CSA Newsletter week 2: Alien vegetables (kohlrabi) and giant Napa cabbage

When Heather-Marie and her father put up the 10-foot high fence around our field, they also put up bird nesting houses. Each year, bluebirds and tree swallows compete to occupy these houses where they build nests and sit on the edge of the field to fly out across the rolling grass.

And, each spring they appear to grow accustomed to us and our voices. We walk by, often saying hello and asking how their babies are doing. We can get pretty close without bothering them, though we try mostly to give them their space and privacy. 

So, it was fitting that on our first delivery day, we walked out to the field to find a row of tree swallows, both the adults and their fledglings, sitting along the wire as if they were watching us walk past and congratulating us on our first delivery day.

One of the joys of working out at our farm just south of Floodwood is that we witness something new as we watch the days, months and seasons pass by: A pair of coyotes moving across the field, one carrying her young in her mouth as they sought out a new den. An osprey flying right over our house with a large fish in its talons. The fields around our house aglow with lightening bugs in the late evening.

This week, as we prepared for our second delivery of the year, we noticed as we walked out to the field that the tree swallows were gone. The fledglings were fledged and the adults and young had moved on. It was sad not to have them as company that day, but also a reminder that nothing stays constant here on this farm in remote northern Minnesota.

From day to day, week to week and season to season, the birds, wildlife and flora and fauna evolve — so, too, does our farm evolve over the course of the growing season.

After months of marathon days, it is exhilarating to walk out into the field the day before delivery day and make decisions about what is ready to harvest.

Overall, the field and the vegetables are looking great. The heavy rains of the last few weeks mean that we’ve had some delays getting some transplants into the field, but by the end of this week we are hopeful that we will most of our plants in the ground in time to ensure ample time to grow and produce strong harvests through the rest of the CSA season.

What’s in your shares this week

This week’s shares include a some pretty exciting vegetables: red and green lettuce, kohlrabi, Napa cabbage, garlic scapes and radishes. We are considering including basil in the delivery this week, but we are waiting for tomorrow’s weather before making that decision. If it is wet and rainy, it will be for the best not to harvest the basil, which would be soggy and wilted by the time CSA members pick it up. 

Keep reading for some suggestions on how to prepare these vegetables. 

Caring for root vegetables

Throughout the season we will be harvesting various root vegetables and giving them to you with their “tops” on.  This is for a few reasons. One, they are easier to bunch with their tops on. Two, many times their tops can be cooked, especially when the plants are younger and more tender.  And three, they look cuter with their tops! But, the one downside to keeping their tops on is that when you store them with the tops on, the roots will get limp, rubbery. Whether you plan on using the tops or not, take them off and either store separately, or compost.  Voila!

This week’s recipes

This week, we have been so pleased that some of our members shared the ways they were eating their vegetables. They simply hit “reply all” to an email from us and shared their recipes (and pictures).

Remember that some of the best ways to eat fresh vegetables can be quite simple. For example, we love throwing some kale in a skillet with some olive oil and garlic scapes, adding a splash of lemon juice at the end. That’s it! Ready to eat.

We hope you will all feel comfortable using the email addresses of our group to both share ideas and ask questions. 

Here are a few of our favorite recipes for this week’s vegetables. Thanks to one of our new members, Krista Twu, who has kindly shared a recipe for Napa cabbage that is included below.

Napa cabbage (two recipes)

Potstickers

My plan is for potstickers, which kids have requested.  (I’m sorry my recipes are a little vague — but please let me know if you have any questions or need clarification on anything).  Note: I included a gluten-free variation in the notes.

1. Make the Filling:

1 big napa cabbage – blanch it, squeeze out as much water as possible, then mince finely; squeeze out more water if you can.

about a cup of minced green onion

1 lb ground pork or chicken (chicken thigh makes better ground chicken for this sort of thing) OR mung bean noodles (soaked and cut into short pieces)

2 tbs cornstarch

1/4 cup soy sauce

1/8 cup shaoxing or dry sherry

1 knob ginger, grated/minced

1 tbs sesame oil (optional)

2. Put the filling into potsticker wrappers & seal it up into little “purses”

** OR for the gluten-free: cut a block of firm tofu into about 9 or 12 pieces; put them into a steamer, scoop out little indentations (mix the little tofu divots into the filling), then spoon the filling into the tofu pieces, drizzle with soy sauce & sesame oil, and steam for about 20 minutes.

3. Brown the bottoms of the potstickers in a pan with a little oil, packed tightly together; then add about a cup of water and steam until the water is gone. Take the lid off and let the bottoms crisp up again.

Serve with soy sauce & vinegar & chili sauce, or make a sauce:

1 part soy sauce to 1.5 parts vinegar, plus a little grated or minced ginger, and a few drops of sesame oil or chili oil, and some minced green onions.

* This makes enough filling for a Chinese New Year Dinner worth of potstickers with friends and family (make them help you stuff the wrappers).  Or what my teenage kids & their friends can eat in one sitting at a sleepover. But you can divide it into portions and make them one package of wrappers at a time (freeze the rest for later).

* You can also put the filling into leavened dough and make steamed buns.

* You can also reheat leftover potstickers in a pan on low heat with a lid on; the bottoms get crispy again!

Asian Noodle, Mushroom and Cabbage Salad

This is why I grow Napa Cabbage!

