June 30th Whole Farm and Summer CSA

Full Share: Arugula, Hakurei, Garlic Scapes, Little Gem Lettuce, Napa Cabbage, Cucumber, Kohlrabi, Basil, Thyme

Half Share: Arugula, Hakurei, Garlic Scapes, Little Gem Lettuce, Napa Cabbage, Basil

Bouquet: Phlox, Sweet Peas, Red Orach, Scabiosa, Baby’s Breath, Bachelor Buttons, Honeywort

As we get deeper into summer, we’re excited to share two more seasonal favorites: garlic scapes and Napa cabbage. Garlic scapes are the tender flower stalks of hardneck garlic, and they are harvested now so that the plants can put all of their energy into growing large bulbs. With a mild, fresh garlic flavor, they’re delicious grilled, sautéed, or blended into pesto! Napa cabbage makes its debut as well, bringing crisp leaves that shine in anything from crunchy slaws and fresh salads to quick stir-fries and homemade kimchi. Paired with the familiar herbs and greens you’ve been enjoying, the week’s share is full of fresh flavors that celebrate the early weeks of summer.

The wet spell at the beginning of the week was great for watering our crops, but made for some muddy harvesting yesterday! Our amazing veg crew is out there rain or shine working hard to bring you heaps of incredible produce!

Our flower field is officially filled out, and lots of new flowers are popping and making their way into our bouquets. Last week, we harvested the first shorter stems of our calendula plants to encourage them to send up longer, stronger stems for the weeks ahead. We gathered these early blooms into cheerful mini bouquets to share with you, and they are available for $10 each at the market stand!

Melting Napa Cabbage

Rich and garlicky with a robust flavor and just a hint of spice, this Melting Napa Cabbage recipe is easy to make, but it tastes like it slow braised in the oven all day!

INGREDIENTS

  • 1 head Napa cabbage

  • 1/3 cup concentrated tomato paste

  • 4 garlic cloves sliced very thin or grated

  • 1 1/2 teaspoons ground coriander

  • 1 1/2 teaspoons ground cumin

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 teaspoon coarsely ground black pepper

  • 1/2 cup extra-virgin olive oil divided

  • 1/2 tablespoon coarse Kosher salt divided

  • 3 tablespoons cilantro leaves for serving

  • 1 tablespoon edible flowers optional

PREPARATION

Preheat the oven to 350°F (190°C).

  • Cut the Napa cabbage in half through the core then cut each half into quarters. You will have 8 Napa cabbage wedges. Set aside.

  • In a small bowl combine the tomato paste, garlic, coriander, cumin, turmeric, and black pepper. Stir to combine completely. Set aside.

  • Heat 1/4 cup (60 ml) of the olive oil in a large cast-iron skillet over medium-high heat. Working in batches, if necessary, add as many cabbage wedges into the skillet cut side down as will comfortably fit. Season with the coarse kosher salt. Cook, turning once, until lightly charred, about 2-3 minutes per side. Transfer the seared cabbage to a plate and repeat with any remaining cabbage quarters.

  • Carefully, wipe out the skillet and reduce the heat to medium. Add the remaining 1/4 cup (60 ml) olive oil to the skillet, once warm and beginning to shimmer add the spiced tomato paste mixture. Heat, stirring constantly, until the tomato paste begins to split and darken in color, 2-3 minutes.

  • Add enough water to the skillet to come halfway up the sides, about 1 – 1 1/2 cups (240-350 ml) total. Season the liquid with salt and bring to a simmer.

  • Nestle all of the seared cabbage wedges into the simmering tomato broth, overlapping if necessary. Transfer the cabbage to the oven and bake, uncovered, turning the cabbage wedges once about half way through, about 40-50 minutes. The cabbage should be falling apart tender when cooked completley.

  • Serve immediatley garnished with cilantro leaves and pistachio crumble if using.

Jacy Rothschiller