This week, we plan to include the following items in the farm share:
- Carrots – best washed and eaten raw, no need to peel these babies!
- Pandan – High Springs Orchard
- Red Radishes
- Bonita White Sweet Potato
- Slicer Tomatoes – The Family Garden
Kohlrabi Slaw with Sesame Vinaigrette
I love making slaw with kohlrabi and carrots – it’s so crisp and fresh. Peel the outer purple skin with a potato peeler or paring knife to prepare this Kohlrabi Slaw with Sesame Vinaigrette. Don’t forget about the greens! The kohlrabi leaves can also be sautéed with other greens (treat it like kale) for a boost of anti-oxidants.
Eight ways to use Pandan
The use of pandan in Southeast Asian cooking flavors both sweet and savory dishes. The leaves themselves are not edible because they are very fibrous, but when it is cooked, the naturally sweet taste and grassy aroma transforms a dish. The flavor has hints of rose, almond, and vanilla, it pairs very well with coconut milk. The most common use for pandan leaves is to add them to rice before cooking : take a leaf or two, tie them into a knot and drop it into the pot of rice. The rice will absorb the aroma and flavor of the pandan leaves during cooking. Discard the pandan leaves before serving the rice. Similarly, the aroma infuses into meat when wrapped in leaves and cooked. It is also common to extract the pandan juice : chop leaves, then pulse in food processor. Add hot water, let cool and strain. The extract is then used in many desert dishes. To help manage blood pressure and blood sugar, the leaves are steeped in boiling water, and the tea is consumed twice per day.
This quick recipe for hearty Sweet Potato and Ham Soup is perfect for a chilly night’s dinner and a great way to use leftover ham and veggies!
Feeling like salad? Mix your arugula and mizuna for a zesty salad base and top with sliced radishes.
You can roast or steam Bonita White Sweet Potatoes just like other sweet potatoes.