Mulching tomatoes
Harvesting peas

Rita's Recipes: "Hand Food Farm Picnic"

Clagett Farm CSA Recipes   Spring/Summer 2006

We like to give you recipes that act as the foundation; recipes you can use frequently and build upon. So we might just call for that Walnut Lemon Pesto from week 1. Remember..do you have it as your Staple Recipe? Also the Garden Salad is another great staple and as produce comes in & out of season, just exchange.

Hand Food Farm Picnic

Thai Cashew Coconut Dip w/ Farm "Dippers"
Asian Cabbage  Wraps
Asian Cole Slaw
Fresh Strawberries with Lavender Lemon Curd

We¹re coordinating an entire Farm Picnic Menu for you this time based on Hand Food  which  is extremely popular & fun! (In our book, it has to be a Good Time).

For dessert use those marvelous sweet strawberries and add some fresh clipped lavender to a purchased lemon curd (or make your own if you feel especially handy).

Thai Cashew Coconut Dip w/ Farm "Dippers"
Makes about 2-1/2  cups dip

In our area Safeway and shoppers Food Warehouse carry this in their Asian section or get it at an Asian grocery.

1 cup Cashew Macadamia Butter (or Cashew Butter, or Sunflower butter) 1 14 oz can Coconut milk (NOT the sweetened kind) 1 clove garlic, minced juice of 1 lime 1/3 to 1/3 cup Thai Chile Sauce fish sauce, soy sauce or salt to taste
garnish: anise hyssop, or Thai basil or regular basil
fresh chopped cilantro

Blend the above i ingredients and adjust seasonings to taste. Place in bowl surrounded by ³Dippers². Garnish with fresh herbs

Dippers: Kohlrabi slices, carrots, snopeas, cucumber slices, bell pepper wedges, pumpernickel pretzel rods, rice crackers

Asian Cabbage  Wraps
Serves 6

1 6-ounce package dried bean thread noodles (saifun)*
6 tablespoons vegetable oil
2 skinless boneless chicken breast halves, finely chopped
18 uncooked large shrimp, peeled, deveined, coarsely chopped
2 cups fresh sugar snap peas
3 garlic cloves, minced
1/3 cup chopped garlic scapes
1/2 cup chopped fresh cilantro
3 tablespoons Thai fish sauce (nam pla)*
3 tablespoons fresh lime juice
1/2 teaspoon minced seeded Thai chilies or Dragon chile
8 whole leaves Asian cabbage (coarse stem removed)

Place noodles in large bowl. Cover with cold water; let stand until noodles begin to soften, about 5 minutes. Drain. Transfer to large pot of boiling water; cook until just tender and pliable, about 3 minutes. Drain. Rinse with cold water; drain.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and shrimp; stir-fry until cooked, about 4 minutes. Add the sugar snaps & stir fry 1 minute more. Transfer to large bowl. Heat 4 tablespoons oil in same skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add garlic-oil mixture to bowl with chicken and shrimp; cool.

Add noodles, garlic scapes and remaining ingredients to bowl. Toss to blend. Season with salt and pepper. Mound on a platter surround with cabbage leaves for folks to serve themselves. Hold the cabbage leaf in the hand and fill with noodle mixture.

Asian Cole Slaw
Serves 8

1/2 cup green scallions or garlic scallions
1 head of Asian green cabbage
2 large carrots
1/2  cup mayonnaise
1/4  cup rice wine vinegar
1/4 cup honey
1 tablespoon freshly grated ginger
2 tablespoons Oriental toasted sesame oil
salt and freshly ground black pepper
sesame seeds, toasted

Slice half of the scallions, cabbage and carrot into a very thin julienne (Use a mandolin if available) and place in a salad bowl. Reserve the remaining scallions, which you have also julienned. In a small bowl, combine the mayonnaise, rice wine vinegar, honey, ginger and sesame oil until thoroughly mixed and pour over cabbage mixture. Sprinkle the top with sesame seeds.

Recipes from "Cook For Life Balance" by Rita Calvert

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