- p i c k l i s t -
LETTUCE - MIZUNA - LACINATO KALE - CAYENNE PEPPERS - CARMEN (SWEET) PEPPERS -
LEMONGRASS - CAULIFLOWER - ORANGE KABOCHA WINTER SQUASH - LEEKS -
CUCUMBERS - CARROTS - GARLIC - GOLD POTATOES
Let’s talk Ginger. Ginger is my forever favorite crop. I love the magic of propagation that takes place in the early spring stages, the green shoots that emerge from the root, the smell of the ginger greenhouse as you go to weed mid season, and the unbelievable beauty of fresh ginger pulled from the earth after a whole summer of growth. It is a heaven sent root and I am here for it. Typically our Fall CSAers get the most out of this Fall crop as we harvest from September-October. This year however, I got too excited back in the Spring during early propagation. With real recklessness, I broke the ginger up into pieces that were too small for growth during its initial stages. Proper budding never occurred and many ginger root babies rotted out. A total crop failure. My purpose was to force more ginger earlier and instead I broke up the rhizome too much and weakened the potential for growth. This goes on the long list I made of farm fuck-ups for 2020. My purpose in telling you this sob story is to give you an honest heads up around any high expectations of getting ginger this year (not gonna happen). Also it highlights the benefits of diversified farming. In any given season no one intends on crop failures- but it happens. Sometimes weather demolishes a field, bugs eat an entire crop, or this farmer gets too excited. Bottomline here, thank goodness we grow a bajillion other crops- everything from tomatoes to berries to greens to bedding plants. Diversified farming allows a margin of error to take place in the field and not collapse the farm. My in-laws, Anne and Pooh took on diversified farming for this reason and I am so pleased to be grandmothered in. That’s all I have to say about ginger for now and hopefully that is all I have to say about crop failure for 2020. Hoping for a better crop in 2021.
In other news, This might be the best box of food yet- it will be hard to top week 2 of Fall CSA.
HOT TIPS:
Lemongrass: I add it to every broth I cook with- especially chicken broth- especially chicken broth thickened with coconut milk. You do not eat the lemon grass directly- chop the bottom whiter/pinker bottom portion and simmer for deep healing aromatics. If you are not committed to making a broth or using lemon grass this week, chop and freeze on a cookie sheet for 24 hours, and then bag all together and put back into the freezer for future use (this helps so pieces separate easily when frozen).
TEA! A few weeks back, Ramone (field crew worker, non stop joker) commented on the fever grass- I corrected him (lemongrass), he corrected me (fever grass). Bottomline, lemongrass is known as fever grass in Jamaica. Steep in hot water, sip it if you are feeling a cold coming on or currently sick- it’s good for what ails ya.
A new pumpkin laksa for a cold night by nigel slater (cold weather staple in my house)
The laksa appears complicated at first but in practice it is far from it. Once you understand the basics, the recipe falls into place and becomes something you can fiddle with to suit your own taste. The basic spice needs heat (ginger, garlic, hot pepper); the liquid needs body and sweetness (coconut milk, rich stock); the finish needs sourness and freshness (lime juice, mint, cilantro). The necessary saltiness comes from nam pla and tamari rather than salt itself. The notes in place, you can feel free to include noodles, tomaoes, greens, sweet vegetables, or meat as you wish. What matters is balance.
Enough for 4
Pumpkin (winter squash) - 1.5 cups
Cilantro and mint leaves to finish
FOR THE SPICE PASTE:
Hot peppers- 3-4
lemongrass- 2 plump stalks
Garlic- 2 cloves
cilantro stems- 5-6
Ginger- thumb sized lump
cilantro leaves- a handful
Sesame oil- 2 tablespoons
FOR THE SOUP:
Chicken or veg stock- 2.5 cups
Coconut milk- 1 ¾ cup
Tamari- 1-2 tablespoons
Nam pla (Thai fish sauce) - 2 tablespoons
Juice of a lime
dried noodles- ½ cup cooked as it says on packet, then drained
Peel and seed the pumpkin and cut into large chunks. Cook in a steamer or in a metal colander balanced over a pan of boiling water until tender. Remove from heat.
