CSA Show and Tell #7

This week, I drank some delicious fresh-squeezed orange juice from the Uncle Matt’s Hamlin oranges. I expected great things from these oranges, since the Uncle Matt’s brand of orange juice at the store is always so tasty. I was not disappointed.

Bill from tinkering with dinner was wondering what to do with the ginormous bunch of scallions we got. I used my scallions and hon tsai tsai in a hearty miso and shiitake soup. I did not have time to prepare the dashi, which the typical stock base of miso soup. Dashi is made with kombu (kelp) and bonito flakes, which you can find at the local Asian market or some Whole Foods (at a premium).

Dashi tastes like home to me, so cozy and warm, although I did not grow up eating it. I did not have the time to prepare it Saturday night, so I used the old stand-by—Miso-Cup soup packets. They work well in a pinch.

Hearty Miso, Hon Tsai Tsai and Shiitake Soup (adapted from a Tyler Florence recipe)

TIME: 30 minutes active, 45 minutes total

INGREDIENTS

2 tablespoons sesame oil

½ of a large bunch of scallions, chopped up to the light green parts

(You can reserve the greener parts for garnish.)

1-inch piece of chopped fresh ginger

2 cloves of finely chopped garlic

4-5 cups water

3 packets Miso-Cup

1-3 ounces dried shiitake mushrooms

1 bunch hon tsai tsai, chopped

1 package firm tofu, cut into cubes

3 sheets of nori, cut into strips

To prepare the mushrooms, soak them in warm water for ½ hour or blanch them in boiling water.

Heat the sesame oil in a large stockpot.

Throw the scallions, garlic and ginger in the pot and cook, stirring frequently, until garlic is just brown.

Add 4-5 cups water and bring to low boil.

Add the packets of Miso-Cup, stirring the soup. Now add the mushrooRoasted Tms.

Simmer for a few minutes, and then add the hon tsai tsai and tofu cubes.

Cook a few minutes longer, and then add nori.

Salt to your taste.

You may top with chopped green scallions.

I used the tomatoes, romaine and avocado for the Roasted Tomato and Avocado Salad with Lemon Dressing recipe that was in this week’s CSA newsletter. I roasted the tomatoes on Saturday and then reserved them in the fridge for the night when I composed the salad and made the dressing. This is a fast weeknight meal. I ate salmon (in Drew’s brand Orange-Sesame marinade) on the side with the salad, but it’s substantial enough to be a main course for lunch or light dinner.

Good old Martha gave me the recipe for Tarragon Green Beans, since I happened to have some of the herb on hand as well. I used cooking sherry since I had no white wine in the house, which made for a sweeter taste.

This week I also continued to enjoy some treats from last week. My FAVORITE thing that I made all week was an after-school snack for myself. I used the sweet-tart carambolas in a lassi, which is a sweet and sour Indian drink, similar in texture to a smoothie. Just drinking this made me happy! Hope it improves your day too.

Trina’s Starfruit Lassi

Blend about a cup-and-a-half of starfruit, a cup of plain yogurt, 3 or more teaspoons sugar, and a sprinkle of cinnamon. Pour into your favorite glass, top with more cinnamon and enjoy!

I also improved upon my version of the Pickled Daikon and Red Radish with Ginger salad from last week, which was inedibly salty. I ended up adding two carrots, shredded, to my pickled mixture in order to absorb some of the salt. Now it is much more palatable and I can enjoy the flavor of the crunchy, sour radishes.