CSA Week 14

Thank you for joining us this week and a happy October to you all! We have a new vegetable making an appearance as we harvest purple cabbage for the first time this season!

—-Full shares—-
Slicer tomatoes
Beets

—-Both—-
Carrots
Purple cabbage
Broccoli
Cucumbers
Peppers
Salad mix
Parsley

We have finally harvested the purple cabbage! For weeks I have admired the beautiful, vibrant color of the purple cabbages, that seemed to glow under the overcast skies. Purple is one of the rarest colors in nature, so when I see produce that is purple (which is my favorite color) I am ecstatic! Try this cabbage in soups, stir-fries, slaws, cold or hot, sautéed, fried, roasted…add it in a salad as an appetizer to a hardy, or Asian-themed, dinner. The last time I used purple cabbage was when I made raw vegan Pad Thai. A very energizing lunch option. Cabbage and carrots make a good team for a raw or cooked dish. Eat the rainbow!

Let’s talk about beets! If you’re not ready to use your beets, store them in the crisper drawer of your refrigerator in a plastic bag. You can also freeze them if you don’t think you’ll get around to them in the next few weeks. Carrots are also a good vegetable for freezing. It’s convenient to have vegetable options available, even once the season is over. I like to keep some options in my freezer for the winter, so I can save a trip to the store during those cold winter days.

The sweet peppers I have harvested come in different shapes. Sometimes they are bell shaped, but many are long and sometimes twisted. Often they get wedged between the branches of the plant, or grow in compact spaces between other peppers, which explain their funky appearance. I was going to suggest a stuffed bell-pepper recipe, but it may not be convenient with the shape of some of the bell peppers. However, I encourage you to make a little stuffed bell-pepper “boat” if the shape of your bell peppers can accommodate cooked quinoa or a lentil mixture. Could be a unique option to fill the dinner plate.

Over the weekend, I had the honor of sampling one of our acorn squash, and although it was tasty, it was still a bit starchy, so we concluded that it would benefit from spending another week in the field before harvest. I personally can’t wait to take home all the different squash that we’re growing! With so many different type of varieties in the world, I became a squash fan these last couples years when I realized the nutritional value they offer. So this fall and winter I will be stocking up on farm squash. So I hope you look forwards to tasting the different varieties we have growing on Corvus Landing.

Many thanks for your continued support and interest in our local farm! We are honored to
provide you with fresh local produce that may benefit you for many years to come! Have a great week!

-Corvus Landing Team

Asian-stuffed Red Cabbage Rolls

The purple color of the cabbage really makes this dinner idea stand out. It’s also great to be artistic with your food and switch things up. Experiment with you favorite grains for stuffings and think about sautéing the stuffing ingredients if you want a more caramelo es flavor. Have fun with it!
From http://madelinemariehall.com/

INGREDIENTS

2 medium cabbages
4 oz. mixed mushrooms, chopped
1/2 cup cooked rice
1 lb. ground beef (or vegan protein)
2 cloves garlic, minced
2-3 diced scallions or 1/2 chopped onion
1 carrot, shredded (optional)
2 tbl. soy sauce
1 tbl. sesame oil
2 tsp. sriracha (more or less to taste)
1 tsp. brown sugar
1/2 tsp. red pepper flakes
salt and pepper to taste
1 cup water

INSTRUCTIONS

Step 1:
Preheat the oven to 400°F.
Slice the core off the end of the cabbages and carefully pull off the outer leaves. (It is suggested to let the cabbage head sit in boiling water for some minutes to make the leaves more pliable. Be sure to use plastic tongues to separate the leaves so you don’t burn yourself. )

Step 2:
In a large bowl, combine all of the rest of the ingredients except for the water. Mix together until fully incorporated.

Step 3:
Scoop 1-2 large spoonfuls of the mixture onto the middle of one of the cabbage leaves, making sure to leave enough room for the leaves to fully wrap around the filling. Fold the sides over the middle, and then roll up until you have a closed roll.

Step 4:
Place the cabbage seam side down in a large 9×13 or similar size baking dish. Continue rolling and stuffing the rest of the cabbage leaves until all of the filling is gone. Arrange the rest of the rolls in the baking dish.

Step 5:
Pour the water over the cabbage, and season with salt and pepper. Cover tightly with foil and bake in the preheated oven for 35-40 minutes. Serve!

Enjoy!

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Chocolate Beet Pudding

It was between this recipe and the beetroot Wellington pastry dish, but the first one took a lot of time. I’ll still suggest it for those who like to take their time in the kitchen. This recipe came from theroastedroot.net. This recipe is a desert!

INGREDIENTS

1/2 cup cooked red beet, chopped
2 large ripe avocados, peeled and diced
1/2 cup raw cacao powder, or unsweetened cocoa powder
1/2 cup full-fat canned coconut milk
1/3 cup pure maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt, to taste

INSTRUCTIONS

Step 1:
Add all of the ingredients for the pudding to a food processor. Process until completely smooth. Note: you may need to stop the food processor a couple times to scrape the sides and re-start to get it to a smooth consistency.

Step 2:
Taste the pudding for flavor and add more pure maple syrup or sea salt to taste.

Step 3:
Transfer pudding to a sealable container and refrigerate until chilled. Serve with coconut whipped cream on top!

Enjoy!