- This is an odd numbered distribution for the suburban locations.
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- Winter Share enrollment is in progress online @ https://promisedlandcsa.com/csa/sign-up/
or by mail with the membership form sent in previous newsletters. Email if any questions.
Farm News from Jane
The season is changing as you can feel by the cooler nights and the increased rainfall. September in WNY is the rainiest month even though we think of the spring rains of April and May being the most abundant. Over the last few years our May rain has been quite limited and even June rainfall has been less than usual. But with abundant rain we have had recently, some of the successive plantings are maturing simultaneously, like last week’s sweet corn share. The beans are also maturing rapidly and we are now faced with the decision of which veggies to harvest for shares; what a good problem! We like to share as much as possible but there are time constraints for harvest as well as the size of the share box. We are also conscious of not wanting to inundate you with too much of any one thing. Summer squash, beets and beans seem to be in that category. No one wants anything to go to waste; either in the field or the fridge. At least in the field it can be turned under and feeds the soil but not so much in the fridge…
Most of the Cole crops otherwise known as Brassicas have been transplanted; there is just some late broccoli and the kohlrabi to go out to the field. Next, the thousands of beets need to be transplanted for the winter shares. The seedlings that have been planted over the last month are doing great; think autumn kales and collards, cauliflowers and cabbages and don’t forget everybody’s favorite, Brussel sprouts. Fall crops bring new flavorful families of veggies to enjoy. And then there’ll be fall greens too! We are now in the second half of the summer season; the first half has flown by. September was always known as the beginning of the serious canning season; especially for those favorite tomato products and peaches. Since Covid, there has been more interest in “preserving” for the winter months. Canning supplies were more difficult to find for a time and the cost was higher. I made some sweet dill pickles over the weekend and found that six of the twenty-six jars had not sealed. That has never happened to me with pickles. I put them through the processing cycle again and two of the lids actually buckled. So, canners beware of the brand of lids you purchase. All lids are NOT created equal… We’ll just refrigerate those funky jars and eat those pickles first once they’re cured.
This week is the new moon, so if we have some clear evenings the stars will be brighter than usual. If you live in an area that is already “lit up” with civilization it may be a good opportunity to take an evening drive and sit somewhere dark and watch the sky for a while. With or without kids, it can be quite entertaining, enjoyable and even romantic. Nature has “shows” of its own… Enjoy it all; blessings, Jane
Produce: Sweet corn Red potatoes Dragon Tongue beans Summer squash
Eggplant Radishes Tomatoes Bell peppers Napa cabbage
Fruit: Toka (bubblegum) plums Donut peaches
– Plums will begin to turn red when ripened.
– Donut peaches are very delicate; please watch them carefully for ripeness. Sometimes the centers start to change before the outside flesh.
– The summer squash is winding down. This has been a shorter season for both summer squash and cukes. Weather is such a dominating factor. This is probably the last week for the squash; like the cucumbers that succumbed to the weather they are also “melting” after the last few rainy weeks. But winter squash is only a few weeks away!
– Freshly dug red potato skins are delicate so wash/handle them carefully. They have already gone through the vegetable washer so if you are boiling them there is no need to wash them.
– The radishes were beginning to split and so were harvested today. There is a minimal amount but still a nice touch for a green or potato salad. You can also dip them in butter and salt for a tasty treat!
– Eggplant has many possibilities but the easiest is to stir-fry or grill it with other vegetables. It can be peeled but is not necessary. It is low in calories and high in fiber. To remove excess moisture salt first and leave for 10-15 minutes in a colander. Eggplant is always cooked before eating as it eliminates a substance called solanine. You can also blend cooked eggplant with lemon juice and/or other seasonings and use for a dip or spread. There are a few different varieties of eggplant in the shares this week. The traditional shaped variety in purple and white and also the Asian variety called Turkish delight which is a longer more-slender shaped variety.
