We have been through a rough past couple weeks, as some of our crops were stunted or lost due to the few frosts we’ve encountered. Nevertheless, we will continue to provide a bountiful share this week from a selection of our hardier crops, a lovely batch of kimchi, and with the help of our Partner Growers, some delicious greens! We will include the following products in your shares this week:
- Rainbow Carrots, bunch
- Purple Daikon Radishes, bunch
- Sweet Red Onions, bunch
- Spicy KimChi
- Fingerling Sweet Potatoes
- Celery – Worden Farm
- Green Kale – Worden Farm
- Parsley – Little Pond Farm
KimChi Fried Rice – Damn Delicious
- 1 1/2 cups jasmine rice
- 1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved*
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 tablespoon sesame oil
- 2 tablespoons canola oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 teaspoons freshly grated ginger
- 1 (3.5-ounce) package shiitake mushrooms, sliced
- 1 cup matchstick carrots
- 1/2 bunch kale, stems removed and leaves chopped
- 4 fried eggs
- 1/4 cup nori strips
- 2 green onions, thinly sliced (use tops of red onions as scallions!)
- 1 tablespoon black sesame seeds
- In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
- In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil.
- Heat canola oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
- Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes.
- Serve immediately with eggs, nori strips, green onions and sesame seeds, if desired.
KimChi and Vegetable Soup – Bon Appetit
Heat some coconut oil in a small Dutch oven. Sear some halved Brussels sprouts and pearl onions cut-side down until they have a nice caramelized face. Then, finely grate two bulbs of garlic and a nice knob of fresh ginger. Stir them around for 30 seconds with the onions and sprouts, add a little more oil if need.
Add about 1.5 quarts of (homemade!) stock (shellfish, chicken, beef) and bring it up to a gentle simmer. Once the onions and Brussels are tender, add about a cup of roughly chopped kimchi, along with a couple teaspoons of the kimchi juice from the jar.
While that is simmering, poach an egg or two and boil some thin rice noodles. Cook noodles to the packages instructions and strain and rinse. Place a nice mound of noodles in the bottom of your bowls and drop the poached egg on top. Cover it with some thinly sliced scallions. Shave some radish or thinly sliced kale and place it right on top of the noodles. Feel free to sub just about any thinly sliced vegetable that you’d eat raw. The veggies cook just slightly in the hot soup, but still keep their nice snap.
Then, gently pour the hot soup in the bowl, covering all the contents. Sprinkle a little togarashi and a splash of soy sauce over the dish and you are all set. Store the noodles separate and heat the leftovers up for breakfast or a snack.
Recipe note: Kimchi should be eaten cold in order to get all of its “good bacteria.” So, you can fold it in at the end if you prefer!
Marinated Celery Salad with Chickpeas and Parmesan – NY Times Cooking
- 3 tablespoons sherry vinegar, more as needed
- 1 tablespoon Dijon mustard
- ½ teaspoon maple syrup or honey
- Salt and ground black pepper
- 2 garlic cloves, smashed and peeled
- ⅓ cup extra-virgin olive oil, more as needed
- 4 cups cooked or canned chickpeas
- 4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
- 2 large scallions, white and pale green parts, thinly sliced on a diagonal, or 1/4 cup thinly sliced red onion
- 1 to 2 cups loosely packed celery leaves, coarsely chopped
- 1 pint small tomatoes, halved
- ¼ cup loosely packed basil leaves, rolled and julienned
- 2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta
- In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch each of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
- Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
- Remove garlic cloves from dressing. Taste and adjust the seasonings with salt, pepper, vinegar and olive oil. Set aside to come to cool room temperature.
- If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
- Just before serving, mix celery leaves, tomatoes, basil and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.
Thai Carrot Salad with Curried Cashews – Minimalist Baker
- 2 cloves garlic (minced)
- 2 Tbsp dry roasted salted peanuts OR cashews (or sub 1 heaping TBSP salted peanut butter // amount as original recipe is written)
- 2 medium fresh or dried bird’s eye chilies (~1 tsp as original recipe is written | or sub red pepper flake)
- 2 Tbsp coconut sugar (or sub maple syrup)
- 1/4 cup lime juice
- 2 Tbsp pineapple juice (optional // recommended for sweetness/tang)
- 1 Tbsp tamari (or soy sauce if not gluten-free)
- 2 cups kale (chopped // large stems removed)
- 2 tsp sesame or olive oil
- 2 tsp lime juice
- 4 cups finely shredded/grated carrot
- 1/4 cup thinly sliced red onion
- 1 cup Curry-Spiced Cashews (or sub roasted salted cashews)
- 1/2 cup chopped fresh cilantro (optional)
- Add garlic, peanuts, and chilies to a mortar and pestle (or just mince very finely) and crush to make a paste. Then add coconut sugar and crush once more.
- Add lime juice, pineapple juice (optional), and tamari and stir to combine. Taste and adjust flavor as needed, adding more coconut sugar for sweetness, tamari for saltiness, lime juice for acidity, or crushed bird’s eye chili for heat. Set aside.
- To a large mixing bowl add kale and drizzle with a bit of olive or sesame oil and lime juice. Massage for 10-15 seconds to soften and remove some of the bitterness.
- Add shredded carrot, red onion, cashews, and cilantro (optional). Then add dressing and toss to coat.
- Serve immediately. If storing for later, store the cashews and dressing separately to keep fresh. Salad will keep in the refrigerator up to 2 days. Dressing will keep for 5-7 days.