This week’s delivery is a stand-alone Extension Share, for those who registered.
The light has been amazing this week.
Top, Steve and Maggie harvest a field of carrots, against a backdrop of lush green cover crops.
Bottom, red cabbage harvest. Cabbages in this field are smaller than we would like but we cannot wait any longer for them to grow. Time is up.
This week’s red napa is lovely. It’s a fine batch this year. Look how it harmonizes with Maggie’s hand-knit hat. Actually, it’s not just hand-knit. She starts with a wool fleece, spins the yarn, dyes it, then knits. Some day I’ll do a montage of all the hats she’s knitted for co-workers and for herself. She often includes purplish tones like the red napa.
We are in a hurry to bring all our remaining crops by the end of Saturday. Temperatures drop dramatically at the end of the week, with no warm-up in the forecast. Most falls are more gradual, allowing us time to harvest crops calmly and in sequence. This year is a rush. Anyway, we are almost certain we can pull it off. Wish us luck!
Beth & Steve
Veggie List & Veggie Notes
Red napa cabbage
Brussels sprouts, 1 stalk
Red potatoes, 3 1/3 lb
Green broccoli, 2 to 2.5 lb
Sweet potatoes, ~2 lb
Winter squash, Autumn Frost or Metro butternut
Carrots, 2 lb
Red onion
Yellow onion
Red napa cabbage (purplish cabbage with crinkled leaves) –
This red/purple cabbage will hold it’s color if it’s prepared with a little acid. See photos below. Otherwise, it turns a blue/purple hue. Also pretty, but different. Napa cabbage is an interesting vegetable, useful for both fresh, raw salads and for cooking.
Storage: Napa stores very well. When refrigerated, it will keep for several weeks. Peel off the outer layer and it will be ready to use. Here are a few preparation ideas from the ‘Asparagus to Zucchini’ cookbook.
– Chop raw napa into green salads.
– Substitute napa in traditional coleslaw.
– Napa cabbage cooks quickly. Steam 3-5 minutes, or until leaves are wilted down but remain slightly crisp.
– Substitute napa cabbage for common cabbage in recipes, but reduce the cooking time by 2 minutes.
– Napa cabbage is the main ingredient in egg rolls. Try making an egg roll mixture to eat as a cooked side dish instead of preparing time-consuming egg rolls.
Brussels sprouts – We are sending your Brussels still on the stalk. You get to pluck them! Twist off and store in a bag or container. Discard the stalk.
Red potatoes – These organic potatoes are from Brad and Brian Igl of Igl Farms in Antigo.
Sweet potatoes – Variety is Beauregard or Orleans. Storage at room temperature.
Brussels sprouts on the stalk.
RECIPES by PHOEBE
Sheet Pan Chicken and Cabbage Wraps
When you chop the cabbage for this recipe, it’s going to seem like way too much to roast on a single sheet pan. But trust me on this one–it’ll wilt down in the oven, becoming caramelized and silky. It’s really good on its own (I often roast it this way to serve as a side dish), but these turmeric chicken wraps with creamy yogurt sauce are a delicious way to turn it into a complete meal.
Serves 4
Prep time: 20 minutes
Cook time: 30 minutes
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh lemon juice, plus wedges for serving
2 teaspoons ground turmeric
1½ teaspoons sea salt, plus more for sprinkling
½ teaspoon freshly ground black pepper, plus more for sprinkling
1½ pounds boneless, skinless chicken thighs, cut into ½-inch-thick strips
1 pound cabbage, shredded (about 8 cups)
1 onion, thinly sliced
1 teaspoon ground cumin
1 teaspoon smoked paprika
4 pita or lavash breads, warmed
Garlic Yogurt Sauce
1 cup whole milk Greek yogurt
2 teaspoons fresh lemon juice
1 garlic clove, grated
½ teaspoon sea salt
- In a large bowl, whisk together the olive oil, lemon juice, turmeric, salt, and pepper. Add the chicken and mix well to coat. Set aside to marinate while you preheat the oven and prepare the cabbage.
- Preheat the oven to 425°F. Arrange one oven rack in the upper third of the oven and one oven rack in the lower third. Line two large baking sheets with parchment paper.