To bake: prick eggplant all over with a fork and bake at 400 degrees until flesh is tender, about 30-40 minutes depending on size.
To stuff: scoop out seeds, replace with stuffing and return to oven for 15 minutes.
1 large eggplant, roughly chopped; 2 zucchini, roughly chopped; 1/3 cup olive oil; 1 onion, sliced; I garlic clove, chopped; 1 large red bell pepper, seeded and roughly chopped; 1 large yellow bell pepper, seeded and roughly chopped; sprig of fresh rosemary; sprig of fresh thyme; 1/2 teaspoon coriander seeds, crushed; 1 1/2 tomatoes, peeled, seeded and chopped; 4 basil leaves, tom; salt and freshly ground black pepper; sprigs of fresh parsley or basil, to garnish
Sprinkle the eggplant and zucchini with salt, and then put them in a colander with a plate and a weight on top to extract the bitter juices. Let sit for about 30 minutes. Heat the olive oil in a large saucepan. Add the onions and cook gently for 6 minutes, until just softened. Add the garlic and cook for another 2 minutes. Rinse the eggplant and zucchini and pat dry with a clean dish towel. Add to the pan with the peppers, increase the heat and saute until the peppers are just turning brown. Add the tomatoes and season with salt and pepper. Cook gently for another 10 minutes, until the vegetables are soft but not too mushy. Remove the sprigs of herbs. Stir in the tom basil leaves and check the seasoning. Let cool slightly and serve warm or cold, garnished with sprigs of parsley or basil. Add the herbs and coriander seeds then cover the pan and cook gently for about 40 minutes.
EASY EGGPLANT CHEESE CASSEROLE
olive oil; 2 small eggplants (about 1 pound total), sliced into 1/3-inch-thick rounds; salt and pepper; 1 onion, sliced into rounds; 1 red or green pepper, cut into strips; 2 cups tomato sauce or chopped fresh tomatoes; 3-4 tablespoons chopped fresh basil; 1 cup grated mozzarella and/or Parmesan
Heat 2 tablespoons oil in nonstick skillet; add eggplant and cook (in batches if necessary) on both sides until barely tender. lay eggplant in a baking dish and season well with salt and pepper. Saute onions and pepper strips until barely tender in a bit more oil. (Alternatively, you may brush vegetables with oil and grill them.) Layer onions and peppers over eggplant. Season with salt and pepper. Cover with tomato sauce (or tomatoes) and basil. Top with cheese. Bake at 375 degrees,45 minutes. This can easily be increased to feed a crowd. Summer squash can be substituted or used with eggplant. Serve with a big salad, fresh bread, and goat cheese. Makes 4 servings.
COUSCOUS WITH TOMATO AND EGGPLANT
1 medium onion, chopped; 1 tsp olive oil; 2 cloves garlic, minced; 1 eggplant, skin on, diced; 1 green pepper, cut julienne; 2 c chopped fresh tomatoes; Salt and black pepper, to taste; 1/4 tsp paprika; 1/4 tsp each dry basil, rosemary, & oregano; 1/4 c minced fresh parsley; 1 c water; 1 lb. couscous
Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, basil, rosemary, oregano, parsley and water; stir. Bring to boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, and then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot cooked couscous. Makes 6 servings
ONE-DISH BABA GHANOUJ
2 c finely chopped Grilled Eggplant (about 4 large slices); 2 Tbsp finely chopped fresh cilantro; 1 Tbsp white wine vinegar; 1 Tbsp tahini paste; 2 cloves garlic, smashed to a paste with a pinch of kosher salt; 2 tsp extra virgin olive oil; ‘/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp red-pepper flakes; 1/4 tsp kosher salt
Mix all ingredients in medium bowl. Let stand at room temperature 30 minutes or longer to blend flavors. Serve as a dip with pita crisps and bell peppers or pair with soft goat cheese as a spread for crostini.
