Hello from autumn acres,
It's with great satisfaction that we listened to the rain falling, knowing that the cover crops we planted yesterday are getting watered in and that they will be off to a good start.
Serving Suggestions for the Harvest:
Napa Cabbage: this mild Asian cabbage is preferred by many to regular cabbage. It can be sauteed, used in salads, or made into kimchee or coleslaw. See recipe below.
Salad turnips: if you turned up your nose at old Purpletop as a kid, try out the white salad turnips--they are best raw--sweet and mild. Thumbs up! The visually stunning Scarlet ones are great too, also milder than the traditional turnip.
Asian greens: tatsoi, mizuna, senposai, they are all good in salad or stir fry
Arugula: this is great in salads with apples and pears, and nuts
Indian Corn: These are beauiful for decorating with and make an outstanding cornmeal, or put them out for the creatures to enjoy in your back yard. We have a grain grinder here if you want to shell your corn and bring it in for making excellent corn bread.
Sweet peppers: these are fading away, enjoy. so many shapes and colors when ripe. They are easy to freeze, halve, core and freeze on a baking tray, then put into freezer bags.
Eggplant: almost finished. Italian or Asian type, they are the same in use and taste and come in stunning colors. great on the grill with soy sauce and oil brushed on.
Red storage onions: these store well, yummy--salads, burgers, cuke and tomato salad, carmelized.
Garlic: great in everything--except cake and ice cream, and even then.... ;-)
cilantro: excellent on a ham sandwich, salsa, salad, liverwurst sandwich and on and on.
It's with great satisfaction that we listened to the rain falling, knowing that the cover crops we planted yesterday are getting watered in and that they will be off to a good start.
Serving Suggestions for the Harvest:
Napa Cabbage: this mild Asian cabbage is preferred by many to regular cabbage. It can be sauteed, used in salads, or made into kimchee or coleslaw. See recipe below.
Salad turnips: if you turned up your nose at old Purpletop as a kid, try out the white salad turnips--they are best raw--sweet and mild. Thumbs up! The visually stunning Scarlet ones are great too, also milder than the traditional turnip.
Asian greens: tatsoi, mizuna, senposai, they are all good in salad or stir fry
Arugula: this is great in salads with apples and pears, and nuts
Indian Corn: These are beauiful for decorating with and make an outstanding cornmeal, or put them out for the creatures to enjoy in your back yard. We have a grain grinder here if you want to shell your corn and bring it in for making excellent corn bread.
Sweet peppers: these are fading away, enjoy. so many shapes and colors when ripe. They are easy to freeze, halve, core and freeze on a baking tray, then put into freezer bags.
Eggplant: almost finished. Italian or Asian type, they are the same in use and taste and come in stunning colors. great on the grill with soy sauce and oil brushed on.
Red storage onions: these store well, yummy--salads, burgers, cuke and tomato salad, carmelized.
Garlic: great in everything--except cake and ice cream, and even then.... ;-)
cilantro: excellent on a ham sandwich, salsa, salad, liverwurst sandwich and on and on.
Law Reh rolling the cover crop seeds for good soil-seed contact. Let it Rain!
QUICK KIMCHI RECIPE --spicy and delicious pro-biotic peppery Napa cabbage
1 head Chinese cabbage, 2 ½ - 3lbs. (also known as Napa cabbage)
1 medium Asian radish
¼ cup coarse sea salt
4 scallions (cut into 1" pieces)
4 garlic cloves (minced)
2 tablespoons fresh ginger (minced)
2 tablespoons chili powder
1 Teaspoon sesame seeds (optional - a personal preference)
Water
To prepare:
1 - Dissolve salt in 1 cup water/set aside.
2 - Thoroughly wash the cabbage/then cut into 2 inch lengths/peel Asian radish and halve it lengthwise, then halve lengthwise again - then slice thinly into ½" squares.
3 - Place cabbage and radish in a large bowl and pour salt water over them.
4 - Let soak overnight or at least 5 hours.
5 - After soaking drain vegetables BUT RETAIN SALTED WATER.
6 - Add scallions, garlic, ginger, chili powder (and optional sesame seeds).
7 - Mix all vegetables, thoroughly, by hand
(using gloves as chili powder may sting)
Pack all in a large jar (about 2 quart size)/pour the salted water over the mixture.
Leave an inch of space at the top of the jar.
Cover tightly.
Let sit for 2-3 days depending on how fermented you like your kimchi.
Refrigerate after opening.
Share and Enjoy!
from: http://bkcreative.hubpages.com/hub/Easy-Korean-Kimchi
Thank you
Thank you Rose Charles for preparing the fairy crowns for the potluck. We missed you in last week's thanks. Thank you farm crew for making the harvest go so smoothly. Everyone is in such a great rhythmn by this time of the season.
Enjoy!
Scott
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