Because of these new items, there is an extra page of recipes, many using these items. In case you are not familiar with lemongrass, here’s a little primer: This tropical plant can be grown outdoors until frost in this region. Then the plant must be moved indoors. All parts of the plant are edible. The leaves (which we have sent before make a refreshing tea whether the leaf is fresh (green) or dried (brown). The lower stalk (stem) portion is a critical ingredient in many kinds of curries. This will need to be sliced or chopped finely. It can be stored in the fridge in an air-tight container for some time, but prolonged storage is best done in the freezer. We hope you enjoy this newcomer!
Around the farm the crew continues to weed, dodge raindrops, and finish as much as can be done before the staggered holiday vacation days begin. Many end-of-the-year meetings like crop reports, seed ordering, and project lists are scheduled. More planning for the future of the farm and crew roles is also part of the program.
One unexpected task this week has been the building of a platform for the new-to-us walk-in cooler. We have been at full cold storage capacity since the fall harvest. This box is currently on the back of a truck, but shortly will be resting on our new platform and making everyone’s work much easier. So let us take a moment to say thank you to our members. It is because of your membership that we have these extra funds on hand to make this much needed improvement. Have a safe holiday and Happy New Year. The next delivery is January 9, 2013! Have a great week!
From all of us at Green Edge,
Becky (Kip, Dan, Rob, Miranda, Emily, Natalie, Penny, Jane, Mark, Theo, and Matt)
Mushrooms - Some will receive shiitake and some will receive our oyster mushrooms. Store these in the fridge in a paper bag – even if they dry out, you can use them for soups.
Sunflower / MicroMix Microgreens - If you’re not familiar with microgreens, you are in for a surprise! These are grown in soil, not sprouted in water. The sunflower has a mild, nutty flavor, is juicy and crunchy, while the MicroMix is spicier, and does not store as long as the sunflower.
Kale – A favorite on the farm! Like all greens, steam, stir-fry, sauté, use in soups, casseroles and other preparations. Also, it’s delicious raw and massaged with olive oil, lemon juice, and honey. Yummmy!
Spinach – We are thrilled to bring you this new item. This wonderful green is so versatile. Use it raw in a salad, or cooked in many different dishes.
Potatoes – Katahdin is the variety of potato this week. Can you taste the difference?
Sweet Potatoes - These sweet nuggets are so tasty! Store in a warm, dark and dry place. Baked and mashed are just 2 ways to use them – and don’t forget Sweet Potato Pie!
Lemongrass stalks – A first for us! These stalks are an important ingredient in some curries. I have included extra recipes for these this week. If you don’t use them right away, you can freeze them chopped or whole.
The bread from The Village Bakery and Café is their Country Wheat. This 100% whole wheat recipe is possible because of their skills and the amazing wood-fired oven.
The cheese from Integration Acres is a fresh goat’s milk Chevre.
CLINTONVILLE COMMUNITY MARKET 614-261-3663 (11am-8pm)
DUBLIN TREK BICYCLE 614-791- 8735 (3-7pm)
HILLIARD POWERSHACK 614-506-3086 (4-7pm)
NEW ALBANY 614-216-9370 (12-8pm)
TIBET 614-784-8124 (11am-7pm)
ATHENS COMMUNITY CENTER 740-592-3325 (2-8pm)
BELPRE 304-488-3620 (3-6pm)
HARMONY CHIROPRACTIC 740-592-4631 (4-7pm)
HYACINTH BEAN FLORIST 740-594-9302 (12-6pm)
OHIO UNIVERSITY - HR CENTER 330-284-5510 (4-6pm)
Please remember to call your host first if problems arise. Since they are closer to you, they can usually resolve the problem. Feel free to call us if the host is unable to help you – 740-448-4021 Thanks!
3-4 cups chicken stock (this makes enough soup to serve 2)
1 stalk lemongrass, lower 1/3 finely minced
3 kaffir lime leaves (available fresh or frozen at Asian food stores)
12-14 medium or large raw shrimp, shelled
2 Tbsp. fish sauce
1-2 small red chilies, minced OR 1/2 tsp. dried crushed chili (to taste)
3 cloves garlic, minced
optional: a handful of cherry tomatoes
generous handful fresh shiitake mushrooms, sliced thinly
1 green and/or red bell pepper, sliced
1/2 can coconut milk (add more or less to taste)
1/3 cup fresh coriander, roughly chopped
optional: additional red chilies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)
optional: 1 tsp. brown sugar, and a squeeze of lime juice
Pour stock into a deep cooking pot and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn't mince. Boil 5 to 6 minutes, or until fragrant.
Reduce heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.
Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer 5-6 minutes, or until shrimp are pink and plump.
Turn down the heat to low and add 1/2 can coconut milk plus fish sauce. Test-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp. brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste.
