First heat a pan with oil. Then add the sliced garlic and let it unfold its flavor.
Add the okra. Heat it for a few minutes, add the sea salt and mix with the red wine (only as much as the Okra can soak in).
Let sit for a minute and serve warm. Some cheese and herbs (Basil) may be added on top (Mozzarella/ Parmesan).
It is delicious with couscous or rice. Nadja thinks that it can be used as a substitute for tomato sauce, for example on noodles or pizza.
Recipe by Patrick Boulger
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
Salt & Pepper (& Chili powder)
Roast the walnuts in oil or butter.
Use mortar and pestel or food processor to grind/stomp the tatsoi/arugula/basil, roasted walnuts, garlic and onion until you get a smooth paste.
We suggest to enjoy it on bread, noodles, pizza or on the side of a salad.
Recipe by Chef Brian
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.