Fresh Asian Inspired Harvest Feb 25 – March 1, 2019
First Harvest Baby Green Leaf Lettuce – MG Farms
Navel Oranges – L&C Smith Groves
Sweet Pomelo or Mellogold Grapefruit – L&C Smith Groves
Cilantro Bundles – Red Barn Farms
Organic Eureka Lemons – Encino Grande Ranch
Organic Mandarins – Encino Grande Ranch
Organic Carrots – Rancho La Familia
Spaghetti or Kabocha Winter Squash – MG Farms
Lemon Grass Bundle – Red Barn Farms
Purple Ninja Radish – Babe Farms
Shanghai Baby Bok Choy – Babe Farms
Asian Salad Greens – Babe Farms
(Green Tat Soi, Mizuna, Red Frilly Mustard, Wild Arugula, Spinach)
Asian Inspired Recipes!
Coconut Chicken Curry with Lemongrass and Turmeric
Fresh Fish This Week:
Monday – Tuesday Fish:
Swordfish Steaks Supplied by Giovanni’s Fish Market Morro Bay
Wednesday – Thursday Fish:
Wild Prawns Supplied by Giovanni’s Fish Market Morro Bay
Wild Prawns or Rainbow Trout Supplied by Giovanni’s Fish Market Morro Bay
Sizzling Yummy Recipes:
Spicy Thai Salad with Shrimp – Yum!
Grilled Swordfish Verde
Sizzling Hot Prawns in Spinach Linguine
What is lemon grass? How do I prepare it?
Lemongrass is used in Thai cooking and other Asian cuisines.
It’s a stalky plant that gives dishes a zesty lemon flavor and aroma.
The softer, fleshier part of the lemongrass (which is what you want to use in your cooking) is located under the tough outer leaves. Peel away these layers with your fingers and discard them. What you will uncover is a pale yellow stalk that is softer and easier to slice.
Use a sharp serrated knife to slice off the lower bulb. If you cut about 2 inches from the end, you should be able to remove the whole bulb, plus a little more. Discard the bulb.
Now it should be fairly easy to cut up the lemongrass. Starting from the lower end (where the bulb was), make thin slices of up to two-thirds of the stalk.