How long have you been a member with Three Sisters CSA Community Farm?
I'm not sure – it's been several years. I can't remember exactly, five or six? What is your dropsite? Or for home delivery: What part of Southeastern WI do you live in? Tosa. Have you ever met Jeff and/or Kelly in person? Yes I have met both of them. They were very nice and friendly, and I guess just that they seemed really genuine and dedicated to their farm. They were so passionate about how they wanted to grow good food. In three words or phrases, how would you describe the experience of seasonal eating you have through your CSA share? Delicious. Always sad when the season is over. Excited when it starts - even though there are some weeks that I'm not as good at cooking, and finding ways to use the food and make sure we eat it is a little more work. However... when the tomatoes start coming, I put them out on the counter and they don't last, they are just gone. The carrots are eaten immediately. And I just made a batch of ratatouille and it's delicious. When other people ask you what it’s like to be a CSA member or why you do it, what do you usually say? I think my first reason is to support my local farmers is they are a local business and we like to support that. I like knowing where my food comes from and I do really love the Three Sisters CSA. The food is amazing and Jeff and Kelly are super great, but I LOVE the U-Pick option. There are just certain foods that we just wouldn't eat as much and I hate being wasteful. I work hard to not waste food, so I'm going to get more of something I know we all like rather than try and figure out how to use these beets that we don't like as much. Other people often say things like, “What would I do with all the food?” or “We don't like this or that”, and that's what makes Three Sisters CSA so unique and wonderful. What is your favorite CSA food item? It's tomatoes right now. You cannot beat a fresh grown tomato. I also love the carrots, they taste so much better. But the caprese salads and BTS are on the regular rotation right now – anything we can put the fresh tomatoes in. I also love the garlic scapes, which was something I didn't know existed before I had a csa. That's been the one big fun thing I didn't know about and now get really excited about when it's that time of year. I usually make a pesto. Is it a regular basil pesto with garlic scapes instead of garlic cloves? Or is it a scape pesto? It's pretty garlicky so it's more of a scape pesto with basil, rather than the other way around. Is there a CSA food item that most confounds or stumps you when it comes to cooking or eating, or used to before you knew what to do with it? Kohlrabi. We tried eating it raw and I tried roasting it and...maybe we just don't love it. That's the one thing I get every year and it sits in my fridge the longest. What is your favorite thing about being a member of Three Sisters Community Farm? I get fresh veggies every week. I don't have to think about going to the grocery store for vegetables, or what kind of vegetables to buy. What about being a CSA member is most important to you? I like that I can say I'm supporting a small farmer when I know that farming is hard work. We probably don't pay enough for all the hard work they do and for what we get. I'm very appreciative of them and I want to keep them in business. What’s the most delicious meal you have had recently? The ratatouille I made last night was really good. I was waiting to make it. It's the time of year when I get the zucchini and eggplant in the box and it's kind of a ritual I do every summer. I made that and mixed in my garlic scape pesto and it was fantastic. What is your favorite place to have a meal? (Restaurant, your backyard, a friend’s house etc.) In the summer on the back porch. We don't get to be outside a ton, living in Wisconsin, and just eating outside is great. My backyard has nice plants and fresh air. And I don't have to clean up the table – that's another bonus! What about in the winter? I wouldn't pick a place, but just say that I do love sharing a meal with friends. At someone's house or going out. What is one thing that is bringing joy into your life these days? Hanging out with my family is always number one. Being able to do that outside – we're going camping this weekend. Who is in your family? My husband and I have three kids, ages 13, 11, 8. What is one thing that is giving you pause, or reason for concern? I just think the divisiveness of everything these days. Everyone thinks they are right and no one can listen to other people when they disagree. It seems to be breeding a lot of hate and anger. Zucchini or Cucumber? Cucumber. I just think they are a little more versatile. You can eat them in salads or plain or with dip – they are kind of like a chip. I eat them with guacamole. Really? Yes! cucumbers with guacamole is delicious. When I'm really trying to eat healthy that's what I eat. What is it like to have a CSA share with young kids? I've always been a believer in making sure that the kids taste different foods. Because if they don't they're going to be picky. For example, I made this ratatouille and my youngest son is kind of picky – or more than I would like – and he ate the ratatouille. He didn't like the eggplant, but he ate the dish and that surprised me. I think they CSA gives them the opportunity to eat a lot of vegetables. My kids get excited about the box because they love the carrots and cucumbers and tomatoes and lettuce, and in the spring they start asking “When are we getting that box again?” Is there anything you would like to share about seasonal eating, local food, CSA membership or anything else related to these topics that you have never had the chance to say? I just think if you're already buying those veggies at the store you should just do a CSA. Up front the cost may seem expensive, but if you break it down I bet it would be the same price as at the grocery store. And even if it's $5 more, who cares? Because you are supporting a local business and getting produce that is so fresh.
