Week 18 2015 CSA

Produce for this Fourth Week of October 2015

Romaine Lettuce,  Red Cabbage,  Cilantro,  Komatsuna,  Mustard Greens,  Onions,  and Celery

 

Putting row covers over some of the fall greens Friday to protect them from the cold which came in Saturday night

Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing

Thank you to two of our Schenectady customers for this yummy recipe!

2-3 cups very thinly sliced red cabbage

1 cup diagonally sliced carrots or bell pepper

1/3 cup diagonally sliced onion tops

2 cups cooked chicken, cut into 1 inch cubes

Dressing Ingredients:

1/2 tsp ginger puree or minced fresh ginger

1/2 tsp minced fresh garlic

1/4 cup finely chopped cilantro, cut into

3 Tbsp peanut butter

1 Tbsp fresh squeezed lemon juice

2 Tbsp peanut oil

3 Tbsp soy sauce

1 Tbsp very hot water

1 Tbsp sugar in the raw or stevia equivalent

Garnish:

2-3 Tbsp finely chopped cilantro

1/4 cup finely chopped almonds or peanuts

Remove outer leaves of cabbage, remove core, and cut into thin slices not more than 1/4 inch thick.  Put ginger, garlic, cilantro, green onion, peanut butter, lemon juice, peanut oil, soy sauce, hot water, and sweetener in food processor. Pulse about one minute. Taste to see if you want more peanut butter.  Put cubed chicken in a large salad bowl with about half the dressing, then toss until coated.  Add cabbage, peppers, and sliced green onions and toss, adding more dressing if necessary.  Divide salad into serving bowls and garnish with chopped cilantro and nuts.

from kalynskitchin.com

Mustard Greens taste great sautéed with garlic and olive oil or add them to your salad!

 

Sniffin’ and grazin’

Next Week

Baby bok choy,  arugula,  turnips

 

Cover crops growing in between rows of veggies