Week 4 – Shishito Peppers & Patty Pans

Busy with the weeds!    Extra thanks to PrYSM who came out as a force in the heat to tackle some serious weeding!

Everyone seems to know about Japanese Shishito peppers except for me and my dad!    Well, they are cool in that you can eat them whole, and they give off just a tiny bit of heat that even those who never eat hot peppers should give this a try!   Actually, only 1 in 10 are a tiny bit hot, the rest really have no heat at all.  This has led to a craze of Shishito roulette, but if you happen to get that 1 hot pepper, it’s so mild that the point of a roulette game doesn’t make that much sense!   So, is this an exquisite delicacy here to stay or just a well marketed trend?  You decide!

 

MENU

Shishito Peppers

Patty Pan squash

Tomatoes

(we will be cycling in tomatoes practically every week

until you have received all 8 varieties)

Cucumbers

Opal Basil

 

RECIPE IDEAS

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Blistered Shishito Peppers Korean-Style from Umami & Us

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Grilled Shishito Peppers from Japanese Cooking 101

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Shishito Peppers w/ Bacon from Cast Iron Keto

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Overstuffed Pattypan Squash from The Food Network

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Pattypan Squash Fritters from Food.com

Watermelon-Gazpacho-2-760x556Watermelon Tomato Gazpacho by Once Upon a Chef with Jenn Segal
Feel free to edit some of the ingredients a bit to your liking and what you have available: i.e. sub the bell peppers with about equivalent amount of zucchini/summer squash/patty pan, add more cucumbers, leave chili if you don’t want heat, sub ginger with a stalk of scallion, sub basil with equivalent amount of whatever combo of herbs you have. Optional, top with a drizzle of extra virgin olive oil.

Easy Tomato Gazpacho
Easy Tomato Gazpacho from The Kitchn
This recipe sticks to the more traditional style of other gazpacho recipes you might find. But, again, feel free to edit the ingredients a bit: i.e. sub out some or all of the bread for zucchini/summer squash/patty pan, sub the shallot/garlic for scallions. At the end of the post, there are great ideas for extra or substituted ingredients!

Zucchini Pizza
Grilled Zucchini Pizza by Leigh Belanger (recipe posted on Boston Globe)
This would be great for using your zucchini, summer squash, or patty pan.  You can throw on whatever herb you have, and even top it with scallions instead of the called for chives.  You certainly don’t need to grill your pizza, preheat your oven up to 400ºF and pre-cook your dough until lightly golden and crispy, and follow recipe.

 

What our CSA Members Were Up To Last Week!

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I Woke Up Like This, by Keith

 

 

CSA cheesy zucchini
Cheesy Zucchini Slices by Judy Khy

chilled zucchini soup & gherkin pickles
Chilled Zucchini Soup & Gherkin Cucumber Pickles by Martha

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Rainbow Chard “maki” wraps with roasted seaweed, rice, cured sausage, egg, & MGF (chard leaves, cilantro, cucumbers, zucchini) by Judy

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Cherry Tomato, Corn, Feta Salad by Dimple Rana & Judy Khy

CSA tom, cuke, cilantro, scallion salad
Cucumber, Cherry Tomato, Herb Salad by August

CSA soondobu jigae stew
CSA Korean Soondobu Jigae (stew) by Phi

CSA roasted veg
Roasted Veggies by Evy

CSA kohlrabi papaya salad
Kohlrabi Papaya Salad by Kevin

 

 

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An abundant harvest + wild purslane for Week 3!

CSA Menu

Cilantro & scallions

Yellow & green summer squash

Genovese basil

Rainbow swiss chard

Cucumbers

Tomatoes

(Free item – wild purslane)

(Optional item – giant zucchini’s)

 

Whether reading the RACIST onslaught captured in our top headlines terrifies you or you are out there resisting on the front-line, or whether you and your loved ones are directly at-risk of state violence, I’m hoping that there is at least one part of your day where you just focus on what sustains you!!

This week things are in abundance, and I do not have any other outlets and I’d rather they not go to waste.   So this week it’s seven items, a free item, and optional giant zucchinni’s which will be available first come first serve at your pick up location.   Perfect for making zucchini bread or zucchini noodles (zoodles!)

I hope you enjoy!  And keep the pictures coming!

 

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Severe farmer’s tan and help from Sarath and friends during this hot and humid week!

