Hello all. We hope you are doing well. If anyone can make it stop raining we ask you to take action now. Don't overdo it, but we need a week without rain to dig potatoes, plant some cover crops, and turn over and replant areas where we have grown the spring crops.
Of course, this is the nature of farming. One cannot control the most important variable.
We have cabbage for the first time this week and are offering two sizes, a 1 lb head and a 2 lb head, approximately. While everyone probably has their favored slaw or cabbage stir-fry, you might want to try this
Spicy Stir-Fried Greens and Cabbage, 4 servings
- 2 tablespoons rice wine or dry sherry
- 2 tablespoons water or chicken/veg broth
- 1 tablespoon soy sauce
- 2 tablespoons peanut oil or canola oil
- 2 teaspoons minced ginger
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 cups shredded red or green cabbage
- 1 bunch kale or collard greens, roughly chopped
- Salt to taste
READ ALL these instructions because you have to work quickly. Mix rice wine or sherry, broth, and soy sauce and set aside. Heat a wok or large heavy skillet until very hot (a drop of water should evaporate quickly). Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan. Add the garlic, ginger, and pepper and stir-fry for no more than 10 seconds. Swirl in the remaining oil and add the cabbage and other greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat, taste, and add salt if needed. Serve as a side or over rice.
Adapted from Martha Rose Shulman’s recipe at http://www.nytimes.com/2012/05/21/health/nutrition/spicy-stir-fried-collard-greens-with-red-or-green-cabbage.html?_r=0 sp
Wishing you safe and healthy eating
Erasmo, Yoli, and Judy
hi.
