Eight Mile Creek FarmWeek 7 2016 Summer CSA
Toss any combination of chopped greens and sliced squash with olive oil and garlic and saute’ until tender for a fast and nutritious dinner!
Produce for This Second Week of August 2016; 6th Through the 12th
Napa Cabbage, Shunkyo Radishes, Romaine Lettuce, Red Leaf Lettuce, Sacred Basil, String Beans, Summer Squash, Zucchini, Tomatoes
Roasted Radishes with Cumin and Lime
1 bunch radishes, trimmed
1/2 small yellow onion, cut into thin strips
2 Tbsp olive oil
1 1/2 tsp cumin
1 tsp honey
1 tsp sea salt
juice of 1/2 lime
Heat oven to 425. Cover a baking sheet with parchment paper. Cut each radish in half, and each half into four wedges. Combine the olive oil, cumin, honey and salt in a large bowl and toss the radish wedges and onion to coat them well. Pour out onto the prepared baking sheet and roast for 15 minutes. Stir and roast for another 10 minutes, or until crisp and brown on the edges and soft in the center. Squeeze the lime juice over all and serve immediately.
from Caroline Barrett
Napa Cabbage
Nappa Cabbage makes a wonderful stir fry. Slice it into ribbons and stir fry with sesame oil and fresh minced ginger until tender and wilted. Or try your hand at making kimchee:
Napa Cabbage Kimchee
A few words about fermented vegetables: Fermented vegetables, including kimchee and sauerkraut, are extremely healthy for you! Captain Cook kept scurvy at bay on his ships with mandatory servings of sauerkraut. It worked, as we now know, because fermentation increases the cabbage’s vitamin C. We know also that fermentation increases the availability of other nutrients as well. For example, iron is 16% more soluble in a fermented vegetable product than in its raw form. Vegetarians and vegans have a hard time getting enough vitamin B 12, as it is present in significant amounts only in animal based products. Fermented vegetables, however, contain vitamin B 12. The bacterium Lactobacillus reuteri produces it during the fermentation process. Fermentation preserves and enhances B and C vitamins, aids in digestion, and supports the immune system as well.
1 gallon kimchee brine (1 cup unrefined sea salt to 1 gallon unchlorinated water
1 large Napa cabbage
1/2 cup chile pepper flakes
1/2 cup sliced radishes (optional)
1/4 cup sliced carrot (optional)
1/2 – 1 head garlic, cloves separated, peeled and minced
1 Tbsp fresh ginger
In a large bowl, combine the brine ingredients and stir to dissolve. Remove the coarse outer leaves of the cabbage and rinse a few of the nicer ones and set aside. Rinse the cabbage in cold water, trim off the stalk end, and cut in half. Submerge the cabbage halves and reserved outer leaves in brine. Use a plate as a weight to keep submerged. Set at room temperature for 6-8 hours. Drain the cabbage for 15 minutes, reserving 1 cup of the soaking liquid. Set the separated leaves aside. Meanwhile, combine the chile pepper flakes, radishes, carrot, garlic and ginger in a large bowl and blend. Chop the brined cabbage into bite sized pieces and add them to the bowl. Massage the mixture well and taste for salt. Transfer the vegetables into a crock or jar pressing down after each handful. Add reserved liquid as needed and leave 2-3 inches at the top of the jar. Cover with the brined leaves. place top on and set in a cool place, not in the fridge, for up to 7 days. Then place in the fridge and enjoy!
from Fermented Vegetables
Sacred Basil
Sacred, or holy basil originally came from India, and is used in Ayurvedic medicine as an “adaptogen” to counter life’s stresses. The oils in sacred basil act as an anti-inflammatory, and can be used to help reduce pain and swelling. There has also been interest in sacred basil oil slowing and preventing cancer. It acts as an antioxidant. Take several leaves and place in a tea ball and pour boiling water over to make a tea. Use more for a pitcher and place in fridge for a delicious iced tea!
Well, I thought I wrote a comment, but forgot to hit ‘post’. :/ I did try my hand at the kimchee recipe. I am going to wait one more day to taste. It looks great, but I know it takes a lifetime to perfect. One must begin somewhere, tho. Will post taste test response.