From Our Farm
Cabbage, Napa Red
Carrots, Sweet Baby
Galangal
Kale, Curly
Lettuce, Red Leaf
Radishes, Purple Daikon
Sweet Potatoes Okinawa
From Our Partner Growers
Citrus, Tangerine ‘Sugar Belle’ – The Family Garden
Tomatoes, Cherry Mix – Little Pond Farm
Try out these great recipes we found around the web that feature items from your share:
Napa Cabbage and Kale Coleslaw with Creamy Miso-Ginger Dressing
Ingredients:
For the dressing:
3 tablespoons silken tofu
2 tablespoons white miso
1 tablespoon freshly squeezed lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoon finely grated, peeled fresh ginger
1 clove garlic, minced
1 tablespoon Dijon mustard
Coarse sea salt
2 tablespoons peanut oil
For the slaw:
3 cups very thinly sliced Napa cabbage
Coarse sea salt
1/2 pound Lacinato kale
1/2 cup shelled peas (about 8 ounces peas in pods)
8 ounces green beans, trimmed and thinly sliced (about 1/2 inch)
1/2 cup packed chopped parsley
2 tablespoons chopped chives
1 tablespoon finely grated lime zest
Instructions:
Make the dressing: Blend tofu, miso, lemon juice, rice vinegar, ginger, garlic, mustard, and ½ teaspoon salt until combined. With the blender running, slowly stream in the oil and blend until creamy. Taste and adjust salt. Set aside.
Prepare the slaw: Place cabbage in a large bowl and sprinkle with 2 teaspoons salt. Massage until softened and wilted, about 3 minutes. Transfer to a colander, top with a plate and weight, and let drain for 1 hour. Meanwhile, remove kale stems and thinly slice the leaves; finely chop the stems. Set aside.
Rinse the cabbage under cold water, then squeeze out as much liquid as possible. Return to the bowl and add kale leaves and stems, peas, and green beans. Toss with 3 tablespoons dressing, adding more as needed.
Serve: Transfer slaw to a serving bowl, leaving excess liquid behind. Garnish with parsley, chives, and lime zest.
Recipe adapted from: https://www.thekitchn.com/recipe-napa-cabbage-and-kale-coleslaw-with-creamy-miso-ginger-dressing-221215?