Shiso Recipe from The Good Fork’s Sohui Kim

Sohui Kim's shiso can be served over rice.

Puzzled with what to do with your shiso from this week’s share? Chef Sohui Kim, co-owner of The Good Fork, has a solution that takes only minutes to prepare. “The shiso recipe is really, really simple,” she says. “It’s a Korean side dish recipe where the shiso is marinated and kept for several weeks to be eaten with steamed rice and fish or meat.”

{Recipe after the jump}

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CSA Share: August 13


Purslane is a weed, but it's also a culinary novelty. Photo by herbmother.

It’s “funny greens” time at the farm. Last week we got calalloo (very tasty cooked up with tomato and thyme) and this week we’ll be getting purslane. It’s a weed, but it’s also a  succulant green that’s commonly eaten in Mexico or North Africa. It has a sour and slightly salty taste. Kristen suggests trying it out in a summery salad of tomatoes, cucumbers, and a simple dressing. It’s also fun to use in pasta.

Also, we have some housekeeping notes …

{This week’s share details after the jump}

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