CSA Week 20

September 25, 2019

Your Share

Bok Choi

Green Beans

Cucumbers

Green Beans

Cherry Tomatoes

Paw-Paws (Indiana Banana, Kansas Mango)

Daikon Radish

Eggs from Mast Farm

Paw-Paw Custard

3 Egg Yolks

1/4 c Sugar

2 c. Milk

2 tsp Flour

5 Tbs Salted Butter

1 c Paw-paw (deseeded and pureed)

1 tsp Lemon Juice

Whipped Cream

Whip egg yolk and sugar in a mixing bowl. Fold in flour. In a sauce pan bring milk to a boil then turn heat down to medium. Whisk egg mixture slowly. Continue to whisk sauce pan for about 5 minutes or untill mixture begins to thicken. Once it is thick remove from heat and fold in pats of butter until they are completely melted. Stir in paw-paw puree and lemon juice. Pour into individual ramekins or coffee cups. Cool in refridgerator for atleast 3 hours. Top with whipped cream and serve.