Tag: Napa cabbage

  • CSA 2026 SPRING WEEK 9

    From Our Farm

    Cantaloupe Melons

    Collards

    Eggplant, Japanese

    Radishes, Purple Daikon

    From Our Partners

    Blueberries – Blackwater Farms

    Cabbage, Napa – Blackwater Farms

    Lettuce, Red Leaf – Tendwell Farm

    Stone Fruit Medley – Watsonia

    Try out these great recipes we found around the web that feature items from your share:

    Mojito Fruit Salad

    Ingredients:

    • 1/2 seedless watermelon (about 5 lbs)
    • 2 cups chopped peaches, plums, mango, or any in-season fruit
    • 1 small honeydew or cantaloupe (about 4 lbs), seeds removed
    • 1 pint blueberries, strawberries, or blackberries
    • 2 limes
    • 2 tbsp honey
    • 1/4 cup thinly sliced fresh mint leaves

    Instructions:

    1. Using a 1-inch melon baller, scoop the flesh from the watermelon and arrange in an even layer in a 2½- to 3-qt trifle bowl. Top with a layer of the peaches. Using melon baller, scoop the flesh from the honeydew and add to bowl in an even layer. Top with a layer of the berries.
    2. Zest the limes into a small bowl. Halve 1 lime and squeeze the juice into same bowl. Add the honey and mint and stir to combine. Pour dressing over fruit in bowl. Toss just before serving, if desired.

    Adapted from: https://www.savoryonline.com/recipes/mojito-fruit-salad-all-summer-any-fruit-salad/

  • CSA 2026 WINTER WEEK 4

    From Our Farm

    Arugula

    Collards – Frog Song Organics or Blackwater Farms

    Lettuce, Cherokee

    Radishes, Daikon

    Spinach

    Sweet Potatoes, Murasaki

    From Our Partner Growers

    Cabbage, Napa – Blackwater Farms

    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:

    Hearty Root Veggie Salad

    Ingredients:

    Sweet potato

    Carrots

    Radishes

    Fennel bulb

    Red cabbage

    Baby arugula

    Toasted pumpkin seeds

    Fresh parsley

    Fresh lemons

    Extra virgin olive oil – use the best quality possible

    Instructions:

    1. Roast the peeled and diced sweet potato until tender. Let cool before adding to the rest of the ingredients.
    2. While the sweet potato is roasting, prepare the other vegetables. Use a mandoline or a sharp knife to thinly slice the fennel and cabbage. Use a grater for the carrots and radishes. Add all the vegetables, cooled sweet potato, arugula and parsley to a large bowl.
    3. Add lemon juice, olive oil, salt and pepper and toss to combine everything well. Taste and add more salt or lemon juice as needed. Top with toasted pumpkin seeds or any toasted seeds or nuts you like.

    Recipe adapted from: https://mypocketkitchen.com/easy-fall-salad/

  • CSA 2026 WINTER WEEK 2

    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?

  • CSA 2025 FALL WEEK 12

    From Our Farm

    Beans, Tricolor

    Cabbage, Napa

    Dill

    Radishes, French Breakfast OR Red

    Spring Mix

    Sweet Potatoes, Okinawa

    From Our Partner Growers

    Celery – Little Pond Farm 

    Peppers, Sweet Mix – Little Pond Farm

    Tomatoes, Cherry Mix – Little Pond Farm

    Try out this great recipe we found on the web that feature items from your share:

    Spring Salad with Radish, and Dill

    Ingredients:

    • 4 oz mixed greens, washed and dried
    • 5-6 radishes, shaved (use the freshest you can find)
    • 1 large carrot, ribboned

    Vinaigrette ingredients

    • Zest of 1 lemon
    • Juice of 1 lemon (about 1/4 cup)
    • 1/3 cup extra virgin olive oil
    • 2 teaspoons dijon mustard
    • 1 tablespoon fresh dill, roughly chopped
    • 1/4 cup thinly sliced sweet onion (I recommend Vidalia)
    • 1/8 teaspoon salt
    • 1/2 teaspoon sugar
    • Freshly cracked black pepper, to taste

    Instructions:

    1. Start by preparing the vinaigrette. Whisk together lemon juice, olive oil, lemon zest, dijon, fresh dill, onion, salt, sugar, and black pepper. Set aside to let onions mellow for at least 15 minutes, but can be prepared a few hours or even a day in advance.
    2. In a large salad bowl, add your greens, carrots, and radishes. Toss salad with dressing just before serving.
    3. Finish with freshly cracked black pepper, to taste.

