Wednesday Boxes will be delivered at their normal day and time (with the exception of a few drop sites that are making special arrangements -- subscribers at those sites will be contacted directly).

With its crumpled leaf surface, Savoy Cabbage is a close relative of Dino, or Lacinato, Kale.  Some people consider it the perfect cabbage for salads because when you slice it and combine it with other greens, it "fluffs up" the salad due to its texture.  It also has lots of nooks and crannies to hold onto whatever dressing you choose to combine it with.

Savoy cabbage can also play the same role in cooked dishes -- but only if you add it to them at the end.  Exposure to heat will wilt the leaves and reduce their "fluffiness".  But if you toss the cabbage with your stir-fry or add it to your stew or soup just before serving, it will retain its special texture.

As you probably know by now, Carrots are an important part of our fall/winter/spring CSA boxes, and many subscribers tell us how much they love getting them.  We grow tender French carrot varieties bred for eating fresh.  Most supermarket carrots -- even organic ones -- are bred instead to be tough and flexible so that they can be harvested by machine without breaking.  We harvest ours by hand, but they sometimes still break in half when we are running them through our root washer.
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We often leave the greens on our carrots because the bunches make a convenient unit size for packing your boxes.  However, you should remove them once you get them home, as the leaves will pull moisture from the carrots after a day or two.

Recipe:  Cabbage and Carrot Salad with Peanut Dressing

Soak one 4 ounce package of bean thread noodles in hot water to cover for 10 minutes or until soft.  Drain and rinse, then cut into smaller pieces.

Cut the leaves off 1 leek, then slice it in half and rinse to remove dirt.  Cut into very thin slices, then cut the slices into 1 inch pieces.  Saute the leeks in 2 T. olive oil on low heat until they are very soft and beginning to brown.  Add 1 T. fresh minced ginger and 1 minced clove of garlic.  When the garlic is soft, add 1/4 C. water and simmer for a minute or two.

Add the contents of the pan to a bowl.  While it is still warm, add 3 T. creamy peanut butter, 2 T. soy sauce, 1 T. lime juice and 1 t. sesame oil.  Stir to combine.

Meanwhile, cut one Savoy Cabbage in half and then thinly slice it.  You want 3 C.  Cut the tops off 3-4 Carrots and grate them -- you want 1 C.

Toss the vegetables with the dressing.

Toast 1/4 C. peanuts in a pan.  Chop roughly and sprinkle over the salad.  Serve with lime wedges.

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