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Each week we get the chance to catch up with Courtney. Her enthusiasm for cooking and the CSA vegetables is wonderful. We have gotten a lot of good inspirational tips from her about new ways of preparing things. She never turns away from a challenge whether it is a broken jaw or an entire 3/4 bushel box of zucchini in a particularly abundant season. We are glad to have her as part of our CSA community. How long have you been a member with Three Sisters CSA Community Farm? This is our third year. We used to get their produce at the FM in Tosa. I know there’s a lot of great farms around here, but I honestly think they have the best tasting, most beautiful produce. So we bought the bulk of our veggies from them. We also get the egg share from them, we love to get the eggs and veggies each week. What part of Southeastern Wisconsin do you live in? Wauwatosa Have you ever met Jeff and/or Kelly in person? Actually I try and be here on Thursdays (for home delivery) because I love talking to Kelly - she's so great. It’s like a bright spot in my week. I probably hold her up every week because I can get a bit wordy. In three words, how would you describe the experience of seasonal eating you have through your CSA share? Exciting : You never know what’s ready to choose from, and it’s always a surprise to see what we get to cook with each week. Blessing: Because a lot of communities that don’t have the option. Vital: To our community as a whole to support local food and to eat seasonally. It’s good for the environment, for our health and for commerce. When other people ask you what it’s like to be a CSA member or why you do it, what do you usually say? I really like to support our local farmers and I think that’s so important. I talk about the freshness and quality, and knowing your produce came from somewhere nearby and was raised well. It also gives people the freedom to experiment with their cooking. When you have a box full of fresh produce already in your kitchen, all you have to do is pick a few things and cook up some veggies and pasta. It can actually make it easier to cook at home. I think everyone should do it for at least one season. What is your favorite CSA food item? Oh my goodness - that’s hard. I’d probably say snap peas and cherry tomatoes, and the summer squash and zucchini. If left to my own devices I’d eat all the cherry tomatoes in one go. Is there a CSA food item that most confounds or stumps you when it comes to cooking or eating, or used to before you knew what to do with it? Nothing really stumps me, I’m a vegetarian so I’ll pretty much eat any vegetables. But I like to never waste anything so I try and cook all the parts that come in the box. But the carrot tops are one thing I never know what to do with. This year they were so beautiful, I have been using it in place of parsley - I made a carrot top chimichurri and we put it in tabbouleh. Sometimes we’ll keep a bag of vegetable parts in the freezer - like carrot tops or parsley in a bag and then use them for making stock. Do you have a “box unpacking ritual” each week? Yes I do. I usually unpack everything and lay it out on the kitchen table, take pictures and put it on my Instagram feed. Without a doubt I get tons of comments about how beautiful the produce is, and people want to know what I’m going to do with it. It also gives me the ability to look back and see what I chose from year to year. What is your favorite thing about being a member of Three Sisters Community Farm? I love the passion of Jeff and Kelly. It’s inspiring to me that they care as much as they do about the work, the land and the vegetables, and then we have that privilege of eating the fruits of their labor. Also the variety of produce and being able to pick the box contents. Do you have a funny anecdote related to a CSA experience? The first CSA delivery of the season always comes the week of my birthday so it’s like a birthday present. I always look forward to making a big fresh salad with everything that comes in the box. But last summer during that week I had a freak accident - I tripped over a big buckle in the sidewalk and face-planted onto the cement and broke my jaw. It was wired shut for two months. And when I was at the hospital I was very upset and crying about the fact that I couldn’t have my big salad! But I got really creative with our box and I made a lot of soups and smoothies with the veggies, so I was spared the unpleasant experience of having to drink those nutritional drinks. I was really thankful that we invested in the CSA and also a Vitamix. What about being a CSA member is most important to you? Being able to have that connection with the people who are growing food for you. I’m a vegetarian, and that box is the bulk of what I'm eating each week. I have some health issues too, so I need to eat as cleanly as I can, and get the most nutrients from my food. The freshness and seasonality is so much healthier for me. Also I love to cook, so it