What’s in the box this week?
Standard Shares include
Red Jewel Cabbage – The star of this week’s recipe!
Batavian Lettuces – Two minute creamy salad dressing: Whisk together 1 tsp Dijon or other grainy mustard, 1 ½ tbsp mayonnaise, pinch salt, pinch sugar sugar, and fresh pepper to taste until combined. Add 1 tbsp champagne vinegar and whisk until smooth. Toss with salad greens and serve.
Green Curly Kale - As we head into colder weather, sub stemmed, blanched kale for basil in your pesto!
Rainbow Chard – Caramelized onions can add amazing savory flavor to wilted chard!
Green Onions - For storage: Refrigerate, unwashed, in a plastic bag for up to 1 week.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Chioggia Radicchio, Red Butterhead Lettuce, Rainbow Chard, Red Curly Kale, Green Onion, Kohlrabi
We are seeking CSA site(s) in Marin County. Please contact us if you have any leads on businesses or families that would like to support local agriculture and foster community. And we are still open to more sites to serve the small neighborhoods of San Francisco.
You can also pick up more of your favorites from Say Hay on Thursdays at the San Rafael Civic Center Farmers’ Market and the Sunday Stonestown Farmers’ Market in San Francisco.
Kale and Cabbage Slaw with Walnuts (Serves 6)
Who doesn’t love a briny slaw? Especially one that lets you use two ingredients from this week’s CSA Box?! If you don’t have walnut oil at home, don’t let that stop you and just sub another oil…. Thank you to The New York Times for the recipe!
4 c stemmed, slivered kale
Salt to taste
1 tbsp extra virgin olive oil
3 c finely sliced or shredded red cabbage
¼ c finely chopped walnuts
2 tbsp seasoned rice vinegar
2 tsp sherry vinegar
2 to 3 tsp Dijon mustard (to taste)
1 small garlic clove, minced or puréed (optional)
1 tbsp walnut oil
¼ c plain yogurt
Freshly ground pepper
Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.
Add the cabbage and walnuts to the kale and toss together.
In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.
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