3/4 pounds eggplant, cut into 3/4-inch cubes; 1/3 cup olive oil, divided; salt and pepper; 1 1/2 cups diced red onions; 3/4 pounds tomatoes, seeded and chopped; 1/2 cup green olives, pitted and chopped; 1 1/2 tbsp capers; 1 cup thinly sliced bok choy stems; 2 tbsp red wine vinegar; tsp sugar
Heat oven to 500 degrees. Toss eggplant cubes with 1/3 cup olive oil and season with salt and pepper. Spread in a single layer on large baking tray and roast 10 minutes. Continue roasting until eggplant browns, another 10-15 minutes, stirring every few minutes. Heat remaining oil in large skillet and sauté onions 10 minutes. Add tomatoes, olives, and capers. Reduce heat to simmer, cover, and cook about 15 minutes. Add eggplant and bok choy to pan and continue cooking, covered, for about 8 minutes. Remove cover, turn heat up to high, and stir in vinegar and sugar. Cook until vinegar evaporates and all flavors meld, about 3 more minutes. Season to taste with salt and pepper. Serve hot or cold, with bread, pasta, etc. Makes 4 servings.
Recipe from Christine Mulvey
STUFFED PEPPER SOUP
2 pounds ground beef, 6 cups water, 1 can (28 ounces) tomato sauce, 1 can (28 ounces) diced tomatoes, undrained, 2 cups chopped green peppers, 1/4 cup packed brown sugar, 2 teaspoons salt, 2 teaspoons beef bouillon granules, 1 teaspoon pepper, 2 cups cooked long grain rice, chopped fresh parsley, optional In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Recipe from TasteofHome.com
TERIYAKI BEEF STUFFED PEPPERS
½ cup uncooked white rice, ½ cup beef, 2 large red bell peppers, ½ lb. lean (at least 80%) ground beef, 2 green onions, thinly sliced on the bias, white and green parts separated, ½ cup shredded carrots, 3 tablespoons packed brown sugar, 2 T soy sauce, 1 tablespoon Chile garlic sauce, ½ teaspoon ground ginger, ½ cup shredded mozzarella cheese (2 oz)
Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish. In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, Chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese. Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.
Recipe from Bettycrocker.com
STUFFED PEPPER CASSEROLE
1 lb. extra-lean (at least 90%) ground beef, ½ cup diced yellow onion, 3 cloves garlic, finely chopped, 2cups diced bell peppers, ½ teaspoon salt, ¼ teaspoon pepper, 1 can (14.5 oz) diced tomatoes, undrained, 2 cups beef broth, 1 can (8 oz) tomato sauce, 1 tablespoon soy sauce, 1 teaspoon Italian seasoning, 1 C uncooked white basmati rice, 1 ½ cups shredded Cheddar cheese, or Cheddar blend (6 oz)
In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns. Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn’t use extra-lean beef, drain off some of the fat at this point.) Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with shredded cheese. Recipe from Bettycrocker.com
CHICKEN ZUCCHINI MEATBALLS
1 C finely shredded zucchini, 1# ground chicken, 1 egg, lightly beaten, ½ C panko, ½ C grated parmesan cheese, 2 cloves garlic, 1 T chopped fresh parsley, 2 tsp. dried basil, crushed, ¼ tsp. red pepper flakes
Preheat oven to 350. Line a 15×10 inch baking pan with foil; coat with non-stick cooking spray. Line a colander with paper towels; add zucchini. Sprinkle ½ tsp salt over zucchini. Let stand 20 minutes, pressing occasi0nally to remove moisture. In a large bowl combine zucchini, chicken, egg, panko, cheese, garlic, parsley, basil, red pepper, and ¼ tsp salt. Shape rounded tablespoons of mixture into 20 meatballs, place in prepared pan. Bake 25 minutes or until cooked through. Recipe from Better Homes & Gardens August 2018
CHILLED YELLOW SQUASH SOUP WITH DILL
2 tablespoons olive oil, 2 lbs. yellow summer squash, halved, seeded, and sliced, 1 onion, chopped, 2 qts. Vegetable broth, 4 oz. plain yogurt, salt and pepper to taste, ½ tsp. lemon juice, or to taste, 2 T minced dill
Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes. Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled
Recipe from https://www.allrecipes.com/recipe/267241/chilled-yellow-squash-soup-with-dill
GREEK SUMMER-SQUASH GRILLED PIZZA
Prep: 20 min.; Ready In; 20 min.
