Our members will enjoy the following produce from our farm this week:
- Sweet Baby Carrots
- Red Butter or Red Cherokee Lettuce
- Snow Peas
- Sweet Red Kale
- Tokyo Turnips, loose
- Murasaki Sweet Potatoes
Gingered Stir-Fry with Shrimp and Snow Peas – Food and Wine
- 1/2 cup chicken stock or low-sodium broth
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon Chinese chile-garlic sauce
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup fresh ginger, cut into fine matchsticks
- 1/2 pound snow peas
- 1 pound medium shrimp, shelled and deveined
- 4 small scallions, thinly sliced on the diagonal
- Steamed rice, for serving
- In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
- In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.
Sweet Potato Tikki – Dassana’s Veg Recipes
- 4 sweet potatoes (shakarkandi)
- 1 teaspoon ginger-green chili paste
- 1 or 2 tablespoon arrowroot flour or buckwheat flour or chestnut flour
- 1 teaspoon chaat masala
- ½ teaspoon dried mango powder (amchur powder)
- 1 teaspoon lemon juice
- 1 teaspoon crushed roasted cumin or cumin powder
- ½ teaspoon red chilli powder
- ¼ teaspoon garam masala powder
- rock salt (edible and food grade) (sendha namak) or black salt as required
- oil for frying
- Rinse the sweet potatoes well in water.
- Roast them in the oven till they are soft and cooked.
- Or else pressure cook with enough water and salt till they become soft.
- You can also boil them in a pan with water and salt.
- Drain the water, let them cool and peel.
- With a potato masher, mash the sweet potatoes well.
- Add all the ingredients except oil. Mix well.
- Shape into medium sized cutlet, tikkis or patties.
- Pan fry the cutlets with little oil till both the sides are well browned.
- Garnish with some coriander leaves.
- Serve Sweet Potato Cutlet with a chutney.
Grilled Herby Tokyo Turnips (Hakurei Salad Turnips) – Cook by Color
- 5–6 bunches of Hakurei Salad Turnips, greens removed , turnips washed and halved (approximately 1 pound)
- 2 tbsp olive oil
- 1 1/2 – 2 tbsps herbs of your choice, chopped (pictured is dill and parsley)
- salt and pepper to taste
- Preheat the grill to medium high
- Toss the turnips, olive oil, salt and pepper in a medium bowl until well coated.
- Cook the turnips on the grill or in a grill basket for approximately 5 minutes until tender and charre, mix it up to get color on all sides
- Add the turnips back into the bowl, toss with the herbs and any additional seasoning to taste
Spicy Celery Stir Fry – The Defined Dish
- 2 tablespoons avocado oil
- 1 teaspoon toasted sesame oil
- 6 cups julienned celery (about 1 head of celery) *see note
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes (or to taste; 1 tsp is hot, 1/2 tsp medium, 1/4 tsp is mild)
- 1/4 cup low-sodium chicken broth
- 3 tablespoon coconut aminos
- 1 tablespoon rice vinegar
- 2 teaspoons arrowroot flour
- Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
- Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
- Pour the sauce into the skillet and continue to cook, tossing occasionally, until the sauce thickens and the celery is well coated in the sauce; 3 to 4 more minutes.
Greek- Style Kohlrabi Pie with Dill and Feta – NY Times Cooking
- 2 pounds kohlrabi, with greens if possible
- 3 tablespoons extra virgin olive oil
- 1 medium or large onion, finely chopped
- 2 large garlic cloves, minced
- Salt and freshly ground pepper to taste
- ⅓ cup chopped fresh dill
- ¼ cup chopped fresh Italian parsley
- 3 large eggs, beaten
- 5 ounces feta cheese, crumbled
- 12 sheets phyllo dough (1/2 pound)
- 1 tablespoon unsalted butter, melted (optional)
- If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
- Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
- Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
- Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
- Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.