makes that easy too. I like knowing that Jeff and Kelly are just such great stewards of the land too. What’s the most delicious meal you have had recently? The other day we roasted a big pan of vegetables - eggplant, tomatoes, onions, garlic, dill and just let that get all caramelized and we had that with a loaf of good bread. When the produce is that good you don’t have to do that much to it. What’s the strangest thing you have ever eaten? Once when I was a kid, I grabbed a spoon and took a big old swipe of what I thought was butter from the butter dish. Turns out it was Crisco! My mom was thawing it out to bake a pie. What is your favorite place to have a meal? Outside on our patio table is perfect, when the weather is great in the summer. In fact we are having a cookout this Saturday. What is one thing that is bringing joy into your life these days? I know this sounds really corny but - just being here. I have been through so much medical stuff lately, there were moments I wasn’t sure I would make it here. I’m just happy and taking every day as it comes. And I have full use of my jaw now! So that makes me really happy. What is one thing that is giving you pause, or reason for concern? Honestly it’s the political climate today. For all of these steps ahead that we make we seem to get kicked back ten or twenty. I wonder how we will improve the damage that’s been done. I hope that in my lifetime I see positivity edging ahead again. I think the CSA can help with that too though - that sense of community where you can see that we are all in this together, regardless of color or creed or background. Eggplant or Fennel? They aren’t similar, but they can both be tricky to cook with. Eggplant. Because I think this a little bit more versatile. I love fennel but I think it can overtake what you are cooking. Whereas eggplant is a Team Player. It's great by itself, but it pairs really well with other things too. Is there anything you would like to share about seasonal eating, local food, CSA membership or anything else related to these topics that you have never had the chance to say? I would just encourage people that if they haven’t done a CSA just to try it out. Once you try it you may never go back! Courtney's Recommended Recipe Tomato Caprese Pie 1 single pie crust, store bought or homemade 3/4 c mozzarella, shredded 3 lg tomatoes, sliced 1 tsp salt 1/3 c. Fresh basil leaves 2 cloves garlic, crushed .... topping... 1 c. Cherry tomatoes, halved 1/4 c. Mozzarella, shredded Line your pie dish with the pie crust, poke the bottom with a fork in several places. Sprinkle a 1/4 c. mozzarella on the bottom of the crust. Bake at 450 F for 10 min. Cool completely. Into cooled pie crust layer half of the sliced tomatoes, sprinkle with half the salt, half the garlic, 1/4c mozzarella and half of the basil. Repeat the layer. Finish by topping with the halved cherry tomatoes and the last 1/4 c mozzarella. Place the pie in the oven, reduce the heat to 350 and bake uncovered for 35 to 40 min. Greek Chickpea Village Salad Dressing- 1/2c extra virgin olive oil 1/4c fresh lemon juice 1 tsp dried oregano 2 garlic cloves, minced Salt and pepper to taste Salad- 1 c tomatoes, chopped 1 c cucumber, chopped 1 c scallions, chopped 1 15 oz can chickpeas, drained 2 tbl fresh dill, finely chopped 1/3 c feta cheese,crumbled In a large bowl combine salad ingredients. In another bowl, whisk together the dressing ingredients and pour over the salad ,tossing to mix the salad well. If you have non vegetarians in your family, you could easily add cooked shrimp or grilled chicken to this salad as well. Conversely, if you're vegan, you can skip the feta and add in cubed tofu that was marinated in some of the dressing and pan fried,beforehand. Baba Ghanouj 2 lg eggplants 2 garlic cloves,minced 4 tbl tahini 2 tbl lemon juice 1 tsp salt 2 tbl plain greek yogurt (optional) For garnish- Zaatar spice,olive oil,fresh parsley For serving- Crudites, pita bread wedges,naan bread Slice the eggplants in half lengthwise. Place flesh side down on parchment lined baking sheets and roast the eggplants at 450 until very tender and collapsing,about 50 to 60 minutes. (Alternatively,you could grill the eggplants whole ,turning them every 10 minutes until charred and collapsing . They should be done in 20 to 25 minutes this way ) Scoop out the flesh and drain in a strainer for about 10 minutes. Place the roasted eggplant into a bowl,mash well with a fork. Stir in the remaining ingredients. If desired, drizzle the Baba Ghanouj with a little olive oil and sprinkle with fresh parsley and zaatar . Serve as a dip with crudites, pita bread, pretzels,etc. Also makes a great sandwich condiment, spread on naan bread or toast and top with veggies, feta or fresh mozzarella and a protein of your choice. We love trying new and interesting veggie trials and getting feedback about them from members like Kathy. Last year we grew an unusual cucumber by the name of suyo long. They were very productive and quite tasty when fresh. We didn't