Serve in bowls with fresh coriander sprinkled over. Enjoy!! (See below for more variations on this recipe.)
LEMONGRASS TEA - Place a 4-5” piece of lemongrass leaf about in a cup of boiling (hot) water. Cover and steep for 4-5 minutes. Sweeten to taste. Enjoy! (We often serve a version of this tea cold for Open Farm Day, in the summer.)
Easy Green Curry Chicken
Step 1. Prepare the lemongrass. Remove any tough outer leaves from the lemongrass and cut off the bulb. Thinly slice the lower half of the stalk (the upper half can be discarded OR cut into long segments and added to the curry pot for extra flavor). Chop the slices with your knife to mince, or pound with pestle & mortar. Step 2. Make a Green Curry Paste. Place prepared lemongrass in a food processor or blender and add the following ingredients:
4-5 cloves garlic
1-3 green chilies (jalapeno work well if you can't find Thai green chilies)
1 shallot (or ¼ cup purple onion), chopped
1 thumb-size piece galangal OR ginger, sliced
½ cup fresh cilantro leaves & stems roughly chopped
½ cup fresh basil
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. ground white pepper
3 Tbsp. fish sauce
1 tsp. shrimp paste
1 Tbsp. lime juice
1 tsp. brown sugar
¼ can coconut milk (set aside rest)
Blitz well to create a fragrant green curry paste. If using a blender, add more coconut milk to blend ingredients, up ½ can as necessary.
Step 3. Simmer the paste w/coconut milk. Drizzle 2 Tbsp. oil in wok or large frying pan over medium-high heat. Add the curry paste and stir-fry to release the fragrance (1 minute) Add what is left of the remaining can of coconut milk & combine.
Step 4. Add the Chicken and Simmer Add ½ chicken chopped into pieces, OR 3/4 to 1 lb. chicken breast/thigh, chopped (this will serve 3-4 people). If you have them, also add 2-3 whole kaffir lime leaves (available frozen at most Asian food stores). If using fresh lemongrass, also add the leftover stalk pieces. Stir and bring to a boil. Reduce heat to medium-low, cover, and gently simmer until chicken is nearly cooked - 25 to 30 minutes for whole chicken pieces, or 10 to 15 for boneless chicken. Stir occasionally. If You'd Like More Sauce: Add ½ cup chicken stock. OR, for a creamier green curry, add more coconut milk (1/3 to ½ can) or evaporated milk.
Step 5. Add vegetables. Once chicken is cooked, add up to 2 chopped bell peppers or experiment with other vegetables of your choice - green beans, tomatoes, zucchini, and eggplant all work well. Stir in the vegetables and continue simmering other 10 minutes, or until vegetables have softened and chicken is tender.
Serve over rice.
Sweet Potato and Lemongrass Soup
½ cup unsalted peanuts
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh cilantro
2 pounds sweet potatoes , peeled and diced
3 stalks lemongrass, outer layers removed, bulbs split open
2 tablespoons olive oil
1 cup minced white onion
2 tablespoons minced garlic
1 jalapeno pepper, seeded and minced
1 piece (2”) fresh ginger, peeled and minced
1 can (14 ounces) coconut milk
Juice of 1 lime
1½ teaspoons salt
¼ teaspoon cayenne pepper (optional)
To make pesto: Preheat oven to 350°F. Spread peanuts on a small baking sheet & bake until toasted and fragrant, 8-10 mins; cool. Place peanuts on a cutting board and set a heavy saucepan on top. Press down on pan to break peanuts into small, irregular pieces. In a small bowl, combine peanuts with remaining ingredients. Makes 1¼ cups. To make soup: In a large saucepan, combine sweet potatoes and lemongrass with enough cold water to cover; bring to a boil. Reduce heat to medium; simmer until potatoes are tender, about 20 mins. Remove lemongrass. Drain potatoes; reserve 3 cups cooking liquid.
Meanwhile, in a medium skillet over medium heat, heat olive oil. Add onion; cook, stirring occasionally, until soft, about 5 mins. Add garlic and cook about 1 min. Add jalapeño and ginger; cook, stirring, about 2 mins. In a blender or food processor, process potatoes, onion mixture, coconut milk and 1½ cups reserved cooking liquid in batches until smooth. Return soup to same saucepan and stir in remaining 1½ cups reserved cooking liquid; bring to a simmer over medium heat. Stir in lime juice, salt and cayenne pepper. Serve immediately with peanut pesto or cool to room temperature and chill at least 1 hour.
Quick and Easy Sautéed Spinach
1 Tbsp. olive oil
1 bunch spinach leaves, washed
1 ½ teaspoon garlic salt
¼ C. grated Parmesan cheese
Heat the oil in a large skillet over medium heat. Add the washed spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.
