Fall harvest offers a medley of fruits and vegetables this week: Napa cabbage, purple carrots, brussels sprouts, eggplant, red and yellow onions, tomatoes, sweet pepper, yellow delicious-type apples, and seckel pears.
Napa cabbage is an incredibly dynamic vegetable – as in – it is awesome. We love it for so many reasons, but let’s start with the first: kimchi. If you’re looking to get serious about fermenting, check out The Art of Fermentation by Sandor Katz. For a great kimchi recipe, see a sample from the book here. Other great ways to use cabbage are in stir-fry dishes (here’s a simple recipe from Food & Wine), cole slaw (add in some apple for a sweet twist), stuffed cabbage rolls.
While we’re talking recipes, Ann, one of our CSA members, shared an awesome recipe for eggplant jerky. It may sound strange, but get ready to be amazed.
We recommend putting those seckel pears on the counter for a day or two. They are a delicious dessert pear that does wonderfully over ice cream, granola, yogurt, or just the way it is!
One way to get the most out of the harvest is combine what you’ve got: brussels sprouts, apples, onions, and carrots – rough chopped, tossed with olive oil, sprinkled with salt, add some herbs if you wish (thyme!), and roast! Here’s a tip: brussels sprouts’ leaves can be used like collard greens or kale.
Check out what the crew has been working on this week: baby greens & radishes! Much to look forward to in next week’s share. Enjoy these last few hot days!