Early July Pad Thai- the result of a well-stocked pantry

This past week's farm share included bok choy, lettuce, kale, beets and beet greens, radishes, cucumber, zucchini, kohlrabi, herbs (I chose parsley), and cabbage. As I was contemplating the possibilities, I received a text from my son saying that the apartment he was moving into the next day did not have a working kitchen- it was in the middle of being remodeled. Good news-- renovated kitchen for most of his lease. Bad news-- no counters, cabinets or sink! He does have a fridge and a stove. So I offered to put my Personal Chef hat on again and make him some meals that he would just have to reheat through the week until the kitchen can be used. A peek into my pantry, freezer and fridge resulted in:

Pad Thai (enough for 3 or 4 meals)

Brined Pork Chops with Crispy Roasted Potatoes and Braised Kale 

Tilapia with Artichokes, Capers, Tomatoes and Kalamata Olives and Pasta

Really Humongous Bag of Salad 

Honey Mustard Vinaigrette

A lot of the share went into the Pad Thai and, of course, the salad. I used the bok choy, but could have used cabbage instead. The salad included cucumbers, kohlrabi, radishes, and grape tomatoes, and he can add cheese or canned tuna or beans for lunches.

It's been awhile since I did this- it was kinda fun! And I didn't have to go to the grocery store for anything-- it was all from my farm share, pantry, freezer and refrigerator. I love that.

Here's the recipe for the Pad Thai. Mung Bean sprouts are traditional, giving a little extra crunch. I cut the leafy part of the bok choy into strips and didn't actually cook them- just folded them into the hot noodles at the end. And I didn't have fish sauce (aka 'Nam Pla', found in the Asian section of the grocery store), so I used soy and Worcestershire sauce (Worcestershire sauce was originally developed to mimic fish sauce). If you have fish sauce, use 2 tablespoons of that instead. Tamarind Concentrate and Rice Noodles are also pretty easy to find in the Asian section of the grocer. If you can't find Tamarind, you can substitute ketchup; and you can use traditional pasta instead of the rice noodles.

Early July Pad Thai

Tofu or shrimp can be added to this dish—add to the wok before adding all the vegetables. Don’t have a wok? A big, heavy skillet will do the trick (but it’s not quite as much fun).

2 Tablespoons Tamarind Concentrate

3/4 cup boiling water

1 Tablespoon soy sauce

1 Tablespoon Worcestershire sauce

2 Tablespoons brown sugar

1 Tablespoon rice wine vinegar

1 Tablespoon chili garlic sauce OR 1 clove garlic and 1/2 teaspoon red pepper flakes

8 ounces rice noodles

hot water as needed

small head of bok choy

1 kohlrabi bulb

2 medium carrots

2 spring onions or 1/2 bunch scallions

1 medium zucchini

1-inch piece fresh ginger

1 Tablespoon vegetable oil

2 eggs

juice of one lime

garnish (optional): chopped peanuts and sliced scallions

1. Combine the tamarind, water, soy sauce, Worcestershire sauce, brown sugar, vinegar and chili garlic sauce (or garlic and chili flakes).

2. Pour hot water over the rice noodles and leave to soften for about 5 minutes. As soon as they are soft, rinse in cold water so they don’t get too mushy.

3. Peel the kohlrabi and carrots and cut into matchstick-sized pieces. Cut the green leaves off the bok choy and cut them into ribbon strips. Slice the bok choy stalks thinly. Thinly slice the zucchini. Peel and mince the ginger. Slice the onions or scallions.

4. Heat the oil in a wok and add the spring onions and ginger. Stir fry just until fragrant, about 1 minute. Add the carrots, kohlrabi and bok choy stems.and stir fry until just beginning to wilt. Add the zucchini and cook a few minutes more. Push the veggies to the sides of the wok, leaving a well in the middle. 

5. Lightly beat the eggs and pour into the well. When they begin to set, stir until cooked. Add the sauce and toss all together. 

6. Add the drained noodles and stir to combine. Add the bok choy leaves and stir through (the heat of the noodles will wilt the leaves just enough). Sprinkle on lime juice. Serve with peanuts and scallions, if desired.

