Notes from the Farm
Yourganic Farm shares at this time of year typically include fresh oregano and thyme, but the harsh winter conditions caused these crops to freeze this year. Luckily, we’ve still got an abundance of heartier vegetables to share with you this week!
This Week’s CSA
Your CSA box will include:
napa cabbage horseradish root chives with flower heads
lettuce mix lemon balm red russian kale
Napa cabbage stores well in plastic bags in the refrigerator, but its nutritional value will decrease with time. Horseradish should be refrigerated, wrapped in a plastic bag, and peeled before using. Store fresh chives, lettuce, kale, and lemon balm in a plastic bag in the crisper drawer, and use within a week.
With its mild flavor, napa cabbage is perfect for an Asian style coleslaw (see recipe below), or stir fries. Whole leaves can also be stuffed, or made into kimchi.
Pickling horseradish or storing it with vinegar are two ways to preserve the pungency. See recipe below for fresh horseradish sauce.
The dark green, red-stemmed Russian kale may be one of the sweetest greens in the kale family. The tips of the leaves are tender enough to be eaten raw, but are improved by cooking which tenderizes the tough parts of the leaf. Russian kale has tough, woody stems, however, so be sure to remove as much of them as possible before cooking.
Lemon balm is best used fresh and brings a delicate lemon-mint flavor to drinks, smoothies, salads, cooked grains and fish. It can be also used to flavor sugar cookies, compound butters, and cheesecakes. Fresh leaves also make a great addition to fresh fruit desserts and cream sauces.
I’ll be making a salad with the lettuce greens, lemon balm, and chives (flowers and all)! The chive flowers have a similar taste to the chives themselves and add a pretty touch to a salad.
Napa Cabbage Salad
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce
Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C).
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
1 cup peeled and cubed horseradish root
3/4 cup white vinegar
2 teaspoons white sugar
1/4 teaspoon salt
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt.
Carefully remove the cover of the processor or blender, keeping your face away from the container.
Cover and store the horseradish in the refrigerator.