From our Farm
Tricolor Beans
Red Leaf or Panisse Lettuce
Scallions (Green Onions)
Squash Mix
New Red Potatoes
From Our Partner Growers
Grape Tomatoes – St. Simon’s Farm
Blueberries – Blackwater Farm, GA
Napa Cabbage – Blackwater Farm, GA
Mixed Mushrooms – Fungi Jon
Try out these great recipes we found around the web that feature items from your share:
Napa Cabbage Salad – from All Recipes – toasted sesame oil would also be a nice addition to this recipe.
https://www.allrecipes.com/recipe/18517/napa-cabbage-salad/
Ingredients
- 1 head napa cabbage
- 1 bunch minced green onions
- ⅓ cup butter
- 1 (3 ounce) package ramen noodles, broken
- 1 cup slivered almonds
- 2 tablespoons sesame seeds
- ¾ cup vegetable oil (we use olive, coconut, sunflower seed or avocado oil at home), substitute 1/4 cup of this with toasted sesame oil for extra flavor!
- ½ cup white sugar (you could substitute cane syrup)
- ¼ cup cider vinegar
- 2 tablespoons soy sauce
Preparation
- Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
- Preheat the oven to 350 degrees F (175 degrees C). Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter.
- Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.
- Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
- Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.