Week 4 Box

Week 4

In the Box:
Green Topped Red Beets
Green Topped Gold Beets
Bunch of young Rainbow Kale
Bunch of Baby Collard / Dino Kale mix
Spinach
Butterhead, Red Leaf &
Romaine Lettuces
French Breakfast & Easter Egg Radishes
Napa Cabbage*
Sugar Snap Peas*
Mulberries*
Dill
Cilantro
Parsley
Sage

*New items this week

Napa Cabbage : The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes.
Shredded or finely sliced, Napa cabbage is wonderful in Asian-style cole slaw. Try adding some shredded Napa cabbage to a mixed green salad for a nice crunch and enhanced nutritional value.

For an easy cold salad, whisk together 1 tablespoon sesame oil, 1/4 cup (60 ml) salad oil, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 teaspoon grated fresh ginger, and 1 teaspoon soy sauce. Pour over 4 cups (280 g) shredded Napa cabbage, 1/2 cup (60 g) shredded carrots, and 1/4 cup (25 g) sliced green onions and toss to coat. Garnish with toasted slivered almonds.

In our household, we love Napa cabbage in any sort of stir fry. Often, we shred the cabbage and add it to tofu, chicken, or scrambled eggs and all of our favorite veggies. We wok fry all items and add a small amount of coconut milk, soy sauce, and spicy sauce. We put the wok fried items over a bed of rice noodles and garnish with cilantro and lime.

Sugar Snap Peas: Here is an easy recipe taken from Food Networks Website that also allows you to use your parsley. We understand that this week there are less than enough peas needed for this recipe (especially if you are sharing a share), but these will become abundant in the next few deliveries.
• 1 1/2 pounds sugar snap peas
• Coarse salt
• 1 teaspoon sugar
• 2 tablespoons butter
• 3 tablespoons chopped parsley leaves
Directions
Place peas in pot and add 1 inch water. Add a little salt, a teaspoon of sugar and a couple of pats of butter to the pot. Bring water to a boil. Reduce heat to simmer. Cover and cook until peas are tender but still bright green, 7 to 8 minutes. Remove from heat. Add chopped parsley. Transfer peas to a serving dish.

Mulberries: We have quite a few trees that provide the kids hours of mulberry eating joy in spring, and we wanted to share a taste with you. They are great by themselves, on yogurt sprinkled with granola, or over ice cream. Enjoy within a day or two, as their shelf life is very limited.

Happy Eating!

Soon to come…new potatoes, cauliflower, green beans, summer squash (3 different varieties!)