We find ourselves adjusting our Friday harvest to the field conditions of the week. It is amazing how things can change over the five short days between Monday and Friday.
So we're introducing the What's in Your Share, Friday Edition.
This Friday's Share: Salad Greens, Romaine Lettuce, Bok Choy, Chinese Cabbage, Garlic Scapes, Sugar Snap Peas, Cilantro, Carrots.
Due to the hot and dry field conditions our Chinese Cabbage is bolting. Meaning, it is flowering before it forms a nice dense head. We're picking out the best, non-bolted for our members. With the rest we'll be playing around with some Kim Chi recipes. If you are a fermenter and have a favorite recipe please share it with us! We'll also be throwing some of our garlic scapes into this batch of Kim Chi and any left over carrots and straggling hakurei turnips. At home feel free to add radishes and scallions.
There are so many ways to eat up this share:
Make a salad with sugar snap peas and grated carrots, dressed with this Soy-Lime Vinaigrette: 1teaspoon sugar, 1 tablespoon grated ginger, 1 tablespoon finely chopped garlic scapes, 1 Tablespoon soy sauce, juice of 1 lime, 2 tablespoons chopped cilantro and about a half cup olive oil. Add fish sauce if you like.
Chop and cook your bok choy with with garlic scapes. Toss in your sugar snap peas and season with some toasted sesame oil and sesame seeds.
Make a slaw with your Chinese cabbage, carrots and cilantro. Dress simply with lime juice, olive oil, salt and pepper for a quick crunchy topping for tacos.