This week’s CSA share contains vegetables that can be made into
a great summer-style kimchi, which is a staple dish in
Seth has sent word to me that his “recipe from last year is
the best” and bears repeating. Since Seth is responsible for HVF lacto-fermented
products and is often known to wax poetic over cabbages and cukes when he
writes for the newsletter, who am I to argue?
His recipe gets a place of honor on the front page:
Seth’s Summer-Style Kimchi (The Best)
napa
cabbage
daikon
radish
turnips
scallions
unrefined
sea salt, non iodized sea salt or kosher salt
dried
crushed red hot peppers
fresh
ginger root
fresh
garlic
Wash vegetables,
chop napa cabbage coarsely, slice the daikon radish thinly, dice or grate turnips.
Place into large bowl. Add salt to taste or, if you have a kitchen scale weigh
the chopped vegetables, and add about 1 teaspoon salt per pound of vegetables.
Add hot pepper, crushed or minced garlic cloves to taste, and add grated or
pureed garlic root to taste. Again, try about one teaspoon hot pepper per pound
of chopped veggies, and ½ teaspoon of garlic and ginger per pound of veggies.
Taste. Korean kim chee tends to be very spicy, so by tasting you can gauge if
you want it spicier.
Mix and pound the
vegetables and spices well. The salt should draw out the juices of the
vegetables. When the mixture is juicy, pack tightly into a glass, ceramic or
pottery bowl. Cover with a ceramic, glass or pottery plate that fits inside the
bowl place a weight on top of the plate. A glass jar filled with water makes a
good weight. The vegetables in the kim chi should be submerged in the brine.
Place a towel over the bowl to keep out flies.
Keep the kimchi out
of the refrigerator. Taste the kimchi
every day, and be sure to place the plate, weight and towel back over the bowl.
After a few hours the kimchi can be eaten, however if it sits out for two or
three days, it is even more delicious.
NOTE: If your house is over 80 degrees Fahrenheit,
put the kimchi in the fridge after 2 to three days. It will then be good for a
few weeks.
Looking Forward to
Next Week
Anticipated for July 13th
Beets
Cucumbers
Dill
Kale
Baby Leeks
Lettuce
Summer
Squash or Zucchini
HVF Lacto-fermented
Products
Lacto-fermentation
is a traditional method of food preservation. These products contain
vitamin C and living beneficial bacteria and enzymes that aid in
digestion. Here are the items we make at HVF:
§
Raw Sauerkraut (4 different kinds, including Ruby and
Jalapeno)
§
Raw Ginger Carrots
§
Raw Half to Full Sour Pickles (during the summer and fall)
§
“Dilly” Beans
§
Raw Sauerkraut Juice
Some of our items are available through CSA
pre-order, the others at our Farm Store or the
Japanese Coleslaw with Sesame Seeds
1 Tablespoon sesame seeds
1 Tablespoon fresh lemon juice
1 Tablespoon soy sauce
1 Tablespoon vegetable oil
1 teaspoon Asian sesame oil
2 cups finely shredded
1 cup finely julienned carrots
1 cup peeled & finely julienned daikon
radish
Salt & freshly ground pepper
In a small skillet,
toast the sesame seeds, stirring occasionally, until lightly browned, about 2
minutes. In a small bowl, whisk the
lemon juice with the soy sauce, vegetable oil, and sesame oil. In a large bowl, toss the cabbage, carrots,
and daikon. Add the dressing, season
with salt & pepper and toss to coat.
Sprinkle with the sesame seeds and serve. adapted from Food & Wine, June 2001
Marinated Asian Salad
This recipe was created by The Culinary Institute of
1 tablespoon light soy sauce
2 teaspoons garlic, minced
1 tablespoon shallots, minced ¼
cup rice wine vinegar
1 Tbsp. whole-grain mustard
1/2 cup safflower oil
1/2 cup sparkling mineral water
1 teaspoon chives, minced
1 lb. carrots, cut into curls
1 lb. daikon radish, cut into curls
2 tablespoons pickled ginger, minced
1 Nori seaweed sheet, cut into strips
1 tsp. black sesame seeds
1 tsp. sesame seeds, toasted
1. Combine soy sauce, garlic, shallots, mustard, vinegar, oil, water, and chives; whisk until emulsified. Use, or properly store.
2. Toss carrots, daikon, ginger, and 2/3 cup of the soy mixture.
3. At service, portion the salad on cold plates and drizzle with remaining 1 ounce soy mixture. Garnish each serving with a few strips of nori and a sprinkling of sesame seeds and black sesame seeds.
Of Cabbages and Kings…
According to the
New York Agriculture Statistics Service, the NYS cabbage crop was valued at $67.8
million in 2005!
(http://www.nass.usda.gov/ny)
Cabbages come in a
variety of colors, shapes and sizes, and the taste varies accordingly.
This season your
share may include:
Green or Red Cabbage The round dense heads are most familiar as
they are the ones that are typically stored and sold later by NY farmers during
winter months.
Napa/Chinese Cabbage This pale green football shaped cabbage
has a light sweet taste and is very versatile.