Wellness Blast Thai-ish Soup Recipe

Being a season of viruses, we’ve definitely been cooking up some antiviral recipes lately that can be prepared with or without meat. Late spring is sort of the beginning of the winding down of our veggie season at ARTfarm, but ingredients can be sourced from other local farms or your own backyard Victory Garden. The recipe ingredients list seems long here, but in these days of social distancing we thought it best to give people lots of options and substitutions. It’s mostly a lot of chopping and preps quickly.

Our ginger and turmeric have such tender skins they don’t need peeling. Just wash, chop and go!

We will be presenting a series of articles on starting a small home garden for those of you who have been asking us what to plant and when. Stay tuned on our website, we’ll be offering some information and also soon put up a signup sheet if you’d like to attend a Zoom videoconference class with local experts from UVI’s Cooperative Extension Service to answer more of your questions on starting a home garden.

Tom Khing Michi-Gai Phak*

(Ginger Not-Chicken Coconut Soup)

Feeds about 3 hungry people who really love soup. We usually double it.
10 minutes prep time, 40 minutes cook/simmer time.

This is a garden veggie heavy/homemade sort of homage to one of ARTfarm family’s all time favorite Asian soups: Galangal Chef Kenneth Biggs’ Tom Kha Gai soup. We are substituting ginger and turmeric for Chef’s galangal root and adding more veggies.

The coconut is nourishing and anti-viral, the turmeric color is cheerful, the gingery warmth of the rich smooth broth and onions and chili peppers (if desired) help open the sinuses without acidity, the customizable, whatever-you’ve-got-available veggies make it hearty; it’s just soothing and lovely. The citrus tang and floating cherry tomatoes added at the end offer little pops of sweet vitamin blasts and the cilantro is cleansing to the body.

This recipe is verrry adjustable. You can make it with some, or all, or substitutions for, the various chopped vegetables and herbs in this recipe. Tiny white Japanese enoki or bonapi mushrooms are a fun texture in this if you can get them, but any (or no) mushrooms will do. (Mushrooms may have anti-viral qualities!) This is traditionally a chicken recipe and we’ve suggested tofu or a light milder fish like mahi or wahoo to substitute, but you can make it without – it still has such a rich broth and holds up well if you add other veg.

Ingredients

2 stalks fresh lemongrass, tough outer layers removed
1 one inch piece (a man thumb) baby ARTfarm ginger, grated, no peeling necessary
1 one inch piece (a man thumb) baby ARTfarm turmeric, grated, no peeling necessary
3 large kaffir lime leaves
1 – 2 sprigs Thai basil
1 sour orange or other large citrus: all the juice and a tiny bit of the skin oil or zest
6 cups broth – veggie or whatever you’ve got
1 lb. your favorite protein: a pack of firm tofu, cut into 1” or smaller pieces
– or – chicken (boneless breast or thigh), sliced into thin strips
– or – mahi or wahoo, cubed
1 large onion, sliced thin into crescent moons
8 oz. mushrooms (Japanese or whatever you’ve got)
1 13.5-oz. can coconut milk well shaken**
– or – make fresh coconut milk!!! (Crucian Contessa’s recipe)
2 Tbsp. fish sauce (such as nam pla or nuoc nam)
– or – a slurry of 2 Tbspn. miso paste dissolved in some of the broth
– or – 2 Tbsp. Bragg’s Aminos to taste

1/2 pint cherry tomatoes
1-4 finely chopped Thai chili peppers to taste
1/4 cup fresh chopped cilantro leaves with tender stems
a few sour orange or lime wedges (for garnish, if you’re feeling fancy)

——–optional add-ins (we do all of them!!)——-
* 1 cup pumpkin, sliced thin then cubed into chunks
* 1/2  bunch cooking greens (radish tops, kale, chicory etc.), remove hard center ribs, cut leaves into 1″ pieces or julienned
* 4-5 seasoning peppers, seeded and sliced
* 1 bunch radishes or turnips, washed, root sliced into coins, use the tops as greens
* 2 medium bell peppers, seeded and thinly sliced

How to make it

  1. Using the back of a knife, lightly smash lemongrass; fold and bundle it up to about 4-5″ long, to fit in a large sauce pan. Add the broth and bring to a boil. Reduce heat and simmer until flavors are melded, 8–10 minutes. Pull out the lemongrass with tongs and discard, and add microplaned/grated ginger and turmeric to the hot broth.
  2. Add tofu and your big pile of chopped onions, pumpkin, greens, (and seasoning pepper if desired), and return to a boil. Reduce heat, add mushrooms and citrus juice, and simmer, skimming occasionally, until cooked through and onions and pumpkin are soft, 20–25 minutes.
  3. For the last five minutes, turn the heat to low and add radish coins, bell peppers, (chicken/fish if applicable). Simmer until the protein is cooked through, about 3-5 minutes. Ladle some of the hot broth into a teacup and add your miso, stirring until liquified.
  4. Mix in coconut milk, your brown flavor sauce option (fish sauce/miso slurry/aminos), tiny leaves of Thai basil, and kaffir lime leaves. Heat through.
  5. Divide soup among bowls. Serve with garnishes: cherry tomatoes, thinly sliced pieces of thai chili peppers, cilantro, and citrus wedges. OMG it’s so good. If you have any hint of a cold this nutritious soup will blast it out of you!!

