“Kindness begins with the understanding that we all struggle.”
~Charles Glassman
Summer Share Box 5 Crop List
- Summer Squash – All Shares
- Green Cabbage and/or Cone Cabbage – All Shares
- Napa Cabbage – All Shares
- Lettuce – All Shares
- Kale – All Shares
- Savory – All Shares
- Cauliflower – Half Shares
- Chives – Half Shares
- Farmer’s Choice: Raspberries or Rhubarb – Full Shares
- Radishes and/or Turnips – Full Shares
- Greens Mix – Full Shares
Farmer’s Notes
*we hope everyone had an enjoyable and relaxing 4th weekend
*We had a stormy day of harvesting today – the ongoing rain is welcome though!
*The mixed greens are made up of arugula, tatsoi, mizuna, mustards and purslane (this is a tasty “weed” that is loaded with nutrients[a rich source of omega-3 fatty acids and antioxidants as well as vitamins A,B,C and E and is high in carotenoid content, including betacarotene] and was growing abundantly in with the greens mix, sooo we decided to add it in! We hope you enjoy it!)
*Small cone shaped cabbages begin their journey into the box and will continue through weeks 6 and 7
*Napa cabbage is the ‘crop of the week’ and is great in a salad, in stir fry, or as a wrapper for other vegetables (and kimchi, of course)
*Our romaine was getting hit hard by the deer so we had to cover it with heavy row cover. Under the cover it got squirrelly and started to bolt – it is not great but is definitely food. We will have red romaine in a couple of weeks
*The summer squash is really starting to take off, especially the 2 types of yellow – also some green and gold patty pan, and a light green zucchini. These are very tasty on the grill or broiler but it takes a while to burn off all of the the water
*Savory is an Italian herb used in pasta dishes, soups, beans and with meats. It will stay fresh for awhile in a glass of water, or can be dried for later use
*Raspberries were good, just not enough of them, right?
*Thank you for returning our boxes and ice packs each week
I really need to give a big shout-out to the folks that basically plant, weed, irrigate, harvest, clean and pack the food in your boxes each and every week! Led by our fearless boss lady Vanessa and her partner Josh. They are well into their 4th season now and are doing a great job of teaching and managing our crew. Every year seems to present new and different challenges as weather, pests both large and small, soil conditions, mechanical and infrastructure issues, and personnel chemistry all play a significant part as the season develops. I am thrilled to say that our interns have been a huge sweet spot in our 2021 season! Arriving from Minnesota, Illinois, Ohio, Virginia and Massachusetts, they live and work together here at the farm. Their positive energy and diligent work is what drives the success of this business. Diane and I love to hear laughter coming from the downstairs after their long hot day in the sun. It is hard work, and relentless. To thrive under these conditions speaks highly to the integrity and grit of this bunch. I am grateful!
~Norm
Crop of the Week: Napa Cabbage
The crop of the week for summer share #5 is Napa cabbage! Otherwise known as Chinese cabbage, Napa originates from the Beijing region of China. Napa is easy to prepare in a variety of dishes, and offers a mild flavor that typically gets sweeter with cooking! It is rich in Vitamins C, B6, and K, as well as calcium, iron, potassium, and magnesium. Napa is also high in antioxidants like carotenes which are helpful for reducing bad cholesterol. If stored in plastic wrap or an airtight storage bag, Napa should stay fresh in the fridge for around three days. If you plan on cooking the leaves, they are usable for longer, even if they are a little wilty. It has gone bad when you notice spots on the leaves. Napa can be eaten raw in salads as well as stir fried or cooked for a softer and juicier texture.
~Gabi
Some Recipes to Try:
| Servings |
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Ingredients
- 1 medium head napa cabbage
- 1/4 cup iodine-free sea salt or kosher salt
- water preferably filtered or distilled
- 1 Tbsp grated fresh garlic (5-6 cloves)
- 1 tsp peeled, grated fresh ginger
- 1 tsp granulated sugar
- 2 Tbsp fish sauce or salted shrimp paste, or 3 Tbsp water
- 1-5 Tbsp Korean red pepper flakes (gochugaru)
- 8 oz Korean radish or daikon radish peeled and cut into matchsticks
- 4 medium scallions trimmed and cut into 1-inch pieces
Ingredients
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Instructions
- Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
- Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
- Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
- Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.
- Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.
- Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
- Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
- Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
- Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
| Prep Time | 2 minutes |
| Cook Time | 5 minutes |
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Ingredients
- 1 pound napa cabbage
- 1 Tbsp cooking oil
- 1 tsp Freshly grated ginger
- 1 clove garlic finely minced
- 2 tsp soy sauce
- 1/4 cup broth or water
- 1 pinch sugar
- 1 tsp toasted sesame oil
Ingredients
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Instructions
- Cut the napa cabbage into 1 1/2″ wide strips. Discard the end of the stem. Keep the thicker stems on one side of the cutting board, and the thin leafy leaves on the other side.
- Heat a wok or large saute pan over medium-high heat. Add the cooking oil and when hot, add the ginger and the garlic. Cook for 15 seconds, until fragrant.
- Add the thick napa cabbage stems, stir fry for 30 seconds. Pour in the soy sauce, broth (or water), and pinch of sugar. Add in the rest of the leafy leaves into the pan. Cover and cook for 2 minutes until cooked through. The thick stems should still be a bit crunchy, the leaves softened.
- Drizzle with sesame oil and serve!
| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 1 cup shredded napa cabbage
- 1/2 cup sliced water chestnuts chopped
- 1/2 small zucchini julienned
- 2 Tbsp chopped green pepper
- 4 1/2 tsp rice vinegar
- 1 tsp sugar
- 1 tsp toasted sesame seeds
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- dash crushed red pepper flakes
Ingredients
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Instructions
- In a small bowl, combine the cabbage, water chestnuts, zucchini and green pepper. In another small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour.