grow it this year because not that many people ordered it and it didn't keep as well as the regular one we grow. ALISSA How long have you been a member with Three Sisters CSA Community Farm? KATHY I think five or six years - it has been a while. What was the impetus for signing up? We had been part of another CSA, we’d gone to the UEC to check out other offerings and we saw Three Sisters. Then we saw them at the TOSA market the following summer. The biggest thing was home delivery. Our lives were getting really hectic at the time, and a couple of times with a previous CSA - the pick up was at the Farmer’s Market in West Allis - it became tricky to pick up the box or get other people to pick up. Plus the vegetables always looked good, and the taste is wonderful as well. Have you ever met Jeff and/or Kelly in person? At the farmers market that one year. Every now and then we see Kelly when she drops off our food and we get to talk with her. What’s one thing you remember? She has a GREAT, warm personality. She just oozes positivity. It’s nice to have positive people, even if it’s a brief encounter - it's just very pleasant. In three words or phrases, how would you describe the experience of seasonal eating you have through your CSA share? Exciting! Very fresh. Convenient - you can’t get past the convenience for such fresh vegetables. When other people ask you what it’s like to be a CSA member or why you do it, what do you usually say? The freshness of the produce, and the taste - you can’t beat the taste compared to some of the grocery store items. And some of the unique offerings. The convenience of having it dropped off for us means we don’t have to go shopping. You get the best of the FM with the convenience of it being dropped off. And I do like that we are able to choose what you’d like in the box for the most part. It’s an easy way to plan, knowing what’s coming. It’s just a good value all around for us. Do you get most of your veggie needs met through the CSA box? We do. We’ve downsized, now it’s just the two of us. But it’s still nice to get a box for a family of four because we can share with other family members and friends. We rarely add to what we get (from the store.) What is your favorite CSA food item? Our favorite item from Three Sisters, which isn’t available this year, were some unique cucumbers. They were striped and kind of curly. It had a nice flavor and few seeds and just looked good in a vegetable tray because of the shape. I think their carrots just taste fabulous. That’s probably the one we look forward to the most because they do taste so good. Otherwise we have enjoyed everything we’ve gotten from them. And the tomatoes have been tasting fantastic this year. Is there a CSA food item that most confounds or stumps you when it comes to cooking or eating, or used to before you knew what to do with it? Fennel is always tricky. We’ve tried some recipes but have yet to find one that we really have liked. It might also have to do with what we’re willing to make in a given week. Sometimes we get ambitious with recipe ideas and plans, but then life gets in the way and we don’t have the energy to make a specific thing. What is your favorite thing about being a member of Three Sisters Community Farm? I do enjoy the newsletters and the personality of Kelly and Jeff coming through. It just feels like you are contributing to the common good by supporting them and their philosophy of farming. I like hearing about the community support as they keep building on their vision. Do you have a funny anecdote related to a CSA experience? Confusions, misunderstandings, strange vegetables? One time somebody told me to try beet greens like you would Swiss Chard. It wasn’t the greatest experience. I did not see the similarity at all. What about being a CSA member is most important to you? I like the local aspect. I like supporting the small farmers. What’s the most delicious meal you have had recently? The one that sticks out was probably an eggplant, tomato, cheese and egg sandwich in pita bread. We were out in Boston, and it was from one of the food trucks there. It’s the most filling, delicious, fresh tasting egg sandwich I’ve ever had. We’re still trying to figure out how they did it. You’re on a quest to recreate it? Yes. Each time we get closer, but it’s still hard to replicate. It’s really all about the proportions. The hardest part is finding good pita bread. It’s hard to find one that holds together without everything spilling over. (Kathy is taking recommendations for good pita bread brands!) What’s the strangest thing you have ever eaten? We were in Tonga, and we had a fish dish which was marinated in some type of lemon juice (versus being cooked.) I couldn’t even tell you what it was - it must have been a local fish. That’s probably something I would not choose to have again. What is your favorite place to have a meal? I enjoy the cookouts that we have. Just a nice potluck. I like to see what people bring. What is one thing that is bringing