WILD HARE WEEKLY FALL #9/11

Napa Cabbage, Carrots and Daikon seemed like the perfect post-prandial remedy to a rather epic series of Thanksgiving meals that we’ve (over)indulged in over the past several days. Are we alone? I doubt it. In short, this week’s harvest will give you everything you need to make a scrumptious pot of soup, a quick and tasty weeknight stir fry, or if you’re up for it, a little batch of kimchi. The elongated leaves of Napa Cabbage have many uses, and they get along swimmingly with daikon and carrots. We’re going to make sure we get the crop planted a couple of weeks earlier next year, but though the heads are small-ish, they’re tasty. As I type, my fridge is overrun with little jars of quick-pickled radishes and things that Mark and Kim keep churning out and trading back and forth. We typically use them in our lunches—stirring pickles or kimchi into a simple broth can make a nice warming soup of its own, and Mark just can. not. shut. up. about how good grated radishes are on leftover turkey sandwiches. I can’t blame him though. It translates into good food for gray and rainy days like these, if I do say so myself. It was a muddy day out there in the field for the crew, but they’re working diligently to make a diligent dent in the carrot harvest before the bunnies beat us to it. They don’t call us Wild Hare for nothing, I guess! At any rate, the root cellar is filling up beautifully as we head into the last three harvest weeks of 2018. Can you believe?! Must be time to sign up for Winter Share!

Best,

Katie

IN THE FARMSHARES THIS WEEK:

Napa Cabbage
Carrots
Daikon
Garlic
Frozen Blueberries
Opal Apples

SEASONAL RECIPES, TIPS & INFO

CARROT NAPA CABBAGE KIMCHEE
The Splendid Table

• 2 pounds Napa cabbage

• Generous 1/2 cup kosher or coarse sea salt

• Cold water 

• 5 scallions, trimmed, halved and cut into 1-inch pieces, green parts included 

• 4 carrots, trimmed, peeled and cut into 2-inch matchsticks (see the video for how to julienne)

• 4 tablespoons ground Korean red pepper gochugaru or other mild chili pepper like ancho, New Mexican, Anaheim, Aleppo or pasilla  

• 1/4 cup fish sauce  

• 1- to 2-inch piece of fresh ginger, peeled and finely chopped, about 2 tablespoons

• 6 large garlic cloves, finely chopped 

• 1 tablespoon salted shrimp, roughly chopped (optional) 

• 2 teaspoons sugar

CONTINUE TO RECIPE

SUPER FOODIE NAPA CABBAGE WRAPS
Camille Styles

• 1 extra large Napa cabbage

• 1 large red bell pepper

• 2 large carrots

• 2 medium cucumbers

• 1 (12 oz)  package extra firm tofu (always choose Organic tofu if possible!)

• 1 bunch of cilantro

• 1/2 cup crunchy peanut butter

• 2 tablespoons sesame oil

• 1 1/2 tablespoons GF low sodium tamari

• 1 teaspoon honey

• 2 cloves crushed garlic

• 1 lime

• 1/4 teaspoon red pepper flakes- adjust to heat preference!

• coconut oil

CONTINUE TO RECIPE

DAIKON & NAPA CABBAGE SOUP
Native Offerings

• 6 – 8 c chicken or vegetable broth

• 2 c  (peeled) cubed or thinly sliced daikon

• 4 slices fresh ginger (1/4-inch thick)

• salt, to taste

• 4 c coarsely chopped or shredded Napa cabbage

• sliced, cubed, or shredded tofu, seitan, chicken, beef, pork, etc.,

• optional garnishes: dark sesame oil; cilantro; chopped scallion; red pepper flakes or hot sauce; a splash of lime juice….

CONTINUE TO RECIPE