Weekly Share October 13th – 19th

Asian Salad Mix (mizuna, red mustards, tatsoi), Carrots, Broccoli, Bok Choy, Daikon Radish, Napa Cabbage, Sweet Peppers, Scallions, Cilantro

Fall has started with a bang and brought amazing weather for growing crops. Our farm looks abundant and lush right now, which is a great reward after the Summer’s heat. So until we wait for frost, we are happy to have a lot of diversity. This week we introduce our fall broccoli and carrots; which both pair nicely with napa cabbage, bok choy, and sweet peppers. The sweet peppers are really sweet right now. It could have something to do with the near frost conditions last Saturday night. Check out the recipes below, almost all are from the lovely Japanese Farm Food by Nancy Singleton Hachisu. Enjoy cooking….Autumn and Brian

Udon Stir Fry with Bok Choy and Vegetables

Broccoli with Tofu and Yuzu Japanese Farm Food by Nancy Singleton Hachisu

Salt Massaged Napa Cabbage with Yuzu Slivers Japanese Farm Food by Nancy Singleton Hachisu

Daikon and Daikon Leaf Salad Japanese Farm Food by Nancy Singleton Hachisu


1 medium-small daikon

1 TB Sea Salt

2 small or 1 medium Yuzu (or substitute Meyer Lemon)

2 TB Organic Miso

2 TB Organic Rice Vinegar

4 TB Organic Rapeseed Oil


2 TB Slivered Scallions

Slice the daikon into manageable lengths.  Cut those pieces in half vertically and slice lengthwise into fine slabs.  Lay those slabs flat on the cutting board and slice into fine julienned strands about 1.5 inches long.  Put the julienned daikon into a medium-sized bowl as you go.  Chop a large handful of the most tender leaves medium -fine and add to the julienned daikon.  Sprinkle with the salt and massage in gently.  Let sit for 10 minutes.  Pare off the yellow zest of a yuzu or meyer lemon with a sharp knife, avoiding the white pith.  Stack roughly and slice into fine slivers.  Muddle the miso with the vinegar and whisk in the oil until emulsified.  Squeeze the daikon and daikon leaves in handfuls and drop into a clean bowl.  Toss with the yuzu peel and onion greens.  Give the dressing a quick whisk and fold into the daikon right before serving.  Ratio: miso:rice vinegar:oil – 1:1:2

Simmered Chicken-and-Miso Meatballs – Japanese Farm Food by Nancy Singleton Hachisu

Stock
1 piece Konbu
6 Tbls brown rice miso
¼ small head napa cabbage Quartered lengthwise
6 fat scallions
Meatballs
1 lb coarse-ground or hand chopped chicken thigh
2 Tbls chopped scallions (whites and green tops)
2 Tbls brown rice miso
1 Tbls finely grated ginger
1 Tbls potato starch
Cooked rice, for serving

Fill a medium-sized, heavy pot with 2 quarts (2 liters) of cold water. Drop the konbu and scallions into the water and bring to a simmer. Measure the miso into a large soup ladle and dip the ladle slightly into the simmering water to wet the miso. Whisk enough hot water into the miso so that the miso will not leave lumps when fully submerged into the simmering konbu stock.

(prepare the meatballs while you are waiting for the konbu and scallion stock to simmer.) Duno the chicken meat into a large mixing bowl and add the scallions, miso, grated ginger, and potato starch. Mix well with your hands to distribute all the aromatics. Form 10 2-inch diameter meatballs by tossing the meat between your two palms. The shape does not need to be perfectly round but it is important for the outer surface to seal. The surface should be slick and glossy. Lay the lengthwise-cut napa quarter wedge on a cutting board, remove the core with a V cut, and slice crosswise into thick strips (about ¾”). Add to the simmering stock and bring back to a simmer.

As soon as the stock begins to simmer, drop as many meatballs as can comfortably cook in your pot (they should not be crowded when they rise to the surface) and cook at a lively simmer until the meatballs pop up, about six minutes or so.  Check for doneness by gently pressing on a meatball, it should not have a lot of give, but should not be rock hard either. Spoon up two or three meatballs into a small bowl along with some  of the napa cabbage and a little broth. Serve with a bowl of rice.

Carrot Slivers Stir-fried with Soy Sauce– Japanese Farm Food by Nancy Singleton Hachisu

3 Tbls rapeseed or light sesame oil

2 small dried peppers, torn in half

4 cups julienned carrots

2 Tbls soy sauce

Heat the oil over medium-high heat in a large frying pan. Add the peppers and warm until fragrant. Turn the heat up to high and throw in the carrots. Toss several minutes over high heat until the carrots have softened but not wilted. Test for doneness by sampling a piece or two. Splash in the soy sauce and toss for a couple of seconds to draw the soy sauce flavor into the carrots. Ratio: vegetable: oil: soy sauce- 1cup: 2 tsp: 1 ½ tsp