23 Oct 2013

Week 23

  What are all these strange things?

23 Oct 2013

 

What are all these strange things?

The grass that you see in your share isn’t just any grass, it’s lemongrass.  Used in many Asian countries, lemongrass can be used as a spice or as a tea.  It has medicinal qualities, and helps with cough and cold symptoms.  You can keep it in your fridge and use it fresh, or you can hang it up in your kitchen to dry it out.

For some ideas of things to do with lemongrass, click here or here or here or here.

The weird looking tubers we gave you are Jerusalem Artichokes, also known as sunchokes.  Despite their name, these plants are not native to Jerusalem, nor are they artichokes.  They are actually in the sunflower family, and native to North America.  The flowers form the tubers underground to store nutrients.  You can use them the same as a potato.

Want more recipes for sunchokes?  Click here or here or here or here.

The CSA closing event is this Sunday, October 27, 12:30pm.  Come out to Pearlstone, plant some garlic, network with other members, and give us some feedback.  We want to continue to adapt our CSA program to the best it can be for all our loyal members.

Hope to see you there!

 

Sunchoke Gratin

From homecooking.about.com

Ingredients:

  • 1 pound sunchokes (Jerusalem artichokes)
  • Salt
  • An oven-to-table baking dish
  • Butter for smearing the baking dish
  • Black pepper, ground fresh from the mill
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Preparation:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Peel the sunchokes and drop them in salted, boiling water. Cook them until they feel tender, but not mushy when prodded with a fork. Ten minutes after the water returns to a boil, check them frequently because they tend to go from very firm to very soft in a brief span of time. Drain when done, and as soon as they are cool enough to handle, cut them into 1/2-inch slices.
  • Smear the bottom of a baking dish with butter, then place the sunchoke slices in it, arranging them so they overlap slightly, roof tile fashion. Sprinkle with salt, pepper, and the grated Parmesan, dot with butter and place the dish on the uppermost rack of the preheated oven. Bake until a light golden crust begins to form on top. Allow to settle for a few minutes out of the oven before serving.
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