And here's a recipe for the kale-- very basic.

Basic Braised Greens

This is a very, very basic recipe-- really just a foundation for whatever you are in the mood for. Add a handful of nuts or a little sweetener (honey, agave) for a nicely balanced dish.

1 medium onion

2 Tablespoons oil (canola is fine, but you can use olive oil if you prefer)

1 fat clove garlic

1 large bunch greens

1/4 cup chicken broth or dry white wine

dash balsamic vinegar

1. Peel and slice the onion. Heat the oil over medium heat and add the onion. Cook, stirring frequently, until soft and fragrant.

2. Meanwhile, peel the garlic and mince. Strip the stems off the greens and cut into 1-inch pieces. Wash well, in several changes of water. Leave wet.

3. When the onion is just beginning to change color, add the garlic and the greens. Cook, stirring, for several minutes over low heat until the greens deepen in color. 

4. Add the broth or wine, cover and let cook for 8 to 10 minutes.

5. Remove to a platter and sprinkle on balsamic vinegar.

Have a great week!

Spring Harvest Spring Rolls

This week's share brought more lettuces- a peppery Asian mix and baby greens as well as deer tongue and leaf lettuce. There are also some spring onions and Hakurei turnips (very much like mild radishes). I had a barbeque to attend, and decided to bring some spring rolls to share as appetizers.
These spring rolls are made with rice wrappers. While I often go to the Oriental Food Market in Norwalk, CT to get my Asian ingredients, I found sesame oil and rice wrappers at the local Shop Rite in the Asian section. Very convenient!! These keep for days, and are a refreshing snack-- a really easy way to get those vegetables into your diet.
Knife skills are important here. If you have a mandolin, and are not a complete clutz with them, that's a great way to julienne your vegetables. Or you can cut them into planks and stack them in the feed tube of your food processor and use the slicing disc. OR you can get a really thin julienne of carrots by using a vegetable peeler and peeling wide strips and then stacking them and slicing them. Whichever works for you.
Some of the vegetables are stir-fried and chilled, and then I top them with the crisp, peppery Asian greens for more crunch. The sauce is also very easy, but if time is an issue, Ken's Asian Sesame Salad Dressing makes a great dipping sauce, too.

Spring Harvest Rolls

4 dried shitake mushrooms
2 cups boiling water
1 medium bunch bok choy, or 2 baby bok choy
2 carrots
2 spring onions
1-inch piece fresh ginger
1 fat clove garlic, or two medium cloves of garlic
4 cups water
1 Tablespoon vegetable oil
30 (approximately) leaves of Asian lettuce mix (or any mixed baby greens)
15 spring roll wrappers

2 Tablespoons oyster sauce
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1/2 Tablespoon sherry or rice vinegar
2 Tablespoons cornstarch
1/2 cup water

1. Boil about 2 cups of water, pour over the mushrooms and let sit for about 30 minutes, until soft.
2. Cut the leafy tops off the bok choy (reserve for another recipe). Wash the stalks and cut into matchstick sized pieces. Peel the carrots and cut into matchstick sized pieces. Trim the bright green, woody stem of the onion and cut the white bulb and tender part of the stem into slivers.
3. When the mushrooms are ready, drain and cut off the woody stem. Cut the caps into slivers.
4. Grate the ginger on the smallest side of a box grater or with a zester. Mince the garlic.

5. Bring 4 cups of water to a boil in a pot and add the bok choy. Cook for  one minute, drain and rinse in cold water. Heat the oil in a wok and add the ginger and garlic. Cook for a minute or two- just until the mixture becomes fragrant. Add the onions and carrots and cook until they begin to wilt. Add the bok choy and mushrooms and cook for 3 or 4 more minutes. Chill.

6. Meanwhile make the sauce by combining the oyster sauce, soy sauce, sugar, sesame oil, sherry, cornstarch and cold water. 

7. Fill a wide, shallow dish, such as a pie pan, with warm water. Add a spring roll wrapper and let soak 20 to 30 seconds, until pliable. Remove from water and place about 2 Tablespoons of the vegetables in the center of the wrapper. Top with a few leaves of crisp, fresh lettuce. Fold the sides in, and then roll up the roll from the bottom as tightly as possible, as if it were a burrito. Repeat with remaining filling and rolls. Chill. Just before serving, cut each spring roll in half, on an angle, and serve with dipping sauce.

