Good day farm friends! We are going to skip the newsy part of the newsletter this week as our computer is in the repair shop and I'm relying on the neighbors computer (and land and refrigeration etc etc!) blessing to have wonderful neighbors!
All is well on the farm and we are busy prepping for the fall crops to be planted in the upcoming days! The farm potluck date is verified and it will be Sunday, September 12th from 2-6pm. We will let you know next week what you can bring to share for the potluck!
Thank you and now onto the recipes and list of this week's harvest!
Suzie, Asinete, M.A, Violet and Sally
Harvest This Week Includes:
Green Cabbage (see recipe ideas below)
Walla Walla Onions (also Red Torpedo onion in full shares)
Fennel Bulb (more recipe ideas below)
Maxibel Haricot Green Beans
Scarlet Nantes Carrots
Italian Falt Leaf Parsley
How to Store it and Cook it!
Thank you to CSA members Joe and Rita of Myrtle Creek for passing on the cabbage and fennel recipe below:
GERMAN CABBAGE MUFFINS
1 3/4 c flour
2 t celery seed
1 T baking powder
2 c cabbage
1 t salt
1 T sugar
3/4 c milk
2 t onion flakes
6 T butter
Combine flour, baking powder, salt, sugar, onion flakes and celery seed
thoroughly. Add the grated cabbage and stir into the dry ingredients. Whisk
the eggs, milk and melted butter together well. Add to dry ingredients and
stir quickly, making sure it isn't over 10 sec. Spoon into greased muffin
pans and bake in preheated oven until done. bake at 400 for 20 min. makes
Also made several quarts of cabbage slaw with some bulb fennel grated in, along with carrots, onion, fennel leaves, parsley (both kinds) and just used milk to thin the mayo. as Joe is diabetic so I don't do the sugar/vinegar dressing although I could and just use Splenda, which I did use in place of the sugar in the cabbage muffins
Thanks Rita for these ideas!
Cabbage Kimchee (Korean Pickles)~ thank you Zoe from Valley Flora Farm for this recipe!
1 head green cabbage, cut into 2" pieces
A few radishes, cut into half moons
5 c water
2 Tbs. sea salt
2 Tbs. ginger, minced
1 clove garlic, minced
1 green onion, chopped
1/2 tsp cayenne
In a large bowl combine water, 1.5 Tbs. salt, cabbage & radishes. Set aside on counter for 12 hours.
Remove cabbage & radish from soaking liquid and combine with ginger, garlic, onions, cayenne & 1/2 tsp. salt.
Put into a jar or crock. Pour soaking liquid over vegetables up to 1 inch from the top.
Cover loosely with a clean cloth and set aside on the counter for 3-7 days.
Enjoy plain as or as a condiment with other foods.
From "Healing with Whole Foods," Pitchford
It may be hot too fire up the oven but if it cools off enough this sounds yummy and another way to use your cabbage.
1 medium head green cabbage, about 2 pounds
1 large yellow onion, sliced into rough 1/3-inch slices
1 large carrot, sliced into ¼-inch rounds
¼ cup good-quality chicken stock, or water
¼ cup extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste
1/8 tsp crushed red pepper flakes
1 egg, poached according to the directions here
Maldon salt, or fleur de sel, to taste
Preheat the oven to 325 degrees Fahrenheit, and position a rack in the middle of the oven.
Peel off and discard from the cabbage any bruised or messy outer leaves. Give the cabbage a quick rinse under cool water, and dry it lightly. Cut it into 8 wedges, and trim away some of the woody core, leaving enough to hold each wedge intact. Arrange the wedges in a 9 x 13 baking dish. They may overlap a little, but you want them to lie in a single—if crowded—layer. If they don’t fit nicely into the dish, remove one wedge and set it aside for later use in a quick sauté, salad, or soup.
Scatter the onion and carrot over the cabbage, and pour the stock and oil over the whole mess. Season with a couple pinches of coarse salt, a couple grinds of the pepper mill, and the red pepper flakes. Cover the dish tightly with foil, and slide it into the oven. Cook the vegetables for 1 hour; then remove the dish from the oven and gently turn the cabbage wedges. If the dish seems at all dry, add a couple tablespoons of water. Cover the dish, and return it to the oven to cook until the vegetables are very tender, about an hour more.
When the cabbage is completely tender, remove the foil over the baking dish, turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes.
Serve warm, topped with a poached egg and sprinkled with plenty of good, flaky Maldon salt and freshly ground black pepper.
Note: The cabbage keeps well in the fridge for a few days, sealed in an airtight container.
Yield: 1 serving, plus leftovers for another half-dozen meals
Cabbage, Fennel and Carrot Slaw~ adapted from Epicurious
1 2 1/2-pound cabbage, quartered, cored, very thinly sliced (about 18 cups)
2 fresh fennel bulbs, trimmed, halved, very thinly sliced (about 3 cups)
1 small onion, thinly sliced
1 very large carrot, peeled, coarsely shredded
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
Preparation: Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.
FENNEL STUFFED WITH CREAM CHEESE AND KALAMATA OLIVES
1 large fennel bulb (about 1 pound)
3‑ounce package cream cheese, softened
1/3 cup drained Kalamata olives, pitted and chopped
Trim fennel stalks flush with bulb, reserving fronds, and cut outer 2 layers loose at base, removing them carefully and reserving rest of bulb for another use. Chop reserved fronds. In a small bowl cream together cream cheese, olives, and chopped fronds. Spread inside of larger fennel layer with cream cheese mixture and press back of other layer onto filling firmly. Chill fennel, wrapped tightly in plastic wrap, at least 1 hour or up to overnight. Unwrap fennel and cut crosswise into 1/3‑inch‑thick slices. Cut slices crosswise into 1 1/2‑inch‑wide sections.
Green Goddess Green Beans
1 1/2 lb green beans, trimmed
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons red-wine vinegar
1/2 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon black pepper
Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.
Purée parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth. Transfer to a bowl and toss with beans.
Adapted from epicurious.com
Enjoy!! Off to pick those beans for the green goddess recipe yummers!