Here's what's fresh this week: Veggies: -Baby arugula -Spicy salad mix -Baby lettuce mix -Dino kale -Broccolini bunches -Baby romaine lettuce -Red butter lettuce -Green butter lettuce-Red leaf lettuce-Green leaf lettuce-Sugar snap peas -Kohlrabi -Red ace beets -Chioggia beets -Green onions -Rainbow chard-Green and red cabbage heads-Napa cabbage -Zucchini-Patty pan summer squash-Costata romanesco summer squash Fruit:-Rainier cherries-Apricots
Veggie of the Week: Cabbage!
As former urban farmers, we're so excited that we finally have the space to grow larger things like cauliflower, corn and cabbage! We're growing 3 different varieties and each has their own best use. Napa cabbage makes amazing kimchi and goes well in any stir fry, red cabbage is good for making tacos and green cabbage goes well in any slaw or can be used for as a wrap for meat or grain. If you haven't got the time to ferment, try this recipe for Kimchi Style Sauteed Cabbage:
2 scallions, cut into ½” pieces, plus more, sliced2 garlic cloves1 1” piece peeled ginger, chopped2 tablespoons gochujang (Korean chili paste) 1 tablespoon fish sauce or tamari 1 tablespoon unseasoned rice vinegar2 tablespoons vegetable oil½ head green cabbage or napa cabbage, cut into 1” stripsKosher salt
Instructions Purée scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender. Heat oil in a large skillet over high heat. Cook cabbage, tossing often, until crisp-tender, about 5 minutes. Add scallion mixture and sliced scallions; season with salt. Thanks for supporting your local farmers!Ellen and Ashley