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Weekly Farm Newsletter

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Introducing Napa Cabbage

This Week's Projected CSA Share Menu:
Napa Cabbage
Nicola Gold Potatoes
Yellow Onions
Acorn Squash
Red Beets
Tasti-Crisp Lettuce Mix
Specialty Acorn Squash
Cauliflower (Full Share Only)

Thanksgiving Week Delivery Changes

In order to get everyone their CSA share before the big holiday feast on Thursday, we will be delivering all shares a day early for that week only! Please make note on your calendars of this change. Boxes will remain at your pickup site until Thursday, that week, for leniency.
You may also change your CSA pickup site to easily match your busy schedule and travel plans. Please simply send us your requested site change in an email.

Tuesday Delivery will be on Monday, the 23rd this week only
Wednesday Delivery will be on Tuesday, the 24th " "
Thursday Delivery will be on Wednesday, the 25th " "
Saturday Market is open
Sunday Market is CLOSED!

Beautiful Napa cabbage is being harvested this week. Napa Cabbage is a type of Chinese cabbage originating in the Beijing area. It is also referred to as "celery cabbage" due to its sweet and crunchy celery-like tasting leaves. Napa cabbage grows best when the days are short and mild. In Korean cuisine, it is the main ingredient in kimchi. This cabbage is great when shredded raw for salads and also makes a wonderful wrap for pork or oyster. The white base stems are great for soups as well. This vegetable is loaded with vitamin K, like all other brassicas in its family, like kale. It also belongs to the zero calorie group like celery. Napa cabbage has also been used in many prenatal diets because it is an excellent source of folates that help prevent neurological diseases in infants! My dad recommends shredding it a salad with peanuts and Thai sauce. This cabbage will also sauté deliciously alongside the gold potatoes that are in the share this week as well. We are sending out 2 types of acorn squash this week, both can be prepared together with almost the same flavor within their hearty shells. Stuff them with your favorite meat, grain, and cheese to bake. Or try a sweet version with brown sugar and maple syrup. Red beets are back and can be eaten raw, boiled, baked, or in a slaw (great recipe on the back). Beets are a great source of Vitamin C, potassium, and fiber. Luckily, they are able to hold their quality in the fridge up to 3 weeks in a sealed plastic bag. We always recommend peeling the beets after they are cooked – so much easier! Hope you are enjoying the fall bounty ~ Lucas

Khaya's Korner

My hobbies are: knitting, making bracelets, baking, listening to music, and cooking lessons from my grandma. I am trying to knit a scarf for my aunt Emilie's Christmas present. I have made 4 bracelets. One was for my friend Jewel, one for my friend Kelsi, one for my neighbor Olivia, and one for me. I love baking cookies and brownies. Once, I got up early and made muffins for breakfast. They were almost gone by the time I got home from school. I listen to music on my ipod on the bus ride and at home. Sometimes when I don't want to go to my brother's soccer games, I go over to my grandma's house. She gives me cooking lessons on how to make all sorts of things. We pretend that we're hosting a cooking show on TV. Once we made funnel cakes. They were delicious! My whole family loved them. – Khaya

Want to eat healthy but do not have the time to cook for yourself always?
Contact Linda Wittig, Personal Chef! 724-495-9674 http://www.lindawittig.com

Need cooking tips or storage info for a new item in your CSA share?
Check out our website under About Our Farm called... "Our Produce"
Also, search through hundreds of recipes online in our virtual CSA COOKBOOK!

Beet and Apple Slaw
1 lb beets, peeled and grated- about ¾ C
1 lb granny smith apples, peeled and grated
1 / 2 lb cabbage, very thinly sliced
Salt & Pepper
3 / 4 cup sugar
3 / 4 cup cider vinegar
3 / 4 cup prepared mayonnaise
Combine the beets, apples, and cabbage in a large nonreactive bowl. Season with salt and pepper to taste, and set aside. Combine the sugar and vinegar in a small saucepan. Warm over very low heat, stirring, until the sugar is dissolved. Set aside until completely cool. Very gradually whisk the mixture into the mayonnaise in a small bowl. Add more salt and pepper to taste.
Fold the dressing into the slaw mixture; cover and refrigerate for about 3 hours. Stir again before serving

Sausage and Apple Stuffed Acorn Squash
2 acorn squash, halved and seeded
1 tablespoon butter, melted
1 / 4 teaspoon garlic salt
1 / 4 teaspoon ground sage
1 lb pork sausage
1 / 2 cup onion,
finely chopped1 celery rib
2 apples, cored and chopped
1 cup fine breadcrumb
1 / 2 teaspoon sage
salt and pepper
1 egg, beaten
2 tablespoons fresh parsley chopped
Combine the melted butter, garlic salt and 1 / 4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste.
Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape. Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from fry pan. Add onion and celery; sauté 4 minutes. Stir in apple and sauté 2 more minutes.
Combine the pork, vegetables, and breadcrumbs in a large bowl.
Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning).
Stir in the egg and parsley. Fill the squash halves with stuffing-they should be slightly mounded.
Return to oven and bake, covered, for 20 more minutes, until the egg is set.
Garnish as desired with parsley and shredded Romano cheese.

Napa Cabbage Stir Fry
1 lb. ground Beef, 3 cloves garlic sliced, 1 C chopped onion, 2 T sesame oil, 2 C chopped Carrots, 1 C turnip greens
1 / 2 or whole head Napa Cabbage, sliced thin, use the ribs also, 1 t salt
1 Can organic coconut milk blended with Thai peanut sauce or -1-1/12 C stir fry sauce
1 lb package of wide Thai rice noodles, cooked.
Brown the ground beef in a large pot. Add the carrots, garlic, onions. Stir often over medium heat. When carrots are soft, add the cabbage and salt. Stir often until cabbage is completely wilted down. Add sauce. Serve hot over rice noodles. If you like spicy, use Red Curry paste with coconut milk, instead of peanut sauce.


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