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Red Cabbage Eaten Raw Or Go Into Stir-Fries and Soups

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Red Cabbage Eaten Raw Or Go Into Stir-Fries and Soups News from Lucas at Brownback Family phone: 717-789-4433 12/3/19 538 Spiral Path Lane www.spiralpathfarm.com Your Share Menu: Loysville, PA 17047 e-mail: [email protected] /13 Sweet/13 Potatoes th Store at room temperature Our Last CSA delivery is Tuesday, December 17 /12 Sampler Share Gift Certificates are /07 Brussels Sprouts available for the holidays! Shop local and spread the gift of fresh food Store/06/06 in the fridge inside a grocery bag with a 4-week sampler CSA membership /05 ~Any month of their choice during our 2020 season~ Just send us an email request and we can easily send you Red Chard back a redeemable gift certificate Store in the fridge inside a sealed bag to print at home or send through the mail. Full Samplers $106 / Medium Samplers $76 → See sample Garlic th Join our 2020 CSA season by March 15 Store at room temperature for a 5% Early Bird Discount – if you pay in full Bulk Veggies available for winter storage: Mixed Butter Butterkins - $20 for a ½ bushel. Totals to 16 lbs. / Approx. 12-13 small butterkins. Lettuce They store up to 6 months at room temperature or you can freeze pureed squash! Store in the fridge Cabbage- $25 for 10 large heads of either Green, Red, or Napa Cabbage Homemade sauerkraut, kimchi, etc.! Turnips Onions- $25 for 25 lbs. of yellow storage onions Store in the fridge inside a sealed bag Chop and freeze OR stores up to 4 months at room temperature! Kale- $25 for 10 bunches. Approx. 6 lbs. of kale Butterkin Squash Simply chop and freeze – without blanching! Store at room temperature ---Preorder through our online STORE via your CSA account for delivery to your weekly pickup site. Orders must be placed by the Friday before your next delivery--- Khaya’s Korner Onion Store at room temperature Hi everyone! I’m still in Maine but today I thought I would share with you a little bit about cabbage. Cabbages belong to the higher classification of Wild Cabbage, and their scientific name is brassica oleracea var. capitata. There are six main kinds of c abbage: green, red, napa, savoy, bok choy, and choy sum. Green cabbage can be Red Cabbage eaten raw or go into stir-fries and soups. Red cabbage is actually purple, and it goes Store in the fridge great in coleslaw and salad mixes. Napa cabbage has a sweeter taste than the other cabbages, and it is commonly used as the filling for dumplings. Savoy cabbage, thinly sliced, works well in soup. Bok choy cabbage has a tender flavor and is used in stir- fries and other vegetable dishes. Finally, choy sum is also called “Chinese cabbage”, Recipes are and goes into salads and noodle soups. All in all, the cabbage you can find in this on the back! Sprinkle with the week’s box is used for a variety of different purposes. Enjoy! Fried Brussels Sprouts 1 tbsp olive oil 2-3 cloves garlic, minced 1/4 onion, chopped Brussels sprouts salt and pepper to taste Heat olive oil in a cast-iron skillet over medium heat. Sauté garlic, until golden brown. Stir in onion and fry for about 5 minutes. Add Brussels sprouts to the skillet and fry about 5 to 7 minutes or until golden brown. Turn sprouts over and fry another 5 to 7 minutes. Season with salt & pepper. Butterkin Curry Soup 4 C Butterkin Squash pulp/puree 3 C Chicken or vegetable stock 4 T butter 2 C Onions, sweet white or yellow, chopped 1 T curry powder Apples, 2 Macintosh or other baking apple, cored peeled and cut into small pieces ½ t salt In a large heavy pot, sauté the onions in butter on medium heat until golden, about 10-15 minutes, stir occasionally. Stir in the curry powder until all blended in, simmer for 1 minute. Add the chicken stock and apples. Bring to a boil then turn down to simmer for 15 minutes. Add the butterkin pulp to the pot and the salt, stir until it is thoroughly hot. Simmer for 2 minutes. Use an immersion blender to puree the soup, or transfer to a blender to do this). Serve into bowls. You may top each bowl with a dollop of sour cream or plain Greek yogurt and 1 t minced fresh parsley, chives, or cilantro. Cabbage Blush from CSA member Karen Kline Red Cabbage, Honey Dijon Mustard & Blue Cheese Slice Red Cabbage to a medium slaw Add to boiling water Cook as per blanching- you don't want to lose too much of the bright red color but cabbage should be semi soft Drain well Turn to bowls and add Honey Dijon dressing until thoroughly coated Add a good mild creamy blue cheese for the topping to taste. Sweet Potato Pie 3-4 med. Sweet potatoes (1 ¼ - 1 ½ lbs) 1/3 C. softened butter, 1/3 C. sugar, 1 / 3 C. Brown Sugar, 1/2 tsp. Salt 1/4 tsp nutmeg, 2 eggs, beaten, 1 tsp vanilla, 2/ 3 C. milk, 1 unbaked 9”pie crust Boil Sweet Potatoes until tender. Cool slightly-peel & mash (about 2 cups). Combine ingredients until creamy. Bake in 350 oven for 50-60 minutes. Cool to room temperature before serving. Store in refrigerator Enchiladas with Chard 1 Bunch of chard, washed, stemmed, leaves chopped 1 Large onion, diced 1 Clove garlic, minced 1 Jalapeño, seeded and minced 1x28 Ounce can of Enchilada Sauce 1 Cup sharp cheddar cheese (optional) 1 Tablespoon coconut oil 1 Bunch of green onions, sliced 1 and 1/2 Cup black olives sliced 8 Corn tortillas Salt & Pepper to taste Preheat the oven to 350 degrees. Fill a large bowl with cold water and ice cubes to use as an ice bath. Fill a large pot full of water and bring to the boil. Cook the chard for 2 minutes, strain and submerge in the ice bath to stop the cooking process. In a large skillet, heat up the coconut oil and add the onion and garlic. Cook until translucent and then add the chard and minced jalapeño. Cook for an additional two minutes. In a small shallow saucepan, heat up the enchilada sauce. Start with one tortilla by submerging into the sauce and cook for 60 seconds. Using tongs gently remove the tortilla and place in a casserole dish, fill with the chard mixture, adding a small amount of cheese, if using. Roll the tortilla over leaving the seam on the bottom. Repeat until the dish is full. Top with the remaining sauce, green onions and black olives. Bake for 30 minutes at 350. Enjoy! .
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