Napa Cabbage Hakurei Salad Turnips or Rover Radishes Mizuna Kale or Swiss Chard Head Lettuce Scallions Fresh Garlic Cilantro
This week’s share has ingredients for some delightful Asian dishes. Please check out the recipes below for inventive new preparations. Here at Tomten Farm the past week has been really hot, so we have had to acclimate to the changing season in order to survive our long hours outdoors. The plants are doing the exact same thing. Most of the leafy veggies, roots, and mild weather crops have needed a little adjustment time this week and all the plants are asking for regular watering to stay happy. But the joy of seeing cucumbers, squash, peppers, and tomatoes spurt up with the long hot sunny days, means summer is really coming. Having lived in the Pacific Northwest for many years, where summer does not begin until late July and even then days over 90 degrees are rare, I get so giddy watching the nightshade and cucurbit families thrive from a combination of heat and sun. Plus we are starting to snack on the ripening mulberries and sour cherries from trees in our backyard. Yum.
Enjoy your share. Autumn & Brian
This is a simple salad that we both enjoy and seems to keeps making it to the lunch table. Mizuna greens with radishes or Hakurei turnips. Think about serving this with a piece of grilled or poached fish.
We make a dressing of 2Tbls of Rice wine vineger, a tsp of Sesame oil, some chopped Scallions or Onions, a pinch of salt, and a smaller pinch of sugar. Wash the mizuna, stem and all, add to a large bowl, toss with the dressing. Add the turnips or radishes and toss well. Serve and enjoy.
Scallion Pancakes This is a wonderful recipe, and although the preparation seems lengthy it is really quite simple. This is a delightful way to use scallions and is an excellent dish served alongside the Shan Salad, a stir fry, Korean BBQ, etc. Please go to the link here for the recipe.
Dipping Sauce 1 tsp soy sauce ½ tsp Lemon juice 1 tsp Minced scallion ½ tsp Minced ginger 1 tsp Sugar a few drops of sesame oil
Shan Salad with Cellophane Noodles and Ginger – from Hot Sour Salty Sweet by Jeffery Alford and Naomi Duguid Salad 2 cups julienned napa cabbage (bottom half, cut out the core and julienne into 2 inch strips) 3 bundles (3 oz) dried cellophane noodles, soaked in warm water for 20min then drained 1 cup coarsely chopped coriander (cilantro) Dressing & Flavor Paste 3 Tbls vegetable oil ¼ cup chopped garlic 2-3 Thai dried chiles or 1 tsp red chile flakes 2 Tbls minced ginger 2 tsp dried shrimp 1 tsp salt 2 Tbls water 2 Tbls rice vinegar 1 Tbls white wine vinegar or fresh lime juice
Drain the cabbage and place in a bowl, add the noodles, and toss with your hands to mix well. In a small heavy skillet, heat oil over medium heat. Add the garlic and cook until lightly browned, about 4 minutes. Break up the dried whole chiles into small pieces and add to the pan, continue cooking and stirring for 1 minute. Transfer the garlic, chiles, and oil to a medium bowl. Place the ginger in a mortar and grind to a paste, add the shrimp and salt and pound to a paste. Alternatively mince the ginger and shrimp very fine and add salt. Using the back of a wooden spoon mash and blend together. Stir the water into the ginger-shrimp mixture and add it to the reserved garlic and chile oil. Stir in the vinegars. Pour the dressing over the salad and toss well. Add the coriander and toss well. Let the salad stand for 15 minutes before serving.