CSA Newsletter Week #6 July 3rd

Farm Notes
Incase there was any doubt that farmers get enough exercise, we thought you’d enjoy a picture of our cabbage toss. The cabbage toss is like gently tossing a bowling ball to a moving target. While it works out arm and shoulder muscles, it is also a lot of fun for staff and apprentices alike.

The plants are enjoying the plentiful rainfall, but we hope the rain doesn’t but a damper on your plans for the 4th. Best wishes to everyone for a happy 4th of July — may you have good food to savor in abundance!

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What’s In Your Share

For July 3rd, you’ll find:
+ Carrots
+ Tomatoes
+ 1 bunch Green Onions
+ 1 bunch Swiss Chard
+ 1/2 lb. bag of Basil
+ 1 Basil plant
+ 2.5 lbs. Beets
+ 2 heads of Broccoli
+ Green Beans
+ 2 heads of Cabbage

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Veggie Tips

+ This is the last week for Beets! We’ve cleared our fields of the last crop so you’ll find an extra helping of them for this final week.

+ There will be 3 varieties of Cabbages to choose from this week: Red, Green, and Napa. As a heads up for those who like to plan, next week you should receive Savoy cabbage in your share.

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Recipes

Quick Fried Green Beans in Onion and Garlic Sauce
Submitted by farm apprentice Cheryl Kastanowski
Ingredients:
1 chicken stock cube
2/3 c. clear broth
1 lb. green beans
3 tbsp. oil
2 tbsp. butter
4-6 garlic cloves, minced
2 scallions, sliced
1 tsp. salt
1 tbsp. soy sauce
1 tsp. sugar
1 tbsp. pale dry sherry

Directions:
Heat oil and butter in wok or fry pan. Add garlic, scallions
and salt. Stir fry 30 seconds. Add beans and toss into the
fat until well coated. Sprinkle with the soy sauce, sugar
and sherry. Stir fry 1 minute. Serve hot.

I often substitute immature shallots or Egyptian onions for
the garlic, tops and all.

Cabbage with Indian Spices
from “Farmer John’s Cookbook”
This dish is wonderful served with any Indian curry dish or with basmati rice.
Ingredients:
3 Tbsp. vegetable oil or ghee
2 cups minced onion (about 4 medium)
1 and 1/2 tsp. minced ginger
1 green hot chile pepper, cut in half lengthwise
1 pound cabbage (about 1 small head), shredded
1 tsp. ground coriander
1/4 tsp. cayenne pepper
pinch turmeric
3 Tbsp. water
1 large fresh tomato, peeled and chopped
1/2 tsp. salt

Directions:
1. Head oil in large skillet over medium high heat. Add onions, ginger, and chile pepper; saute, stirring often, until the onion is browned, 15-20 minutes.
2. Stir in the cabbage. Add the coriander, cayenne, and turmeric and mix well. Add the water, reduce the heat to a simmer, cover, and cook for 10 minutes.
3. Add the tomato and salt; stir to combine. Cover and cook until tender, 5 to 10 minutes. Remove hot chile peppers before serving.

Makes 4 servings.

Sweet and Sour Creamy Coleslaw
from “The Kentucky Fresh Cookbook” by Maggie Green
Ingredients:
8 cups shredded green cabbage (about one 2lb. head)
4 carrots, peeled and grated
3/4 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup sugar
1 Tbsp. Dijon mustard
1/2 tsp. celery seed
1/4 tsp. sweet paprika, optional
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Directions:
Place cabbage and carrot in large bowl.
In a small bowl, whisk together the mayonnaise, vinegar, sugar, mustard, celery seed, paprika, salt, and pepper until the sugar is dissolved. Pour the dressing over the cabbage and stir well to combine. For best results, refrigerate the slaw for at least 30 minutes before serving.

Makes about 8 servings.

Variations
Poppy Seed Coleslaw: Substitute 1/2 tsp. poppy seeds for the celery seed
Curry Coleslaw: Substitute 2 tsp. curry powder for the celery seed
Like-Popeye’s-Fried-Chicken Coleslaw: Omit the celery seed and substitute 2 Tbsp. dill relish for the Dijon mustard

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