P I C K L I S T
JACK O LANTERN - BRUSSEL SPROUTS - LEEKS - POTATOES - JALAPENOS - SWEET PEPPERS - LEMONGRASS - CARROTS - GARLIC - PLUM TOMATOES - SQUASH - MINT
BREAD: OLIVE/ROSEMARY/FETA/ FOCACCIA
Yall. In an effort to keep the majority of you still showing up to CSA as a result of too many jalapenos, and what the heck do we do with lemongrass, I am moving right into the pro-tips. But let it be known, that while it is a balmy 70 degrees outside right now (Tuesday afternoon), the temps took a dive this week, the fog did not set, and the farm got frosted. As a result, please enjoy MAYBE the v last peppers of the season. Cheers!
Pro-tips:
serves 4
JENNY’S NOTE: I LOVE THIS RECIPE- The flavors are perfect for when the weather turns… but I got bad news in regards to flavors. With a very heavy heart, I regret to inform you that there will be no fresh ginger making its way to our Fall CSA this year. For many reasons- many of which are speculations- our ginger crop never really took off. We do have a little crop growing in a greenhouse, but it is pretty small compared to past years. However, this dish demands ginger. Same with Cilantro. If you are a cilantro lover, do source elsewhere… As for the rest: garlic, hot peps, pumpkin/winter squash, lemongrass, mint, we got you.
A great long ingredient list here, but everything is available in 2 swoops, one right here at CSA pick up, & the next upstreet, at the local Asian grocery (Yipings Asian Market in West Leb)
pumpkin - 1 cup unpeeled weight
small red bird's eye chillies - 5
garlic - 4 cloves
a lump of ginger the size of your thumb
plump stalks of lemon grass - 2
lime leaves - 6
cilantro roots - 5 or 6
Cilantro leaves - a large handful
a little vegetable oil
chicken or vegetable stock - 500ml
coconut milk - 1 ¾
Plum tomatoes - 4 diced
nam pla (thai fish sauce) - 2 tbs
the juice of a lime
dried noodles - 1 cup
mint leaves - a large handful
Cut the pumpkin into large chunks and place on the top of a steamer. Or, steam it in a colander over a pan of boiling water. The pumpkin should be tender in 12-15 minutes. Remove from the heat.
To make the spice paste, chop the chillies, removing the seeds first if you wish. Peel the garlic and the ginger and chop roughly; put into the bowl of a food processor. Discard the outer leaves of the lemon grass then roughly chop the inner heart leaves, shred the lime leaves and add them to the chillies. Scrub the cilantro roots and cut them off, putting them with the chillies, along with half the cilantro leaves and stems. Blitz them to a pulp, adding a little oil if the mixture needs it to go round.
Place a fairly deep pan over a moderate heat, add half the spice paste (keep the other half in the fridge for tomorrow) and fry it, moving it round the pan so it does not scorch. Do this for a minute or two then pour in the stock and coconut milk and bring to the boil.
Cut the tomatoes in quarters, and add them with the nam pla and the lime juice. They will take seven to 10 minutes to cook. Add the chunks of pumpkin and continue cooking for a minute or two. Place a swirl of noodles in each of the four bowls, pour over the laksa and add the mint and remaining coriander leaves.
AND IF YOU STILL HAVE LEMONGRASS LEFTOVER: cut & freeze in ziploc to store, add it to chicken broth, or boil for tea :)
½ lb. brussels sprouts, trimmed, halved
¼ cup extra-virgin olive oil
½ tsp. kosher salt, plus more
Freshly ground black pepper
¼ cup Mike's Hot Honey (JENNY’S NOTE: a combo of honey, vinegar, chillies.. Add ingredients together to taste!)
⅓ cup sherry vinegar or red wine vinegar
3 Tbsp. unsalted butter
1 tsp. finely grated lemon zest
Flaky Sea Salt for garnish
Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
Meanwhile, bring Mike's Hot Honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
Remove from heat and add vinegar and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
Transfer brussels sprouts to a large bowl. Add glaze and toss to combine. Transfer to a platter and top with lemon zest and flaky sea salt.
LEEKS: cut in half lengthwise and Roast with olive oil until brown. Shave fresh parm on top. That’s it. Now please do that on repeat forever and ever, you will be elated every time.
JALAPENOS!!! I KNOW I KNOW! There is indeed an overwhelming amount of jalapenos here… But not so overwhelming if pickled! OOOORRRRR….
FROM BON APP, Makes 26–30
6½ oz. sharp cheddar, preferably orange
½ cup sliced pickled jalapeños
1 cup (125 g) all-purpose flour
½ cup (1 stick) unsalted butter
½ cup whole milk
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¼ tsp. freshly ground black pepper
5 large eggs, room temperature
Step 1
Preheat oven to 425°. Line 2 baking sheets with parchment paper or silicone baking mats. Once you turn on the stove, the dough comes together fast—so get prepared: Grate 6½ oz. sharp cheddar, preferably orange, on the large holes of a box grater. Set 2 Tbsp. aside for sprinkling over gougères later (you should have about 1½ cups left). Finely chop ½ cup sliced pickled jalapeños on a cutting board. Place 1 cup (125 g) all-purpose flour in a small bowl.
Step 2
Cut ½ cup (1 stick) unsalted butter into tablespoon-size pieces. Transfer to a medium saucepan and add ½ cup whole milk, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¼ tsp. freshly ground black pepper, and ½ cup water.
Step 3
Bring to a simmer over medium-high heat. Reduce heat to medium-low, add flour all at once, then stir vigorously with a wooden spoon until mixture balls up and no spots of dry flour remain, about 30 seconds. Continue to stir with gusto, smacking the dough along the sides and bottom of the saucepan (you’re looking to dry it out without it taking on any color), 3 minutes. You’ll see a film develop on the bottom of the saucepan that will mostly be reabsorbed as you keep stirring. Let cool slightly, 1–2 minutes.
Step 4
Continuing with your wooden spoon or switching to an electric mixer, add 4 room-temperature large eggs, one at a time, beating after each addition until fully incorporated (about 30 seconds). Don’t worry if the mixture looks curdled or broken. Separate yolk from remaining 1 room-temperature large egg over a small bowl to catch egg white. Reserve yolk for another use; add egg white to pan and beat until mixture comes together into a smooth, glossy, shiny, and thick batter, 1–2 minutes. Add cheese and jalapeños and stir or beat just until evenly distributed.
Step 5
Using a 1½ Tbsp. (#40) cookie scoop or a (heaping) tablespoon, portion scoops of batter onto prepared baking sheets, spacing 1" apart. Sprinkle a little of the reserved grated cheese over each gougère.
Step 6
Place in oven and immediately reduce oven temperature to 375°. Bake until super puffy and golden brown all over, 22–28 minutes. Serve warm or at room temperature.