This week your basket contains: carrots, onions, CHINESE CABBAGE, elephant garlic, sweet peppers, beans (full shares), TURNIPS (half shares), and broccoli.
PUMPKIN PICK-UP WEEKEND is planned for October 23rd and 24th 11:00 to 4:00. Come on out to pick up your jack-o-lantern, decorative gourds and corn stalks. We’ll be making individual pizzas for each family/group (including pumpkin pie pizza) and giving tours of the farm. We will also be conducting a guess-the-weight-win-the-pumpkin contest each day. We do ask that you WEAR A MASK while on the farm (except while eating or when adequately separated from all except those in your immediate party). We will have plenty of masks available along with hand sanitizer and our fully equipped bathroom is always available.
Chinese (or napa) cabbage has been somewhat problematic for us in recent years. As weather patterns change and new pests and diseases have begun to take hold what once was an easy crop for us has required additional effort on our part to produce. We now have to be diligent with Chinese cabbage to ensure that they remain covered with floating row covers at all times to protect them from root maggots and fall cut worms, to whom we have lost entire crops. Slugs love these cabbages, and we have to deal with their “taste testing” by peeling down the heads. This peeling also helps us detect a browning that can occur inside the heads without being obvious on the outer leaves. If you happen to get a head that has bad browning inside let us know and we will get you a new one. The recipe below was sent along to us by a subscriber (who uses regular cabbage with good results). The recipe is sized for a full large head of napa cabbage and the proportions should adjusted to the volume of cabbage you decide to use.
SALTED NAPA CABBAGE WITH CILANTRO AND CHILI OIL
1 head napa cabbage
1 tsp. salt
¼ cup chopped cilantro or parsley
1 clove garlic, chopped
1 tsp. chili powder
¼ cup sake or white wine
3 Tbs. vinegar (black or balsamic)
3 tsp. soy sauce
¼ cup sesame oil
Slice cabbage into ¼ inch wide pieces and sprinkle with salt. Massage the salt into the cabbage until the cabbage is wilted. Firmly squeeze out all the excess moisture. Chop the cilantro or parsley and mix with the cabbage. Heat the remaining ingredients in a sauce pan over medium low heat. When it comes to a boil, pour over the cabbage mixture. Allow salad to marinate for 30 minutes and serve. Adapted from Asian Salads by Maki Watanabe.
This is another good recipe for this week.
SZECHWAN NOODLES WITH PEANUT SAUCE
1/2 cup warm water
1 cup peanut butter
1/3 cup soy sauce
1/4 cup balsamic vinegar
1/2 tsp chili pepper flakes
1/2 cup sweet chili sauce
5 garlic cloves, minced
1 lb udon noodles
2 tablespoons sesame oil
1/4 head cabbage
1 red bell pepper
2 large carrots
1 spring onion or green onions
Whisk water, peanut butter, soy sauce, balsamic vinegar, chili flakes, sweet chili sauce and minced garlic in medium bowl to blend (sauce will be thick; add more water if too thick). Break noodles in half and cook in large pot of boiling water until just tender, about 6 minutes. Drain. Rinse noodles under cold water and cool. Transfer noodles to very large bowl. Toss with sesame oil to coat. Shred cabbage; cut red pepper, carrots and onions into matchstick-size strips. Add veggies to noodles and mix. Toss with peanut sauce to coat. Optional garnish with chopped peanuts, sesame seeds, etc.
We are happy with how the broccoli is producing. This is a great way to use it this week.
BROCCOLI AND SWEET PEPPER SAUTÉ
A quick and tasty side dish can be made by slicing one red pepper into strips and sautéing it in 1 Tbs. olive oil and 1 Tbs. butter with a clove of minced garlic. After five minutes, add a head of broccoli florets and thinly sliced broccoli stems. Sprinkle with 1 Tbs. of Balsamic vinegar, cover and steam until broccoli is dark green. Season with salt and pepper to taste and serve.