joy into your life these days? I do quilting, and I bought a long arm quilting machine and it’s just great. Sharing that with other people has also been great, and sharing the learning experience. What is one thing that is giving you pause, or reason for concern? We’re losing a form of communication where we can listen and discuss serious things without getting upset. And getting real facts, it’s so hard to figure out what is fact and what is opinion and where they start mixing in. Cucumber or Zucchini? Cucumber, because the crispness and the freshness and the amount of water they contain. Is there anything you would like to share about seasonal eating, local food, CSA membership or anything else related to these topics that you have never had the chance to say? It’s just nice to support a community farm. Farming is such hard work. Every year we go to pick strawberries and cherries, and you just get an idea of the kind of backbreaking work that is. Farmers are underappreciated and I like that we can support them with the CSA. Kathy's Recipe Recommendation to recreate the food truck Pita Sandwich https://www.youtube.com/watch?v=0oNbQGTCWUs&feature=youtu.be We are lucky to have had Laura's help on a regular basis for 2 seasons while we rented land at Sauve Terre Farm in West Bend. We've bunched a lot of carrots, pulled a lot of weeds and picked a lot of cherry tomatoes together for 3 sisters CSA boxes. She has become a good friend who continues to support our work in many ways including contributing the the community loan project, helping us create and analyze the responses to our end of season survey and providing endless moral support. Thanks Laura!
LAURA I work at Marquette, as the Associate Director of Institutional Research, and discovered that Jeff and Kelly offered a dropsite on-site. I decided to give it a try. ALISSA How long have you been a member with Three Sisters CSA Community Farm? This is my fourth season. Have you ever met Jeff and/or Kelly in person? I have, I was a worker share for two seasons. What did you like most about being a worker share? I was renting at the time, and didn’t have the ability to have my own garden so it was really great to be able to do some touching of dirt, getting into nature. It was also nice to be able to do that once a week to get out of my office. To be in the summer air and have that connection to food. In three words or phrases, how would you describe the experience of seasonal eating you have through your CSA share? The connection: To the people that do the growing To the land To the food that I eat When other people ask you what it’s like to be a CSA member or why you do it, what do you usually say? So far I have not tasted any produce that’s better than Jeff and Kelly’s. I love to cook, and it’s so easy to have a giant box of vegetables dropped off every week at my workplace, that I can choose, so that I know what fun things I’m going to be eating every week. In terms of body, mind, and soul it feels very healthy all around. What is your favorite CSA food item? It seems like every week it changes! It’s hard to pick a favorite, but I can pick a favorite farm. Three Sisters vegetables are my favorite vegetables ever. Do you have a “box unpacking ritual” each week? Not really because I get my box at Marquette, so I have to bring two cloth bags to the place at Marquette where it is, and unload everything and then get it home as quickly as possible. I usually do some chopping up of things right away if I can, to quickly be able to use. But it’s an exciting day! What is your favorite thing about being a member of Three Sisters Community Farm? Finding people like Jeff and Kelly, who are so dedicated to doing it right and to be thoughtful stewards of the land. My grandparents were farmers and it’s sort of like finding them again but with vegetables. I know I can trust the source of the food and it’s delicious. Jeff and Kelly are really doing something positive. Did you spend a lot of time on your grandparent’s farm as a kid? We lived just a mile down the road from them, so the farm was my babysitter growing up. They owned a small dairy farm and my grandmother had currant bushes and apple trees and a huge garden. We would just get dropped off there, so that was our rosy childhood! There was a time when their farm was almost completely self-sustaining; my grandmother told me once that there was a time when she didn’t go to the grocery store for anything except flour and sugar. Do you have a funny anecdote related to a CSA experience? I like the times as a worker share where, someone - usually Jeff - would pick a vegetable from the field to see if it was ready, just to try. One time he picked a melon to open, and he had a knife and he just cut it up and passed it around. It was so fun to just be eating a melon in the field in Wisconsin. What about being a CSA member is most important to you? Eating locally. It’s important to me to eat seasonally and locally, and understand how my habits affect the world. What’s