- Place the cabbage and onion on one of the baking sheets, drizzle with olive oil, and sprinkle with the cumin, smoked paprika, and pinches of salt and pepper. Toss to coat. Spread evenly on the baking sheet and roast on the lower oven rack until the vegetables are soft, wilted, and browned in places, 25 to 30 minutes, tossing every 10 minutes.
- Arrange the chicken in an even layer on the second baking sheet, leaving any excess liquid behind in the bowl. Roast on the upper oven rack until cooked through, 15 to 20 minutes.
- Meanwhile, make the yogurt sauce: In a medium bowl, stir together the yogurt, lemon juice, garlic, and salt.
- Assemble wraps in the pita with the yogurt sauce, roasted cabbage, and chicken. Serve with lemon wedges for squeezing.
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Cumin-Spiced Couscous & Carrot Salad
I love the crunch of the pistachios against the chewy dried apricots, tender couscous, and crisp carrots in this quick side salad. Toasted, crushed cumin seeds infuse it all with warm, earthy flavor.
Serves 4
Prep time: 15 minutes
Cook time: 5 minutes
1 teaspoon cumin seeds
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 garlic clove, grated
½ teaspoon sea salt
Freshly ground black pepper
1 cup dry Israeli couscous
2 medium carrots, grated on the small holes of a box grater
10 dried apricots, diced
½ cup toasted pistachios, chopped
- Toast the cumin seeds in a dry skillet over medium-low heat until fragrant, 30 seconds to 1 minute. Transfer to a mortar and pestle and roughly crush.
- In a large bowl, whisk together the olive oil, lemon juice and zest, garlic, salt, and several grinds of pepper. Add the cumin and mix to combine.
- Bring a medium pot of salted water to a boil. Prepare the couscous according to the package instructions, cooking until al dente (I typically cook mine for about 5 minutes). Drain and transfer to the bowl with the dressing. Toss to coat.
- Stir in the carrots, apricots, and pistachios. Season to taste and serve.
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Photo by Eva Kolenko
Acorn Squash Soup
From Love & Lemons
I developed this recipe for Love & Lemons earlier this fall. It calls for two acorn squash, but the one butternut in your share this week would work just as well. The blended, roasted squash gives the soup a wonderful creamy texture and a slight sweetness that I balance with warming nutmeg, woodsy thyme, and a kick of cayenne pepper. Use 1 teaspoon dried thyme if you don’t have fresh.
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Photo by Minimalist Baker
Crunchy Cabbage Slaw with Shredded Chicken & Sesame Ginger Dressing
From Minimalist Baker
This gingery chicken and cabbage slaw would be a great side dish or make-ahead lunch. To make it with the produce in your share, use all napa cabbage instead of a mix of cabbages (5 cups total), and substitute 1/2 cup thinly sliced red onion for the scallions.
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Photo by Kathryne Tyler
Greek Broccoli Salad
From Cookie + Kate
This salad is super simple, but it still packs a huge punch of nutty, zingy flavor. It’s been one of my favorites for years. Here are two tips for making it:
- Make it at least 30 minutes, and up to 2 days, ahead. The raw veggies only get better as they marinate in the lemon dressing!
- Cut the broccoli florets small. That way, they’ll really soak up the dressing’s flavor, and they’ll have less of a raw bite.
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Photo by Deb Perelman
Broccoli Cheddar Soup
From Smitten Kitchen
It’s dipping down into the 30s this weekend, so it could be the perfect time to make a comforting pot of broccoli cheddar soup. This creamy, cheesy classic is loaded with fresh broccoli and carrots.
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Photo by Jeanine Donofrio & Jack Mathews
Oven Roasted Potatoes
From Love & Lemons
Crispy roasted potatoes are always tasty, but if you toss them with the lemon-rosemary dressing in this recipe, they become completely irresistible. Substitute 1 teaspoon dried rosemary if you don’t have fresh on hand.
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Photo by Laura Wright
Sweet Potato Muffins with Pecan Streusel
From The First Mess
Soft roasted sweet potato flesh adds delicious moisture to these warmly spiced autumn muffins. I recommend using this method to cook the sweet potatoes before you make the muffins; you can roast them up to 3 days in advance and store them in an airtight container in the fridge.