Kohlrabi-not so scary after all

Kohlrabi is a seriously weird looking plant. When I was in high school I was addicted to reruns of “Lost in Space” (don’t judge me- I did my homework while watching those reruns). Originally filmed in the mid-‘60’s, ‘way before computer graphics, I think that a magnified shot of a purple (yes, kohlrabi also can be purple) kohlrabi plant would have made great vegetation on an alien planet. Scary.

It may look weird, but kohlrabi actually doesn’t taste at all strange- it tastes like a very mild turnip, without the bitter edge that turnips usually have. It’s slightly starchy, so behaves like potatoes, beets and carrots, and pairs well with all of them. Raw, it tastes a bit like jicama. Kohlrabi can be roasted, simmered, baked into a gratin, boiled or simmered. Look for ones that have a bulb the size of an orange or smaller. Cut the greens off the bulb (they can be eaten, too—treat it like spinach) and store the bulbs and the greens separately in the refrigerator for 7 to 10 days. Kohlrabi does not freeze well.

This week’s share included cabbage, lettuce, radishes, beets and beet greens, garlic, kale, baby bok choy, cucumbers and cauliflower.  Here are some ways to cook them:

Kohlrabi Braised with Ginger

I had never had kohlrabi before some landed in my box at the farm. Since then I’ve sautéed them, pickled them, pureed them and put them in tons of dishes. This is one of the first dishes I made with them. This is yummy with pork roast or roast chicken.

2 tablespoons oil

1 tablespoon (about a 1-inch piece) fresh ginger

1 clove fresh garlic (large)

1/2 jalapeno

1/2  tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon salt, or to taste

4 to 6 small kohlrabi with greens (about 1 pound)

1 cup water, or as needed

1/2 bunch scallions or garlic scapes

Peel the ginger and grate it with a zester or mince it. Peel the garlic and mince it. Carefully scoop out the seeds and veins from the jalapeno (you might want to wear gloves to protect your skin) and chop it. Peel the kohlrabi (I use a vegetable peeler) and cut into 3/4-inch strips. Finely chop the leaves. Trim the scallions or garlic scapes and slice thinly on the diagonal.

Heat the oil in a large wok or saucepan over medium-high heat. Add the ginger, garlic, and jalapeno pepper, and stir about 30 seconds. Add the coriander, cumin, turmeric, and salt, and then mix in the kohlrabi and leaves. Cook about 5 minutes over medium heat. Add the water, cover the pan, and bring to a simmer. Cook until the kohlrabi is tender and most of the water has evaporated, stirring occasionally, about 20 to 25 minutes. Sprinkle the scallions on top, and serve.

Potato, Kohlrabi and Beet Rösti

A rösti is a Swiss potato cake made from layers of sliced or grated potatoes, then fried until crisp. I actually learned how to make a potato rösti from my brother Tim, who lives in Ireland- the place to get the best potato recipes! This would be great for ‘Brunch for Dinner’ with an Omelet with Cheddar Cheese and a salad using the baby lettuces from the garden.

1 bunch beets (about 4 to 5)

1 bulb kohlrabi

1 medium potato

1 small onion or 2 scallions onions

kosher salt and freshly ground black pepper

butter or oil as needed

sour cream for serving

chopped fresh chives

Trim and scrub the beets and place in a pot of boiling water and cook, simmering, for 30 minutes. Plunge into ice water and peel. Grate, using a box grater (you might want to use gloves to avoid pink hands).

Trim the kohlrabi and peel (a vegetable peeler works best for this) and grate.

Scrub the potato and grate. Place on a clean linen towel and roll up. Squeeze as much of the water out of the potato as possible.

Peel and mince the onion.

Place all the ingredients in a bowl and toss well. Season with salt and pepper.