1-pound whole-wheat pizza dough, ½ cup roasted red pepper hummus, 2 cups thinly sliced summer squash,
1 cup crumbled feta cheese ½ cup slivered fresh basil, Ground pepper for garnish
Preheat grill to medium-high. Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, hummus, squash and feta to the grill.
Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the hummus and top with the squash and the feta. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet. Top with basil and pepper, if desired.
Recipe from Eatingwell.com
LEMON-PEPPER LINGUINE WITH SQUASH
1 pound whole-wheat spaghetti, 3 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter, 1½ tablespoons black peppercorns, coarsely ground, 1 pound thin zucchini, trimmed and very thinly sliced lengthwise, 8 ounces thin yellow squash, trimmed and very thinly sliced lengthwise, 1 teaspoon kosher salt, 1 cup packed soft fresh herbs, such as dill, parsley, chives and/or basil, coarsely chopped, ½ cup finely grated Cacio de Roma or Manchego cheese, plus more for serving, 2 tablespoons lemon zest, 3 T lemon juice
Bring a large pot of water to a boil over high heat. Add spaghetti and cook for 2 minutes less than the package directions. Reserve ¾ cup of the cooking water, then drain. Return the pasta to the pot. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add pepper and cook, stirring, until fragrant, about 30 seconds. Add zucchini, squash and salt. Cook, gently stirring occasionally, until just softened, 3 to 4 minutes. Transfer the zucchini and squash to the pot with the pasta. Add the reserved pasta water, herbs, cheese, lemon zest and juice. Stir gently to combine. Serve with more cheese, if desired. Recipe form Eatingwell.com
ZUCCHINI SALAD WITH TOMATOES AND FETA
2 medium zucchini thinly sliced, 1 C cherry tomatoes halved, zest of one lemon, juice from one lemon; (3 T), 1 T extra virgin olive oil extra for drizzling, 2 z. feta cheese crumbled, Salt and pepper to taste, 10 basil leaves rolled and sliced
Use a sharp knife to slice the zucchini super thin. If you have a mandoline, you can use that. Add sliced zucchini to a large bowl and toss in sliced tomatoes, lemon juice, extra virgin olive oil, feta cheese, salt and pepper. Gently mix together. Finish with lemon zest, fresh basil and an extra drizzle of extra virgin olive oil. Serve and enjoy! *The smaller the zucchini the better. This salad is best with super fresh, in season zucchini that is nice and tender. Recipe from cleananddelicious.com
ZUCCHINI CHILI-CHEDDAR MASH
1T. canola oil, 1+1/4 lbs. zucchini (2-3), halved lengthwise and sliced, 1 medium onion. Chopped, 1 4 oz. can diced green chiles, drained, ¼ t. salt, ½ C. extra sharp Cheddar cheese
Heat oil in a large nonstick skillet over medium heat. Add zucchini and onion; stir to coat. Cover and cook, stirring occasionally, until very soft and lightly browned, 12-15 minutes. Stir in chiles and salt; cook until heated through, 1 minute more. Transfer to a medium bowl. Mash with a potato masher until chunky. Not completely smooth. Stir in cheese and serve immediately. Serves 4 about 2/3 c. each
SHAVED SUMMER SQUASH SALAD
Roast 3 T. whole almonds and coarsely crush. Meanwhile, trim the ends off 1 lb. summer squash (a mix of green and yellow). Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together 2 ½ ^T. extra-virgin olive oil, 2T. fresh lemon juice, 1 minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with crushed almonds. Serves 4. Recipe from Bon appétit magazine.
