Weekly Share (9) July 3rd – 9th
Sungold Cherry Tomatoes
German White Garlic
Nicola New Potatoes
Happy 4th of July! This year the holiday falls on a Tuesday, so many of you will receive your 4th of July share. As always the farmer schedule carries on regardless of the day. Many of the included items could be used in your holiday fare, but in our opinion this share lends itself towards simple Japanese Summer dishes. The Sungold tomatoes and new potatoes are excellent as tempura. Included below are recipes from Nancy Singleton Hachisu’s book Japanese Farm Food, one of our favorite books here at Tomten Farm. Her curry rice recipe reminds me of a staple dish I grew up with, although I never realized what I was eating was based on a Japanese style curry, rather I thought it was akin to British style curry. Recently it has come to my attention that curry rice (kare raisu) is a very popular national dish in Japan and has been for almost 150 years. For more on this history check out this article: http://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/#.WVhJxzOZOV4 and for Nancy’s recipe check out her blog post: http://www.indigodays.com/2009/08/curry-rice.html
Japanese-Style Potato Salad – adapted from Japanese Farm Food by Nancy Singleton Hachisu
Sweet-Vinegared Daikon and Carrots – Japanese Farm Food by Nancy Singleton Hachisu
1/3 cup organic rice vinegar
1 Tbls organic granulated sugar
1 cup julienned daikon (1 ¾” thin matchsticks)
1/3 cup julienned carrots (1 ¾” thin matchsticks)
½ tsp sea salt
Zest from 1 yuzu or ½ Meyer lemon cut into fine slivers
Heat the vinegar and sugar together in a small saucepan over low heat to melt the sugar. Cool to room temperature before using.
Keep the daikon and carrots in two separate bowls. Sprinkle the daikon with 2/3 of the salt and the carrots with the remaining salt. Massage the salt in gently and let sit for 10 minutes before squeezing out the excess water and dropping into a clean medium-sized mixing bowl. Toss the daikon and carrots with the slivered yuzu or meyer lemon zest and cooled sweet vinegat. Chill for 1 day before serving.
Napa Cabbage Salad with Sesame Seeds – Japanese Farm Food by Nancy Singleton Hachisu
half a napa cabbage
½ Tbls fine sea salt
2 Tbls mild citrus juice (yuzu, Seville orange, Meyer lemon)
2 Tbls rapeseed oil
1 Tbls unhulled sesame seeds
Slice the cabbage crosswise into fine strands and toss lightly in a large bowl with the salt. Measure the citrus juice into a small bowl and slowly whisk in the oil to emulsify. Pour over the cabbage, mix gently to distribute the dressing. Toast the sesame seeds over medium-high heat in a dry frying pan until they are fragrant and start to pop. Toss into the salad and serve immediately.
Heirloom Red Lettuce Salad with Soy Sauce – adapted from Japanese Farm Food by Nancy Singleton Hachisu
3 heads heirloom red lettuce
1 Tbls soy sauce
1 Tbls rice vinegar
2 Tbls rapeseed oil
Clean lettuce, keep leaves in large 3” wide pieces and wash only if necessary. Make sure the lettuce is dried between two towels if wet, prior to dressing.
Whisk the soy sauce and vinegar together in a small bowl before drizzle-whisking in the rapeseed oil to emulsify. Take care to rewhisk the vinaigrette if you do not dress the salad immediately after making. Spoon enough well-emulsified dressing on the salad to film the leaves and gently toss with light hands. Save any extra dressing in a jar in the refrigerator. It keeps for several weeks.
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