Weekly Share September 11th – 17th

Russian Kale
Shishito Peppers
Salad Mix or Arugula
Khmer Thai or Jyoti Indian Chilies
Romano or Asian Long Beans
Asian Eggplant
Thai Basil
Kkaenip (Perilla)

Tortang Talong with Perilla

Green Papaya Salad

Pork Stir Fry with Green Beans

Snake Bean and Egg Stir-Fry

Thai Basil Tofu with Green Beans

Summer Rolls with Shiso

Spicy Coconut Rice Noodles with Kale and Basil

Brown Butter Scallops With Sautéed Kale, Shishitos Over A Bed Of Polenta

Shiso Granita – Japanese Farm Food by Nancy Singleton Hachisu
15 green shiso leaves
¼ cup granulated sugar
Place the shiso leaves in a medium-sized bowl or 4-cup Pyrex measuring cup. Heat the sugar and 3 cups water to boiling in a medium saucepan, stirring the sugar to dissolve. Pour the boiling sugar water over the leaves and steep until cool. Set a strainer over a plastic container large enough to hold 3 cups and strain out the leaves. Cover and transfer the shiso-flavored sugar water to a freezer shelf. Let sit, undisturbed, in the freezer for 1 hour. Remove to the countertop, open the lid, and gently stir in the crystals that have formed on the perimeter.  Repeat this operation every 30 minutes, breaking up any larger crystals as you go. The finished granita should be flaky.  Serve alone in a glass bowl or goblet. This is also wonderful served alongside Fig Ice Cream and Plum Sorbet. Keeps frozen for several weeks.

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