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Hello, hello! Welcome to week 9--available to you this week are basil, beets, bok choi, cabbage, cherry tomatoes, cilantro, collards, collard greens, cucumbers, bay, dill, garlic, head lettuce (iceberg), kale, onions, peppers (a mix of sweet and hot), radicchio, rosemary, salad mix, swiss chard, and tomatoes! Please click here to make your selections. Hope everyone eats well and has a great week!
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If you haven't tried napa cabbage yet this year, let me recommend the following methods, borrowed from Fledging Crow Farm's blog:
Napa Cabbage
General Technique: Makes a great vessel for strong flavors like chili sauce, ginger, garlic, and sweet and sour sauce. Cooks nicely into a stir-fry and is perfect on sandwiches.
Spring Rolls: Slice very thin and pare with sliced carrots, radish, rice noodles, and shrimp. Throw in some basil or mint, and roll up in spring roll paper. Serve with Thai peanut sauce and sweet chili sauce.
Cabbage Slaw: 2 cups shredded Chinese cabbage, 2 cups shredded red cabbage, 1 cup shredded carrots, 1 finely diced jalapeno, 1 cup mayo, 4 Tbsp red wine vinegar. Mix and serve chilled.
Cabbage stew: Warm ¼ cup olive oil in a large pot and add 4 cups of chunked potatoes and 1 chunked onion. Sprinkle some salt, throw in 4 cloves of garlic, and stir. Add 5 cups stock or water, a can of beans, 1/2 a Chinese cabbage (sliced up), and simmer and season to taste. Garnish with a slice of cheese on top.
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KEEP IN TOUCH
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