 

*thanks Google Translate. Apologies to Thai people. Hopefully we haven’t said something rude.

** Chef Ken’s coconut tip: if you purchase canned coconut milk, check the fat content (in grams per can, not the percentage). Look for something in the 10+ grams range. Less than that, it can come out too thin – and sometimes canned coconut milk contains emulsifiers that can give it a weird mouth feel.

 

Sweet-n-Spicy Saturday 10am-12noon

Saturday farmstand: Lots and lots of farm fresh goodies with two checkout lines set up to serve you. We have such insane amounts of stuff that you can easily sleep in and come at 10:30am and still select from of 95% of our offerings.

Loads of sweet salad mix, lots of baby arugula, and lots of baby and teen spicy salad mix; slicer tomatoes, salad tomatoes, heirloom tomatoes, sweet yellow cherry tomatoes, lots and lots of yellow and pink and red watermelons, beautiful sweet mini white bell peppers with thick flesh (use raw or cooked), cooking greens, bok choi, radishes, lettuce heads, Serrano peppers, Indian hot peppers, Thai chili peppers, Italian basil, Thai basil, lemon basil, cilantro, dill, garlic chives, baby ginger and turmeric, a few bunches of onions, a few bunches of carrots, a few cucumbers, lots and lots of figs, and lots of cut flowers.

On our Hurricane Maria recovery fundraising front, we’re up to $24,282 out of $44,000 total funds needed to restore farm buildings including our seedling house and gallery building, and ensure resilience for future events. Check out and share our GoFundMe page at gofundme.com/artfarmllc …and a huge thank you to everyone who has donated!

Love, ARTfarm

Gratitude Season – OPEN Wednesday Nov 21st, 3pm

The epic rains of early November 2018 brought epic rainbows. In this case, leading to the arresting sculpture of Niarus Walker.

Halloween flew by like a tropical bat, Diwali brought us its hopeful message of good defeating evil, and the elongated election season is nearly over; it is time to turn our thoughts back to family, gratitude, the simple things.

We are thankful for the many dedicated customers who are eager for ARTfarm to reopen! And for eleven inches of rain that fell over the first two weeks of November, decisively ending our water shortage – but also destroying the first lettuce crop of the season and creating some other setbacks. (We’re seeing major damage to melon vines and papaya trees and possible crop failures on ginger and some of our tomatoes.) But staying grateful that some of our gardens are recovering from all of the drenching!

We will be open for a special holiday farmstand on Wednesday, November 21st, 3pm – 5:30pm with a bumper crop of beautiful cucumbers and smaller quantities of a few other things including a limited supply of salad greens. Here’s the full list:

  • Lemongrass, garlic chives, Italian basil, rosemary, spicy radishes, two types of cucumbers, some teen spicy greens, baby arugula, a few bags of sweet mix, green papaya, wild cucumbers, some small bulb onions with large green tops (use like scallions), a few marigold and zinnia flowers. And ARTfarm turkey and chicken eggs! Super fresh!
  • Need a thoughtful gift for the holiday? This is a great time of year to get plants in the ground. We’ve got pineapple slips, fig trees, and native drought resistant shade tree saplings available for sale!
  • Tomatoes will come in around December 15th.
  • Grandma’s Fabulous Cucumber Salad that Luca loves (as told to Christina)

    There is no recipe for this.

    First of all don’t measure anything.

    Mandolin a cucumber into thin slices and thinner than anything you’ve ever experienced in your life. Paper thin. Then cover them in water and add an unspecified amount of too much salt. Then go away and do other stuff. Come back in a couple of hours.

    Rinse the heck out of them when you come back from your other activities and make sure they’re not too salty.

    Rinse them again and again and squeeze them to get the salty water out.

    Let them drain in a colander for even longer. Do other things.

    Chop up a couple of scallions.

    Add a big spoonful of mayo per cuke. Dress with vinegar and basil. Toss.

