Posts Tagged ‘Chinese cabbage’

CSA Share for 2012 Week Seven

Even if I know how to prepare my veggies, sometimes I just need a little inspiration.  Reading cookbooks usually does that for me, and this week I found a beautiful new cookbook at the library:  The Homemade Pantry by Alana Chernila.  I especially like Alana’s writeups before each recipe which make each one special.  I’ll be sure to try her Hummus and her Nut Butter recipes, but I’ll wait till winter to make her Lentil Soup.

In our share this week:

  • garlic
  • basil
  • lettuce
  • swiss chard
  • cabbage
  • Chinese cabbage
  • cucumbers
  • potatoes

Basil and Garlic:  My family looooooves basil pesto, so the big bunch of basil was a welcome sight.  I thought I had my pesto recipe down-pat, and had been using walnuts instead of pine nuts for years (see my Arugula Pesto recipe post, and simply replace the called-for arugula with basil).  But then my husband was talking to a friend recently who recommended trying pecans as a pine nut replacement instead of walnuts; they’re still half the price of pine nuts but give the pesto a smoother taste than walnuts.  If you’d like to try it, here’s an actual Basil Pecan Pesto recipe.

Cucumbers and Cherry Tomatoes:  Now that the cherry tomatoes are really kicking in, try simply cutting them in half and mixing with diced-up cucumbers, then tossing with olive oil, balsamic, feta cheese, and a little fresh-ground pepper.  This is even better if left to sit for a bit.

Chinese Cabbage:  This is perfect for one of my favorite recipes:  Ellie Krieger’s Chop Suey.   As I mentioned in my previous post from a few weeks ago, I like to replace the called-for wonton skins with chow mein noodles.


Nice and Quick Chinese Cabbage Recipe

If you’re in danger of letting your Chinese cabbage languish in the fridge, don’t!  Try the Chinese Cabbage Stir-Fry recipe from this week’s newsletter.  I just made this dish, and it went well in a wrap with some cashews and toasted sesame oil.  There’s also plenty of leftovers.  It would have been fantastic over brown rice, but I did not want to cook up a pot of rice in today’s hot and humid weather.

CSA Share for 2011 Week Five

We were out of town over the weekend, uncharacteristically eating out for every meal.  You can imagine how marvelous it was to have a giant homemade salad right when we got home on Monday (our farm lettuce fared surprisingly well in my veggie drawer during the week).  So, before you go on vacation, wash up and prepare your veggies before you go, so you can enjoy them as soon as you return.  You’ll be happy you did.

In our share this week:

  • lettuce
  • swiss chard
  • Chinese cabbage
  • basil
  • beets
  • cucumbers
  • summer squash

Usually I like to prepare the first beets of the season as simply as possible, but I couldn’t wait to make My Sister’s Beet Salad again.  I got this recipe very late in the season last year, and it’s just so good, I didn’t get to make it enough last year.  Today I took Farmer Anne’s advice and didn’t bother de-skinning them after I boiled them, with good results; I couldn’t tell the difference.  Also, save your beet greens and try a few in your next summer smoothie.

By the way, if you don’t need your veggie trimmings for your own compost, save them and give them to the farm pigs, goats, and sheep during your next pickup.  They’ll love you for it.  I store my bagged trimmings in the freezer for the week till the next pickup day.

Look What I Found in My Freezer!

The summer-like weather here in New England over this past weekend really got me thinking about and looking forward to the beginning of our CSA season in a couple of months.  But then today, with its 43 degrees and rainy weather, got me thinking about soup!  So I assessed the contents of my outdoor freezer, dove to the bottom, and discovered what I’d frozen and forgotten over last year’s busy CSA summer.

It seemed as though I would never get to the end of all my frozen greens, but now I find myself really appreciating my small remaining stash.  I have already used all my frozen kale and bok choi, and what is left are about ten little baggies, including turnip greens, beet greens, and radish greens. I remembered that last year I had found a tasty-sounding Radish Top Soup recipe, so today that is the final destination of my last two baggies of radish greens.  This soup is mild, comforting, and healthful–just what I wanted on this rainy day.  Since I didn’t have any onions on hand that the recipe called for, I substituted some of the last of my frozen chopped leeks. (The rest of the leeks will go atop our pizza this week.)  I served it with a bit of cream cheese.

In addition to the greens and leeks, I found a couple of big bags of diced and pureed zucchini and a bag of Chinese cabbage, which will be great in future dishes of Inside-Out Dumplings.

And that’s it!  Those June pickup days can’t come too soon now for me.

CSA Share for 2010 Week Thirteen

New this week in our share are leeks.  My introduction to leeks came through our CSA years and years ago, and they’re now one of my favorite veggies to see in our shares.  They’re simple and light to cook with, and I like their mild, fresh flavor.  All veggies this week are:

  • basil
  • bell peppers
  • broccoli
  • Chinese cabbage
  • Crenshaw melon
  • leeks
  • onions
  • summer squash/zucchini
  • tomatoes
  • pick-your-own: this week I picked cherry tomatoes, okra, husk cherries and herbs

I don’t remember getting Crenshaw melons in our shares in years past, and am looking forward to breaking into it.  For an educational yet entertaining flick on melons in general, watch this youtube video of chef Alton Brown’s Good Eats melon episode (part 1 and part 2), in which the Crenshaw melon makes a cameo.

While googling for ideas on using both the Chinese cabbage and leeks in the same recipe, I came across a very simple cabbage and leek recipe at  It actually calls for green cabbage, but I am going to try it with my Chinese cabbage, using the thicker part near the bottom.

Those cherry tomatoes are really kicking in this week!

CSA Share for 2010 Week Three

A very colorful share this week!  Mounds of red radishes, white turnips, and purple kohlrabi looked great in the veggie shed.  In this week’s share is:

  • Haikurei turnips
  • lettuce
  • bunch of radishes
  • purple kohlrabi
  • swiss chard
  • summer squash
  • chinese cabbage
  • garlic scapes
  • pick your own herb bunch

Right when I got home, I cut off all of the tops to the radishes, turnips and kohlrabi, and combined them all in a bag in the fridge; I will work on freezing these tomorrow.  All the bottoms went into one bag in the fridge.   I then washed and spun the whole head of lettuce to use over the next few days.  For the herbs, if I remember, I will bring a glass to the farm with a little bit of water in it.  Then I just put my snipped herbs right into the water glass and they stay extra fresh.  When I get home, the herb glass simply goes right into the fridge.

We started out tonight with shredded lettuce on our homemade subs. Since I don’t have much time before dinner on pickup day, and after spending time separating and storing my share, I don’t usually do much with the veggies for dinner that night.  I keep it simple by using the fresh lettuce or maybe a plate of raw kohlrabi, etc.  The zucchini would also be quick and easy to slice and toss with olive oil and salt/pepper, then broil or bake for just a bit in the toaster oven.