Week Twenty-One

Hi Everyone,

It is clean up time at the farm.  The more we clean up now while the ground is still soft, the easier our time getting started next spring will be.  We are composting spent vegetable plants (read: tomato plants) and starting to pack vegetables from the field into storage bins.  But that doesn’t mean there’s no vegetables to be had.  We have some great shares in store for you this week and beyond.

Expect the following produce in your shares this week:

1 head Napa cabbage

1 bunch kale

1 bunch raab

carrots

radishes: daikon and misato rose

celeriac

beets

onions*

*Yes, you read that right, onions.  We grew extra onions this year for winter markets, but it looks like they aren’t going to last that long.  So enjoy these onions, but know that they aren’t in the best shape!  Use soft feeling ones first and store the rest in a dry, cool place.

Japanese Radishes are a delightful food.  They might look intimidating, some weigh up to one pound each.  But don’t let that discourage you.  They are just as good and sweet as their European counterparts and perhaps a bit more useful too.  This week, I use them in the kimchee recipe, but you can eat them raw in salads or as crudites.  Large radishes become very sweet when roasted.  They can also be sliced and pickled with some ginger and garlic.

Radishes are a cooling food, which makes them good for digestion.

And who can argue with appearance.  The Misato Rose radishes are also known as “watermelon” radishes for their pale green exterior and their bright magenta interior.

Recipes

Second Wind Kimchee

As requested, here is our method for making kimchee.  Kimchee is a fermented food.  It is stinky, pungent and spicy…not for everyone.  But if you love kimchee you might enjoy making your own.  This week if you have left over leeks and chile peppers, you can use all CSA produce, save the ginger.  And if you read this article last week, you know that’s something we kimchee lovers can be thankful for.

As with any living food, kimchee takes several days to ferment.  Begin salting in the evening and combine all the ingredients the next morning.  The fermentation process takes 3-7 days.

Make sure all surfaces, container and utensils are impeccably clean before proceeding!

Ingredients for 1 cabbage.  Makes roughly 1-2 quarts:

1 cabbage

1 daikon radish

1 carrot

1-2 leeks, scallions, or a bunch of chives

5-8 cloves garlic

1-2 inch piece ginger

chili powder or flakes–use as much or as little as you desire.  We use homemade crushed red chili flakes made from farm grown hot chiles.  (Traditional Korean kimchee is red with chile.)

sea salt

Method:

In the evening, half cabbages and cut the dense triangle from the end so that the leaves are loose.  Cut the halves in half and rinse in between each leaf.  Place leaves in a colander and sprinkle seas salt generously over each leaf, concentrating on the thick part of the leaf.

Place salted cabbages in a bowl and let stand over night.

In the morning, rinse cabbages several times and discard liquid from the cabbages.  Chop into 2 inch pieces and set aside.

Place ginger, garlic, chile flakes, and 1 tsp sea salt in a food processor and bland until a thick paste forms.  Transfer into a small bowl and set aside.

Chop leeks and rinse off any dirt that may cling to them.  Place in large bowl.  Peel and chop daikon into thin strips.  Place in bowl with leeks.  Grate carrot and mix in with the leeks and daikon.

Using a spatula or a rubber glove covered hand, add the garlic/ginger/chile paste to the vegetable mixture.  Mix until well distributed.

Mix above mixture with the cabbage well, and transfer into an earthenware or glass container.  Cover and leave on counter for several days, checking regularly.  As liquid is expelled from the cabbage, push the kimchee down so that it is covered.  Expect a strong odor to fill the kitchen during this period!

The kimchee is ready to be refrigerated when it no longer tastes salty and has a sour, pungent flavor.  If mold happens to grow throughout the kimchee, discard.  If all goes well, your kimchee will keep for months refrigerated, but I doubt it will last that long.  (If you have any questions, please write to us.)

Ukrainian Style Borscht

Adapted from “Alexandra’s Earthquake Borscht” in the Crow Farm Cookbook, 1998.

The original recipe calls for a beef stock and cubed stew meat.  I have adapted this version without those ingredients.

This recipe comes to us from a member who was very excited to share it with us because it calls for beets and celeriac.  The recipe calls for quite a bit of ingredients, but I am sure you could scale it down a bit.  Soup recipes are usually quite forgiving!

2-1/2 quarts stock

9 medium beets, peeled and cubed (5-6 cups)

2 large potatoes, cubed

2 onions, chopped

3 large carrots, washed and sliced thin

1 medium celery root (celeriac) peeled and grated (about 2 cups)

2 large tomatoes diced or 1 can diced tomatoes

6 oz. tomato paste

2-3 cups shredded cabbage

4 cloves garlic, minced

salt and pepper to taste

fresh dill or 2 t. dried

Garnish with sour cream and fresh dill

Heat stock in large soup pot.  Add beets, potatoes, onions, carrots, celeriac, tomatoes and tomato paste to the stock.  Simmer uncovered for 45 minutes to one hour, until the vegetables are almost cooked.

Add the cabbage, salt, pepper and dill.  Simmer for 30 minutes more.

Season again to taste.

Serve immediately and garnish with sour cream and dill.

 

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