HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)


CSA COOKOFF: WHAT CAME IN LAST WEEK’S FARM SHARE & HOW WE USED IT
A hearty thanks to World Peas, the awesome food hub that feeds me and hundreds of other New Englanders. Keep on growing!

1. Chinese broccoli: This guy went into a stir-fry with garlic (number 9) and sausage.

2. Sage: See this week’s recipe, below.

3. Nectarines: Snacks!

4. Green beans: Sautéed with onion, garlic (number 9), and harissa then eaten alongside this week’s featured recipe.

5. Asian cucumber: Pickled!

6. Slicing tomatoes: Margherita pizza.

7. Plum tomatoes: BATs (bacon, avocado, tomato sandwiches).

8. Sweet corn: Grilled and eaten alongside the BATs (see number 7).

9. Garlic: See numbers 1, 2, and 4.

THIS WEEK’S RECIPE:
SHRIMPBURGERS WITH SAGE
AND SWEET CHILI SAUCE

You know those times when the flavor combination you’ve imagined in your head actually turns out as intended? This was one of those meals. Out of the blue, I got a bee in my bonnet to make shrimpburgers. When I peeked in the crisper and spotted sage, a plan started to come together. The result was awesome: a little sweet, a little tropical, deliciously juicy, and a great complement to spicy stir-fried green beans. Shrimpburgers might even replace lamb as my burger of choice. Plus, just try to say “shrimpburger” without smiling.

Makes 2 generous burgers
» about ¾ lb wild-caught frozen uncooked shrimp, thawed and shelled (I always prefer frozen raw shrimp. Since shrimp needs so little cooking time, it’s hard not to overdo the precooked stuff. To thaw, simply put the shrimp in a colander and set it under a tap running cold water for a few minutes, shaking frequently.)
» 2 Tbsp fresh sage, washed and roughly chopped
» 1 Tbsp garlic, diced
» 1 Tbsp panko
» 1 Tbsp sweet chili sauce (For spicier burgers, try harissa or fermented chili paste.)
» salt and pepper to taste
» 1 Tbsp olive oil

Put all ingredients except olive oil in a food processor and pulse until you’ve got something resembling mushy hamburger meat. (Sorry: It sounds—and looks, due to the gray shrimp—unappetizing, but we’ll get there!) Remove the mixture from the food processor and form into two large patties. Heat the oil in a nonstick skillet over medium-high. When the oil is hot, add the patties and cook 3 minutes per side. Serve on rolls with the garnish of your choice. (We went with backyard heirloom tomatoes and mayo.) Happy farm sharing!

STILL HUNGRY?
CSA Cookoff is an ongoing series devoted to putting farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment or photo and share the farm share love!

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