Amazing Thai & Vietnamese Flavors with Local Organic Farm Produce from Orting
Last Saturday, October 1st, was my first visit to the town of Orting, which is only one hour from Seattle. It was a beautiful fall day and I had a beautiful drive. I love the town. I was doing a cooking demo for PCC Cooks and PCC Farmland Trust at the Orting Valley Farms. It is PCC Culinary Trust’s latest preserved farm to save local organic farmland forever! It was also Pierce Country Harvest Fest and there were many people visiting, including young kids who decided on the spot that they love Thai and Vietnamese flavors.
At Tahoma Farms, Dan, the owner of the farm, grilled corn and served warm apple cider, while I cooked and handed out samples of my Northwest Salad with Thai Chili-Lime Vinaigrette and Vietnamese Lemongrass-Scented Eggplant Stew. Groups of visitors came by either before or after taking a hayride, and live country music was playing in the barn.
It was fun to meet so many people, including many families with young kids. It was great to learn that they all enjoyed my cooking. Therefore, I would like to share one of the recipes with you: Northwest Salad with Thai Chili-Lime Vinaigrette. At the farm I used dinosaur kale, sweet basil, Johnny Nardello peppers, and heirloom tomatoes for the salad. A Roy Dee Kha!
Northwest Salad with Thai Chili-Lime Vinaigrette
Yum PakI created this simple recipe this summer using fresh Northwest produce. The Thai-flavored vinaigrette uses olive oil, chili, lime and fish sauce. It makes a bright salad with interesting flavors. Serves 8 4 tablespoons extra-virgin olive oil or garlic oil 1 teaspoon sea salt or 4 teaspoons fish sauce 1 teaspoon evaporated cane sugar 1/2 teaspoon black pepper 1/2 teaspoon chili powder 2 tablespoons lime juice or lemon juice 2 shallots, peeled and sliced 24 cherry tomatoes, whole, or 2 heirloom tomatoes, sliced 1 cup sweet basil leaves, washed and drained 1 cup kale, washed and chopped 1 cup mixed sweet pepper varieties, julienned 1 cup dill or cilantro leaves (or any Asian herbs such as basil, lemon basil) 2 tablespoons toasted sunflower or pumpkin seeds
Whisk olive oil, sea salt or fish sauce, sugar, pepper, chili powder and lime or lemon juice until well mixed. Fold in shallots, tomatoes, arugula, kale, sweet peppers, dill or cilantro and mix gently. Sprinkle with sunflower seeds and serve immediately.© 2010 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teaches Thai Cooking classes in the Seattle area. Her website is: I Love Thai cooking.com