Henry’s CSA

Food & Farm Notes

Week 19 – October 2, 2007

 

In Your Share This Week:

Basil

Arugula or Mizuna

Spaghetti Squash

Delicata Squash

Choice of: Fun Jen Chinese Cabbage, or Even Star Tah Tsai

Choice of: Red Radish, Daikon Radish, or Rose Heart Radish

Choice of: Okra, Poblano Peppers, or Winter Melon

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Same Time, Different Place!

REMEMBER to PICK-UP at Vitesse!

Although it doesn’t feel like fall quite yet, we are moving the CSA PICK-UP INDOORS THIS WEEK because of the early nightfall, and the cold weather not far behind. So come to Vitesse Cycle Shop, 206 S. Linden St., Normal. DO NOT PARK in the Liquor Shop next door, but in the city lot across Linden. Thanks, as always, to Chris Koos for allowing us to use Vitesse as our Fall CSA Pick-up location.

 

And a big thanks to all of you who came out to our Annual Fall Potluck and Tour. It was a gorgeous day, with lots of wonderful food, and we especially enjoyed having all the children out at the farm. Hope to see you again next fall!

 

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FOOD and FARM NOTES: Rain, and Asian Greens

It’s been so hot and dry the past few weeks that the okra and basil are still doing great, so enjoy them while you can!

We were somewhat desperate for rain last week. The 70% chance we were so hopeful about yielded only a tenth of an inch. But then last night the wind whipped up and we got a wonderful half inch or so (Henry wasn’t quite sure how much because a moth got into the rain gauge). What he is sure of is that the irrigation season is now over, and the fall greens season is here.

CHOIS – Fun Jen and Even Star Tah Tsai

 

Autumn is the absolute best season for the Asian greens, and this week you get your choice of the mild, delicately flavored, frilly, loose-leaved Chinese Cabbage called “Fun-Jen,” or the variety of Tah Tsai developed by Even Star Farm. This tah tsai variety is not the classic flattened rosette, but more like the tall-leaved Komatsu-na . . . both of these chois are quick and easy to prepare, and great in stir-fries or added to soup.

 

 

CHOI WITH GARLIC

2 tablespoons (1/4 stick) butter

4 teaspoons minced garlic

1 bunch fun jen or tatsoi

2 cups chicken stock or miso broth

 

1.      Melt butter in heavy large skillet over high heat. Add garlic; sauté 1 minute.

2.      Add Asian greens and stock; simmer until choy is tender, turning occasionally, about 5 minutes. Season with salt and pepper.

 

GINGERED STIR-FRY with DAIKON and FUN-JEN

3 tablespoons chicken broth

2 tablespoons Chinese rice wine or medium-dry Sherry

1 teaspoon sugar

1 teaspoon cornstarch

1 teaspoon salt

1/4 pound fresh shiitake mushrooms, stems discarded

2 tablespoons vegetable oil

1/2 pound carrots (about 3 medium), cut into julienne strips

1/2 pound daikon, cut into julienne strips (about 2 cups)

1/2 pound Fun-Jen cabbage, sliced thin (about 4 cups)

2 large garlic cloves, minced

2 teaspoons minced peeled fresh gingerroot

 

In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined will. Cut mushroom caps into 1/8-inch-thick slices.

 

Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry 2 minutes. Add mushrooms, cabbage, garlic, and gingerroot and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute.

 

 

DAIKON RADISH

Don’t let the big white daikon radish scare you. The root has a crisp, mild flavor and is excellent fresh in salads or cooked in stir-fries, soups, or stews.

 

Daikon and Carrot Salad

3 cups daikon, peeled and julienned into strips 1/8-inch wide and 3 inches long

1 cup carrots, peeled and julienned into strips 1/8-inch wide and 3 inches long

3 tbsp cider vinegar

1 tbsp fish stock from fish bouillon cube

2 tbsp light brown sugar

1 tbsp sugar

1 tsp dry sherry

salt

 

1. Sprinkle a pinch of salt over julienned daikon and carrot and let sit in a colander until limp (about 15 minutes).

2. Squeeze daikon and carrot to remove water.

3. Mix vinegar, fish stock, brown and white sugar and sherry.

4. Marinate the daikon and carrot in the mixture for 3 hours to a day, tossing several times. Serves 4 as a side dish.

 

DAIKON RADISH REMOULADE

1 pound daikon radish, peeled

3 tablespoons Dijon-style mustard

4 tablespoons olive oil

1 teaspoon wine vinegar

1/4 cup minced fresh parsley leaves

Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well.

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WINTER MELON

The big winter melon is an unusual vegetable, but one that is easy to use in a number of ways. Last time we provided the classic Chinese winter melon soup recipe, but the mild winter melon is also great in curries, where is soaks up and carries all the rich flavors.

Thai Curry with Winter Melon
9 tablespoons coconut cream powder (or 2 cans coconut milk)
1 can kaeng kua or other curry paste (4 oz)
3/4 lb chicken meat (white or dark)
1 teaspoon salt
1 lb winter melon
2 teaspoons tamarind concentrate
3 tablespoons palm sugar
3 tablespoons fish sauce

Cut chicken into 1 inch pieces. Mix with 1 tsp salt and fry until cooked through. Peel melon, remove seeds and cut into 1 inch chunks. Mix coconut cream powder with 3 cups warm water, stir well. Put 1 cup coconut cream (or 1 can coconut milk) in frying pan and heat. When oil begins to appear on the surface, add the kaeng kua curry paste, then add the chicken and cook. Spoon into a pot, add the remaining coconut milk and the melon and heat. Separately combine tamarind concentrate with 2 tablespoons warm water, mix well. When the melon is done, taste and season with tamarind juice, palm sugar, and fish sauce. Stir and serve with jasmine rice.

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