What’s in the box this week?
Standard Shares include
Cauliflower – For tarragon cauliflower pickles! Place 1 lb cauliflower (separated into small florets, with some stalk still attached) and 4 large sprigs tarragon in jar. Bring 1 c distilled white vinegar, 2 tbsp kosher salt, 2 tsp sugar, 2 tsp black peppercorns, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jar, cover, and chill. Note: Cauliflower can be pickled 2 months ahead. Keep chilled.
Beets – For a grated raw beet salad: Grate 2 medium-sized beets and put in a medium sized serving bowl. Make a simple dressing with the juice of one lime, 1 tsp olive oil, and salt and pepper to taste. Pour the dressing over the beets and gently mix. You can keep this salad refrigerated up to 5 days.
Napa Cabbage - The star of this week’s recipe!
Green Onions - Add finely sliced green onions, ginger, and salt to vegetable oil in a heated pan. It goes well with any meat, especially on steamed chicken, and even dresses up a bowl of plain rice.
Head Lettuces - Depending on the variety and time of year, lettuce generally lives 65–130 days from planting to harvesting. Because lettuce that flowers (through the process known as “bolting”) becomes bitter and unsaleable, plants grown for consumption are rarely allowed to grow to maturity.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Cauliflower, Rainbow Chard, Kale, Golden Beets, Sugar Loaf Chicory, Green Onions
This week we’ll be working with the Center for Land Based Learning’s SLEW’s program to have high school students come out and spend a day helping to plant native hedgerows and learn about what happens on small vegetable farms. We’re excited to have young people see where their food comes from.
The hedgerows we’ll be planting include 21 species and will cover over a linear mile bordering our fields. These species were selected to promote biological diversity and year-round habitat for pollinators and beneficial insects that help our farm avoid the use of organic pesticides by promoting a solid ecological foundation on our farm.
Napa Cabbage and Tofu Salad (Serves 4)
This bright, multi-textured salad is a winner! By using the same mandarin orange-based sauce to marinate the tofu and dress the salad, you can save prep time AND create even more flavor. Pro tip: The sliced tops of your green onions would be a welcome addition to this recipe before serving. Thank you to the Kitchn for such a great dish!
1 (16 oz) block extra firm tofu
Zest of 1 mandarin orange
1/4 c mandarin orange juice
1/4 c rice vinegar
2 tsp sesame oil
1 tsp hot chili oil
1/2 tsp soy sauce
1 tsp sugar
1-in piece fresh ginger, grated
1 garlic clove, crushed
6 c thinly sliced Napa cabbage
1 c julienned Asian pear, tossed with juice of 1/2 lemon
1 c julienned French breakfast radishes
1/4 c sliced or slivered almonds, toasted
1 tbsp mixed black and white sesame seeds, toasted
Rinse and drain tofu. Cut tofu into 1/2-in thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a skillet or cutting board on top to press out excess liquid. Let sit 15 minutes.
Meanwhile, make the dressing: In a bowl, whisk together the mandarin orange zest, mandarin orange juice, rice vinegar, sesame oil, hot chili oil, soy sauce, sugar, ginger, and garlic.
Cut tofu into 1/2-in cubes, place in a shallow dish, and cover with half of the dressing. Let marinate for 15 minutes.
Preheat oven to 350°F. Lightly oil a baking sheet and spread the tofu cubes evenly on the sheet. Bake tofu for 15 minutes and flip over. Continue baking for about 10-15 minutes until tofu is toasted and chewy. Remove from oven and let cool.
Toss Napa cabbage, pear, radish, and tofu with the remaining dressing and sprinkle almonds and sesame seeds on top.
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