C.S.A. Week 7

Heading into mid summer, our days are slowly starting to reflect reaching the backend of the growing season.  Time spent planting and weeding is decreasing, replaced by mowing and weed whacking, trying our best to rein in the wild summer growth.  It feels like just as we are starting to feel tired of one repetitive task, the season shifts, and we are on to the next...  Some long beds of spring plants were pulled this week, replaced by oats that will fill in and protect the bare soil through the fall and winter.  Even though we don't harvest the oats, there is something very satisfying in watching them pop up with little green shoots, and quickly thicken as they grow until they are a waist-high lush carpet. 

In this weeks share:

• Chinese Cabbage
  • Round Tomatoes
  • Cherry Tomatoes
  • New Potatoes
  • Sweet Basil
  • Speckled Amish Bibb Lettuce
  • Green Beans
  • Summer Squash/Zucchini

HOW TO FREEZE GREEN BEANS

Use a paring knife to snip the ends off the beans. If the green beans have any bug spots or bruises, you can cut them out with the paring knife.

Cut the beans to the length that you prefer. You can leave them whole, or you can cut the beans into pieces about one-inch long.

Put a large pot of water on to boil. Leave room in the pot for the beans. 

Fill a second large pan or bowl with ice cubes and water.

Blanch the beans in the boiling water for 3 minutes. This process removes enzymes that break down the quality of the beans.

Transfer the green beans to the cold water. Use a slotted spoon to move the beans from one pot to the other. Leave the beans in the ice bath for 3 minutes. 

Drain and Dry the beans.  It's important to get as much moisture as possible off the beans. Otherwise, they may have ice crystals form on them in the freezer, which can cause the flavor to deteriorate.

Put the beans in freezer bags, removing as much air as possible.  Close the bag almost all the way and then use a straw to help remove any remaining air. DONE!   

ROASTED NAPA CABBAGE

• 6 tablespoons vegetable oil
• 2 garlic cloves crushed
• 6 cups napa cabbage, roughly shredded
• salt and pepper to taste

1. Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Toss the cabbage with the oil, salt and pepper.
2. Preheat your oven to 450°.
3. Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned.
4. Serve hot.

NAPA CABBAGE ROLLS

Ingredients:

• 1 lb lean ground beef or ground turkey
• 2 carrots, shredded
• 1 cup cooked brown rice or quinoa
• 4-5 garlic cloves, minced
• 2 tablespoons ginger, minced
• 1 small onion, minced
• 3 tablespoons low sodium soy sauce
• 2 tablespoons toasted sesame oil
• 2 teaspoons Nakano rice vinegar
• 1 teaspoon chili or chili-garlic sauce (found in the Asian section of your grocery store)
• salt and pepper, to taste
• leaves from 1 large head of Napa cabbage

Directions:

1. Preheat your oven to 400 degrees.
2. Prepare your filling by gently combining uncooked beef (or turkey), shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.
3. To make your leaves easy to roll, use a rolling pin to flatten to make leaves more pliable. If you find that your leaves are on the smaller side, use two to roll, overlapping both ends to make one big leaf.
4. Spoon your filling to each leaf. Carefully roll each leaf tightly and place side by side in a large baking dish. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake in preheated oven for about 30-35 minutes or until completely cooked through.
5. Serve with juices from baking dish and additional chili sauce.