Carrot
Daikon
Cucumber
Salad Mix or Arugula
Kkaennip (Perilla)
Cilantro
Garlic
Something Extra
We feel lucky to be in a deluge of herbs for a quick bit. Soon it will be hot and only the basils will be in good health; but due to the grey cool weather a month ago, we have a nice stand. With the coming heat wave, prepare cooling salads, add herbs, lime, fish sauce, and/or soy for refreshing meals. This share includes cilantro and kkeannip. Both delicious paired with thai basil or mint in handmade salad bowls or vermicelli noodle bowls. Fresh herbs are a real treat and often under-utilized in American cuisine. Our Kkeannip (perilla in English) comes from 2nd generation seeds, a small seed growing company in California, focusing on Korean crops. It is very closely related to shiso, although slightly milder and can be used in both savory or sweet applications. It is most commonly marinated, as in the first recipe below; but can also simply be finely chopped and used as a garnish on a cucumber or cabbage salad. If you would like to store the leaves for longer, pick from the stems and layer in paper towels inside an airtight container and keep refrigerated. Check out the recipes and enjoy the share…..Brian & Autumn
Cucumber & Carrot Noodle Thai Salad
Spicy Asian Cucumber Salad with Fresh Scallions & Cilantro
South Indian Style carrot salad
Bún Gà Nướng | Grilled Lemongrass Chicken & Rice Noodle Recipe
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 vinegar. Chill for 1 day before serving.
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.