I hope you are all staying cool in this hot weather we are experiencing.
This week we have a few new items that I hope you enjoy. A couple of them might be unfamiliar to you, so please read the information on the vegetables this week if you have any questions.
Expect the following in your shares this week:
1 head red cabbage
1 bunch red amaranth
1 bunch carrots
1 bunch chard
1 bunch onions
*We are trying something new with the herbs. We will have the herbs all together and members can take what they will use from the bin. There will be a variety of different herbs to chose from. Limit one bunch of each type.
Red Cabbage: Typically known as a summer cabbage, red cabbage is extremely versatile. It has a mild flavor and pleasant crunch. Use red cabbage in raw slaw dishes, as a topping for tacos and burritos, or, if you feel like turning on the stove/oven, red cabbage can also be seasoned and braised or cooked. for this week’s cabbage recipe, I am posting a popular recipe from last season. You may use either almond butter or peanut butter in the dressing. Each gives the salad a different, yet delicious flavor.
Fresh Cabbage Salad
1/2 Red Cabbage, thinly sliced
1 Tablespoon minced ginger
2 cloves minced garlic
1/4 cup almond butter OR peanut butter
3 tablespoons honey
1 Tablespoon sesame oil
1 Tablespoon grapeseed oil
2-3 Tablespoons soy sauce
1/4 cup chopped chives, onions or scallions
chopped basil or cilantro
Mix dressing ingredients together until very smooth and light enough to coat the cabbage. Toss cabbage with dressing. Top with garnishes of choice and serve.
Amaranth: The amaranth in the shares is a “leafy” vegetable, but it is indeed the same plant that the grain amaranth comes from. Amaranth has a high nutrition content, the greens are particularly high in vitamins. We grow amaranth in the summer because amaranth does remarkably well. In fact, it has gained attention in recent years because it is a food that grows well in parts of the world stricken with drought and poor soil. For us, amaranth is a spinach substitute. Its mild flavor lends itself to being adapted to many dishes. Amaranth can be eaten raw, wilted, braised, sauteed, steamed, etc. Like spinach, chard and beets, amaranth has a high oxalic acid content, so those sensitive to oxalic acid should take care when preparing it.
Onions: This week we are distributing our sweet non-storage onions. (Although they will keep for quite a while.) These onions are fresh from the ground and will not have cured. Peel back the thin, tough layers and chop off the ends. These onions are mild and sweet enough to be eaten raw, thus pairing well with many summery foods that do not require cooking.
Please sign in at distribution! Please make sure you are only taking what the sign designates! We only pick enough produce for the number of shares we have, and sometimes what we pick is all we have, so please take care to read the signs and take only what the sign says.
We are happy to have “substitutes” pick up shares, however, please inform them of all distribution procedures. Let them know that:
1. They should bring their own bags. We do not have a supply of bags and finding appropriate vessels for shares can be a bit time consuming.
2. They should sign in.
3. They should take only the designated amount of produce.