ROASTED GARLIC POTATOES
3 pounds small red or white potatoes, 1/4 c olive oil, 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, 2T minced garlic (6 cloves), 2 T minced fresh parsley
Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
PARMESAN GARLIC ROASTED POTATOES
2 pounds red potatoes, cut into 1-inch pieces, 2 Tablespoons olive oil, ½ cup grated parmesan cheese, 3 garlic cloves, minced, ½ teaspoon oregano, ¼ teaspoon salt, ¼ teaspoon pepper, chopped parsley for garnish
Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick cooking spray. In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. I also like to sprinkle additional parmesan on top. Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.
ROSEMARY ROASTED POTATOES
2 lb. baby potatoes, halved or quartered if large, 2 tbsp. extra-virgin olive oil, 4 cloves garlic, minced, 2 tbsp. freshly chopped rosemary, kosher salt, freshly ground black pepper, Fresh rosemary sprigs, for serving
Preheat oven to 400º. Add potatoes to baking sheet. Toss with olive oil, garlic, and rosemary and season generously with salt and pepper. Roast until crispy, stirring occasionally, 1 hour to 1 hour 15 minutes. Add more rosemary sprigs for serving. Serves six; Recipe from Delish.com
MUSTARD ROASTED POTATOES
1/2 cup whole grain Dijon mustard, 2 tablespoons extra-virgin olive oil, 2 tablespoons (1/4 stick) butter, melted, 2 tablespoons fresh lemon juice, 3 garlic cloves, minced, 1 tablespoon dried oregano, 1 teaspoon finely grated lemon peel, 1 teaspoon coarse kosher salt, 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes. Transfer potatoes to serving bowl. Recipe form Bon Appetit!
DRAGON TONGUE BEAN SALAD RECIPE WITH SPICY HONEY-MUSTARD
2 tablespoons sherry vinegar, 1 tablespoon Dijon mustard, 2 teaspoons honey, 1 1/2 teaspoons chili paste), 1/4 teaspoon salt, a few turns of freshly ground black pepper, 3 tablespoons extra virgin olive oil, For the salad
1- pound Dragon Tongue beans, washed and dried, root ends trimmed, 2 cups loosely packed mixed micro greens, washed and dried, a few red Thai Chile peppers for garnish and added heat if desired
For the dressing: Add the vinegar, mustard, honey, chili paste, salt and pepper to a small bowl. Whisk until smooth. Gradually add the oil while still whisking. Once it’s smooth, set aside.
For the salad: Prepare a large mixing bowl with ice water and set it aside. Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the beans to the rack, sprinkle lightly with salt and cover. Steam just until they’re about 50% more tender, about 3 minutes. Immediately drain and add the beans to the bowl of ice water — this will help preserve any bits of purple still remaining. Let them sit in the ice water until they’re cold, then drain, dry them, and add them to a large mixing bowl. Toss the beans with the micro greens and the dressing. Wash, dry, and slice the red Chile peppers in half for garnish (and added heat) if desired. Serve! Recipe from cookingontheweekends.com
EAST DRAGON TONGUE BEANS
1½ cups dragon tongue beans, 1 tablespoon olive oil, 2–3 cloves garlic, crushed, 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped), Salt and fresh ground pepper to taste
Fill a medium saucepan with a few inches of water. Set over high heat and let come to a boil. Place beans in a steamer basket set over the boiling water and let them steam until tender, about 3–4 minutes. Toss with the olive oil, garlic, basil, salt and pepper, and serve. Recipe from fruitguys.com
DRAGON’S TONGUE BEANS WITH CARAMELIZED ONIONS
1 lb. Dragon’s Tongue beans, stem ends popped off, 2 T butter, 2 medium or 1 large onion, sliced as thinly as possible, 1 C chicken or vegetable stock (or water), 1 1/2 T sugar, 1 T red wine vinegar, salt and pepper to taste
Cook beans in boiling salted water until tender, approx. 5 minutes. Drain and immerse in ice water to stop the cooking (this will ensure your beans stay crisp and delightful). Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, 15 or so minutes. Deglaze pan with stock or water and boil for 5 minutes to reduce and concentrate flavors. Stir in sugar and vinegar. Add beans to the onions and heat through (just a minute or two). Season with salt and pepper, to taste.
