Lucky U-Pick

We had great conditions for our strawberry u-pick last weekend.  The weather stayed dry despite storms in the area, and the picking was easy.

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Billy (at right in green jacket) leads members to the berry patch.

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Happy members with their berries.

Upcoming final strawberry u-pick

Read our June 24 email for info about the final berry u-pick.

Veggie List and Veggie Notes (June 25/26 2015, week #6, green EOW)

This box is designed for Asian salads or stir-fries, with napa cabbage, daikon, peas, scallions and garlic scapes.

Strawberries, 2 qt
Snap peas, 0.90 lb
Snow peas, 0.25 lb
(Both types of peas are in one bag.)
Napa cabbage
Daikon radish, 1 – 3 by size
Scallions, 1 bunch
Zucchini/summer squash, about 3 lb
Garlic scapes, a handful

Next week’s box will probably contain snap peas, garlic scapes, lettuce, Swiss chard, zucchini, broccoli and more.  We’re not sure yet if there will be more strawberries.

Strawberries – Everyone gets two quarts again this week.  Strawberries are perishable so don’t try to store these for long.  Refrigerate.  Compare the two containers, judge which berries are softer and more ripe, and eat those first.
Napa cabbage (large, pale green cabbage with crinkled leaves) – This is an interesting vegetable, useful for both fresh, raw salads and for cooking.  These napa are large enough to split among several recipes.  Napa’s most famous use is fermented kimchi.  I like to prepare a fresh, unfermented kimchi.  Same seasonings, but it’s ready to eat right away.  You will be amazed at how much shredded napa cabbage shrinks when prepared this way.  See here for an example, but cut the salt in half: Grilled Flank Steak with Kimchi-style Coleslaw.
Storage:  Napa stores very well.  Cut off wedges as needed and keep the rest covered and refrigerated, and it will keep for several weeks.  Peel off the outer layer and it will be ready to use.  Here are a few preparation ideas from the ‘Asparagus to Zucchini’ cookbook.
– Chop raw napa into green salads.
– Substitute napa in traditional coleslaw.
– Chinese cabbage cooks quickly.  Steam 3-5 minutes, or until leaves are wilted down but remain slightly crisp.
– Substitute napa cabbage for common cabbage in recipes, but reduce the cooking time by 2 minutes.
– Napa cabbage is the main ingredient in egg rolls.  Try making an egg roll mixture to eat as a cooked side dish instead of preparing time-consuming egg rolls.
Daikon radish (slender white roots) – These Asian radishes are good cooked or raw.  We often make a sliced radish salad, with Asian-style dressing (rice vinegar, mirin, sesame oil, soy sauce, minced garlic). Even a brief marination mellows the radish’s sharpness.
Garlic scapes (curly green things) – Garlic scapes grow at the top of garlic plants.  They look like flower buds but are actually clusters of tiny bulblets.  We snap off the young scapes to direct the plants’ energy into forming garlic bulbs underground.  Use scapes as a substitute for garlic cloves.  They can be minced, mixed with olive oil, and added to stir fries or simple pasta dishes.  The scapes can be sautéed, but will not brown like garlic cloves.  Expect them to retain their crunch even when cooked, and to be milder than garlic cloves, closer in pungency to the green garlic we’ve sent.  Most of this week’s scapes are from John Hendrickson of Stone Circle Farm who grows organic garlic for our CSA, but some are from our garlic field.
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Garlic scapes

THIS WEEK’S RECIPES

Comforting Classics

Strawberry Shortbread with Whipped Cream
Smoked Trout Snap Pea Pasta Salad
Napa Cabbage with Coriander Butter
Napa Cabbage with Cannelini Bean and Kielbasa Sauté
Daikon Pickle
Chocolate Chip Zucchini Muffin

Outside the Box Recipes

Fresh Strawberry Daiquiri
Vegetarian Japanese Snap Pea and Napa Cabbage Soup
Singapore Curried Noodles with Napa Cabbage and Tofu
Kimchi-Style Sautéed Cabbage
Skillet Daikon Radish Fritters
Garlicky Thai Fried Rice with Snap Peas and Summer Squash

Kitchen Sink Recipe
Feel free to serve this over the sautéed napa cabbage or if you like your burger on a bun, tuck in some of the daikon pickles.

Turkey and Zucchini Burgers with Green Onion and Cumin

Quick and Easy Dinner Idea

Grilled Flatbread with Grilled Zucchini or Summer Squash and Snap Pea Puree

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One comment


  • Karen Winn

    I left a suggestion a few weeks ago about my use of alyssum. Either the bunnies are extra hungry this year or my idea had no foundation. Everything I have tried in planting kale this year has been quickly eaten up! I do have pots on tables and some raised garden spots. Those kale are safe! I even had a deer eat off the high tops of my tomato plant! I am grateful for your produce!

    June 25, 2015

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