Local Food Hub:
- Purple top white globe turnips (Van Dessel Farm--Accomack County)
- Black radishes (Van Dessel Farm--Accomack County)
- Gold potatoes (Valley Farming--Accomack County)
- Watercress (Rain or Shine Greenhouses--Mechanicsville)
Sion House Farm:
- Baby Bok choy
- Tangelos (Uncle Matt's Organics--Florida)
From Deep Run Roots cookbook by Vivian Howard; modified for turnips/black radish
Turnip, Black Radish, and Black-Eyed Pea Samosas with Cilantro Buttermilk
Makes 32 samosas
1 TBSP plus 1 TSP salt, divided
4 cups peeled and diced turnips/black radishes (1 LB)
1 cup cooked or canned black-eyed peas
1 medium onion, small-diced
1 TBSP minced ginger
1 TBSP minced garlic
2 TBSP vegetable oil
2 TBSP coriander seeds, toasted and ground
1 TBSP cumin seeds, toasted and ground
1/2 TSP turmeric
1/4 TSP cayenne
1 large tomato. diced, with it's juice
1 TBSP tamarind puree, optional (Can substitute with lemon/lime juice if tamarind unavailable)
1 pack spring roll shells, not wonton wrappers (paper thin; Author recommends Wei Chuan brand) (If you're feeling adventurous, try making your own spring roll wrappers with the recipe below!)
2 quarts vegetable oil for frying
1/2 cup nice, thick, full-fat buttermilk (If buttermilk is unavailable, substitute with 1/2 cup regular milk and add 1/2 TBSP white/rice vinegar to recipe)
1/2 cup packed cilantro, stems and leaves
2 TBSP mint leaves
1 TBSP lemon juice
1/4 TSP salt
1/4 cup plain Greek yogurt
In a 4 quart saucepan or Dutch oven, bring 2 1/2 quarts water and 1 TBSP salt up to a boil. Add the turnips and black radishes and boil for 30 to 35 minutes, or until the roots are very tender. Add the cooked black-eyed peas during the last 5 minutes of cooking. When all is said and done, you want the turnips, black radishes, and peas to be soft. Strain and set aside.
In a 12 inch saute pan, sweat the onion, ginger, garlic, and 1/2 TSP salt in 2 TBSP vegetable oil for 10 minutes over medium heat. Do not allow it to color. Add all spices and cook another minute. Stir in the tomato, tamarind peel (if using), turnips, black radishes, peas, 1/2 cup water, and 1/2 TSP salt. Cook for about 5 minutes or until the mixture is thick and the turnips, black radishes, and peas have broken down a little. Taste the slightly lumpy, full-flavored mess and add more salt if you feel it needs it.
Allow the filling to cool completely. Set up a station with egg wash, a cookie sheet, a clean, damp dish towel, your samosa filling, and a spoon. Split the wrappers in half lengthwise into two long rectangles and brush the short side of one rectangle with egg wash. Connect two rectangles using the egg-washed side, creating a long thin rectangle. Spoon approximately 2 TBSP of the filling onto the lower left-hand side of the rectangle. Take the lower left-hand corner of the triangle and fold it flush with the right side. Continue to fold the filling up into a triangle. This is the same process as folding a flag. Egg wash the last fold and place the samosa, seam-side down, on your cookie sheet. Cover the finished samosas with the damp towel to prevent them from drying out.
The samosas can be stored in the freezer up to a month and fried from frozen or refrigerated for up to 24 hours.
Make the cilantro-buttermilk:
Combine everything but the yogurt in the blender. Blend until smooth and green. Transfer it to a bowl and whisk in the yogurt. It should slightly thicken the mixture.
Preheat your oven to 200 degrees F. In a 4 to 6 quart, heat the oil to 350 degrees F.
Carefully drop a few samosas into the oil using a slotted spoon. If they are not frozen, they will be brown and crispy in about 2 minutes. If frozen, they will take about 4 minutes. Fry the samosas in batches, making sure you don't add more than 5 to the oil at a time.
Drain the samosas on paper towels and hold them in a warm oven until you're done frying all of them off. Serve warm with the Cilantro-Buttermilk for dipping.
Homemade Spring Roll wrappers:
Recipe courtesy of Food.com
Makes 8 wrappers
1 cup flour (Substitute with rice or coconut flour for a gluten-free option)
1⁄4 teaspoon salt
3⁄4 cup water
Sift the flour into a mixing bowl and add salt. Mix. Add water little by little. Use more water necessary. Mix thoroughly to make a thin batter. Cover and let rest about 30 minutes.
Next, spray a non-stick pan with cooking spray or butter and heat on medium-low heat. After one or two minutes turn the heat down to low and drop 1 1/2 tablespoons of the batter onto the middle of the pan. Quickly spread the batter with a spoon into a thin wrapper about 6 inches in diameter.
Cook until the wrapper is dry and starts to shrink from the the sides of the pan. Remove the completed wrapper to a plate. Repeat this procedure until all the batter is used. Then use these to prepare your favorite spring roll recipe. Enjoy.
From Food and Wine
Bok Choy with Black Bean Sauce
1 tablespoon vegetable oil
1 garlic clove, minced
1 tablespoon very finely chopped fresh ginger
2 scallions, thinly sliced
2 tablespoons black bean sauce (Substitute with hoisin sauce if black bean sauce unavailable)
1 tablespoon dry sherry
1/2 cup chicken or veggie broth
1/4 teaspoon Asian chile paste
1 1/4 pounds baby bok choy, quartered lengthwise
1 bunch watercress, thick stems discarded
1 teaspoon cornstarch mixed with 1 tablespoon water
Steamed rice, for serving
In a large skillet, heat the vegetable oil until shimmering. Add the minced garlic, ginger and scallions and cook over moderate heat until softened, about 2 minutes. Add the black bean sauce, sherry, chicken broth and chile paste, bring to a boil and simmer the sauce for 1 minute.
Meanwhile, place the bok choy in a steamer and steam until crisp-tender, about 3 minutes. Add the watercress to the steamer and cook just until it wilts, about 1 minute longer.
Add the bok choy and watercress to the skillet with the sauce. Stir the cornstarch mixture; add it to the skillet and stir-fry over high heat until the sauce is thickened, about 1 minute. Transfer the vegetables to a bowl and serve with rice.