This is rather hot, you can lower the heat by halving the hot chili sauce in both the Mayo recipe and the meatballs and skip the jalepeno. You can also serve this dish on a bed of crisp lettuce instead of on the bread for a lighter bread-free meal.

Ingredients

Hot Chili Mayo:
- 2/3 cup mayonnaise
- 2 green onions, finely chopped
- 1 tablespoon hot chili sauce (such as sriracha)

Meatballs:
- 1 pound ground pork or ½ lb beef and ½ lb pork
- 1/4 cup finely chopped fresh basil
- 4 garlic cloves, minced
- 3 green onions, finely chopped
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon hot chili sauce (such as sriracha)
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon freshly ground black pepper
- 1 teaspoon coarse kosher salt

Sandwiches:
- 2 cups coarsely grated carrots
- 1 cup coarsely grated cucumber
- 1 cup coarsely grated radishes
- 1/4 cup unseasoned rice vinegar
- 1/4 cup sugar
- 1 teaspoon coarse kosher salt
- 1 tablespoon Asian sesame oil
- 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
- Thinly sliced jalapeño chiles (optional)
- 16 large fresh cilantro sprigs

Preparation

Hot Chili Mayo:
- Stir all ingredients in small bowl.
- Season with salt.
- DO AHEAD: Can be made 1 day ahead. Cover and chill.

Meatballs:
Line rimmed baking sheet with plastic wrap.
- Gently mix all ingredients in large bowl.
- Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs.
- Arrange on baking sheet.
- DO AHEAD: Can be made 1 day ahead. Cover and chill.

Sandwiches:
- Toss first 6 ingredients in medium bowl.
- Let stand at room temperature 1 hour, tossing occasionally.
- Preheat oven to 300°F.
- Heat sesame oil in large skillet over medium-high heat.
- Add half of meatballs.
- Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes.
- Transfer meatballs to another rimmed baking sheet.
- Place in oven. Repeat with remaining meatballs.
- Cut each baguette or baguette piece horizontally in half.
- Pull out enough bread from each bread half to leave 1/2-inch-thick shell.
- Spread hot chili mayo over each bread shell.
- Arrange jalapeños, then cilantro, in bottom halves.
- Fill each with 1/4 of meatballs.
- Drain pickled vegetables; place atop meatballs.
- Press on baguette tops.

Now available on KTC

• Firm Tofu from the Soy Shop in Atlanta, GA
• Marinated and Encrusted Fresh Trout Fillets from Sunburst Trout Co.
• An assortment of spices from Alchemy Spice Co. including Chive Jive, Steak City Sizzle, and Bella Garlique.

KTC Take Home This Week!

Asian Tofu with Bok Choi, Mepkin Abbey Oyster Mushrooms and Napa Cabbage - Four delicious generous servings - $17.95 Puree of Carrot and Ginger Soup - 32 ounces - $9.95

A Note About Our Meats
- We have asked our meat processors to make certain that the ground beef is a minimum of 85% lean.
- In addittion, the sodium in our sausages has been reduced by 20%.

News from the Farm

We have been taking advantage of the spring-like weather we’ve been having by planting like mad. We’ve planted carrots, beets, potatoes, peas, arugula and lettuce in the ground. We are planting onions now. Tomato starts are being seeded now and the hoophouse is still full. We look forward to a bountiful harvest this year.

We currently have two new sheds under construction on the farm. We hope that the increased organization of tools and such will help us as we continue to expand our growing areas.

CSA Open to Subscribers

We’d like to thank everyone who has already subscribed to our CSA this year. We will be sending out information about the pick-up locations and asking you all to update your information within a couple of weeks.

We haven’t yet reached our capacity for the CSA this year so if you’ve already received an invitation, please respond soon. If you are interested in signing up this year, please let us know and we will send you the information by email.

