Mustard Greens / Chaya
Cook shallots with garlic, turmeric, black pepper and sea salt in pan. Brown the bottom of the pan with that mixture.
Add white wine to make it a sauce and stir to consistency. Then add mustard greens or boiled (for 10 minutes) shredded Chaya. Toss in sauce and cover until the desired tenderness is reached. Five minutes before taking off the lid, add more white wine to cook off.
Season with salt and pepper. Enjoy!
Recipe submitted by Troy Hollebeck
2 lbs eggplant, peeled, cut into 1 inch pieces
1/4 cup thinly sliced scallions
1/4 cup diced red pepper
4-6 basil leaves - thinly cut
1/4 cup grated parmesan
1/4 cup sharp cheddar cheese
2 eggs beaten
1/2 cup itallian bread crumbs
1 tsp butter
1-2 large tomatoes thinly sliced
salt to taste
Steam eggplant until tender, drain and mash. Add butter, scallions, pepper and basil. Mix well then add eggs and bread crumbs and mix.
Butter a baking dish, line pan with sliced tomatoes, add eggplant mixture. Top with sliced tomates, top with cheeses.
Bake in 350 degree oven for 20-30 min or until cheese is lightly brown. Serve and enjoy.
Recipe by Frandelle Gerard, inspired by The Vegetarian Epicure by Anna Thomas 1972
Green Papaya (peeled)
Vegetable Oil (for frying)
Whole Wheat Flour
1. Cut the peeled papayas in slices and boil in hot water until consistency softened. Bring water for noodles to a boil and cook according to package instructions.
2. Sift papayas. Heat vegetable oil in a pan. Put half of the slices of papaya first in mixed eggs (seasoned with salt and pepper), then in flour and then fry in pan from both sides.
3. Heat olive oil and stir-fry onions. Add battered papaya slices and heat for a moment.
4. Put soy sauce, a bit of milk, chili in a pot and thicken with a little flour. Then add noodles and rest of sliced papayas.
5. Serve noodle mix with battered papaya-onion mix on top. Enjoy.
Recipe by Nadja Hofmann
CSA Bounty (We use stems, peels, and all unless noted)
Tat Soi, entire bunch, shredded
Mizuna, entire bunch, shredded
Bok Choy, I had only rind, sliced thin
Green Tomatoes, the more the better, sliced thin!!!!
Pole Beans, entire bunch, sliced thin lengthwise ‘julienne’
Green Papaya, 1, peeled, deseeded, then shredded
Basil, entire bunch
Turmeric, large hunk, peeled
Lemon Grass, blended paste from previous week, 1 Tbsp?
Green Onion, 6 whole (we include roots and all)
Chiles, 2, deseeded, stem removed
Sugar Cane, a simple syrup from previous week, 1 Tbsp?
Moringa Powder, sprinkled in ~ 1 Tbsp
Ginger, medium chunk, peeled
Cumin, a good bit
Cinnamon Stick, a good bit, grated on micro planer
Curry, a good bit, I used green paste, but to each their own
Coconut Milk, 3 Cups
Garlic, 10 Cloves, peeled then minced
Red Onion, 1 Large, peeled then sliced thin
Garbanzo Beans, 2 Cups, cooked
Chicken, 1 lb, sliced thin*
Brown Rice, to serve curry over
To make the sauce, blend until smooth: Basil, Turmeric, Lemon Grass paste, Green Onion, Chilies, Sugar Cane syrup, Moringa Powder, Ginger, Cumin, Cinnamon, Curry, and Coconut Milk. Set sauce aside.
In a big deep skillet heat a splash of oil on medium heat. Sauté veggies until soft. I went Red Onions and Garlic till soft. Added Pole Beans and Green Papaya cooked covered until soft. Then added Green Tomatoes and Garbanzo Beans for a few minutes before adding Tat Soi, Mizuna, and Bok Choy along with the Sauce. Finally reducing to simmer until everything was nicely thickened and cooked together. Throw over brown rice & eat. Also surprisingly tasty served cold either over rice, in a wrap, or on a salad of lettuce.
