IT RAINED! and yes, it is expected TO RAIN MORE TONIGHT! Normally,
that would be a bummer, as it's supposed to happen during our
distribution, but we're just tickled pink by the thought of another
inch or so of rain. Last night's rain was great, but out in the field
this morning the water had barely penetrated 3 inches....
For example, while I was pulling scallions for distribution, the
roots would come out dry, even though the greens and bulbs were
wet..... if we truly do get another inch of rain the soil will
probably be at a healthy moisture level.
It's looking like our fall seedlings of cabbage and broccoli will
survive, and our fall carrots are coming up strong as well. This is
great news! Up until now, we weren't sure if they would survive, given
the double whammy of no soil moisture plus ravaging flea beetles, who
like to poke tons of little holes in our favorite vegetables.
Anyways, this week I thought I would talk about cabbage. Because we
seem to have the same issue everyone else does: cabbage piling up in
the back of the fridge. So I thought I would discuss a few ways we
prepare cabbage to give you some inspiration to use up that cabbage!
It truly is a delicious, nutritious vegetable that can be prepared
almost any way. So here goes:
---Stir fry in butter until weepy with scallions, other vegetables.
Toss into pasta, add a sauce, great meal right there. Also goes great
in Asian stir fries! Maintains great crunch after a little bit of
---Thinly slice, toss with lemon juice, salt, cilantro or parsley, for
a cooling summer salad.
---Ferment it! Chop cabbage, pack in a 32 oz mason jar with 2 table
spoons canning salt, alternating layers of cabbage and sprinkles of
salt. Pack cabbage tightly with wooden spoon to help release water
from leaves. If needed, add extra brine to cover all of leaves. Cover
with cheesecloth and seal with mason jar band, put in a cool place for
a few days, and once it starts bubbling leave it in the fridge. Eat at
--Stuffed cabbage! (courtesy Aaron Turkel) Blanch individual leaves
until they are flexible, drain and pat dry, then wrap them around
delicious combinations of cooked meat, rice and other vegetables and
seasonings. Then bake them until they are hot and bubbly! Cheese is
very acceptable in this dish as well, I'm sure.
Hope to see you all tonight at the Westy (or on Monday at the farm!)
Might want to bring your rain coats....
Here's what will be in your shares this week....
TOMATOES (limited amount, but still!)
cucumbers (last week until our next planting comes in....)
See you all soon!
-- Aaron and Kara