 

RECIPE IDEAS

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Quick Pickled Squash from A Farm Girls Dabble

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Cilantro Basil Pesto Pasta from Vegan Family Recipes

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Fresh Mozzarella with Swiss Chard, pine nuts, and pickled chard stems from Not Eating Out in NYC

 

zoodles

How to make Zoodles – 5 methods from Downshiftolodgy

I made Zaru Soba – cold soba noodles that are a must during the hot humid days in Tokyo – and it worked perfectly, the zucchini noodles adding a tender hydrating crunch!

 

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Gluten-free zucchini almond cake.  I made this for Martha Yager (Happy Birthday Martha!) , and I have to admit, the other Martha (Ms. Stewart) hit this one on the nail!  It was delicious.   Here’s the recipe!

PURSLANE RECIPES

free item of the week

One of the best sources of omega 3 fatty acids, anywhere – called Verdolaga in Spanish, P’thee Thma in Khmer, mǎ chǐ xiàn in Mandarin.  

Wild Purslane, P’thee Thma, Stir Fry

Recipe by Bunyath and Sophy
Ingredients:
1. Purslane (“P’thee Thma” in Khmer)
2. Vegetable oil
3. Garlic
4. Chicken bouillon (2 cubes)
5. Sugar
6. Optional protein – chicken, pork, or tofu
7. black pepper
8. Rice
Instructions:
0. Make sure your (jasmine) rice is cooking in your rice cooker or stovetop
1. Cut purslane into 1.5 – 2 inch pieces and wash thoroughly
2. Mince 3 gloves of garlic or onion
3. Over medium high heat, brown garlic and chicken boullion in 2 to 3 tablespoons of oil until light brown
4. Add 1 teaspoon to 1 tablespoon of sugar
5. Add chicken, pork or tofu and cook until browned (cut pork or chicken into thin slices that will cook fast)
6. Add purslane, keep folding purslane and stirring until soft (about 3 minutes)
7. Add black pepper to taste
8. Serve over rice and enjoy!

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Purslane Pesto from Lost Recipes Found

Mexican

Three Mexican Recipes with Purslane from Mexican Food Memories

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Cold Tossed Purslane Sichuan Style from Madame Huang’s Kitchen

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Chilled Zuchinni Soup with Purslane from Flavor’s of the Sun

Week 1 & 2 – What The Kholrabi!?!

Week 1 & 2 ~ What the Kholrabi?

July 8, 2019

Week 1

Komatsuna greens

Zucchini

Bell Peppers

Tropicana lettuce

Scallions

 

Week 2

Kholrabi

More on this below!

Purplette bunching onions

Use as you would scallions

Cucumbers

Chioggia beets

They’re even sweeter than red beets!  Try eating them raw over a salad by shaving off thin slices using a mandoline or vegetable peeler.

Lemon basil

It pairs well with meats, and transforms any pitcher of water into a refreshing elixir

Red butterhead lettuce

A few early Jalapenos

 

 

Don’t lie.  You’re all asking the same thing: “What am I supposed to do with that?”    So, to answer your question, here it is… The Top 10 Things To Do With Kholrabi

One.  Invite it to the table – mi casa es casa de Kholrabi!

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Two.  Style its hair!

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Three.  Discuss Brexit over tea!

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Four.  Pretend you have a pet alien!

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Five.  Use it to relieve stress!

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Six.  Practice your kissing!

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Seven.  Role play reflective communication!

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Eight.  Recognize what it might look like without its leaves!!

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Nine.  Recognize that if you tried to out-run it, you wouldn’t make it!

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Ten.   And finally, EAT that Kholrabi!  And if you do decide to eat that Kholrabi, then please do share with us your creations!   Here are a few ideas for how to enjoy it!

 

Kholrabi Recipe Ideas

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Roasted Kholrabi from Cooking on the Weekends

 

 

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Kholrabi slaw with cilantro, jalapeno, and lime from Feasting at Home

 

 

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Spicy Crunchy Kholrabi Noodles from Love and Lemons

 

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Stuff the damn thing, with cheese!   from Food52

 

 

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Do a quick pickle, this one from Viet World Kitchen

 

 

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Stir fry it, with bacon and scallions by Bon Appetite

 

 

Thanks for reading!

Here are some creations by CSA members this past week!

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Roasted Hakurei w/ greens, by Keith Catone

 

 

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Scallions grilled whole to perfection, by Kata Lorenzo

 

 

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Lobster innards fried rice with scallions and zucchini, by Judy Khy