Last week I received an email from someone wanting to come by and check out our studio. We went back and forth, settled on a time and she stopped in. She looked around and we chatted. As she settled on the design and color she wanted I realized her bag was not completely finished…it still needed snaps. So, she hung around for a few more minutes while I attached the snaps and snipped off all the loose threads. While I was working on preparing her bag and we continued to talk she mentioned that she was the organizer for one of the local CSA's. She must think I am crazy because I flipped! I gushed all over her saying how much I wanted to join one, but they were full and I had missed all of the deadlines…well, wouldn't you know it - her CSA had just opened up a few fall memberships beginning this week and going through Thanksgiving! I could not believe it…I practically whipped my checkbook out of thin air and started trying to give her money… I pleaded. My pleading was really not necessary because she had a spot left and IT WENT TO US!!!
Yesterday was our first pickup and I was so excited. I kept yelling from from the kitchen, THESE PEARS ARE AMAZING! and WE'RE HAVING SOMETHING WITH LEMONGRASS TONIGHT! HELL, WE'LL JUST CHEW ON THE STALKS I'M SO EXCITED ABOUT THIS. oh..the small moments that bring such joy (and make you sound like a total nut case). I made a lemongrass coconut curry type sauce with seared tofu and rice…it was a delicious. Here's how I made it:
lemongrass, 2 stalks (from the farm share)
garlic, 2 cloves (or more to your liking)
tofu, 1 block, diced
coconut milk, 1 can
chicken broth (or you could use vegetable broth), about 1 cup
onion (from the farm share)
olive oil - use to your preference, I probably used almost 1/4 cup…I don't really measure olive oil…i just add it!
Braggs - a few tablespoons
tamari sauce - a few tablespoons
molasses - 1/2 tsp
brown sugar - 1/2 tsp
Remove the outer layer of the lemongrass and slice into 1 inch pieces. Place it with the peeled garlic cloves in a food processor and process until it turns into small slivers.
Combine the lemongrass garlic mixture with the 1 cup of broth and bring to a boil. Boil until it condenses by half (this softens the lemongrass and gives you a fragrant flavorful base). Then add the coconut milk (slowly so it does not curdle) and return to a rolling boil. Let boil for 5-10 minutes, stirring often.
In a large fry pan sauté the onion with olive oil. Add the tofu and sauté until brown. Combine everything in the seasonings list in a small bowl. Stir until sugar has dissolved then add to the tofu and onion mixture. Sautee for 2 minutes. Next add the coconut milk mixture and simmer for about 15-20 minutes stirring often. Serve over rice. We served it with steamed edamame (also from the farm share).