    So just make sure you have:

    • Maybe about half a cucumber per person
    • A bunch of scallions (green onion tops or garlic chives work too)
    • A generous handful of salt
    • A few spoonfuls of mayo
    • A little basil (could be dried if you don’t have fresh)
    • A little vinegar
    • Fun people to share it with!
    We finally got one of our chicken tractors rebuilt after the hurricane. The hens are thrilled with their more comfortable quarters.
    Bok. Bok.

    Friday Special Holiday Farmstand (closed Saturday) 3-5:30pm

    artfarm-xmas2016-ani
    Santa’s little helpers gave Farmer Luca a hand bringing in the giant watermelons last night! Come and get ’em!

    Whatever December holidays you may be celebrating, we wish you ALL the building of wonderful, fond memories and stronger bonds with your families and community; and peace, health, creativity and prosperity in the new year to come.

    Early birds today will be treated to the first of our sweet corn harvest and a limited supply of slicing and cherry tomatoes.

    Here’s the list: Sweet salad mix, teen arugula, teen spicy salad mix, crispy cucumbers, loads of watermelons, a few pints of cherry tomatoes, a couple of slicing tomatoes, cooking greens, escarole, dandelion greens, radishes, carrots, onions, scallions, sweet potatoes, a few ears of sweet corn, Italian basil, holy basil, lemon basil, cilantro, dill, recao, beautiful spicy baby ginger, papaya, passionfruit, sweet Japanese mini melons, and cut flowers.

    Best wishes from our family to yours! We appreciate all you wonderful, loyal supporters!

    Love, Luca, Christina, Marina, Katie, Jen, Kiko, Valeria, Heather, Augustus, Matthew, James, Daryl, Ginger, Spicy, Moonlight, Mrs. Grove, Little Spotty, Whoopsie Pie, Polly, Mr. Nibbles and all the many, many other creatures great and small…

    Saturday Meloncholia, 10am-12noon

    Pop-up Farmer Katie photobombs the early morning greens harvest.
    Pop-up Farmer Katie photobombs the early morning greens harvest.
    We are experiencing pre-nostalgia for our wonderful employee Katie who, along with her farming talents, beautiful smile, sense of humor and stellar work ethic is moving back to the states in January.  WAAAAAAHHH!

    Nothing sad about these sweet, rainfilled flavor bombs we call WATERMELONS.

    Grilled Watermelon

    Seriously! Cut the watermelon into nice 1″ thick steaks. Brush with a little olive or coconut oil, and grill for about 5 minutes until you get some nice grill marks. You can consume it immediately or add a little salt and pepper or other spices. Experiment! This is great over fish or other protein main, with some hot pepper salsa perhaps. We recall faintly that Chef Dreads at Savant used to melon-ball (yes, that’s a verb) watermelon into large spheres before grilling, perhaps.

    We’ve got tons of crispy fresh organically grown salad greens for you in a variety of configurations, from the tiniest little baby arugula leaves to our generous crunchy sweet mix with red and green leaf varieties. Super fresh so it lasts a long time in your fridge.

    We’ll start to have a few slicer tomatoes for Saturday and a few more pints of cherry tomatoes. Crazy tomatoes should start in about three weeks if we can beat the bugs, right now we are picking more caterpillars than tomatoes off the plants. Trickle down tomato economics will apply until then, we suggest in case of tomato emergency, you try watermelon, or fresh figs, in place of tomatoes in salad! 

    Here’s the list: Sweet salad mix, teen arugula, teen spicy salad mix, crispy cucumbers, loads of watermelons, a few pints of cherry tomatoes, a couple of slicing tomatoes, lots of cooking greens, escarole, dandelion greens, radishes, onions, scallions, sweet potatoes, Italian basil, holy basil, lemon basil, lemongrass, cilantro, dill, recao, beautiful spicy baby ginger, papaya, passionfruit, sweet Japanese mini melons, and cut flowers.

    We will be closed Saturday, Christmas Eve as it is usually very slow. We WILL open Wednesday, December 21st (the winter solstice) 3-5:30pm and Friday, Dec. 23rd 3-5:30pm for you last minute shoppers!

    We do offer gift certificates if you’d like to give the gift of fresh produce for the holidays! We need a couple of days lead time on those.

    Open Today 3 – 5:30 PM, Bounty!!

    Sorry… Just had to share this beautiful still life of freshly harvested produce that will be for sale this afternoon at ARTfarm…

    Sweet salad mix, teen spicy salad mix, teen arugula, cucumbers, loads of watermelons, a few cherry tomatoes, lots of herbs, scallions, onions, cooking greens, radishes, beautifully just picked sour oranges, passionfruit, baby ginger, fresh Mediterranean figs, papaya, and local honey.

    It just keeps on raining!