Weekly Share October 16th – 22nd

Carrots
Napa Cabbage
Japanese Red Mustard Greens
Hakurei or Scarlett Queen Salad Turnips
Long Green, Shoyu, or Thai Round Eggplant
Arugula or Mesclun Salad Mix
Shishito Peppers
Garlic

Carrot Napa Cabbage Kimchee
Duck Breast with Mustard Greens, Turnips, and Radishes
Shishito Peppers Tempura
Orecchiette With Mustard Greens
Szechuan Spicy Eggplant and Carrots
Jaw Phak Kat: Northern Thai Mustard Green Soup With Tamarind and Pork RibsPok Pok by Andy Ricker
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
This entry was posted in weekly share. Bookmark the permalink.

Comments are closed.