Heat a pan and when hot, but not smoking, add enough butter or oil to fully coat the bottom of the pan. Drop small handfuls (about 1/4 cup) of the vegetable mixture into the hot fat. Press down to flatten. Cook for 5 to 8 minutes, or until golden and crisp on the bottom. Flip over and cook another 5 minutes.

Serve hot with a dollop of sour cream and some chopped chives on top.

Red White and Blue Focaccia

I developed this recipe as a contribution to a 4^th of July party a few years ago. I love the combination of beets and blue cheese.  Serve with grilled sausages and/or BBQ chicken and salads—or cut into small pieces and serve as an appetizer.

 2 Tablespoons fast rising dry yeast

2 cups tepid water (I call this ‘baby bath water'—just above room temperature)

2 tablespoons sugar

4 tablespoons olive oil

1/4 cup salad oil

1 teaspoon table salt

5  and 1/2 cups unbleached white flour

6 beets, cooked and sliced into matchstick sized slices

4 ounces blue cheese, crumbled

2 cups mozzarella cheese, grated

1 tablespoon kosher salt for topping

Dissolve the yeast in the water and add the sugar, olive oil, salad oil, and regular salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl – a good 10 minutes.

Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice, right in the bowl, and punch down after each rising. Oil 2 baking sheets, each 13 inches by 18 inches and divide the dough between the 2 pans. Using your fingers press the dough out to the edges of each pan (this is a very sticky dough- don't get discouraged!). Allow to rise for about 30 minutes. Sprinkle on the mozzarella over the surface. Sprinkle the beets and blue cheese in alternating strips over the mozzarella. Bake at 375 for 30 minutes.

Grilled Baby Bok Choy

Not all veggies do well cooked directly on the grill (you can cook almost anything in a foil packet on the grill). Bok Choy is great this way!

 Small (‘baby’) bok choy

Olive oil

Fresh lemon juice

Salt and pepper

BBQ sauce (optional)

Cut the bok choy in half lengthwise. Toss with a generous amount (about 1 Tablespoon per bok choy) of olive oil and lemon juice. Sprinkle with salt and pepper and place cut-side-down on a medium-hot grill. Cook 5 minutes, turn, and cook another 5 minutes. If you want, brush with your favorite BBQ sauce before serving.

Have a great 4th!! 

Cheers!

. . .of cabbages and kings

"The time has come," the Walrus said,
"To talk of many things:
Of shoes--and ships--and sealing-wax--
Of cabbages--and kings--...
         -Through the Looking Glass and What Alice Found There


The Walrus never did get around to talking of cabbages. A shame, really, as cabbage is what I've got, and cabbage and kohlrabi is what was harvested (along with Asian greens, zucchini, radishes, salad turnips, garlic scapes and garlic).  Therefore cabbage is what I am working with and thinking about this week. And I would have liked to hear what the Walrus had to say about cabbages. Ah well. . .

The word 'cabbage' comes from the French caboche, meaning head. But not all cabbages look like heads-- some, like savoy cabbage, have crazy textured curly leaves, while bok choy has wide white ribs topped by deep green leaves, and Chinese celery cabbage is elliptical in shape. While all can be cooked and stored the same way, each has its own unique flavor and  personality. Cabbage, broccoli, cauliflower, kohlrabi, kale and brussels sprouts are all in the same vegetable family- aptly called the Cabbage Family.

Hard white cabbages (think 'corned beef and cabbage') can be stored in the refrigerator for over 2 weeks. Cabbages with more delicate leaves, like bok choy and Chinese cabbage are more perishable and will spoil sooner. Once you cut the cabbage, it should be wrapped or it will get moldy.

To cut cabbage, cut it in half right through the core or stem, and then cut again into quarters. Cut out the core. Cut either crosswise for shorter slices or lengthwise for longer pieces. Or just chuck into a food processor and cut coarsely by pulsing a few times.

Cabbage can be:

 *eaten raw-- in salads and coleslaws

*sauteed with onion, garlic, herbs-- in butter, oil or with bacon bits

*stir-fried with garlic, ginger, soy sauce and scallions

*braised by sauteeing it first and then simmering in white wine or broth

*boiled and served alone or with a sauce or butter

*gratineed by blanching it first and then baking in a cheese sauce with a

breadcrumb or panko topping

*stuffed (after blanching) with meat and/or rice and vegetables and then simmered

in sauce

*not to mention pickling (kimchee!) or brining (sauerkraut!)

