Chinese Cabbage

We haven't gotten much in the way of rain here in the Milford area but Andy says that they are getting plenty in Hillsboro.  He hopes it will clear up so they will be able to enjoy the beautiful fall weather.  He loves this time of year with all the colors in the trees.  And the fall crops are doing well.

The large light green leafy vegetable is Chinese cabbage.  There are so many ways that you can prepare it.  It can be used in salads, stir fries or even smeared with peanut butter!  I'm not sure about the peanut better one.  However you choose to prepare it...enjoy!

Recipe Of The Week: Chinese Cabbage With Chicken

Chinese Cabbage With Chicken

 

2 Tablespoons of oil

1/2 pounds of thin strips of chicken

1 1/2 cups Chinese cabbage, sliced thin

1/2 cup finely diced celery

1/2 cup finely chopped green onions

1 minced garlic clove

1/4 teaspoon ground ginger

2 teaspoons of soy sauce

1/2 teaspoon of salt

2 quarts of chicken broth

1 cup of finely chopped spinach

1/2 cup of thinly sliced mushrooms

 

Heat oil in large kettle and saute the chicken for 5 minutes.   Remove the chicken.  Saute the green onions, celery, cabbage, and garlic for about two minutes.  Add seasonings and the broth.  Return the chicken to the coup and simmer until done.  Add spinach and mushrooms and simmer for two more minutes.

 

Full And Then Some

No time for a newsletter or recipe this week because they were out of down visiting the English.  Andy and Lizzie say they will be back on track next week.

 

 

A Box Full Of All Kinds Of Greens

So far so good...cooler weather but no frost, yet.  Whenever frost does hit that will end the susceptible plants like tomatoes, beans, and peppers.  Andy will also need to cut the vines off the sweet potato plants.  The sweet potato itself grows underneath the soil surface and can take temperatures down to 20 degrees but you need to cut the vine off or the sweet potato will go bad.

 

The purple stems with green leaves is kale.  The bag of mixed greens is a mixture of mustard, mizuna, tatsoi, kale, arugula, pac choi, etc.  You can use them as salads or any other way that oyu fix and eat greens.  You can use these greens in making smoothies.  They jsut add ingredients as they go.  Using yogurt, cream, milk, a few bananas, maple syrup and /or stevia as a sweetner and a handful of kale or greens mix to round things off.  Try it, you miht like it.

Recipe Of The Week: Kale or Mustard Greens With Garlic

Kale or Mustard Greens With Garlic

1 pound of kale or mustard greens
1 Tablespoon of olive oil
1 Tablespoon of minced garlic
1/4 cup of water
salt and pepper

Wash greens thoroughly.  Discard the tough stems and tear the leaves into bite size pieces.  Heat the oil in a large kettle and saute garlic for about a minute.  Add water and bring mixture to a boil.  Add greens and salt and pepper.   Toss to mix.  Cover, reduce heat and stem kale for about 5-7 minutes until it is tender, but still bright green.  Cook mustard greens for 3-5minutes.

It's The Frist Week Of The Fall Share

If this is your first experience with the CSA...WELCOME!  I know that you are going to enjoy everything that you cook from all the goodness in our boxes during the Fall Share.

 

The red stemmed leafy green vegetable is Swiss chard.  If you have never had it you are in for a treat.  There are so many uses for it...use it in stir fries, soups, casseroles and even salads.  Be sure to check out Lizzie's Recipe of The Week.  The sweet potatoes are going strong.  Andy says that there will be a good harvest.  They really don't look like the sweet potatoes that you find in the grocery store but I can tell you they taste wonderful!  This could be our last bag of green beans with the weather turning cooler.  Andy promises to send them as long as he has them to offer.

Recipe Of The Week: Bacon Potato Omelette

Bacon Potato Omelette

 

8 slices of bacon, diced

1 1/2 cups of peeled diced potatoes, 1/4 inch pieces
1/4 cup of finely chopped onions
1 teaspoon of salt
3 Tablespoons of chopped fresh parsley
12 eggs, beaten
2 Tablespoons of water
1/4 teaspoon of pepper
2 Tablespoons of vegetable oil
cheese (optional)

Fry bacon until browned, drain on a paper towel.  Pour off all but two Tablespoons of the drippings.  Add potatoes and onions to the drippings.  Cook until potatoes are tender and golden.  Stir in bacon and parsley.  Set aside.  Beat eggs, water, salt and pepper.  Add potato mixture until well blended.  Heat oil in skillet and pour in egg mixture and potato mixture.  Cook, lifting cooked egg portion around the edges so uncooked portion will run underneath.  Cook mixture until mixture is set.  If desired sprinkle cheese then fold in half and slide onto a serving platter.