"You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit."
— Joel SalatinStore in the Fridge:
Sweet White Turnips - Windy Knolls Farm
Green Cabbage - Path Valley
Rainbow Carrots - Path Valley
Store In A Cool Dry Place:
Large Dutch Shallots - Hares Valley Growers
Yukon Gold Potatoes - Windy Knolls Farm
Red Soup Beans - Path Valley
Recipe Ideas:
Vietnamese Chicken Salad
(uses cabbage and carrots)
FOR THE DRESSING:
1 small, fresh, hot red chile (thai or serrano), stemmed
and chopped
1 clove garlic, peeled and chopped
1⁄2 tsp. sugar
Pinch salt
6 tbsp. Japanese rice vinegar
3 tbsp. Vietnamese fish sauce
FOR THE CHICKEN:
1 boneless, skinless whole chicken breast
1 small red onion, peeled and very thinly sliced
3⁄4 cup white wine vinegar
1⁄2 small cabbage, very thinly sliced into long strips
1 medium carrot, peeled and julienned
2 tbsp. rau ram leaves or fresh cilantro and mint, finely
chopped
1. For the dressing: Crush chiles, garlic, sugar, and salt into a fragrant, rough paste with a mortar and pestle. Scrape paste into a small bowl, then stir in rice vinegar and fish sauce. Set dressing aside.
2. For the chicken: Put chicken in a medium pan, add enough water to cover by 1", then bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, partially covered, until chicken is just cooked through, 10–15 minutes. Drain and set aside to cool. Tear chickn into small strips, discarding any cartilage or fatty pieces. Set aside.
3. Meanwhile, put onions and white wine vinegar in a large bowl. Set aside to marinate for 15 minutes, then drain. Add cabbage, carrots, reserved chicken, and rau ram to onions and toss together. Shortly before serving, drizzle fish sauce dressing over salad, toss to mix well, and adjust seasonings to taste. The salad will wilt slightly.
Turnip Fries
2 medium peeled trimmed turnips
1/8 cup olive oil
1/8 cup grated parmigiano-reggiano
1 pinch grated nutmeg
Salt and freshly ground black pepper
1. Preheat oven to 450ยบ. Cut turnips into 1/2" sticks and toss in a bowl with oil, grated parmigiano-reggiano, nutmeg, and salt and pepper. Spread turnips out on an oiled sheet pan. Bake until golden, 18–20 minutes.
SERVES 2
christy and tom
First, thanks to Christy and Tom for running this CSA, and taking the time to do this blog to provide us with recipes. Here's is my riff on the asian-style salad recipe provided for this week. I used wild Alaskan salmon as the protein instead of chicken and changed the dressing and the manner of cooking somewhat to accommodate my migraine sensitivities (keep fermented items down) and my pregnancy (cook veggies and limit spicy/hot food):
ReplyDeleteMarinade/dressing:
¼ cup honey
¼ cup brown sugar
1 large lemon
1 lime
1 tbsp sesame oil
1½ tbsp bonito (fish) flakes
1 tbsp wakame (seaweed) flakes
1 tbsp rice vinegar
3 gloves garlic
(If you don't have or don't want seaweed or fish flakes, just use salt to taste or fish sauce, as in Christy's original recipe)
Cooked separately but added to salad at end:
1 large clove (or small whole) shallot
I mixed all the marinade ingredients together, and placed two four ounce salmon fillets in the marinade for about 40 minutes.
I julienned the veggies -- a little more than ½ the cabbage, both carrots, and added another orange one for presentation/good measure. No use of onion. Steamed the cabbage and carrots for about 8 minutes.
Sauteed shallots with sesame oil and small amount rice vinegar.
First put marinade, with salmon removed, in pan on stove top and cooked down, then added salmon into pan with marinade, on medium high heat, about four minutes on each side. Put salmon to the side, and cut in cubes. With marinade still in pan, I added about 1 cup water, and some more vinegar to taste (you could also add white or rice wine at this point). Water and additional sour element needs to be added, otherwise it will be too thick and sweet). Cooked down again a little to dressing-like consistency.
Mixed marinade/dressing with cabbage, carrots and shallots. Added salmon cubes on top, and garnished with bean sprouts and nori (seaweed) krinkles. Also nice with roasted sesame seeds added.
Colleen
Excited to pick up the first bag, and it triggered a basic question - - with the root vegetables and the manner in which they are grown, is it OK to just give them a good scrub, or would you recommend peeling them? With store-bought, I peel everything. Thoughts?
ReplyDeleteTud
Just wanted to put my 2 cents in about Heidi Swanson and her 101 cookbooks blog - if you are a vegetarian, this will become your heaven; and the search-by-ingredient function is especially useful. This recipe uses the cabbage and potatoes (and red beans if you sub for white): http://www.101cookbooks.com/archives/rustic-cabbage-soup-recipe.html
ReplyDeleteI've made it before and it's excellent... even the meat eaters will appreciate it.
Woohoo-it's working!
ReplyDeleteColleen-love your changes. We have SteelHead Salmon at Food Matters and I can imagine this working really well!
Tud-no need to peel-a good scrub is enough!
Helene-Thanks for the additional link. Isn't it a great site?
So I made pupusas!
ReplyDeleteI had made them once before with a Salvadorian friend of mine, but I realized I need to go back to her for the proper technique, because they were not as easy alone.
I sort of followed this:
http://www.doortoelsalvador.com/Cuisine/pupusas.php
And mine turned out messy and not pretty, but still tasty.
I made refried beans with the red beans for a filling, and made curtido using the cabbage and carrot.
Here is the recipe I followed for the curtido:
http://www.recipezaar.com/Curtido-139725
It is REALLY good.
We followed the turnip fries recipe, but added the potato and carrot also. Added garlic and red pepper flakes also. Didn't know turnips were so tasty!
ReplyDeleteAlso, roasted some of each plain alongside for Baby. He was pretty pleased with the tasty finger food!
we made baby food with one of the turnips and one of the carrots, mixed with grass-fed beef. Harper loved it!
ReplyDelete