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
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
Makes 6-8 Servings
3-4 medium green papayas (papayas with orange spots are okay too)
2 cloves of garlic
4 small turmeric roots
4-6 basil leaves
3-4 tablespoons olive oil
2-3 tablespoons apple cider or balsamic vinegar
Salt and pepper
Peel away tough outer layer of papayas. Once you reach the light colored flesh, keep peeling fleshy layers into a serving bowl until you reach seeds.
Peel and chop basil, garlic and turmeric roots very fine, then add to papaya.
Pour on olive oil and vinegar, add a dash of salt and pepper.
Toss with hands to blend flavors and let sit for 10-15 minutes for flavors to soak in. Enjoy!
Recipe by Julia Meurice
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.