AUTHOR: Julia TITLE: Farm Share Thursday DATE: 8/16/2008 08:50:00 AM ----- BODY:
My neighbors were on vacation this week, and they offered me their weekly CSA subscription box. The vegetables come from Parker Farm. I knew Steve Parker back when he used to deliver to restaurants. He also used to be a fixture at the Central Square Farmer’s Market, but this year he’s only at the Saturday’s Market in Union Square, Somerville. I especially like to support the farmers I know. In the spirit of Farm Share Tuesday, I invited a few friends over to enjoy a dinner in the garden eating farm fresh food.In my box this week: yellow carrots, cucumbers, corn, sweet onions, radishes and arugula. To add to the bounty, I still had a few things left from my visit to the farm: Cherokee purple and turtle gold tomatoes, eggs and new potatoes. And to round out the offerings: fresh herbs and celery in the garden.
With Dina in the house, I had to make my now famous Smoked Chicken Salad¸ tossed with celery, carrots, and onion tops, mixed with mayonnaise. I canned peachy mamas at the farm, which made a lovely hors d’œuvre to accompany the chicken, served with crackers. Or if someone has celiac disease, you can use cucumber slices instead of crackers.

The main meal, which coincidentally was gluten-free, manifested itself into:

Arugula, Tomatoes and Cucumber, Simply Dressed with Basil, Lemon and Olive Oil

Creamed Corn – the surprise hit of the night

Tortilla Española with Homemade Smoked Tomato Ketchup

Ginger Marinated Salmon with a Vietnamese Coconut Crepe and Radish Salad

And to top it off, Mint Chocolate Chip and Chocolate Ice Creams from Christina’s.

Vietnamese Crepes
(Makes 16 8” crepes)

1/2 Pound Rice Flour
2 Ounces Corn Starch
2 Eggs
1 ½ Cups Coconut Milk
1 Cup Water
2 Teaspoons Salt
2 Teaspoons Turmeric
4 Tablespoons Canola Oil

1 Pound Carrots, Peel, Julienned Or Shredded
6 Red Radishes, Julienned Or Shredded
½ Cup Mint Leaves, Julienned
2 Teaspoons Salt
1 Cup Vinegar
1 Cup Sugar
Pinch Chili Flakes
1 Garlic Clove, Minced
1 Tablespoon Fish Sauce


1. Combine corn starch, rice flour, salt and turmeric in a bowl. Stir in eggs, coconut milk and water. Add more water if the batter is too thick, more rice flour if too thin.

2. Heat a large, non-stick skillet over medium-high flame. Add 1 tbs. of oil, or enough to coat the bottom of the pan. Add 1/3 cup batter to pan, swirl around to create a thin layer.

3. Cook crepe until crepe is crispy and brown on the bottom. Fold crepe in half. Repeat process with remaining batter.

1. Mix carrots and radish with salt and let rest for ½ hour, or until carrots are soft. Add mint.

2. Combine remaining ingredients for sauce in a stainless steel sauce pot. Cook over medium heat until sugar is dissolved. Remove from heat

3. Combine carrots/radish with sauce.

4. Serve crepes with salad.

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