Harmony Valley Farm: September 14, 2023 - This Week's Box Contents Featuring Lemongrass

The nights and mornings have had a bit of a chill to them over the past week, which reminds me to savor the final few days of summer. All too soon we’ll be seeing the first frost settling into the valley…. but before that happens, we still have a lot of summer left to enjoy when it comes to vegetables! This week we’re featuring lemongrass, a unique vegetable we grow every few years. I only included one very simple feature recipe this week for 20 Minute Vietnamese Lemongrass Beef (See Below). However, if you take a minute to refer to this week’s Vegetable Feature article (keep scrolling down), you’ll find a list of other recipes and use ideas for lemongrass. We still have a lot of lemongrass remaining in the field, so we’ll be including it in boxes again…just in case there are multiple recipes you want to try!

This week we've introduced leeks to the mix of vegetables. While typically thought to be a fall vegetable, they actually pair nicely with some of the late summer selections including sweet peppers and tomatoes. So scattered throughout the list this week I included a variety of recipes using leeks. Perhaps you want to kick off the weekend with this Heirloom Tomato, Corn and Leek Quiche or Hash Browns with Leeks & Peppers. We will be including leeks in the next few boxes, so there will be plenty of opportunities to try a variety of recipes!

Beets are back in the box and just in time to accompany baby arugula! It's time to resume green salads and this Beet Salad with Arugula and Balsamic Vinaigrette looks delicious! I also included a link for Sweet Corn and Arugula Panzanella.

I'm going to close out here, but before I do I'll give you a little glimpse into what's coming soon. Richard brought a few gorgeous heads of lettuce in this week... a foreshadowing to the next two weeks. We also have a crop of baby spinach coming on line along with some salad mix (hopefully). Allison and I checked the jicama yesterday and took a peak under the plastic. They are getting bigger and it shouldn't be too much longer before we start the harvest!

Have a great week and I'll see you again next week!---Andrea

Vegetable Feature: Lemongrass

by Andrea Yoder

Lemongrass in the field

This week we are featuring lemongrass, one of the unique crops we cycle into our growing plan every few years. Lemongrass is a tropical plant native to southeast Asia, considered an herb by many for its fragrance and the way it enhances dishes with its subtle flavor. Despite the fact that Wisconsin is far from being a tropical growing region, we are able to grow lemongrass as long as we plant it in the field after the last frost in the spring and harvest it before the first frost in the fall. We start lemongrass early in the spring using either “seed” pieces of a lemongrass plant that we stick in potting soil or actual seeds. This year we planted lemongrass directly from seeds. We take care of the plants in the greenhouse until we’re well past the last frost in the spring, then we transplant them into the field. We choose to plant it on beds covered with plastic mulch which helps trap heat and makes the plant feel like it’s growing in a tropical climate!

Lemongrass bundled and ready for CSA boxes.

There are three parts to lemongrass and all parts of the plant may be used: the leaves, the middle stalk and the bulb. The bulb contains the most refreshing lemon essence and only needs to be used in small amounts. The stalk has good flavor, but is not as intense as the bulb. The leaves have a good lemon flavor followed by more of a “grassy” essence. When using the leaves, it takes about three times more product to achieve the flavor intensity of a bulb. You can make a bundle with the leaves and use it to infuse flavor into pasta, rice, soup, or curries during cooking. You can also steep the leaves in hot water to make tea. The middle section can be cut into sections a few inches in length. You’ll find this section to be tough but flavorful. Add them to sautéed dishes, to marinades and to flavor soups; discard before eating. You can also use the stalk as a skewer for cooking kabobs or chicken satay or as a stirring stick for refreshing beverages. The bulb is the most tender portion and can be sliced into thin pieces and added to soups, salads, marinades, and entrees where it can be eaten instead of discarded. The secret to cooking with the bulb or the stem is to pound it with the back of a knife to release the oils before using. This will help to release the fragrant oils.

Lemongrass pairs well with ginger, garlic, basil, chilies, coconut milk, cilantro, cinnamon, and clove. It is frequently used in Thai, Vietnamese, African, Indian, and even Mexican cuisine. Soups, curries, marinades, and teas are more common uses, but don’t limit the use of lemongrass to just these. You can use lemongrass anywhere, a refreshing, crisp lemon taste is desired. You could even get adventurous and use it to make your own homemade curry paste using fresh chiles, ginger, etc. Additionally, lemongrass is often used in body care products. I’ve included a few links to recipes for body care including homemade salt scrubs and a lemongrass facial steam.

In addition to using lemongrass in its fresh form, it may also be preserved for later use. The leafy grass part of the plant is usually dried, either whole and intact or you can cut it into smaller pieces using kitchen shears. Once dried, the leaves may be used to steep in hot water to make tea, or you can grind the dried leaves into a powder. The powder may then be used to make tea or stir it into sauces, etc. You can also freeze the lower bulb of lemongrass. I just tuck them away in the freezer in a Ziplock bag. When you want to use a piece, remove it from the freezer and thaw slightly.

While lemongrass provides great flavor, this grass also happens to be good for you! Lemongrass is rich in a substance called citral, traditionally distilled from the leaves and stalks. Citral has shown to be helpful in decreasing ailments such as muscle cramps and headaches. It is also a digestive aid. Studies have also shown that the components of the grass when boiled (in a tea for example) create multiple antioxidants that are believed to help prevent cancer. We hope you enjoy this tropical treat, both for its flavor and its health benefits! I’ve included a list of recipe ideas, as well as their links, below. Hopefully, these will get your creative juices flowing!

Thai Basil Beef & Lemongrass Rice Bowls
Photo from www.halfbakedharvest.com

SAVORY RECIPES:

SWEET RECIPES:

BEVERAGES:

DRIED:

Coconut Lemongrass Chess Pie
Photo from www.food52.com

BODY CARE:

20 Minute Vietnamese Lemongrass Beef

Yield: 4 servings

Photo from www.closetcooking.com

1 pound ground beef (or pork or chicken)

3 stalks lemongrass, peeled and minced

1 shallot or small onion, finely diced

1 Tbsp garlic, minced

1 Tbsp ginger, minced

2 Tsp cumin seeds, toasted and ground

¼ tsp turmeric, ground

1 Thai chili pepper, sliced thinly

1 lime, zest and juice

2 Tbsp fish sauce

2 Tbsp brown sugar

1 Tbsp cilantro, chopped

1 Tbsp mint, chopped

1 Tbsp basil, chopped

Cook the ground beef in a large skillet over medium-high heat until cooked through, breaking it apart as it cooks, before draining off any excess grease.
Add the lemongrass, shallot or onion, garlic, ginger, cumin, turmeric, and the chili pepper. Mix well and cook for 3 minutes.
Add the lime, fish sauce, and sugar, mix well, taste and adjust the seasoning to taste.
Mix in the cilantro, mint, and basil. Serve over rice, noodles, in sandwiches, lettuce wraps, quesadillas, tacos, etc.

Recipe sourced from www.closetcooking.com.

Wednesday, September 13, 2023

September 14, 2023 - This Week's Box Contents Featuring Lemongrass

Cooking With This Week's Box

Vegetable Feature: Lemongrass

20 Minute Vietnamese Lemongrass Beef

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