Our members will enjoy the following produce in their shares this week:
- Baby Green Cabbage
- Cilantro, bunch
- Rainbow Carrots
- White Daikon Radishes, bunch
- Sweet Onions, bunch
- Snow Peas
- Sugar Cane – How To Cut Sugar Cane blog post
- Bonita Sweet Potatoes
- Butter Lettuce – Worden Farm
Traditional Braised Daikon- Serious Eats
- 1 pound daikon radish
- 1 1/2 tablespoons polished white rice
- 3 cups Kelp Stock or low-sodium vegetable stock
- 1/4 cup Spicy Miso Sauce (above)
- 1 to 2 teaspoons black sesame seeds
- 1 tablespoon thinly sliced scallion (green part only)
Spicy Miso Sauce
- 1 cup aged brown miso
- 1/2 cup plus 1 tablespoon sugar
- 3/4 cup mirin (sweet cooking wine)
- 1/4 cup plus 2 tablespoons sake (rice wine)
- 1/4 cup lemon juice
- 1 to 2 teaspoons red pepper flakes
- For the spicy miso: Place the miso, sugar, mirin, and sake in a medium pot and whisk until smooth. Place the pot over medium heat and bring it to a simmer.
- Cook the mixture, stirring constantly, for 4 to 5 minutes. Add the lemon juice and cook for 8 minutes, stirring occasionally. Turn off the heat, add the red pepper flakes, and stir. (Extra sauce can be stored in the freezer.)
- For the daikon: Peel the daikon radish and cut out 4 disks measuring 2 1/2 inches in diameter and 2 inches thick. Place the daikon disks in a medium pot with enough cold water to cover them by 2 inches. Wrap the rice in a double layer of cheesecloth, create a sack by tying the neck with kitchen string, and add it to the pot. Bring the water to a simmer over medium heat, then decrease the heat to medium-low, and cook the daikon, uncovered, for 30 to 45 minutes.
- Using a slotted spoon, carefully remove the daikon disks, discard the water and rice, and rinse the disks in a bowl under cold water. Change the water several times. Drain the daikon disks again. Place the kelp stock in the cleaned pot over medium heat and bring it to a simmer. Add the daikon disks, decrease the heat to low, and cook the daikon for 30 minutes. While the daikon is cooking, mix the Spicy Miso Sauce with 2 tablespoons of the stock from the pot to loosen the sauce.
- Using a slotted spoon, transfer the daikon to serving bowls, and reserve the stock for later use in other dishes (like a base for miso soup). Using a spoon, pour the spicy sauce over the daikon disks. Garnish with the sesame seeds and scallion and serve. Warn your guests that the daikon radish may be quite hot in the center.
Roasted Cabbage Wedges Recipe – Good to Know
- 1 small winter green cabbage, cut into 8 wedges, core trimmed
- 4-5 tbsp olive oil
- 1 tbsp caraway, or cumin, seeds
- Salt and freshly ground black pepper
- 1 large lemon, cut into 4 wedges
- Set the oven to 425°F. Brush the cabbage wedges all over with oil. Put them on a baking tray. Sprinkle with the seeds and season well. Add the lemon wedges.
- Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.
Mashed White Sweet Potatoes – Spruce Eats
- 2 pounds white sweet potatoes
- Salt, to taste
- 3 tablespoons melted butter, salted or unsalted
- Freshly ground black pepper, to taste
- 1/4 cup whole milk, warm
- 1 chili pepper, minced
- 1/4 cup sliced green onions, white and green parts
- Gather the ingredients.
- Peel the sweet potatoes and cut them into large pieces.
- In a large pot, place the potatoes, cover with water, and bring the pot to a boil over high heat.
- When the pot comes to a boil, salt the water, and let the sweet potatoes cook until a knife inserts easily into them, about 20 minutes.
- Drain the sweet potatoes thoroughly.
- Add the drained potatoes back into the still-hot pot along with the butter, pepper, and milk. Mash the potatoes until they are smooth. Season with the chili pepper and salt to taste. Mix well.
- Fold in the green onions.
- Serve immediately and enjoy.
Cabbage and Carrot Stir-fry – Spice Trunk
- 4 Cup Cabbage ,finely chopped
- 1 Cup Carrot, finely chopped
- ½ Cup Green Peas (use our snow peas!)
- 1 Small Onion ,finely sliced
- 1 Tbsp Oil
- ½ Tsp Turmeric Powder
- Salt ,according to the taste
- 1 Tbsp Lemon /Lime Juice
- ¼ Cup Chopped Fresh Cilantro Leaves
- ½ Tsp Fenugreek seeds
- 2 Green Chili (Optional)
- Wash and chop /slice all the vegetables.
- Take a wok /Pan .
- Add oil to it .Heat oil till it reaches its smoking point.
- Add fenugreek seeds and green chili to it . Sauté it for 30 seconds. Don’t let fenugreek seeds turn brown otherwise they will turn bitter.
- Add onion and stir it on high flame for 1 minute .Add cabbage ,carrot to it and turn the flame to medium /low. Add turmeric and salt at this time .
- Cook for 2 minutes on low flame and add green peas to the pan .
- Cook it for 2 minutes more .Suppose you want more crunch then reduce the time to 1 minute.
- Cook it on high flame for 30 second .Add lime /lemon juice ,and green cilantro to it .
- Serve it with any bread ,rice or just like that.