As the CSA season moves into fall, the crop selection is shifting. We're still enjoying the fruits of summer with the likes of peppers, tomatoes and eggplants, but now some of our fall crops are coming down the pipe which is adding some fresh picks to the mix. One of our personal fall faves is Chinese cabbage. The texture and mild, sweet flavor of this type of cabbage are delightful; Chinese cabbages lend themselves to a range of approaches. This season we added a gorgeous variety called Red Trumpet, which boasts a vase-like shape and deeply pigmented reddish-purple leaves. After the first round of harvest I brought one home and set away to turn it into a nice little improvised salad to eat alongside roasted gold potatoes, whole roasted garlic cloves, and chicken drummies. I sliced the cabbage in half, then cut thin strips from tip to base. Next I grabbed a large orange carrot and turned the whole thing into ribbons using a carrot peeler. For a nutty crunch I added a good-sized handful of toasted, salted sunflower seeds, tossed it all together, then dressed it with rice vinegar and toasted sesame seed oil. I didn't skimp on the dressing, which ensured that all the veg was nicely coated and marinating while the potatoes finished roasting. Honestly, I could have eaten the entire bowl of salad without any of the main coarse, as the flavors and textures were off the charts.
As you think about your menu for the week ahead, consider opting for crops that work well in marinated salads - scallions, radishes, kale, carrots, and cabbage will go the distance to shake up dinner and give you leftover salads that are worth every bite. Improvised salads will also help make the most of the extra veg that's left in your crisper; waste not, want not! We hope that your food journey with the farm this season has been positive and exciting so far!
Cheers,
Danielle