the most delicious meal you have had recently? I have some dietary restrictions so I cook a lot at home. In the summertime it’s probably meals from the grill. We grill a lot of fish, and veggies from Three Sisters. Recently we grilled a lot of scapes, which were delicious. At home I have a big herb garden, so we add lots of herbs. Sitting outside with a glass of rose and a delicious meal...it’s pretty awesome. What’s the strangest thing you have ever eaten? I remember the first time I ate seafood that still had eyes on it - it was shrimp with legs and eyes on it. I was in Ireland, studying abroad. I don’t think Ireland is really known for their seafood, but that’s where it was! What is your favorite place to have a meal? Besides my own kitchen...I was born originally in Cape May, New Jersey and they have the best seafood, I do love good seafood. Also South Jersey, when I was growing up, was farm county and there were fresh peaches, melons, corn. What is one thing that is bringing joy into your life these days? My garden. I’ve been in my house for about a year, and we are transitioning our backyard into an edible paradise. We have a long way to go, but it’s amazing to take a cup of tea out there in the morning and see some of the changes that are happening. We just ate our first tomato, and they were seeds I saved from 2014 from the last time I had a garden! It was a moonglow. Then one raised bed is all herbs, so it’s so nice to have those fresh herbs on everything. What is one thing that is giving you pause, or reason for concern? I’ll echo most everyone else and say politics. And climate change. I can’t listen to the morning news anymore. OK, Cherry Tomato or Beefsteak Tomato? I love all the tomatoes, but the cherries are so nice because you can snack on them, and bring them everywhere. You can cook them or put them on salads, they are just so versatile. Is there anything you would like to share about seasonal eating, local food, CSA membership or anything else related to these topics that you have never had the chance to say? I wish that everyone had the time and opportunity to try being a CSA member, because you learn so much about how vegetables can and should taste and how easy it is to get things locally vs getting them from, say, Florida. And I definitely promote trying the worker share, or getting to the farm a few times to check out what they are doing, especially now with the new land. The pollinator habitat is so cool. Jeff and Kelly are just so innovative, and you get a better appreciation for how much work, stamina and drive farmers have to have to make it work on a scale. Farming is not just one skill, it’s strategic planning and running a business and being organized. It’s pretty cool. We knew Xin had different culinary preferences when she asked for broccoli stalks. Thanks for sharing all your recipes this week! We look forward to trying them out, since it feels like our cooking has been in a slump lately.
ALISSA Tell me a bit about yourself. XIN We are a family of two, my husband and I. I am the one who cooks and shops for the groceries. I moved to Milwaukee 7 years ago and he joined me 5 years ago. I work at UWM, and we moved from Vancouver Canada.I am Chinese and he is Canadian, so we have mixed tastes when it comes to food. How long have you been a member with Three Sisters CSA Community Farm? I think at least three years. First I was using some other farmers and then I saw Three Sisters and I switched because of the home delivery. I don’t always have a car to use, so home delivery is a big plus for me. I love that we can select our own food and have the freedom to choose between items. And the food is so good. What part of Southeastern WI do you live in? We live in Murray Hill on the east side near Downer Movie Theater. How would you describe the experience of seasonal eating you have through your CSA share? I never used this kind of a CSA before I moved to Milwaukee, this is my first experience. It’s wonderful to have this. When other people ask you what it’s like to be a CSA member or why you do it, what do you usually say? I say get on! Right away if you haven’t! I just always highly recommend it to everyone I know. What is your favorite CSA food item? I love when they have some Asian vegetables like the Chinese cabbage, and also the cherry radish and the cherry tomatoes. I always finish the cherry tomatoes right away. I always love squash, pumpkin and zucchini when they come into season. The salad greens, fresh garlic, fresh green onions. Is there a CSA food item that most confounds or stumps you when it comes to cooking or eating, or used to before you knew what to do with it? There are some vegetables from here that I don’t know what to do with it so I avoid ordering them. Some of the root vegetables. Celery root, it’s not in my cooking. I do less Western cooking and more Asian cooking. Does the CSA suit your needs even though the foundations of your cooking are different, not Western? Oh yes. I take full advantage of