Saturday, May 16, 2009

The CSA, Pac Choi, and Egg Rolls

Well two Thursdays ago was the second week of the CSA pick up (for more about CSA's in the Chicago area and Sandhill Organics see this news article).  Last week we recieved some potatoes, green garlic, spinach, radishes and a few mixed greens.  This prompted Naomi and I to cook potatoes over our wood fire grill and lounge on the deck last Friday night. We made some garlic, chive butter for the potatoes that was quite exquisite.  This Thursday we recieved pac choi, stone ground flour, mixed greens, and a few other items.  Last night the pac choi led to the making of 25 egg rolls.  The production of these egg rolls took about an hour and the feast took another full hour.  We had to take a short break in order to catch our second wind.  (I am not as young as I used to be)  Naomi tells me that I am quite the egg roll chef, but it all seems pretty simple and when your frying something how can it not taste good.

Egg Roll Recipe
This recipe is adapted from the Smith & Hawken Gardeners' Community Cookbook which was compiled and written by Victoria Wise.
1/2 cup of Sweet and Sour
3/4 pounds of pac choi finely chopped washed and spun dry
3 Green onions finely chopped
2 large garlic cloves minced
2 tablespoons of minced fresh cilantro leaves
1/2 tablespoon of ground ginger
6 tablespoons of low sodium soy sauce
One package of Egg Roll wrappers
Vegetable Oil for deep Frying

Combine the pac choi, green onions, garlic, cilantro and ginger in a bowl then toss and mix

Add 2 tablespoons of the soy sauce to the bowl and then toss again.  Set aside

Take out the egg roll wrappers and place one on a plate in front of you.  Put one to two tablespoons of the filling in the middle of the wrapper.  Roll up the wrapper envelope style or by following the directions on the package.  Seal up the wrapper with some of the left over soy sauce to keep the wrapper from springing open.

Continue this process until all of the filling has been used or you run out of wrappers

Then in a frying pan or a wok pour oil until it is about 1 1/2 -2 inches deep

Fry egg rolls until they are golden in color.  You will have to turn them as they are cooking.  Frying of egg rolls will of course cause splattering so be careful.

When all done eat when they are hot and enjoy them

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