Week 6: In Between Time

During our field walk this morning Scott and I found baby peas and baby zucchini growing.

I am a sucker for morning sun on the field photos.

The long salad season is drawing to a close for this year and the shares are starting to get just a little bit chunkier. We haven't quite gotten into the summer vegetables yet, but they're close.

This week's share will include: Pea Greens, Fennel, Nappa Cabbage, Kohlrabi, Spring Onions, Fresh Herbs, Brokali OR Collards, and Daikon OR Gold Ball Turnips.

Scott said he did a bit of a survey regarding the pea greens at last week's pick up. The general consensus was that they are good, but a little tough. We have definitely found that they toughen as they sit after harvest--just like fresh peas will, so try to use them up within the first couple days after you get them. We have also noticed that the toughest portion of the greens tends to be the fine tendrils that grow off the tips of the shoots. If you are having trouble with them, perhaps try trimming off the tendrils before you prepare your pea greens.

I've included fennel in this week's slaw recipe, I know it's one of the items we grow that members find especially challenging to use up. If you would like to go in a different direction with your fennel, this recipe for candied fennel and fennel syrup is fantastic. 

Napa Cabbage, the true cabbage rose.

The Napa cabbage we're growing this year is a variety called mini kisaku, and it makes a fairly small head compared to standard varieties of Napa cabbage, which can get fairly gargantuan. Small though they are, the mini kisaku are still substantial. I used one head to make a slaw to serve four adults plus Seda (my parents are visiting!!) and we had leftovers.

They bought her a kite :)

Napa Cabbage Slaw

• One small head Napa cabbage, washed and chopped into bite sized pieces
• One small fennel bulb, with feathery fronds included, chopped into bite sized pieces
• 2-3 spring onions, sliced finely
• One package ramen noodles (discard the seasoning packet) broken up into small pieces
• 1/4 cup olive oil
• 2 Tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon five spice powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 Tablespoons sesame seeds, toasted

Toss together the chopped Napa cabbage, fennel, onion, and ramen noodle.

Whisk together the oils, vinegar and spices.

Pour the dressing over the cabbage mixture and toss to coat. 

Sprinkle with toasted sesame seeds before serving.

Before it was slaw.