This week we are packing out the following items for our members:
Green beans (at long last!)
Sweet potatoes
Napa Cabbage
Fresh turmeric
Romaine lettuce
Arugula (for Wednesday members) Baby Lettuce for the rest of the week
Cilantro from Worden Farm
Cucumbers from Worden Farm
Green curly kale from New Sprout Organic Farm
Meal Ideas – click the links for recipes
Stir-fried green beans with ginger and sesame seeds
Romaine salad with fresh cucumbers and turmeric-tahini salad dressing
Arugula salad with roasted sweet potatoes
Caesar Salad with Homemade Dressing
Simple Kale Salad
Miso Turmeric Ginger Dressing – adapted from One Green Planet
Ingredients
- One 2-3 inch piece fresh turmeric root
- Juice of 1 medium navel orange ( about 1/2 cup)
- 1 garlic clove
- 1 inch ginger root
- 1 1/2 tablespoons gluten-free white mellow miso
- 2 teaspoon apple cider vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon sea salt
- A pinch of cayenne
- Fresh ground pepper
- handful of washed and chopped cilantro
Instructions
- Coarsely chop and place into a high-speed blender. Add the juice of 1 medium orange. Using a micro plane grater, grate the garlic clove into the blender. Using the same micro planer, grate 1 teaspoon of fresh ginger root and add to the blender. Add the rest of the ingredients and blend until smooth.
- Adjust salt and pepper to taste if desired. Store in a glass jar.
Caesar Salad Dressing – adapted from bon appetit
Makes about 1 cup
3 oil-packed anchovy fillets, chopped
1 large garlic clove, chopped
¾ teaspoon (or more) kosher salt
1 large egg yolk
2 tablespoons fresh lemon juice
¾ teaspoon Dijon mustard
¼ cup plus 2 tablespoons virgin olive oil
3 tablespoons Parmesan, finely grated
Preparation
Step 1
Mound anchovies, garlic, and salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms. (Alternately, you can use a mortar and pestle or mini chopper to do this step.)
Step 2
Whisk egg yolk, lemon juice, and mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)
Step 3
Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and Parmesan and whisk until smooth. Taste and adjust seasoning with salt, if needed.
A Napa Cabbage Recipe that Will Melt in Your Mouth!
Ingredients:
- 1 head Napa Cabbage
- 1/3 cup concentrated tomato paste
- 4 garlic cloves sliced very thin or grated
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric (use 1 in fresh grated turmeric!)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon coarsely ground black pepper
- 1/2 cup extra-virgin olive oil divided
- 1/2 tablespoon coarse Kosher salt divided
- 3 tablespoons cilantro leaves for serving
Directions:
- Preheat the oven to 350°F (190°C).
- Cut the Napa cabbage in half through the core then cut each half into quarters. You will have 8 Napa cabbage wedges. Set aside.
- In a small bowl combine the tomato paste, garlic, coriander, cumin, turmeric, and black pepper. Stir to combine completely. Set aside.
- Heat 1/4 cup of the olive oil in a large cast-iron skillet over medium-high heat. Working in batches, if necessary, add as many cabbage wedges into the skillet cut side down as will comfortably fit. Season with the coarse kosher salt. Cook, turning once, until lightly charred, about 2-3 minutes per side. Transfer the seared cabbage to a plate and repeat with any remaining cabbage quarters.
- Carefully, wipe out the skillet and reduce the heat to medium. Add the remaining 1/4 cup olive oil to the skillet, once warm and beginning to shimmer add the spiced tomato paste mixture. Heat, stirring constantly, until the tomato paste begins to split and darken in color, 2-3 minutes.
- Add enough water to the skillet to come halfway up the sides, about 1 – 1 1/2 cups total. Season the liquid with salt and bring to a simmer.
- Nestle all of the seared cabbage wedges into the simmering tomato broth, overlapping if necessary. Transfer the cabbage to the oven and bake, uncovered, turning the cabbage wedges once about half way through, about 40-50 minutes. The cabbage should be falling apart tender when cooked completely.
- Serve immediately garnished with cilantro leaves.