CSA Week 7

Hello again Neskowin family! The sun is back and we have some bulky shares for you this week!

This week we have…

—-Full shares—-
Cherry tomatoes

—-Half shares—-
Slicer tomatoes

Purple potatoes
Napa cabbage

Both bags are full with Napa cabbage, a Chinese cabbage excellent for Asian-inspired dishes. Eat it raw or cooked, it’s a great addition for salads, slaws, soups, and stir-fries. I know some of you may be thinking, “That’s a lot of cabbage!”, which is why I added a recipe to give you starter idea you can try, and if you have extra, a meal tastes better when shared with others! Napa cabbage also keeps very well in the fridge; I usually pull the leaves I want to use from the outside of the head and store the rest in a plastic bag in the fridge.

Each share also got purple potatoes. These potatoes are called “Peter Wilcox”. They are yellow inside and a general all-purpose potato. Use as you would for potato salads, soups, mashed, boiled, baked, and then some. I added a creative recipe idea for these potatoes that you can adapt for any meal.

Some of you may not be used to seeing eggplant this skinny, but these Japanese style eggplants made it into the full shares this week. Not used to cooking with eggplants? They are an exquisite addition to stir-fries and pasta dishes. They are often roasted or grilled. I like them grilled with a big portobello mushroom and roasted red peppers on panini bread, for a filling sandwich idea. Some people prefer to leave the skin on, and me and Carolina are two of them. I feel the skin holds it together a little better. Careful not to add too much oil when cooking eggplant. The mistake I make the most is adding too much and it ends up getting mushy. If you cut them lengthwise you can try breaded eggplant cutlets to add to your pasta dish, or as a meaty layer in your burger. And, if you’re feeling adventurous, eggplant is the key ingredient in Baba Ganoush, a Levantine side dish, used as a dipping appetizer.

Everyone got some kind of tomato in their shares this week. I love adding tomatoes to soups, salad, and sauces. They are taste great grilled with other veggies too, in case you have a BBQ planned. I also like to add them to my avocado toast as of course, a grilled portobello mushroom burger. Tomatoes store best at about 50 degrees, so you can keep them on the counter if you plan to use them up soon or in the fridge if you’re not going to get to them for a little while. If you put them in the fridge, just bring them back to room temperature before eating for the best flavor and texture!

We also saw some big heads of broccoli in the shares this week and last week I shared a broccoli slaw salad in case you want to look back at that recipe, for an idea on what to do with all that brassica. I hope you all are enjoying the cucumbers as well. They are great in tabouleh, add them to your tuna sandwich for a crunch, I even add them to my avocado toast.

I hope these ideas gave you some inspiration for the rest of the week and I hope you will try these recipes I picked out for you. Don’t be afraid to modify them to your preferences tho outside your comfort zone and try something you’ve never made before. Good luck!

Napa Cabbage Slaw Salad

This recipe is a great side dish for an Asian-inspired dish. Try serving cooked tofu on top for a full meal!

8 cups shredded napa cabbage
1 cup shredded carrots
½ cup thinly bias-sliced scallions
¼ cup peanuts
1 TBSP finely chopped fresh cilantro

3 TBSPs brown rice vinegar
1½ TBSPs pure maple syrup
1 TBSP tamari or soy sauce
1 tsp grated fresh ginger
1 clove garlic, minced
Freshly ground black pepper, to taste

Step 1: Mix all dressing ingredients in a small bowl.

Step 2: Combine all other ingredients in a larger separate bowl.

Step 3: Mix all ingredients together.



Cheese and Herb Potato Fans

Have you ever cut your potatoes into a fan pattern? It looks great on the dinner table, and each share got potatoes so this is a recipe for everyone! My roommate shared this with me recently. Instead of cutting the potato into full disks, you stop just before you cut through bottom on each cut, making a fan. Serve with your favorite veggies and protein of preference! (All dairy products can be swapped for their vegan counterpart.)

Medium Potatoes
1/2 cup melted butter
2 tsp salt
1/2 tsp pepper
2 TBSPs minced fresh chives, sage and thyme; each

2/3 cup shredded cheddar cheese
1/3 cup shredded Parmesan cheese

Step 1: Preheat oven to 425°. With a sharp knife, cut each potato crosswise into 1/8-in. slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13×9-in. baking dish.

Step 2: In a small bowl, mix butter, salt and pepper and drizzle over potatoes.

Step 3: Bake, uncovered, 50-55 minutes or until potatoes are tender. In a small bowl, toss the cheeses with the herbs and sprinkle over potatoes. Bake until cheese is melted.



From Fide and the team at Corvus Landing,

We hope these shares will benefit your health for years to come! Have a great week!

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