Backyard Gardens CSA: Week 16 — September 18, 2014

Hola,

I know last week I was talking about the freezing weather, which seems silly in retrospect because of all the heat, fire, windstorms, and whatnot we’ve seen recently. Last night one of our hoop houses took the brunt of the storm and got all tangled and twisted.  Given that we are starting the process of winding down for the season, it’s not the end of the world, just something to get taken care of today.

Tomatoes for the tasting

Tomatoes for the tasting

Picture perfect

Farm friends in the flowers

Below the itemized list of this week’s produce are a couple recipes, one is an Asian dish incorporating Napa cabbage—welcome back, Napa, it’s been a while!—that I included because it’s been a while since we’ve seen a dish of the Asian persuasion, and the other recipe is a basic take on huevos rancheros. Gotta put all that cilantro, tomatoes, onion, garlic, and spinach to use somehow!

Adios,

Garik

Eat

Nik’s version of creative destruction

WHAT’S IN YOUR BIN?

Full Share

Cilantro – 1 bunch
Cucumbers – 1 pound
Garlic – 2 head
Napa cabbage – 1 head
Onions – 2 head
Peppers, hot – 4 each
Peppers, sweet -1⁄2 pound
Potatoes – 2 pounds
Radish – 1 bunch
Spinach – 1/3 pound
Tomatoes – 1 pound

Half Share

Cilantro – 1 bunch
Cucumbers – 1 pound
Garlic – 1 head
Napa cabbage – 1 head
Onions – 1 head
Peppers, hot – 4 each
Peppers, sweet -1⁄2 pound
Potatoes – 1 pound
Spinach – 1/3 pound
Tomatoes – 1 pound

 

RECIPES

Braised Napa cabbage and Egg Floss

Serves 2-4

Ingredients:
  • 480g Napa cabbage, cut into 1 ½ to 2” pieces
  • 3 cloves garlic, chopped
  • 4 dried scallops, soak in clean water till soften
  • 3 dried shiitake mushrooms, soak in clean water till soften, sliced
  • 20g carrot, sliced
  • 80g lean meat, sliced
  • 20g Chinese superior Jinhua ham 金华火腿, sliced
  • Pork lard oil
  • 2 egg yolks + 1 whole egg + 1tsp cooking oil
Directions:
  1. Deep fry cabbage in a wok that fill with large amount of hot cooking oil (high heat) for less than a minute. Then blanch fried cabbage in a pot of hot boiling water, set aside.
  2. Mix egg yolk, whole egg and cooking oil well. Pour egg mixture slowly into a wok that fill with large amount of hot cooking oil (medium heat), use a hand whisk keep stirring until it turned egg floss. Drain on paper towels.
  3. Saute garlic and meat slices in a clean wok, add in carrot and mushroom, stir to mix well.
  4. Add in fried cabbage, Jinhua ham and scallop and the scallop water, also add in some water, continue to cook for about 10mins or until cabbage turned soft.
  5. Remove about a cup of soup, add in tapioca flour or corn flour, then pour into cabbage as to thicken the dish.
  6. Heat up a claypot, add in some pork lard oil. Then add in the braised cabbage and top with egg floss, serve hot.

recipe courtesy of Nasi Lemak Lover

Huevos Rancheros

Serves 6

Ingredients:
  • 2 tablespoon olive oil
  • 1⁄2 cup onion, chopped
  • 1 green pepper, chopped
  • 1 tomato, peeled and chopped
  • 1 clove garlic, minced
  • 1 jalapeno pepper, chopped (optional)
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon salt
  • 1 teaspoon hot pepper sauce, such as Tabasco
  • 1 can (8 oz) tomato sauce
  • 1⁄2 cup water
  • 6 egg
Directions:
  1. Heat olive oil in large skillet. Add onion and green pepper; cook until tender. Add tomato, garlic, jalapeno (if using), oregano, salt, hot pepper sauce, tomato sauce, and water. Simmer, covered, for 20 minutes.
  2. Uncover the pan. Break eggs, one at a time, into a cup and place them into the sauce. Cover and simmer over low heat until the eggs are set, about 5 minutes.
  3. Serve over tortillas or toasted English muffins and top with some of the sauce.

recipe courtesy of KitchMe

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