Spring Rolls

This is a wonderfully flexible recipe. These can be made in advance and kept in the refrigerator for a really healthy, refreshing snack. Most any fresh vegetable can be substituted for the ones in this recipe. To make them a meal, serve with Peanut Dipping Sauce and add some leftover meat, chicken or shrimp.

2 cups very finely shredded cabbage, any kind

1 cup yellow or green beans

1 bunch radishes

1 medium cucumber

2 carrots
1-1/2 to 2 Tablespoons honey

1/4 teaspoon sesame oil

salt to taste

12 rice wrappers*

water as needed

Bring 4 cups water to a boil.  Trim the beet greens from the beets, leaving 1-inch stems, Place the beets in the water, and when the water returns to a boil, cook 20 to 30 minutes, or until tender. Rinse in cold water and then refresh in ice water. Slip the skins off. Slice into matchstick-size pieces. 

Bring the water back to a boil and add the beans and carrots. Cook for 3 minutes and refresh in ice water. Trim the stem ends and then cut in half lengthwise and then into 1-inch pieces. 

Peel the cucumbers and cut in half lengthwise. Remove the seeds and cut into 1-inch lengths. Cut each piece lengthwise into 1/8-inch slices.

Combine the vegetables, honey, sesame oil and salt to taste. 

Fill a shallow bowl with water and place a rice wrapper in it to soften. Remove from the water and place on a dry surface. Place about 2 Tablespoons of filling in the middle of the wrapper. Fold in the sides, and then roll-up. Place on a serving plate, seam side down. Repeat with remaining filling and wrappers. 

Peanut Dipping Sauce

1/3  cup smooth peanut butter

2 to 3 tablespoons soy sauce

2 scallions

1 lime

1/2 teaspoon fresh ginger

optional; minced garlic

chili oil

sesame oil

Mince the scallions and juice the lime. Grate the ginger. Combine all ingredients and add warm water as needed to obtain the desired consistency.

Refrigerator Coleslaw

'Coleslaw' is Danish for 'cut sly'- or chopped salad. Salting the cabbage first acts as a preservative and allows this coleslaw to stay fresh longer.

1 large head cabbage

1 stalk celery

2 carrots

large handful chives

1/2 cup honey

1/2 teaspoon salt

1/2 cup apple cider vinegar

pinch pepper

1 teaspoon celery seed

Chop the cabbage, celery, carrots, and chives. Place all the remaining ingredients in a saucepan and bring to a boil. Take off the heat and cool. Toss with the vegetables and chill.

Vietnamese Style Cabbage Salad

I have a plethora of mint in my garden. Some say it's a weed, but I think of it as a gift! I love it in my tea, in tabbouli, in salads (you could even add some to the spring rolls, above)

1/2 large head, or 1 small head of cabbage

2 carrots

2 Tablespoons fresh mint or dill

1 Tablespoon soy sauce

3 Tablespoon sugar

3 Tablespoons white vinegar

1/2 lime

2/3 cup peanuts

Shred the cabbage and grate the carrots. Mince the dill or mint. Juice the lime and combine with the soy sauce, sugar and vinegar. Pour over the veggies and toss. Let marinate in the refrigerator for at least an hour. Just before serving, sprinkle on the peanuts.

Wilted Salad with Asian Greens
. . .and not to neglect some of the other vegetables in my CSA box this week:

1 bunch garlic scapes OR 1 small onion

3 Tablespoons oil, such as canola oil

1 pound Asian greens, pinch or mixed lettuces

1 cup sliced radishes

1 cup sliced salad turnips

large pinch kosher salt

1 Tablespoon apple cider vinegar

sunflower seeds or chopped pistachios

Chop the garlic scapes or onion. Heat oil in a small skillet and saute the scapes or onion. Place the greens, radishes and salad turnips in a bowl. Add the cider vinegar and salt to the pan and pour all over the greens while still warm. Toss and top with the sunflower seeds or pistachios.

