Week Two

Hello Everyone,

We’re ready for another week!  I hope everyone is enjoying the produce from last week.  Expect in your shares this week:

2 heads lettuce

1 Chinese cabbage

1 bunch broccoli raab

1 bunch kale

1 bunch beets (3 beets per bunch)

1 bunch spinach

1 bunch chives

1 bunch parsley

Chinese Cabbage/Napa Cabbage: Chinese/Napa Cabbage is a light tasting, crisp, savoyed-leaf cabbage.  It is not a storage cabbage, but will keep much longer than most greens, if kept wrapped in the refrigerator.  Some members may remember that we made a big batch of kimchee as a community last year.  Unfortunately, we lost too many cabbages to the heat and only have enough for everyone to get one cabbage this week, so we will have to do a community kimchee making session when the next round are ready.  Chinese cabbages can also be used in stir fries and soups, as well as eaten raw in salads or in wraps.

Raw Chinese Cabbage Salad

1 Chinese cabbage

2 TBS rice vinegar

juice of one lemon or 2 limes

1/4 cup olive oil

1/4 cup toasted sesame oil

1/2 tsp salt

1 tsp sugar

3/4 cup chopped, roasted peanuts

1/4 cup finely chopped chives

Slice the cabbage in half length wise, then cut the halves in half.  Slice the quarters into thin strips.  Transfer into a large bowl, sprinkle with the salt and sugar.

Whisk the vinegar, lemon juice and oils together.  Toss with cabbage.  Cover and refrigerate for 30 min-1 hour.   (Can also be eaten immediately.)  Take out from refrigerator and sprinkle with peanuts and chives.  Serve.

Beets: Last week we gave out beet greens will tiny beets on the end, this week we are giving out beets with the beet greens on the top.  (That’s how much they grew in one week!)  The actual beet can potentially keep a very long time, we kept beets all winter long in storage.  You can chop the beets off the end and use them.   Place the beets in a covered container and you can keep them in the crisper drawer for quite a while, though I do suggest you use them this week to prevent mold from forming.  Beets have the best flavor if roasted.  (You can roast them in the oven if you are using it for something else if you do not want to use the  oven for only 3 beets, wrapped in foil placed directly on the rack.)  Beets can also be boiled, sauteed or shredded and eaten raw. I usually peel the beets before eating, which is quite easy to do after the beets have been cooked because often the peel will slip right off.  Roasted beets are an excellent salad topping.

Have a great week!

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