For the spice paste, remove stems from the chiles, peel the garlic, and peel and roughly chop the ginger and lemongrass. Put them all into a food processor with the cilantro stems and leaves and sesame oil and blitz until you have a rough paste. Get a large deep pan hot and add the spice paste. Fry for a minute, then stir in stock and coconut milk and bring to a boil. Let simmer for seven to ten minutes, then stir in nam pla, tamari, lime juice, pumpkin, and the cooked drained noodles. Simmer briefly, add the cilantro and mint leaves over the top and serve in deep bowls.
ANOTHER SPRAGUE FAMILY STAPLE!
from The First Mess // thefirstmess.com
SERVES: 4
NOTES: If you don’t want to use cassava flour, you can substitute brown rice, chickpea or regular wheat flour. Lower the amount of water to 1 cup if you’re making this substitution (& add more if necessary).-It’s important to really keep an eye on these towards the end of the cooking process. They can go from perfect to burnt in what feels like seconds. -I use a Microplane to get the garlic and ginger nice and fine for the sauce
CAULIFLOWER1 head of cauliflower (about 2 ½ lbs)1 cup cassava flour1 ½ cups water, plus extra½ teaspoon garlic powder1 tablespoon sesame seedssea salt and ground black pepper, to taste
STICKY SESAME SAUCE: ½ cup tamari soy sauce¼ cup maple syrup2 tablespoons toasted sesame oil2 tablespoons rice vinegar1 tablespoon tomato paste2 tablespoon chili paste (or to taste)3 cloves garlic, peeled & finely minced3-inch piece fresh ginger, peeled & finely minced2 tablespoons sesame seeds
Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.Cut the cauliflower into small florets. In a large bowl, combine the cassava flour, water, garlic powder, sesame seeds, salt, and pepper. Whisk to combine. The resulting batter should be fluid but thick--thick enough to coat a piece of cauliflower and pool only slightly once set on the baking sheet. If the batter is too thick/pasty, add water by the tablespoon until you reach the proper consistency.Drop the cauliflower florets into the batter and stir until all pieces are coated. Using a fork, carefully transfer battered cauliflower to the baking sheets, leaving 1 inch of space around each floret.Bake the battered cauliflower for 20 minutes. While the cauliflower is baking, make the sauce. In a small saucepan combine the tamari, maple syrup, sesame oil, rice vinegar, tomato paste, chili paste, garlic, ginger, and sesame seeds. Bring the sauce to a boil on the stove over medium heat. Simmer for 5 minutes or until slightly reduced. Set aside.After cauliflower has baked for 20 minutes, remove and let cool slightly. Once it’s cool enough to handle, transfer the par-baked cauliflower to a large bowl. Cover the cauliflower with all but 3 tablespoons of the sesame sauce. Toss to thoroughly coat the cauliflower.Bake the cauliflower for another 20 minutes, or until the edges are starting to darken. Remove the cauliflower and let it sit for a full 5 minutes before serving in lettuce wraps, on rice etc. with remaining sauce, extra sesame seeds, and chopped green onions.
Preheating the pan helps the leeks take on some color; cooking at a lower temperature ensures they're fully tender.
6 leeks, white and pale-green parts only
½ cup olive oil
Kosher salt
Place a rimmed baking sheet in oven and preheat to 400°. Cut leeks in half lengthwise. Rinse well and pat completely dry. Toss with oil in a large bowl; season with salt.
Arrange leeks, cut side down, on hot baking sheet and cover loosely with foil. Reduce oven temperature to 300°. Bake until leeks are lightly browned on cut side and very tender, about 1½ hours.
Uncover leeks and turn cut side up. Increase oven temperature to 400°; roast leeks until golden brown, 15–20 minutes. (Reserve the oil for making vinaigrettes or roasting vegetables. Let cool; cover and chill.)
DO AHEAD: Leeks can be baked 4 hours ahead. Let cool; cover and chill. Bring to room temperature before serving.