Recipe from https://crossroadscommunityfarm.com
NAPA CABBAGE SALAD
5 cups chopped Napa cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow Mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard
Combine cabbage, radishes, chow Mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
Recipe from Dog Hollow Farm
PORK AND CHINESE CABBAGE EGG ROLLS
3 1/2 ounces (about 100 grams) bean thread noodles; 1/2-pound lean ground pork; 1 cup finely chopped onions; 2 cups finely shredded Napa cabbage; 1 egg, beaten; 1 tablespoon sesame oil; salt and pepper to taste; 1-pound egg roll wrappers; 2 egg whites, beaten; 3-4 cups vegetable oil; Hmong Hot Dipping Sauce
Soak noodles in hot water 15 minutes. Drain well; chop. Mix with pork, onions, cabbage, egg, sesame oil, salt, and pepper. Place egg roll wrapper on work surface with one corner pointing toward you. Place 2 heaping tablespoons filling near bottom comer, shaping mixture to look like a cigar. Roll wrapper (lower end) over meat to middle of wrapper. Brush edges with egg white and roll up completely. Repeat with remaining filling and wrappers. Heat oil to 375 degrees. Deep-fry egg rolls in small batches until light brown, about 5 minutes. Drain on paper towels. Serve with Hmong Hot Dipping Sauce. Makes 20-25 egg rolls. Recipe from MACSAC
NAPA WASABI SLAW
1 tablespoon wasabi paste; 1 tablespoon soy sauce; 1 1/2 tablespoons sugar; 1 1/2 tablespoons rice vinegar; 1/4 cup sesame oil; 1 cup orange juice; 1 head Napa cabbage, very thinly sliced; 6 carrots, shredded; 1 chopped onion; 2 tablespoons sesame seeds
Whisk wasabi, soy sauce, sugar, vinegar, sesame oil, and orange juice until thoroughly combined. Toss with vegetables and sesame seeds. Makes 6-8 servings. Recipe from MACSAC
STEAMED NAPA CABBAGE WITH GREEN PEPPER
One 2-lb. Napa cabbage, thinly sliced; 1/2 tsp. freshly ground black pepper; 1/4 cup cider vinegar; 1 tbsp. dark brown sugar; 1/2 tsp. crushed red pepper; 1/4tsp. salt; 1 green pepper, seeded, deribbed and thinly sliced
Combine the vinegar, brown sugar, black pepper, red pepper, salt and 1/4 cup of water in a small saucepan. Bring the liquid to a boil over high heat, and cook it rapidly to reduce it by half – four to five minutes. Remove the sauce from the heat and set it aside. Pour enough water into a large pot to fill it about 1 inch deep. Set a vegetable steamer in the pot and bring the water to a boil. Put the sliced cabbage and green pepper in the steamer, cover the pot tightly, and steam the vegetables until the cabbage is just barely wilted €about three minutes. Transfer the vegetables to a serving bowl and pour the sauce through a strainer onto them. Toss the vegetables well to distribute the dressing evenly, and let them stand for five minutes before serving. Serves 6
NAPA CABBAGE SALAD WITH PEANUTS AND CILANTRO
The Salad: 1/2 C skinned raw peanuts; 1 tsp peanut oil; 1 large carrot; 4 cups thinly sliced Napa cabbage; 2 cups slivered lettuce leaves; 3 thin scallions, including some of the greens, finely sliced diagonally; 1/4 cup chopped cilantro; 2 tablespoons chopped mint leaves; 2 tablespoons torn basil leaves, preferably Thai basil
The Dressing: 1/2 jalapeno Chile, finely diced; 1/4 cup rice vinegar; 1 teaspoon sugar; 1/4 teaspoon sea salt; 1/4 cup roasted peanut oil
Heat the peanuts in the oil over medium-low heat, shaking the pan occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside. Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve reached the core. Combine the cabbage, lettuce, and carrot with everything except the nuts. Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving.