    Recipe adapted from: https://thegourmetgourmand.com/spring-salad-with-radish-and-dill/

  • CSA 2023 Summer Week 2

    Dilly Beans

    Napa Cabbage (Clem’s Organic Gardens)

    Red Leaf Lettuce (New Sprout Organic Farm)

    Moringa

    Sweet Red Cured Onions

    Pineapple Pears

    Cubanelle Peppers

    Fingerling Sweet Potatoes

    Heirloom Tomatoes

    The Tree of Life

    The Moringa in this week’s share has deep roots, literally and figuratively. For centuries, it’s been called the Tree of Life. That’s a big name to live up to. Moringa meets the challenge. It’s mentioned as a cure of over 300 diseases in Ayurvedic medicine. Immune booster, check. Heart health, check. Anti-inflammatory, check… the list goes on and on. It has a heating virya (action), pungent, bitter rasa (taste), and pungent vipaka (post-digestive effect). Kapha and Vata doshas, take note!
     
    Moringa has a some pretty high profile endorsements too. Moses used the seeds at Sinai to purify and provide drinking water. The Mauryan warriors who defeated Alexander the Great used it before going into battle – they believed it was their secret weapon. The stems and leaves you’ll receive in your share are packed with nutrients, including vitamins A, C, and E, as well as minerals like calcium and potassium. We toss a handful of leaves in our pan every time we make dinner so we can enjoy the amazing health benefits without doing anything out of our normal schedule (hey, we can’t all be Moses, right?). It’s so easy! We’re excited to share this extraordinary plant with you this week. Check out our recipes below and let us know your favorite way to reap the benefits.

    Recipes

    Moringa Leaf Stir-fry

    Ingredients:

    • 1 cup moringa leaves
    • 1/4 teaspoon grated turmeric
    • 1/4 cup grated coconut
    • Pinch of salt
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 cup shallots
    • 1 tablespoon diced chili pepper
    • 1 sprig curry leaves (optional)

    Instructions:

    • Wash and drain the moringa leaves. Get rid of all the thick sprigs. Finely chop the shallots.
    • Crush the shallots with the flat surface of your knife. Chop them.
    • Take the moringa leaves, grated coconut, turmeric powder, and salt in a mixing bowl and combine well.
    • Heat the oil in a pan, splutter mustard seeds followed by the chopped shallots.
    • After the shallots are cooked to tender, add crushed chilies and curry leaves.
    • Saute for a couple of minutes on a medium heat, then add the mixed moringa leaves and combine well.
    • Cook with the lid closed for 10 minutes. Add salt if required. Stir occasionally.
    • Open the lid, stir well, and cook for 2 minutes.

    Moringa Smoothie

    Ingredients:

    • 1 cup almond milk
    • 1/2 cup fresh moringa leaves
    • 1 frozen banana or pineapple, chopped

    Instructions:

    • Add almond milk, moringa, and frozen banana or pineapple to a high-speed blender.
    • Process until the smoothie is smooth and creamy. Serve immediately.

    Pineapple Pear Slaw

    Ingredients:

    • 2 large stalks celery, julienne cut
    • 2 Pineapple pears, peeled and julienned
    • ¼ cup fresh cilantro leaves, finely chopped
    • 2 green onions, thinly sliced, (scallions)
    • ½ inch knob fresh ginger, peeled and finely grated
    • 2 tablespoons lime juice, freshly squeezed
    • 2 tablespoons rice vinegar
    • ¼ teaspoon Thai chili pepper, very finely chopped (optional)

    Instructions:

    Whisk together the ginger, lime juice and rice vinegar, then toss with the remaining ingredients. Let stand for a few minutes before serving.