Dear CSA Members,
I hope this message finds you in good spirits. Our week here at the farm has been quite the adventure, to say the least! Let me share the whirlwind of events we've experienced.
It all began on a Tuesday during our CSA deliveries when our trusty car decided to give us a bit of trouble by throwing codes, rendering it temporarily out of commission. And that's just the start! Over the weekend, a little mishap occurred when Daniel accidentally broke the glass on our sliding door—talk about unexpected surprises.
But wait, there's more! Tuesday arrived again, and as we geared up for our CSA deliveries, our furry friend decided to explore the inner workings of our truck's fan, leading to a bit of an automotive hiccup. Thankfully, our nephew jumped in and saved the day, helping us with last week's CSA deliveries using his vehicle.
On Wednesday, Josh dedicated the entire day to finally tackling our Dodge, which desperately needed a ball joint replacement. It had been sitting idly in the yard all summer, patiently waiting for some attention. After a long day's work, we're thrilled to report that the car is finally up and running smoothly again.
Amidst the chaos, I had a brief respite from the farm duties to represent our county at the Ohio Farm Bureau annual meeting. It was an incredible opportunity to collaborate with delegates from all across the state to develop agricultural policies.
I hope your week was far more tranquil and smooth sailing than ours!
Now, let's shift gears to our feature vegetable of the week: Napa Cabbage. Here's a brief introduction to this fantastic veggie, along with tips on how to store it at its best. Additionally, I've compiled five delectable recipes to make the most of this wonderful ingredient.
About Napa Cabbage: It's a mild, crisp variety of cabbage with elongated leaves, perfect for stir-fries, slaws, and more. Store it in a plastic bag in the fridge for up to two weeks.
Five Appetizing Napa Cabbage Recipes:
Napa Cabbage Stir-Fry: Sauté with garlic, ginger, and your favorite veggies for a quick and healthy stir-fry.
Napa Cabbage Kimchi: Ferment shredded cabbage with Korean spices for a zesty, probiotic-rich condiment.
Asian Napa Cabbage Salad: Toss shredded cabbage with sesame oil, soy sauce, and sesame seeds for a tangy side dish.
Napa Cabbage Rolls: Use the leaves as wrappers for a delicious filling of ground meat and rice, baked in tomato sauce.
Napa Cabbage Slaw: Combine shredded cabbage with carrots, apples, and a creamy dressing for a refreshing slaw.
We hope these recipes bring some culinary joy to your week!
Wishing you a fantastic and much smoother week ahead.
Warm regards,
The Schultz Family