12 large dried shiitake mushrooms

1 Tb peanut oil

3 c. thinly sliced Napa Cabbage

1 Tb minced garlic

14 green onions, 12 halved and cut into 2½ in. pieces; 2 chopped

3 Tb soy sauce

1 1-lb package fresh thin Chinese egg noodles or one 12 oz package dried Chinese egg noodles (** I just use regular wide egg noodles)

1/3 c. oriental sesame oil

2 Tb lemon juice

1 Tb unseasoned rice vinegar

2 tsp sugar

3 hard boiled eggs, 2 thinly sliced, 1 chopped for garnish

1 c. fresh cilantro

1 Tb minced ginger

1.  Place mushrooms in medium bowl with boiling water to cover.  Set until softened, 45 minutes. Drain. Cut off stems and discard.  Thinly slice caps.

2.  Heat peanut oil in heavy wok over medium-high heat.  Add cabbage, ginger, garlic and mushrooms. Stir-fry until cabbage wilts, about 2 minutes.  Add 2½ in. green onion pieces; toss until tops begin to wilt, about 30 seconds. Remove from heat.  Mix in 1 Tb soy sauce.

3.  Cook noodles in boiling water until just tender but still firm to bite.  Drain well. Place in large bowl. Whisk sesame oil, next three ingredients and 2 Tb soy sauce in small bowl.   Add to noodles. Add sliced eggs, ¾ c. cilantro and cabbage mixture; toss well to blend. Season with salt and pepper.  Cover and chill.

4.  Sprinkle salad with the 2 chopped green onions, chopped egg and remaining ¼ c. cilantro.

Garlic scapes

Garlic scape pesto

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices

1/3 cup walnuts

¾ cup olive oil

¼- ½ cup grated Parmesan cheese

½ teaspoon salt

Black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmesan to taste; add salt and pepper. 

Makes about 6 ounces of pesto.  Keeps for up to one week in an air-tight container in the refrigerator.

For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

Kohlrabi

• Most people eat kohlrabi raw– peeled, sliced and cut into sticks, like carrots.  
• Can also be used in a non-traditional slaw with grated kohlrabi, turnips and/or radishes, chopped parsley, scallions and dressing of choice.
• Can be sliced or cubed and added to soups, salads or stir-fries.

Grated Carrot, Kohlrabi and Radish Salad

From MARTHA ROSE SHULMAN (New York Times)

• 1 ½ pounds mixed carrots, kohlrabi, black radish and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)
•  Kosher salt to taste about 1/2 teaspoon
• 1 ½ cups water
• 1 tablespoon sugar
• ½ cup rice vinegar
• 2 tablespoons slivered mint leaves or chopped cilantro optional

PREPARATION

1. Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
2. Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
3. Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.

Basil

Lime-Basil Cookies

makes about 32 cookies Better Homes & Gardens “Ultimate Cookies and Bars”

Okay, okay so this isn’t a “healthy” vegetable dish but these cookies are so good!  Perfect summer cookies. And that’s a good thing!

2/3c butter, softened

¾ c granulated sugar

1 tsp baking powder

½ tsp salt

1 egg

1 tsp finely shredded lime peel (set aside)

2 T lime juice

1 tsp vanilla

2 c all-purpose flour

½ c ground pistachio nuts

1 T finely snipped fresh basil

Lime-and-Cream Cheese Frosting

1.  In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add granulated sugar, baking powder, and salt, Beat until combined, scraping sides of bowl occasionally,  Beat in egg, lime juice, and vanilla until combined. Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour, the pistachio nuts, the snipped basil, and the lime peel. Divide the dough in half.  Cover and chill dough 1 hour or until easy to handle.

2.  Preheat oven to 375 degrees.  On a lightly floured surface, roll half of the dough at a time into a 12×6-inch rectangle.  Using a fluted pastry wheel or a sharp knife, cut dough in half lengthwise, then crosswise into 3×1 ½ inch rectangles.  Place rectangles 1 inch apart on an ungreased cookie sheet.  

3.  Bake for 7 to 8 minutes or until edges are firm and bottoms are lightly browned.  Transfer to a wire rack and let cool. Frost cookies with Lime-and-Cream Cheese frosting.  If desired, garnish with basil leaves.  

Frosting: In a small bowl combine half of a 3-ounce package cream cheese, softened; 2 tablespoons butter, softened; and 2 teaspoons lime juice.  Beat with an electric mixer on low to medium speed until light and fluffy. Gradually beat in ¾ to 1 cup powdered sugar until frosting reaches spreading consistency.  Stir in ½ teaspoon finely shredded lime peel.  

Lettuce

Making the perfect salad/prepping your salad greens.

In the past, when washing lettuce, I would just rip off leaves and then rinse them under running water, rip them again into smaller bite-sized pieces and toss that all into the spinner.  But I felt like it took a long time and I wasn’t getting all the dirt out. I recently caught an episode of the Julia Child/Jacques Pepin cooking show and learned an easier method! They filled a sink with cold water from the tap.  Ripped the base of the lettuce off then ripped the rest into smaller pieces. All this got dunked into the sink of water. The dirt fell to the bottom of the sink. The lettuce sat in the sink for a few minutes. They gently added the lettuce to a salad spinner.  If you don’t have one you could put it in your drain board or set it on paper towels. Lettuce will keep longer if clean and dry. Store in a salad spinner or in a paper towel in a plastic bag.

Wilted Lettuce Salad from allrecipes.com

I haven’t had a chance to make this yet but I have heard that a “wilted salad” recipe is a way to deal with lettuce that might be slightly bitter.

5 slices bacon

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon white sugar

1/2 teaspoon ground black pepper

1 head leaf lettuce – rinsed, dried and torn into bite-size pieces

6 green onions with tops, thinly sliced

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.

To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.

In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.