Bok Choy
Lettuce Heads
Mustard Greens
Winter Radishes
Shishito Peppers
Khmer, Mirch, & Serranos
Lemongrass
Cilantro
Ginger
Garlic
Such a fun combination of items in this week’s share. If you have ever wanted to try your hand at curry from scratch, this would be your chance. It would be great to offer eggplant with the assortment of crops; but alas our planting is not producing much right now; due to the cold nights last week and lots of disease hitting parts of the stand in the late Summer. You might want to pick up some eggplant from other area farmers Both the ginger and lemongrass will last awhile especially if refrigerated. The khmer & mirch chilies are great for storing, if red, you can dry them with either a dehydrator or on the lowest temp setting in your oven. Once dried store in an airtight container or in a bag in your freezer. You can also just freeze whole both red & green for using in dishes throughout the winter. Although super spicy, you can use them for their incredible flavor thrown in whole in dishes without making the heat overbearing. The serranos can be preserved either in fish sauce, a vinegar & salt brine, or fermented and stored for a long time in your refrigerator. We thinly slice and eat with breakfast eggs, rice dishes, avocado, and more. Check out the recipes below and enjoy the share…..Autumn & Brian
Spicy Greens with Double Garlic
Korean Hanger Steak with Blistered Shishito Peppers & Pickled Daikon
Lemongrass Curry with Vegetables & Tofu
Thai Style Coconut Soup (Tom Kha)
Shishito Peppers with Ginger Kabayaki Glaze
Philippine Sour Shrimp Stew (Sinigang na Hipon)
Chef Yia Vang’s Isaan Laab with Sauteed Mustard Greens
Sesame-Ginger Daikon Noodle Soup with Bok Choy, Snow Peas and Shiitake Mushrooms