Weekly Share November 2nd – 8th

Koginut Squash
Kossak Kohlrabi
Yu Choy or Bok Choy
Red Meat & Korean Purple Radish
Swiss Chard or Lacinato Kale
Escarole, Frisee, or Lettuce
Green Mild Peppers
Misc. Chilies

Meet the New Squash In Town: Robin’s Koginut

Brown butter-roasted winter squash salad with Pecorino Toscano Fresco and toasted pumpkin seeds

Kale and Mushroom Lasagna

Stir-Fried Bok Choy, Daikon, Crisp Tofu

Beef and Radish Soup

Asian Noodle Soup with Winter Vegetables and Tofu

Hot Chile Condiment

Silky Coconut-Pumpkin Soup – Hot Sour Salty Sweet by Jeffery Alford & Naomi Duguid
3-4 Shallots unpeeled
1 1/2 lbs of Pumpkin or Squash
2 cups canned Coconut milk
2 cups Pork or Chicken Broth
1 cup loosely packed Cilantro
1/2 teaspoon Salt
2 Tbls. Thai fish sauce
Generous grindings of Black Pepper
¼ cup minced Scallions
In a skillet or on a grill, dry roast the unpeeled shallots until softened and blackened. Peel, cut lengthwise and set aside. Peel the pumpkin and clean off any seeds. Cut into ½-inch cubes. You should have 41/2 – 5 cups cubed pumpkin. Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. **Stir in fish sauce and cook for another 2-3 minutes. Taste for salt and add a little more fish sauce if you wish. (The soup can be served immediately, but has even more flavor if left to stand for up to an hour.  Reheat just before serving.) Serve from a large soup bowl or in individual bowls. Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens. Leftovers freeze very well.
**At this point you can strain out about 1/3-1/2 the pumpkin cubes and blend just for a few seconds, return to the pot and the soup will have a slightly more creamy and emulsified texture.

Green Pepper Kinpira – Japan The Cookbook Nancy Singleton Hachisu
1 Tbls Gold Sesame Oil
8  small Green Peppers, quartered
1 Tbls Soy sauce
½ Tbls Mirin
1 tsp White Sesame Seeds, warmed in a small dry frying pan
Kinpira sautéed vegetables flavored with soy sauce – are commonly cut into julienne strips, and take some time to prep. Here the piman are quartered, making this dish a bit quicker to prepare.
In a large frying pan, heat the oil over medium heat until shimmering but not smoking. Throw in the piman and then sear, covered, for 1 minute on each side, until the piman are crisp-tender and browned in spots. Add the soy sauce and mirin, stir-fry for another minute to evaporate the liquid, and slide the piman into a medium bowl. Sprinkle with sesame seeds and serve hot.

 Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème FraicheSix Seasons by Joshua McFadden – Serves 4
1 lb Kohlrabi, peeled and any gnarly bits cut away
½ cup Crème Fraiche
2 Tbls Poppy Seeds
Kosher Salt and Pepper
4 large handfuls Arugula
3 oranges, tangerines, or other sweet citrus, segmented, juice reserved
2-3 Tbls Citrus Vinaigrette
Cut the kohlrabi into little wedges about the same size as orange segments. Toss with 3 tablespoons of the crème fraiche and the poppy seeds. Season generously with salt and pepper.
Spread a nice swoosh of the remaining crème fraiche onto each plate. Quickly toss the arugula with citrus segments, reserved juices, and citrus vinaigrette. Arrange the arugula and oranges on each plate and top with the kohlrabi.

Citrus Vinaigrette
1 orange, 1 lemon, 1 lime, 1 ½ Tbls honey, 1 Tbls champagne vinegar, ¾ cup extra-virgin olive oil, salt, and pepper.
Zest all the citrus into a bowl, Halve the fruit and squeeze all the juice into the same bowl, to get 2/3 cup juice (fish out seeds). Whisk in the honey, vinegar, 1tsp salt and several twists of pepper.
Taste and adjust the flavor with any ingredient if needed to make it more vibrant. Whisk in the olive oil a few drops at a time or slowly drizzle the oil into a blender or food processor with other ingredients. Store in the fridge for up to 2-3 weeks.

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