Nabemono – Japanese Hot Pot with Mizuna Greens & Carrots by Nicole of Tiny Kitchen BK

pic by Nicole Tanska

Our fave blogger Nicole sent us this post when we were still rocking that barely cold Fall weather. Now that the temp has dropped, you should really rock out her recipe. Link to the full post filled with fab photos — at Tiny Kitchen BK, followed by a post on how to eat the noodles

Although it isn’t all THAT cold in NYC, it’s chilly enough to break out the dotanabe (hot pot cooking vessel) and make a delicious soup. I couldn’t believe my luck to get mizuna greens from the CSA!

To make this soup, you’ll need:

  • 1/2 Medium Carrot, sliced in fourths
  • 1/2 Block Packaged Tofu (whatever consistency you like. For this hot pot, I like firm or medium) cut into squares
  • 250g Thinly Sliced Beef (you can get it at the butcher if you call ahead if there aren’t any Asian groceries around)
  • Enoki and/or shimeji mushroom, bottom cut off and separated
  • 1/2 cup sake
  • Kombu (Dried Kelp) to flavor
  • 1 Bunch Mizuna Greens

Directions:

In a skillet, dutch oven, nabe pot or any wide and deep cooking vessel, place the kombu sheet inside then pour 1.5 – 2 cups water and 1/2 cup sake. Turn on the heat to medium high. Place the carrot and tofu in the skillet in sections, then add the mushrooms in its own section.

When the carrots have softened and the broth is at a light boil, add the mixing greens along the side of the skillet. Lay the strips on meat on top and let it cook until done. Remove from heat and serve with cooked udon noodles (and raw egg if you’re lucky enough to have access to pasture raised farm fresh eggs).

Iris Member Diary for Week of Nov 4th

IMG_126Veggie Share: Red potatoes, yellow onions, scallions, kale, popcorn on the cob, cilantro, acorn squash, butternut squash.

Orchard Share: One quart apple cider, apples

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Our household stats: We are a family of four (two adults, a four-year old, and an infant) with a Week B half-share of both Veggie and Orchard. It takes us a full two weeks to use up all the produce. Sadly, Berry and Egg Share season is over. This week we enjoyed hearty meals featuring roasted potatoes, roasted butternut squash, apple crisp, hot apple cider, snake bites (IPA with cider!) and kale salad. Lots of kale salad. Continue reading

Veggie Monster Member Diary from Oct 28th Share Week

Share pic by katerina barry This week we got butternut squash, potatoes, red onions, carrots, kale, mustard greens, cilantro, parsley, popping corn, apple and apple cider.  We have a Full Monty share; We eat mostly vegan and usually have no problem getting through our fruit and vegetables each week.  This is our 5th year in the CSA, so by now there are very few surprises.  We have our favorite recipes for each vegetable that we return to each year.
Image02_SquashChickpeaCurryWith butternut squash, we pretty much always make a butternut squash and chickpea curry from Madhur Jaffrey’s wonderful “World Vegetarian” cookbook. Continue reading