Aloha,
We hope to see all of you at Anaina Hou from 4-6pm tomorrow for our drive through pick up / pop up market!
We have lots of good food for you this week.
The ABUNDANT share will include:
Head Cabbage, one small purple and one larger green
Napa Cabbage
Carrots
Fennel
Lettuce heads
Green Beans
Baby Bok Choi
Curly Kale
Moringa
Green Onion
The SIMPLE share will include:
Head Cabbage, one small purple and one larger green
Carrots
Fennel
Lettuce heads
Green Onion
Moringa
Here at Moloa’a Organica’a, we really appreciate your support during this challenging and unique time. We hope you go home tomorrow excited about all the delicious, organic veggies in your new farm share box. In fact we love ya so much that we wanted to share some of our favorite recipes and tips with you! Here’s just a few ideas for this week's box.
Here are 6 easy things to do with your Napa Cabbage:
1. Soup: Add a cup or two of shredded napa cabbage to virtually any soup. Napa is especially good in miso soup. One easy idea is to make a simple miso soup broth and just add some steamed chopped Napa, quick, easy, delicious!
2. Quick Kimchi: Kimchi is a Korean lacto-fermented pickled Napa Cabbage dish. It usually involves a long brine time in an airtight container mixed with hot pepper, onions, and garlic. However, you can make a quick and easy overnight version. Just take about 3 cups of shredded Napa Cabbage, add a Tablespoon or so of Sriracha (or other Korean garlic-hot pepper sauce), about 3 Tablespoons of rice or white wine vinegar, 4 chopped Garlic cloves, and a half teaspoon or so of salt – Mix it all together and let chill overnight in the fridge.
3. Slaw. Do you have a favorite Coleslaw recipe? Just chop napa cabbage along with the standard cabbage and mix with some veganaise, lemon juice, salt, and pepper for a unique and delicious summer salad!
4. Stuffed. Blanch whole Napa leaves until they just wilt. Stuff with beans, rice, tempeh– whatever! The sky is the limit with this one.
5. Stir Fry: If you’ve ever eaten a stir fry at an Asian restaurant, there’s a good chance there was Napa Cabbage in your stir-fry. There’s a million ways to add Napa to a Stir fry, separating the white stems and dicing them into one inch squares can make for a nice presentation. Don’t throw the green part out though – just add it to the stir fry toward the end (since it takes less time to cook).
6. Spring Rolls: add Napa cooked or raw to a mix of shredded carrots, chopped green beans and lettuce, moringa, bean thread noodles…and wrap in spring roll rice paper wrappers. Serve with an asian style dipping sauce or peanut sauce!
Looking for a good boost of vitamin C and to build up your immunity? This recipe is for you!
Cabbage and Fennel slaw
INGREDIENTS:
1/4 small head red cabbage (about 1 pound), shredded
1 large fennel bulb, trimmed, halved, and sliced very thin
2 large carrots, shredded
1/4 cup thinly sliced scallion greens (from 2 scallions)
1 teaspoon minced peeled fresh ginger
1/4 cup fresh orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
Coarse salt and ground pepper
PREPARATION:
In a large bowl, toss together cabbage, fennel, carrots, and scallion greens.
In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper.
Pour dressing over vegetables and toss to coat completely.
Refrigerate at least 30 minutes (or up to 1 1/2 hours).
Toss slaw before serving.
Is it a rainy day & all you want is to enjoy something warm and comforting?
Try this fennel soup! It’s sure to brighten your day.
Carrot and Fennel soup
This recipe makes 6 servings
INGREDIENTS:
2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds
Equipment: an electric coffee/spice grinder
PREPARATION:
Preheat oven to 450°F with rack in lowest position.
Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.
Cooks notes:
•Soup can be made 1 day ahead and chilled.
•Fennel oil can be made 2 days ahead and kept at room temperature.
photos here taken by Saisha Whitlock
Comments