Just a few more days until my next share! 

Cheers!

Ever SO Much Lettuce: Beyond the Salad

The weather in southern Connecticut this summer so far promises an awesome growing season- a perfect mix of cool, wet nights and warm sunny days. This is a big difference from last year's rain, rain and more rain~~ I'm looking forward to this season!

I'm late in starting this blog. Blame it on end-of-the-school-year melancholy. Or procrastination. Maybe both. But I will be posting recipes and ideas of what I do with my CSA share from this point on.

The first of my CSA shares from Stone Garden Farm included leaf lettuce, baby bok choy and Asian mix (aka more lettuce), as well as radishes, Hakurei turnips ('salad turnips'), small pots of herbs, scallions, kohlrabi and garlic scapes. Fred and Stacia Monahan, the owners and farmers at Stone Garden, also raise chickens, pork, beef and sell fresh eggs. The share often includes a dozen of the best fresh eggs (if you've never had a truly fresh egg, you have no idea how 'eggy' really fresh eggs taste!)

Back to what has been in my box. Hmmm. . .I like salad- I do. Future blogs will include some fun and easy salad dressing recipes. But as much as I like a good salad, I also tend to get cantankerous if I have to eat the same thing every day. So what to do with all that lettuce?

First things first- how to store the veggies.

Leaf lettuce will last much longer in the fridge if it is washed, dried and stored in toweling. Separate the lettuce leaves and swish in a bowl of cold water. Spin dry in a salad spinner and lay out on layers of paper towels or a clean tea towel and roll up. Place in the vegetable drawer of your refrigerator and the leaves will stay crisp for several days.

If the tops are left on the turnips, radishes or kohlrabi, cut them off and store them separately from the bulbs (otherwise the greens sort of suck the life out of the vegetable and they lose their crispness quickly).

Once you've taken steps to make sure that your vegetables are stored correctly, you can figure out what to do with them. I have been in an Asian mood lately, so here are some of the ways I've cooked the veggies.

Asian Egg Pancakes with Dipping Sauce

1/2 cup flour

2/3 cup cold water

1/2 teaspoon kosher salt

1 egg (optional)

bunch of scallions (reserve one for the dipping sauce)

bunch of radishes

oil as needed

Wash and trim the scallions and radishes and cut into very, very thin slivers (technically a julienne cut- but don't skimp on time and effort here- good knife cuts will really elevate this dish).

Whisk together the flour, water, salt and egg (if you are using it). Fold in the scallions and radishes. Heat a nonstick or cast iron skillet until very hot. Add enough oil to just cover the bottom of the pan. Drop the batter into the oil in large tablespoons. Lower the heat slightly and cook until crisp on the bottom. Carefully turn over and cook until the other side is browned and crisp. Remove to a paper towel lined plate and keep warm while you repeat with the remaining batter. Serve with the dipping sauce

Dipping Sauce: combine 1/4 cup each of soy sauce and rice vinegar with 2 teaspoons sesame oil, the remaining scallion-minced, a minced clove of garlic and a big pinch of red pepper flakes.

Tofu and Noodles with Peanut Sauce

1 package extra firm tofu

1 Tablespoon sesame oil

2 Tablespoons canola oil

1 bunch baby bok choy

2 cloves garlic

2 large salad turnips or 1 medium cucumber

2 Tablespoons peanut butter

4 Tablespoons soy sauce

4 Tablespoons rice vinegar

5 ounces dry pasta or 2 cups cooked pasta (like spaghetti or linguini)

Cut the tofu into 1/2-inch cubes. Heat the oil in a heavy skillet and saute the tofu cubes until they begin to crisp. Set aside.

Wash and trim the bok choy and cut into strips. Mince the garlic. Trim the salad turnips and cut into strips (if using the cucumber, cut in half lengthwise and then cut into thin slices).

Blend together the peanut butter, soy sauce, rice vinegar and garlic. Combine the vegetables, tofu and pasta and pour the sauce over. Serve at room temperature.

Yummy, easy, and everything can be done in advance~~ just heat the pancakes in a low oven (about 300 degrees) for a few minutes before serving.

Cheers!