How to Use Up Every Single Molecule of Your CSA

Clink the link to read a great informational article on how to get the best use out of your CSA!
How to Use Up Every Single Molecule of Your CSA

Make Your Own Hot Pepper Flakes

Hot Pepper Flakes
from: oldworldgardenfarms.com

Select hot peppers of your choice. Wash and rinse the peppers off, cut off the stem and then dry them off with a towel and place on cookie sheets.  Make sure you line the cookie sheets with aluminum foil.

Turn on the oven heat to a very low setting (usually 160 to 170 degrees) and let the peppers roast on low for about 8 to 10 hours.  If you have to leave just turn off the oven and resume again when you come home – no harm done at all to the drying peppers.

When your peppers have turned crisp and dry (usually 8 to 10 hours – but it can be a few more or less depending on the dryness of the peppers) take them out and let them cool completely.  Then place into your food processor or food chopper and in a matter of seconds you have fresh home-made pepper flakes.  

If you want to make hot pepper powder (like cayenne) – just simply take your flakes and run them through a food mill to remove the seeds – and your left with  a fine powder that can be used in dishes, soups, and sauces. 

Store in an airtight container.

Tips: 

1. When handling hot peppers wearing gloves when preparing them protects your hands.

2. Mix up a few teaspoons of hot pepper flakes or powder in a gallon jug of water.  Let it stand for a day or two and then use a mister to apply to plants where bunnies or other critters can be a problem.  One taste of the hot pepper on the leaves and they tend to leave it alone.  Just remember to re-apply after any rain that might wash off the hot spray.

Bok Choy Chicken

Bok Choy Chicken
From: Rasamalaysia

Ingredients:

6 oz boneless and skinless chicken breast, cut into thin pieces
2 tablespoons oil
8 oz bok choy, sliced into pieces
1-inch piece ginger, peeled and sliced into pieces
Marinade:
1/2 tablespoon soy sauce
1/2 tablespoon cornstarch
Sauce:
1/2 heaping tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper
1 teaspoon wine
1/2 teaspoon sugar

Directions:
Marinate the chicken with the ingredients in Marinade for 10 minutes.
Combine all the ingredients in the Sauce in a small bowl, stir to blend well.
Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside.
Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well.
Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp.
Dish out and serve with steamed white rice.