The box this week contains: 1 red celery, 3lbs red maria potatoes, 1 lb. green beans, 2 lbs. zephyr and patty pan squash, 1 head of garlic, 1 bunch of red torpedo onions, 1 head of green cabbage. Regular shares also get: 1 bunch beets, 2 lbs. new girl tomatoes, an extra 1/2 lb. beans.
The celery has some blemishes on the leaves that are the result of a huge rain we had sunday night. You can just cut the leaves away and use the stalks. It has a stronger flavor than green celery and is great in potatoe salad and any other place you'd use celery but use a smaller amount.
The zephyr and patty pan squashes are both sweeter than zucchini and yelloe squash. We use them the same way, our favorite being just sauteed with onion, salt and pepper.
The green cabbage is great for cole slaw and also makes good kraut. There is a great and easy method with good directions in Sandor Katz' book "Wild Fermentation".
Asian Cabbage Slaw (from Farmer John's Cookbook)
serves 2 to 4
2 cups shredded cabbage
1/3 cup shredded carrot
1/2 minced red onion
2 T fresh mint minced
2 T fresh cilantro minced
2 T rice vinegar
2 T peanut oil
1 T rice wine (mirin or sake)
2 tsp. honey
1 tsp toasted sesame oil
salt and pepper
1. combine cabbage, carrot, onion, mint, cilantro in large bowl and toss well.
2. mix vinegar, peanut oil, rice wine, honey, sesame oil in asmall bowl until well combined. pour over the cabbage mixture; toss. season with salt and pepper to taste.
3. refrigerate for 1 hour before serving.
|Jesse and Ally washing Red Maria potatoes|
Things to look forward to: canteloupe melons, cherry tomatoes, tomatillos.