Fall 2017 Week 1 (Oct. 3rd)

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Small- Kale, spinach, radishes, salad mix, arugula, honeydew, mint, baby mustard greens, green cabbage, swiss chard, broccolini, miniature romain, poblano and anaheim peppers, cherry tomatoes, pattypan squash, onion.

 

Hello Fall members!  For the poblanos and anaheim I will make chili verde by blackening the peppers under broiler, letting them steam in a paper bag, peeling, seeding, and chopping into 1/4 inch squares.  This I add to a roux and add broth for a flavorful gravy.  For texture/protein add cubed, browned pork chops or hominy and chickpeas. My husband’s New Mexican family eats this with beans and tortillas. This white bean chili also looks good. I recently learned the best way to cook cabbage from some Brazilian friends.  Shred thin (1/8th inch) and cook on medium low with butter and salt.  Try a salad or drink with the melon and mint.  This salad looks like a filling, healthy way to use arugula and cherry tomatoes. And here’s a one-pot dinner that would be perfect with our baby mustard greens.

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Extended Winter 2017 (Feb 14th)

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Fuji and Granny Smith Apples, Swiss chard, cabbage, arugula, spinach, salad mix, mustard greens, carrots, turnips, garlic, onion, baby potatoes, acorn squash.

Happy Valentine’s Day everyone. This Indian Root Vegetable Curry looks delicious and will use up turnip, carrot and swiss chard. And this Sheet Pan Salmon and Veggies looks great and will use cabbage, potatoes, and you could use acorn squash too.

 

 

Winter 2016-17 Week 8 (Jan 24)

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Mustard greens, miniature romain, brussels sprouts, carrots, spinach, broccolini, butternut squash, cabbage, red onion, garlic, fuji apples, daikon radish, pea shoots.

 

Beans and Greens would be a good way to use spinach or the mustard greens, traditionally you would add slices of sausage too.  This springy salad topped with salmon, lentils, and our pea shoots looks amazing. You could roast brussels on a sheet pan along with peeled, chopped butternut squash or shave for a salad with apple too.  And I think stir fried cabbage will work well for Chinese New Year on Saturday.

Next week is the last share for the winter season. Thanks for joining us! Sign up for Extended Winter starting February here.

Winter 2016-2017 Week 1 (Dec 6)

Hello Winter members! Every winter David just offers a small box and forgot, so those of us that normally get a medium got one for the price of a small. The green leaf lettuce is a more tender break from the usual romain. I’m going to let the oven do the work for a meal this week and roast parsnips, brussels, and beets on one baking sheet. Here’s my favorite thing to do with green cabbage again, since blog posts back to March were lost. Here are 3 ideas for black radishes.

 

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Small: parsnips, spinach, curly leaf kale, broccolini, green cabbage, yellow onion, shallot, daikon radish, black Spanish radish, watermelon radish, Korean giant Asian Pear, green leaf lettuce, , brussels sprouts, beets, and honey comb.

Fall 2016 Week 9 (Nov. 29)

Thank you Fall members for your support this season. I think the honey comb was a thank you treat from David for the last boxes of this season.  Go here if you’re interested in signing up for Winter boxes, December-January, starting next week.

This seasonal salad that uses two kinds of cabbage, apple, and radish looks great. My favorite use for the radishes, especially the black ones, is to julienne them, toss with salt for half and hour or more, rinse and add a vinaigrette.

 

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Small: romain (2 standard, 2 miniature) spinach, potatoes, honey comb, daikon radish, napa cabbage, black Spanish radish, rutabaga, watermelon radish, Korean purple daikon, Asian pears, fuji apples, granny smith apple, shallot, yellow onion, broccolini.

 

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Medium Add: broccolini, miniature romain, spinach, green cabbage.

Fall 2016 Week 7 (Nov 15th)

David included a few special items before this first frost, some beautiful cherry tomatoes for Mediums and Bianca Rose eggplants for Small shares.  I know we get lots of radishes (the watermelon and purple daikon being mildest and best raw), so most of us have experimented, but in case you haven’t, David says to cook with them like you would turnips. Roast them or braise them in stew.  Here’s a warm, colorful salad that uses radish and fennel, pretty enough for a holiday table. This salad looks like a refreshing side, using napa cabbage, bak choi, and asian pear.

 

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Small: korean purple daikon, daikon radish, broccoli, mizuna, spinach, fennel, swiss chard, collard greens, small napa cabbage, bianca rose eggplant, spanish black radish, shallot, onion, garlic, watermelon radish, asian pears.

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Medium add: spinach, baby bak choi, cherry tomatoes, extra large napa cabbage.

Cabbage and Fennel

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This Fall season is the first time I remember getting fennel from David in 6 years as part of his CSA!  It is a treat and somehow it’s building up in my fridge. I think the small ones were daunting, but I trimmed the root away and used the greens in a tea with some mint from the back yard.  I’ve collected a few recipes that will make fennel a treat to use.  Here’s a cou cous side dish that also uses cabbage.  Risotto, warm salad that also uses carrots and mizuna, and an Asian salad that uses daikon and mizuna.

I’ve been waiting months to make kimchi, so I was so glad to see that giant napa cabbage in this week’s box.  It’s an acquired taste, but one foodies have grown to love.  I like making it myself because I can change the recipe to suit my family and it tastes much better than even the stuff from the Korean market.

First off, I use this recipe (halved for this week’s giant 4 pound cabbage) and make changes like chopping the cabbage into bite size pieces rather than leaving in big long quarters.  I half the amount of red pepper powder for the kids and leave out the fish products all together. I also half the salt and don’t bother doing the rinsing step.

1) Remove a couple of outer layers and toss chopped cabbage with salt and leave to wilt for a few hours, tossing every once in a while.

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2) Make slurry with water, rice flour, and sugar and boil.

3 )Mix slurry with julienned daikon and carrot, minced onion, garlic, ginger, pepper flakes, and green onion.

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4) Pour over cabbage and mix well, my hands now smell, in a good way.

5) Pack into glass jars pushing down and adding remaining juices to remove air bubbles and cover contents in liquid for anaerobic fermentation. Fold a rinsed outer leaf so it covers the top and holds the kimchi under the liquid and screw top on tightly.

6) Storing on a tray is a good idea as it comes alive and bubbles and drips.  Burp the lid a few times a day, leaving kimchi at room temperature for 1-3 days or put it right into the fridge to tang up more slowly.

I hope some of you try making kimchi, it’s so healthy and flavorful.  It’s great in fried rice, as a topping and eating with some rice and sea weed is a simple, common meal in Korea. Here are many more ideas.