Hello members and friends,
Our days are starting to finally get a little shorter, and our tasks less numerous. Today, we spent time pulling up, labeling and putting away irrigation lines and collecting from the fields the omnipresent staples and pins that hold down the irrigation and row cover. We also had a great time planting next year’s garlic, which will start sprouting soon, then go dormant over the winter; this gives the garlic a head start, so it starts growing in early spring. Bit by bit, we remove spent plants (the peppers’ turn is soon), clean up the beds, and put everything to rest.
But! That said, the fields are still bursting with veggies, and we love feeding you all, so we’ve decided to extend the CSA distribution by a week. So, that means that you all get to pick up extra veggies next week (same pickup days and hours). To be clear, for Gardiner your remaining pickups are: 10/29, 11/5 and T-day share (we’ll get that date out soon). For Garrison, it’s 10/30, 11/6 and T-day share. Please email or call us by Sunday if you plan on NOT picking up veggies next week (11/5 and 11/6). Thanks!
YOUR SHARE THIS WEEK:
- Broccoli (by the pound)
- Celeriac (aka celery root)
- Mustard Greens
- Japanese Spinach (aka Yukina Savoy)
- Chinese Cabbage (aka Napa Cabbage)
CREAMED CHINESE CABBAGE (and/or Yukina Savoy) (from here)
- Last week, we attended a somewhat mysterious, but delightful, evening event that involved legendarily delicious food. One of the dishes was creamed greens, and it was the first time we’d eaten greens that way. It. Was. Fantastic. So, this week the theme is creamed greens…since you’re getting kale, mustard, arugula, Yukina Savoy and Napa Cabbage, it’s your choice which ones you might try out, so I’m posting a few different variations.
- Ingredients: 4 cups Napa Cabbage stalks, sliced into strips about 1/3 inch wide (you can also use the whole leaves cut into about 1″ pieces); 1/2 cup minced salty ham or bacon; 4 – 5 green onions (scallions) washed, roots cut off and cut into small pieces – separate the white part and green pieces; 2 Tablespoons vegetable oil; 1/2 cup chicken broth; 1/4 cup cream; 2 heaping teaspoons cornstarch; Salt and Black Pepper to taste
- Heat wok or frying pan and add oil. Put in the white part of the green onions and the ham and stir a few times. Then Napa Cabbage and stir fry until the cabbage wilts slightly – about 2 minutes. Add in the chicken broth and cook until the cabbage is soft – about another 3 minutes. Meanwhile, stir cornstarch into the cream and add to cabbage mixture and stir until it thickens. Taste and add pepper and salt if necessary. Sprinkle dish with the remaining green onions, stir in and then serve.
- This is a simple and basic recipe that was quickly recited to me by a friend. Feel free to add garlic, Parmesan or whatever else seems like it would work well!
- Ingredients: about 1 lb kale, stalks removed and leaves chopped; about 2 Tbsp unsalted butter; 1/2 cup heavy cream; a little bit of nutmeg (something like less than 1/8 tsp); salt and pepper
- It’s recommended to blanch the kale first to make it very soft. To do that, drop kale leaves in boiling water for about a minute, then remove and run under cold water (in a colander) or dunk into an ice bath. Heat up a pan and melt the butter, then add the kale. Add the cream and nutmeg. Cook over low heat for 5 minutes, until the cream is quite thick.