Serves 4-6 Recipe from Local Flavors.
WAVE’S RAVE SWEET CORN RISOTTO
4 ears sweet com; 2 tablespoons olive oil; 1/4 cup diced onion; 1/4 cup diced pepper; 2 teaspoons minced garlic; 1/2 cup Arborio rice; 1/3 cup grated Parmesan cheese; salt and pepper
Cut kernels off com cobs. Place cobs in a heavy saucepan with 6 cups water; bring to simmer and cook cobs 20-25 minutes. Strain; return water to pan. Add com kernels; return to simmer. After 2 minutes, remove half the kernels and set them aside. Continue cooking remaining kernels until tender, about 10 minutes. Puree water-com mixture in a blender, and then strain it through a fine-meshed sieve. Heat oil in the same pan. Add onion, sweet pepper, garlic, and rice; sauté 1 minute. Reduce heat to low; add pureed mixture 1 cup at a time, stirring constantly, until absorbed. Continue to add pureed mixture only until rice is barely tender-you may or may not need to add all of it. Add reserved com, Parmesan, and salt and pepper to taste, stirring until cheese melts. Serve immediately. Makes 4-6 small servings.
Recipe from Chef Wove Kasprzak, The Dining Room at Monticello
1/4 cup butter; 3 cup corn, cut from cob; 1/2 cup chopped green pepper; ½ cup chopped pimiento; 1/2 cup sliced stuffed green olives; 1/4 cup chopped parsley; 2 tbsp chopped onion; 1/4 cup flour; 1 tsp salt; 1/2 tsp pepper; 2 cup milk; 3 eggs, slightly beaten; 1 cup shredded cheese
Melt butter in skillet. Add corn, green pepper, pimiento, olives, parsley and onion. Cook 2 minutes, stirring. Cover and simmer over low heat 10 minutes. Blend in flour, salt and pepper. Add milk and cook, stirring, until thickened. Gradually stir hot vegetable mixture into eggs. Stir in cheese. Turn into greased 2-qt. casserole. Set casserole in pan of water and bake in moderate oven (350°) 45 to 50 minutes, or until set. Makes 8 servings.
DUTCH CORN AND CABBAGE
5 slices bacon; 1/2 cup water; 2 1/2 cups corn, cut from the cob; 2 cup shredded Chinese cabbage; 1/2 tsp salt; 1/8 tsp pepper; 1 tsp sugar
Fry bacon until crisp in skillet. Remove bacon; drain, crumble. Reserve 2 tbsp drippings in skillet. Add water, com and cabbage to bacon drippings. Cook, covered, until cabbage is tender, about 5 minutes. Add salt, pepper, sugar and bacon. Mix lightly and serve. Makes 6 servings.