Sweet Potato n’ Lemongrass Rice Stew
2 fresh lemongrass stalks, chopped
1 sweet onion, thinly sliced
3 garlic cloves, thinly sliced
3 tablespoons olive oil
6 cups vegetable broth
2 tablespoons sweet white miso
3 tablespoons white balsamic vinegar
3 red bell peppers, thinly sliced
2 tablespoons freshly lime juice
1 lb tofu, drained & cut into 1” cubes
1(14-oz) can diced tomatoes in juice, drained
2 large sweet potatoes, cut into 1” cubes
2 cups fresh kale, roughly chopped
10 fresh basil leaves
2 C. Lundberg Farms brown Sweet Rice
Greek plain yogurt, for topping
Sea salt and pepper, to taste
1. Cook the rice according to package.
2. Cook lemongrass, onion, and garlic in oil in a large pot over medium until golden, stirring occasionally, approximately 5 minutes.
3. Add the vegetable broth, miso, balsamic vinegar, red bell peppers, lime juice, and ginger. Cook for 20 – 25 minutes.
4. When the rice is cooked, drain it and add to the vegetable broth mixture.
5. Add in the tofu, diced tomatoes, sweet potatoes, kale, and basil. Cook for another 10 minutes or until potatoes are cooked.
6. Transfer to serving dishes. Serve with sea salt, freshly ground pepper and a dollop of Greek plain yogurt.
Roasted Sweet Potato and Crispy Kale Salad With Roquefort Dressing
This recipe is from Stephen, a member from CCM host site, and can be found in Recipes for Health by Martha Rose Shulman. Thanks for this!
“This is a great salad to make with leftover roasted sweet potatoes but you can also roast them just to make the salad. The trick to succeeding with crispy kale is to make sure it is completely dry before you put it in the oven. If you are using bunched kale I recommend that you stem and wash it, spin it twice in a salad spinner, then set the leaves in single layers on a few layers of paper towels and roll them up. You can then refrigerate for up to a day or two. Once the salad is assembled, the portion of kale that you toss with the sweet potatoes will soften, and the kale that surrounds the sweet potatoes will remain crispy.” - M.R.S.
2 large or 3 medium sweet potatoes
1 generous bunch curly kale (about 1 pound), stemmed, leaves washed and dried thoroughly
2 tablespoons extra virgin olive oil
Salt to taste
1/4 cup broken pecans, lightly toasted
For the dressing:
1 small garlic clove, pureed
2 ounces Roquefort or blue cheese, crumbled
1 teaspoon chopped fresh thyme leaves
1/2 cup buttermilk
1 tablespoon sherry vinegar
Freshly ground pepper
1. To roast the sweet potatoes, heat the oven to 425 degrees. Rinse the sweet potatoes and pierce in several places with the tip of a paring knife. Line a sheet pan with foil and place the sweet potatoes on the foil. Bake 40 to minutes to an hour, depending on the size of the sweet potatoes. They are done when they are soft and beginning to ooze. Remove from heat and allow to cool.
2. Meanwhile, make the dressing (or you can make it a day ahead). In a mini-processor or in a mortar and pestle blend together the garlic, cheese, thyme, buttermilk, and vinegar. Season to taste with salt and pepper. For best results, leave it to sit for at least an hour.
3. To make the crispy kale, heat the oven to 300 degrees. Line two baking sheets with parchment. Make sure that your kale leaves are dry and tear them into medium-size pieces and toss with the olive oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 16 to 22 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Season to taste with kosher salt or fine sea salt. Allow to cool.
4. Peel the sweet potatoes, quarter lengthwise and slice. Place in a salad bowl and add the pecans and half the crispy kale.
5. Line the edge of a platter with the remaining crispy kale. Toss the sweet potato mixture with the dressing, place in the middle of the platter and serve at once.
Here’s one without the coconut milk:
Spinach and Potato Curry
If you've got some spare spinach and fancy a filling evening meal, this one is easy to make. It's similar to the Indian Sag Aloo. It also works well with Swiss chard, instead of spinach.
About 1 lb. potatoes
8 ounces spinach leaves (Swiss chard subs well for this, too)
1 can tomatoes
1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 small chili pepper
½ -1 bouillon cube
1. Heat a thick bottomed pan until pan is hot. Add the cumin and coriander seeds and cook for 2 minutes, until toasted. Allow to cool and then grind in a pestle and mortar.
2. Scrub the potatoes and chop them into ½” cubes.
3. Wash the chili and de-seed it. Slice it finely.
4. Heat the oil in a pan and then add the chili and the spices. Cook for 1 minute.
5. Add the potatoes, tomatoes and bouillon cube and mix well. Cover and simmer for 5 minutes, until the potatoes are almost cooked.
6. Wash the spinach thoroughly and chop roughly. Add to the pan. Stir and cover. Simmer for 5 minutes until the spinach is wilted and the potatoes fully cooked.