Tuesday, September 28, 2010

CSA Cooking Classes Episode 1 | Karen

A few weeks ago, some CSA members and Karen farmers got together to share a meal. The farmers chose the menu, showing program staff and CSA members how to cook foods from their culture using food from their fields.

Please come in and join us!

First up on the menu was Sauteed Water Spinach, which has long skinny leaves.
Here's what it looks like raw, taken off of the stem.
See the recipe below!

Sauteed Water Spinach

One large bunch water spinach de-stemmed
¼ cup vegetable oil
2 teaspoons chicken base (powder form)
6-8 cloves garlic sliced
1 Tablespoon sugar
1 teaspoon golden mountain seasoning sauce
3 ounces of soy bean paste

Heat vegetable oil in a pan on medium heat.
Put everything except golden mountain seasoning in hot pan
until thoroughly wilted. Add golden mountain seasoning, serve with steamed rice.

Next up was my personal favorite, the steamed blue pumpkin! The farmers were so excited about sharing this recipe and their excitement was contageous. The blue pumpkin is beautiful to look at, a bit tricky to cut up and totally tasty. Check out the recipe below!

Steamed Blue Pumpkin

1 Blue Burmese Pumpkin
5- 6 Shallots
5 Tablespoons of white sugar
2 teaspoons of salt
2 Tablespoons of ginger
1/3 Cup of vegetable oil

Peel, seed and cut pumpkin into 2 inch chunks (like watermelon)
Cut Shallots and place in a large stockpan with 2 inches of water
Add sugar and salt
Drizzle vegetable oil over the ingredients
Grate 2 Tablespoons ginger root and add to the pot
Steam the ingredients with the lid on the pot for 10-15 minutes
Steam until the pumpkin is tender.
Serve and enjoy!
Last up for the evening was the Chin Baung Soup. Chin Baung is the most popular item at our Monday market. Karen, Chin and Karenni folks line up and take huge rubbermaid tubs of this stuff home. Literally. I've been so curious about it- its leaves are beautiful out in the field and it has a lemonny taste that suprises all of our guests to the farm.

Chin Baung and Fish Soup

One large bunch Chin Baung de-stemmed
4 cups water
¼ cup olive oil
2 shallots
one small bunch Chinese long beans cut into 1 inch lengths
1 ½ cups fish (tilapia, or other meat of choice)
1 Tablespoon chicken base seasoning (powder form)
1 teaspoon seasoning sauce
1 Tablespoon fish sauce

Bring water to a boil in soup pot.
In a small pan heat the oil and fry the shallots until translucent.
Add them to the water. Place the fish or meat of choice
into the pan and fry till done, then add to soup as well.
Put chin baung, long beans and spices into soup,
cook till greens are wilted.

These were the sauces, broths and oils added.

Pay Lay with Susan, her CSA friend for the past two years.

Pay Lay and Jessica.

Marion, Beh Paw and Pat who buys into Beh Paw's CSA.

The whole gang.
Cooking together was a blast. Stay tuned for cooking reports from our other farmers as well!

1 comment:

  1. dude, casie and i want in on that! :)

    especially thai eggplant...i'm pretty clueless how to use it well.