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Sweet Water Recipes

Sweet Water Recipes

Sweet Water Spring Rolls

Recipe by: Margaret Muza

An anytime snack only made better with the addition of great tasting locally grown Sweet Water greens and a spicy peanut sauce!

Spring Roll

  • 1 carrot julienned
  • 1 cucumber seeded and julienned
  • 1 red bell pepper julienned
  • 1 handful Sweet Water cilantro
  • 2 cups Sweet Water sunflower sprouts
  • 2 cups Sweet Water watercress
  • 1/4 cup chopped peanuts
  • 15 rice paper rolls

Rice paper sheets need to be soaked in warm water for 30 seconds. They will continue to soften after they leave the water, so don't over soak them. Set one rice paper sheet flat on a plate. Arrange a few pieces of carrot, cucumber, and bell pepper lengthwise at the edge of the circle. Top with a sprinkle of cilantro, sprouts, watercress, and peanuts. Fold each side of the wrapper inwards. Fold the bottom flap up over the ingredients. Wrap as snug as possible. Serve with dipping sauce.

Spicy Peanut Sauce

  • 1/2 cup natural peanut butter
  • 3 Tbs soy sauce
  • 2 Tbs Agave nectar
  • 1 Tbs sriracha sauce
  • 4 Tbs water Dash of white rice vinegar

Whisk all ingredients together. Some peanut butter is very thick and requires more water. Add more sriracha for extra spice.

This entry was posted on January 26 2011

Brazilian Fish Stew

Recipe by: Margaret Muza

A perfect and delicious way to enjoy our locally raised tilapia! Thanks to our outstanding volunteer Margaret for making a great recipe!

Ingredients

  • ¾ lbs Sweet Water tilapia cut into 2 inch chunks
  • ¼ cup fresh lime juice
  • 6 cloves garlic- minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 5 Tbs olive oil
  • 1 yellow bell pepper diced
  • 1 medium onion, diced
  • 3 sliced scallions
  • 1 inch piece ginger- minced
  • 1 bottle clam juice
  • 2 cups vegetable stock
  • 2 cups coconut milk
  • 2 Tbs tomato paste
  • 1 diced tomato
  • 4 Tbs chopped cilantro
  • 3 Tbs sugar

Method

  1. In a medium sized bowl combine tilapia, lime juice, salt and pepper, and half of the garlic. Set aside.
  2. Heat oil in a dutch oven over medium heat. Add bell pepper and onion- saute for 5 minutes or until soft. 
  3. Add garlic, ginger, and scallions. Saute another minute.
  4. Add clam juice and chicken stock. Bring to a boil. 
  5. Add coconut milk and tomato paste. Return to a boil, stirring. Reduce heat, simmer for 10 minutes. 
  6. Add tilapia and cook 3 minutes. Add diced tomatoes and cilantro. Heat through.
This entry was posted on January 26 2011

Fish Stock

Ingredients

  • 6-8 lbs Fish carcasses, cleaned and rinsed
  • 8 oz. Onions, peeled and chopped
  • 8 oz. Celery, chopped
  • 8 oz. Mushroom trimmings (optional)
  • Sachet of parsley, bay, thyme, and crushed peppercorns
  • 4 1/2 qt. Cold water

Method

  1. Combine fish bones and water in a stockpot. Bring to a simmer and skim the scum that rises to the surface.
  2. Add the mirepoix (celery, onion, and mushrooms) and sachet.
  3. Simmer for one hour.
  4. Strain for use, or cool, cover and label.

Makes 1 gallon.

This entry was posted on November 26 2010

Fish Fumet

Ingredients

  • 4 oz. oil 6-8 lbs. Fish carcasses, cleaned and rinsed
  • 8 oz. Onions, peeled and chopped
  • 8 oz. Celery, chopped
  • 8 oz. Mushroom trimmings (optional)
  • Sachet of parsley, bay, thyme, and crushed peppercorns
  • 2 C. White wine
  • 4 qt. Cold Water

Method

  1. Heat oil in stockpot and add bones and mirepoix (celery, onions, and mushroom trimmings). Sweat without browning until fish bones are opaque.
  2. Deglaze with the wine, add water and sachet.
  3. Bring to a simmer, skim surface as needed. Cook for one hour.
  4. Strain for use, or cool, cover and label.

Makes 1 gallon.

This entry was posted on November 26 2010