airtight container in the fridge.
Yam Leaves, Stir-Fried Sweet Potato Leaves – Woks of Life
Ingredients
1 pound yam leaves
3 tablespoons vegetable oil
3 cloves garlic (smashed and chopped)
2 slices ginger (julienned)
1 teaspoon sesame oil
1 teaspoon Shaoxing wine (optional)
¼ teaspoon ground white pepper
2 tablespoons water
Salt (to taste)
1/8 teaspoon sugar
Instructions
Pinch off each leaf, including the stem, from the main stalk and any other tender parts of the vegetables. Wash and rinse thoroughly a couple of times and set aside to drain off any excess water before cooking.
Heat the oil in a wok over medium heat. Add the garlic and ginger, and cook for about a minute. Now turn the heat to high, and add in the sweet yam leaves.
Stir and add in the sesame oil, Shaoxing wine (optional), ground white pepper, water, salt (to taste) and a pinch of sugar. Stir to cook for a couple of minutes until all the leaves are wilted. Serve immediately.
1 1/2 cups shredded fresh beet, (use a shredder attachment on your food processor)
1/2 cup water
Kosher salt and pepper, , to taste
1/2 cup Pompeian Balsamic Vinegar
Instructions
Heat the olive oil in a large sauté pan with high sides. Add the garlic and cook until fragrant – about 1 minute.
Add the cabbage and beets and stir well to combine with the garlic mixture. Pour the water over and season with salt and pepper. Cover and cook until the cabbage is wilted – about 6-8 minutes.
Remove the cover of the pan and stir well. Pour the balsamic vinegar over the cabbage mixture and toss to combine. Cook for an additional 8-10 minutes, until the vinegar coats the cabbage and little liquid remains. Season with additional salt and pepper, as needed.
Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. If desired, sprinkle on crumbled feta. Serve
Wash and cut eggplants into 1/3 ” thick slices, immerse cut eggplants into salted water for 5 minutes, remove and drain; Mince garlic and green onions; Wash and dry the basil leaves.
Heat oil in pan, fry eggplant until it is a bit soft, drain and set aside.
Using the same pan, add the minced garlic, spring onions, all the seasonings, a tablespoon of water, and stir in with the eggplant.
Add basil leaves, stir and immediately turn off the stove.