*If you are adding chicken: Pour just enough blended sauce over sliced raw chicken to cover and let sit for 30 minutes to marinate then cook chicken in small batches spreading pieces out in the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked and no pink remains, remove from pan. Use the same pan to cook the veggies as above but add the cooked chicken and remainder of the sauce back to the pan at the same point you add the last batch of veggies.
Oh yes, my personal waffling statement: I have a hard time with recipes. Cooking uses so many of my senses but often bypasses my brain so at the table if there is an enthusiastic reception and the question of, “what’s in here” I am reduced to checking my cutting board to investigate what went in the pot. Thus all elements are estimates, and most likely results are not exactly replicable, isn’t that nice? We just ended up loving this dish and were so excited that it could represent such tastiness from all our CSA odds and ends lingering around the kitchen. Cheers!
Recipe by Diana and Rustin Cameron via Member 2 Member
Preparation time: 25 minutes
1 1/2 cups fresh coconut milk
2 cups diced green papaya
1 cups diced chayote (WEAR GLOVES WHEN HANDLING TO PREVENT SLIGHT CAUSTIC AFFECT)
2 tablespoons curry power
1 teaspoon minced turmeric
salt & pepper to taste
1/4 cup butter
3/4 cup chopped green onions
1 tablespoon coconut oil
Saute onions & green papaya until papaya gets soft. The add chayote & other seasonings, mix to cover chunks with seasoning. Both chayote and papaya really soak up the seasoning!
Once soft, add coconut milk and let simmer for 5 minutes. Add some whole hot peppers before this step for optional extra seasoning. Do not overcook, or chunks can lose firmness.
Serve hot, but let cool slightly first, as papaya and chayote can really retain heat even when the rest of dish is only warm.
Recipe by Shelli Brin, inspired by Angletta Pascal
Sojne Phool is used in making dishes different in part of India, it tastes somewhat similar to wild mushrooms. This Bengali recipe is made with mustard paste and cooked in a covered pot called a Kadai, which is a type of thick, circular, and deep cooking pot (similar in shape to a wok) used in Indian, Pakistani, Bangladeshi and Nepalese cuisine.
Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty level: Easy
Sojne (Moringa flowers) plucked, 2 cups
One large potato (or try green banana), diced into small cubes
One medium tomato, chopped
Mustard oil, 2 Tbsp
3 to 4 whole green chiles, slit halfway
Mustard Paste, 2 Tbsp
Turmeric Powder, 1 tsp
Red Chilli Powder, 1/2 tsp
Sugar, 1/2 tsp
Salt to taste
Water, 100 ml (about 1/2 cup)
1. Pluck the Sojne (Moringa flowers) from its stalk carefully. Make sure to remove all stalks otherwise it will add a pungent and bitter taste.
2. Wash the flowers thoroughly and keep aside.
3. In a Kadai (pot), put all ingredients except water and fold well. Note that this should be done even before heating the Kadai on the burner.
4. Now bring the Kadai with the mixture on a gas top, allow it to heat it up, stir well.
5. Cover the Kadai with a lid and slow down the heat, cook for 10 minutes. Check in between and add little water if necessary to prevent burning at the bottom. (Ideally it should be cooked without adding water.)
6. Check seasoning when the flowers look tender and cooked well.
7. Serve with Rice and Daal (lentils, peas or beans).
Recipe recommended by Rita Lutchmeesingh
Bag of Chaya (NEVER EAT RAW)
1 green papaya
1 garlic clove
a pinch of salt, pepper & paprika (hot pepper)
Boil Chaya in hot water for 10 to 15 minutes!
Peel and slice papaya, onion and garlic.
Saute garlic, onions and papaya in oil.
Add seasoning and chopped chaya when papaya is soft and cook for a few more minutes.
Recipe by Patrick Boulger
Our featured recipes come from being created spontaneously by our farm staff in the community center kitchen, restaurant friends' recipes, from our wonderful CSA members, as well as supplemented with findings from ones we've found online and really like.