Tips From Jacqueline on Cooking Asian

Americans are in love with Asian Cuisine; so much so it has made it into mainstream cooking. The lovely colors, the delightful mixture of flavors and the beautiful way you can arrange an Asian dish make it very appealing even to the very young! Here are some healthy recipes for the family using lots of vegetables and a few readily available spices.

A colorful winter salad that rounds out any meal. The dressing is also excellent on noodles.

Ingredients

• Salad
  - ½ large green cabbage, shredded
  - 1 carrot, cut into matchsticks
  - 1 small red pepper cut into small strips
  - ¼ cup toasted sesame seeds
• Dressing
  - 1 teaspoon grated gingerroot
  - 1 clove garlic, minced
  - 2 tablespoons brown rice vinegar
  - 2 tablespoons mirin (Japanese rice wine)
  - 2 tablespoons toasted sesame oil
  - 2 tablespoons tamari or shoyu
  - 1 tablespoon hot pepper oil (optional)
  - 1 tablespoon maple syrup

Preparation

- Bring a large pot of water to a boil.
- Have vegetables ready in separate piles.
- Drop shredded cabbage into boiling water and cook for 30-45 seconds.
- Add carrot and pepper to cabbage; cook 15 seconds more.
- Pour cooked vegetables into a colander and rinse with cold water to stop cooking.
- Let drain.
- Place all dressing ingredients into a small bowl and whisk together.
- Set aside.
- Gently squeeze water out of the cooked vegetables and put into a salad bowl.

Serving

- Add the toasted sesame seeds
- Add the dressing
- Plate and serve immediately

This is a lovely and surprising Asian twist on the Italian Caprese Salad.

Ingredients

• 2 teaspoons tamari or shoyu
• A few drops of toasted sesame oil
• 1 -2 tablespoons olive oil
• A dash of sherry vinegar
• Sea salt
• Fresh ground black pepper
• 1 teaspoon sesame seeds
• 1 cup ripe cherry tomatoes, halved
• 2 slices tofu
• Thai basil leaves

Preparation

- Combine the tamari, sesame oil, vinegar and olive oil and season with salt and pepper to taste.
- Note: Toasted sesame oil is very potent and should be used sparingly.
- Add the dressing and the sesame seeds to the cherry tomatoes.
- Arrange the tofu on a plate and top with the tomato mixture.
- Cut the Thai basil leaves into fine ribbons or tear into pieces and scatter over the tomatoes and tofu.

Serving

Serve immediately.

Ingredients

• 1 package soba noodles (buckwheat noodles – or you can use regular whole wheat spaghetti or linguine)
• 2 teaspoons toasted sesame oil
• 1 medium onion – cut into thin half moons
• 2 – 3 cloves garlic
• 1 carrot cut into matchsticks
• 5 shitake mushrooms cut into bite size pieces
• 2 cups bok choy
• 4 cups water or vegetable broth
• 1/3 cup tamari or shoyu (a type of soy sauce – tamari should be gluten free)
• ½ lb firm tofu cut into ½ in. cubes
• 1 tablespoon freshly grated ginger root
• 2 scallions cut into thin slices

Preparation

- Prepare soba noodles according to package directions. Drain and set aside.
- Heat oil in a 4-quart soup pot.
- Add onion and garlic; sauté over medium heat until onion begins to soften.
- Add carrot and mushroom pieces and sauté a few minutes more.
- Add bok choy, vegetable broth, tamari, tofu and gingerroot.
- Bring heat up until mixture begins to simmer.
- Cover and let simmer for 10 minutes.

Serving

Serve by placing noodles in each serving bowl. Ladle broth and vegetables over noodles. Garnish with
scallions. Serves 4 to 5.

NOTE: Chicken Soup Version
You can also make this as a lovely Asian alternative to traditional Chicken Noodle Soup. Just substitute
homemade chicken broth (or use a good organic store bought chicken broth)for vegetable broth and ½
lb cooked chicken breast, shredded or diced, in place of the tofu. Follow directions above.