it. Tomato, chinese cabbage, green onion, garlic, potatoes, zucchini, cucumber, green beans, spinach, peas. I also do Chinese pickling, so last year I asked them I asked them for more broccoli stem so I used that for pickling. Cherry radish and celery are all good for pickling. Do you have a “box unpacking ritual” each week? No I move them right in the fridge and start eating the raw things right away! What is your favorite thing about being a member of Three Sisters Community Farm? I like the local connection, soucing my food locally and supporting local farmers is wonderful. And you get fresh, wonderful food that was picked that day or yesterday. I also get the egg share and I love that. They are fresh and good quality. What’s the most delicious meal you have had recently? I used the fresh Chinese cabbage to make a very simple salad, just some salt and fresh chili oil. That’s one of my traditional ways of eating vegetables, to heat up hot chili oil and pour it over the vegetables. Here you have cold salad dressing, at home we have hot oil we pour on the vegetables. It’s always very popular at potlucks! What’s the strangest thing you have ever eaten? From the box, the celery root. Not from the box, I bought it at the Farmer’s Market but the pumpkin flower. Another weird thing is young ginger. Back home we eat the ginger when they are fresh and young. What is your favorite place to have a meal? In my own backyard in summer. When we can eat outside and have friends over, that is my favorite. What is one thing that is bringing joy into your life these days? Cooking. I love cooking, especially in the summer when there are so many fresh ingredients. What is one thing that is giving you pause, or reason for concern? Right now, very few things. Garlic or Green Onion? Green onion. I cannot live without green onions! Is there anything you would like to share about seasonal eating, local food, CSA membership or anything else related to these topics that you have never had the chance to say? I really like the recipe sharing - it helps me broaden my food horizons. Xin's Recipes Napa Cabbage Salad with Warm Chili Oil Ingredients
Cut the Napa cabbage to half, cut off the hard core near the root. Thinly slice the cabbage into strips (like the way you do with cabbage slaw) . Put the sliced cabbage into a mixing bowl, sprinkle with salt, mix well. Heat the canola oil in a pan on medium heat, throw in the chilly and pepper corn. When the color of the chill started to turn dark brown, take away from the heat and pour the oil onto the cabbage, mix well, press it down a bit, and put it in the fridge for ½ to 1 hour to settle, and then it is ready to serve. Sichuan Pickle The traditional Sichuan pickle use traditional Fermenting Jar where there is an extra edge for water seal. (https://www.amazon.com/gp/product/B01FRBTU7K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1; https://www.amazon.com/gp/product/B00VQSCF4E/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1). However, you can also use any well-sealed big glass jar. Wash the pickle jar and let it dry completely. Making the pickle sauce: The pickle sauce can be used for yeas once made and if well-maintained. Boil the water (enough to reach 2/3 of the jar), and let it cool. Add salt (double the amount of you usually use for cooking), 20 Sichuan pepper corn, 3-5 pieces of ginger, 5-8 fresh red chili (the spicier the better, such as Thai chili). 50g Vodka, or other hard liquor, the higher the percentage of the alcohol, the better). Seal the jar well and let it set for 7-10 days, then the sauce is ready. Picking vegetables You can pickle all kind of vegetables, preferably not the too watery ones. Wash the vegetable and let the water dry out, cut the vegetables to big chunks so it is small enough to go into the jar but big enough to retrieve (but do not cut cucumbers). Each time you add new vegetables, add 1-2 tea spoons of salt, and some Vodka. Here are some of my favorites:
I like to mix the pickled vegetable with a bit of chili oil to serve. They can also be stir fried with pork, chicken, or beef. I like to have freshly pickled (3-5 days) vegetables, but you can keep some of them in the jar for months, if you don’t mind them becoming very sour (good for soup). Notes Always have ginger and chili in the jar, seal it well, keep it in cool and shady place, and remember, absolutely no contact of oil in the whole process. If there is white stuff forming on the surface, add Vodka, and celery, garlic will help stopp it too. Summer Drink: Cucumber and Pear Juice with Mint (For two servings) Two long cucumber Two Asian pear Honey (optional) Mint leaves Put mint leaves in each of the box of the ice cube maker, pour in water, put in the freezer. Now you have ice cube with mint leaves in it. Put the cucumbers and pears in the blender, blend well, pour the mixture through a filter to get the juice. The pear should give it enough sweetness, add honey if desire. Pour the juice into glasses, add ice cube with mint leaves, and serve. |