CORN AND TOMATO SOUP
2 cups cooked whole kernel corn; 2 medium tomatoes, chopped; 4 large stalks celery, chopped; 1-quart cold water; 2 tablespoons softened butter; 3 tablespoons unbleached flour; 1 cup milk; ½ cup grated Monterey Jack cheese; 1/2 cup chopped pimento; 2 tablespoons minced fresh oregano; Salt and freshly ground pepper
In a large soup pot, cover the corn, tomatoes, and celery with the cold water. Simmer, covered, for 30 minutes or until the vegetables are tender. In a small saucepan, melt the butter and blend in the flour, making a roux. Gradually add the milk and cook until thickened, stirring frequently. Add the milk mixture to the soup pot and stir well. Add the cheese, pimento, and oregano and stir until the cheese is melted. Add salt and pepper to taste and serve in heated bowls. 2 quarts. Recipe from Herbal Soups, Salads, Breads and Sweets
1/2 lb. radishes, trimmed and halved; 1 Tbsp Honey; 1 Tbsp butter; 1 tsp cinnamon
Steam radishes 5 minutes. Drain and arrange in a shallow baking dish. Combine honey, butter and cinnamon in a small saucepan. Warm and stir until butter is melted. Pour over radishes. Bake uncovered at 350 degrees until tender, about 30 minutes. Makes 4 servings
SAUTÉED GREEN BEANS WITH RADISHES AND FENNEL SEED
1 lb. green beans, trimmed; 1 tbsp. virgin olive oil; 1 tbsp. unsalted butter; 2 tsp. fennel seeds; 4 oz. radishes, trimmed and sliced into 1/2-inch rounds (about 1 cup); 3 scallions, trimmed and thinly sliced; 1/4 tsp. salt; freshly ground black pepper; 1 tbsp. fresh lime or lemon juice
In a large saucepan, bring 2 quarts of water to a rapid boil. Add the beans and, after the water returns to a boil, cook them for four minutes. Remove them from the pan and refresh them under cold running water to preserve their color. Drain the beans and set aside. In a large, heavy-bottomed skillet, heat the oil and butter over medium-high heat. When the butter has melted, add the beans and the fennel seeds. Sauté for three minutes, stirring frequently. Add the radishes, scallions, salt, pepper, and lime or lemon juice. Sauté, stirring constantly, until the beans are tender but crisp – about three minutes more. Serve immediately. Serves 6
COUSCOUS AND RADISH SALAD
1/2 c water; 1/8 tsp salt; pinch of pepper; 2 tbsp lemon juice; 1 Tbsp olive oil; 1/2 clove garlic, crushed; 1 Tbsp onions, thinly sliced; 1/2 c couscous; 1 c radishes, quartered; 1/4 c parsley; 2 tbsp mint; 1/4 tsp lemon rind, grated
Bring water to a boil in saucepan; stir in couscous. Remove from heat, and let stand, covered, 10 minutes; fluff with a fork. Set aside. Mince radishes by hand or in food processor. Place in large bowl. Mince parsley and mint. Add to radishes and stir in couscous. Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic. Add to couscous mixture, toss. Top with onions. Makes 2 servings
THREE- HOUR RED RADISH PICKLES
8 red radishes sliced into thin rounds; 1 teaspoon lemon juice; 1 teaspoon sea salt
In a medium bowl, thoroughly combine all the ingredients by hand. Transfer mixture to a pickle press. Press for 3 hours. (Note: If you don’t have a pickle press, lay a plate over the radish mixture and place a heavy weight on top of the plate.) Remove pickles, squeeze out excess liquid and taste. If it’s too salty, rinse pickles in a strainer under running water. Squeeze again and transfer to a serving dish. Serves: 4
HONEY-GLAZED RADISHES WITH CRUNCHY SEEDS
1 # medium radishes, trimmed and halved, ¼ C water, 3 T butter, 3 T honey, 1 T balsamic vinegar, 1 clove garlic, ½ t salt, 3 T, toasted poppy, sesame and/or sunflower seeds, divided
Combine radishes, water, butter, honey, vinegar, garlic and salt in a medium saucepan. Bring to a rapid simmer over medium-high heat. Cook until the radishes are tender and the liquid has reduced to a syrupy glaze, 10 to 15 minutes. Stir 2 tablespoons seeds into the radishes. Top with the remaining 1 tablespoon seeds. Recipe from: https://www.eatingwell.com