Week 3

I am not sure that the weather fairy knows it is summer.  I thought we were on the same page for a couple days last week when we were able to weed like mad, eat lunch under the apple trees and end our days tired and dusty while grilling up chicken wings and eating a cold noodle salad.  Next thing I know I am changing into dry clothes at lunch and wishing we had remembered to grab the propane tank from the house so we could wrap our cold fingers around a hot cup of tea.  Please, weather fairy send us more summer days so I can put away my down vest for at least a month!

The boxes look good today.  Happy cooking and good eating to all of you.  Since June is unpredictable, here is a recipe for cold spring days and one for warm summer days below.  Both highlight cabbage, an often underrated vegetable.  Fresh cabbage can be surprisingly delicious.

Bok Choy -  We love bok choy and we want you to as well.  They can get a little stringy but I think we successfully harvested you all nice tender ones.  The easiest thing to do is to stir fry them.  Put the choy on its side and cut off the bottom.  You can then easily separate the leaves and wash them.  The stems take a little longer to cook than the leaves.  We also eat it raw.  You will see bok choy again in the fall.  We take a break from growing it in the summer.
Green Cabbage 
Carrots 
Scallions
Snap Peas
Cucumber - We grow these in an unheated greenhouse to get them early.  Field cukes should start picking in a couple weeks.
Strawberries - Small Share Only
Salad Mix - Large Share Only
Broccoli - Large Share Only

Slow Cooked Cabbage in Gobs of Butter

After reading this recipe it will come to no surprise to you that Kelly and I sometimes grow out of our summer pants in the winter

Small shares have a about a one and a third pound cabbage and large shares have a little over a two pound cabbage.

For every pound of cabbage melt three tablespoons of butter over low heat in a heavy bottomed pan.  Add some sliced onion if you have it and your cabbage which should be quartered, cored and cut into 1 inch strips.  Cook partially covered for two hours stirring occasionally.   Your cabbage was just harvested and will be much juicier than one you would buy in a store.  I sometimes remove the cover completely for a short period to let a bit of liquid evaporate.  By the end of the two hours the cabbage should be lightly caramelized and melt in your mouth.

Massaged Cabbage Salad

Massaged salads seem to be all the rage in our farmer circle.  The usually include cabbage or kale and sometimes both.

Cut the cabbage in half, cut out the core and thinly slice.  If you have some kale feel free to mix a bit of that in to, just remove the stems before your slice it.

Put the greens in a large bowl and sprinkle with salt.  Gently massage the salt into the cabbage until the cabbage has softened and released some of its juices.

Let rest for 15 minutes then drain off and extra liquid.  Make a little dressing with some lemon juice, olive oil and a little dijon.  If Kelly was making it he would add some maple syrup or honey to sweeten it a bit.  Add some shredded carrots or chopped parsley for a little color, a handful of raisons for additional sweetness if you would like, toss and serve.

See you later.