...and then make something nourishing and delicious when you get home! I love slicing our Napa cabbage and tossing into our noodle bowls or adding to a stir fry towards the end of the cooking time. We also love slicing it thickly like "steaks", sprinkling with just a little olive oil and roasting them which caramelized them perfectly. Roasting the shishito peppers gives them a great depth of flavor too! Also at a member's suggestion, I chopped up about 2 cups, added a little flour and one egg for a binder, garlic powder and a handful of other thinly sliced veggies then formed into small "pancakes" and pan fried. It made such a warming, delicious meal. And this is definitely soup weather.
Have a wonderful week and see you at the Farm soon!
