As work in the garden slows and we pack away equipment to be used next season, it's time to begin gearing up for winter work. Above you see one of the crew cutting a fresh batch of one of our Fresh Little Farm Girl handmade soaps. The custom-made oak molds produce a limited number of bars each time the soap is made, which allows us to ensure that the end-product meets our high expectations for consistency and quality. As always, all of our Fresh Little Farm Girl products are available at the Farm Store and online at FreshLittleFarmGirl.com.
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Last week you may have noticed the surprise inclusions of delicious lettuce mix and loose leaf spinach in your CSA shares. These lovely greens, as well as the organic garlic included a couple of weeks back, were provided by local organic farmer Jerry Troyer, whose farm is located just north of Meadville in West Mead township. Jerry is known as something of a sustainable agriculture guru in the region and we're extremely pleased to partner with him in order to bring you his excellent produce. Look forward to more from Troyer in next year's CSA shares.
CSA members will be receiving cabbage both this week and next. If you can't use all of your cabbage immediately, worry not. Stored in the coolest part of your refrigerator and allowed plenty of airflow, cabbage will store well for several months. As you'll see below, we've included a recipe which makes use of this hearty vegetable that we hope you'll enjoy.
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Week 19
Certified Organic:
Fingerling Potatoes
Red Onion
Kale
Cabbage
Watermelon Radish
Sweet Pepper Assortment
Hot Pepper Assortment
Assorted Squash
Please Note:
While it is our intention to provide a list of box contents each week that accurately
reflects actual box contents, due to the unpredictable nature of farming, we are sometimes unable to precisely predict the contents of your share. Please understand that when these situations arise, we do our very best to substitute with the high quality produce, baked goods, and sundries you've come to enjoy. |
Indian Spiced Cabbage
(Courtesy Juli Roberts of Fine Cooking magazine)
Warming notes of garam masala, freshly grated ginger, and a bit of red chile turn a head of cabbage into a satisfying side dish. If you like things spicy, use a super-hot chile, like a Scotch bonnet.
Ingredients
2 oz. (4 Tbs.) unsalted butter
2 Tbs. canola oil
1 medium onion, cut into medium dice
3 medium cloves garlic, mashed to a paste with a pinch of salt
2 tsp. finely grated fresh ginger
1-1/2 tsp. freshly made or store-bought garam masala; more for finishing
1 fresh hot red chile, such as Thai bird, Fresno, or serrano, seeded and minced
1/4 tsp. ground turmeric
Kosher salt
1 large head green cabbage (about 3 lb.), outer leaves discarded, halved, cored, large ribs removed, and chopped into 1-inch pieces (about 12 cups)
Preparation
In a 12-inch nonstick skillet, melt the butter over medium heat until it begins to brown and smell nutty, about 4 minutes. Add the oil and heat for 1 minute. Add the onion and cook until softened and browned, about 6 minutes. Add the garlic, ginger, garam masala, chile, turmeric, and 1 tsp. salt. Cook, stirring constantly, until the chile softens, about 3 minutes.
Add the cabbage, stir well, cover, and cook, stirring occasionally, until crisp-tender, about 10 minutes. Season to taste with more salt and garam masala. Serve immediately.
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Yvon Chouinard, founder of the Patagonia outdoor clothing company has long dedicated his organization to sustainable, ethical production and business practices. In a recent article, Chouinard discusses the dangers of rampant consumerism both to our identity as global citizens and to the planet itself. What does responsible consumption look like? What would a responsible economy entail? Check out the link and let us know what you think.
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