Veggie Box- March 19

Every week we pack fresh vegetables and fruits for our Veggie Box subscribers. These boxes (with recipes) are ready for pickup every Wednesday!

This week's box will include:

From Albert's Organics

  • collard greens
  • shiitake mushrooms
  • scallions
  • daikon radish
  • lemongrass
  • turmeric and ginger
  • kent mangos

 

This week's tips and recipes:

 

 

Noodles in a Lemon Grass Broth

  • stalks fresh lemon grass 
  • 1/2 bunch cilantro (about 2 oz.), rinsed
  • 5 cups chicken broth or vegetable broth 
  • 1/2 cup  scallions chopped  (including tops)
  • thin slices (quarter size) peeled fresh ginger
  • cloves garlic, peeled
  • 1 teaspoon black peppercorns
  • Package Rice Noodles
  • sliced shiitake mushrooms
  • Shredded Dikon Radish (can bee added to broth with mushrooms, or used as a crunchy garnish)
  • Sriracha chili sauce

Rinse lemon grass;  Peel off and discard coarse outer layers, then crush the tender inner part with the flat side of a large knife. Coarsely chop 1/4 cup cilantro leaves, reserving stems (save extra leaves for other uses).

 In a 4- to 6-quart pan, combine broth, crushed lemon grass, cilantro stems, 1/4 cup green onions, ginger, garlic, and peppercorns. Bring to a simmer over high heat; cover, reduce heat to maintain a simmer, and cook 30 minutes. Pour through a strainer over a large bowl; discard solids. Add broth back to pan, return to heat, add mushrooms and cook for 10 min until mushrooms are tender. Meanwhile, in another 4 quart pan over high heat, bring about 3 quarts water to a boil. Turn off heat, add noodles and drain when tender to bite, about 3 minutes. Divide noodles between two large soup bowls and ladle broth and mushrooms over noodles. Sprinkle with chopped cilantro, remaining 1/4 cup green onions, and shredded dikon if you wish. Add Sriracha for some heat!

 

Some simple ways to use fresh turmeric:

 

.  Fresh turmeric. Photo By Jessica Goldberg

.  Fresh turmeric. Photo By Jessica Goldberg

For each teaspoon of dry turmeric in a recipe, substitute about 1 inch of fresh turmeric. Peel the thin outer layer by scraping with the edge of a spoon’s bowl, and then grate the rhizome finely.  It’s best to bring out the color and flavor of the fresh rhizome with a quick stir in some hot oil.

- Use it in any curry recipe that calls for dry, ground turmeric, adding it to the pan after the dry spices have been toasted or stirring with other aromatics that are cooked in oil.

- To dress up leftover rice: Saute grated turmeric, minced garlic, salt and a generous amount of black pepper in hot oil until fragrant and golden. Stir in a few tablespoons of coconut milk. Add cooked rice and stir until evenly coated. Serve hot. For a special meal, transfer the rice to banana leaves and steam for 20 minutes.

To make a Burmese soup: Stir several crushed garlic cloves, a small amount of paprika and half a teaspoon of grated turmeric into a couple cups of chicken broth. Simmer for 10 to 20 minutes, then add thinly sliced daikon, spinach, carrots, and more. Season to taste with salt and a generous grinding of black pepper, then sprinkle with chopped cilantro and scallions just before serving.