Here is the link to "Well Vittled" our weekly CSA companion

NOTE TO MEMBERS: Now is the time to pay the balance for your CSA share! OR Add your credit card

If you want to check your balance please visit Your Harvie Profile and go to My Profile > Orders > Details.

Two ways to pay:

1. Send an email transfer

OR

2. Add your credit card to Harvie to pay your balance in full or have your card charged weekly (on the day your share is picked up)

All the Cabbage

We are heading into week 5 of the CSA season! The fields are producing beautiful crops for us and our members. It’s a good time of year. Late August is when we settle into cabbage season. By the looks of our brassica field, is a good year for cabbage. Fresh cabbage is absolutely wonderful. Everyone has had a bad experience with a soggy coleslaw or the one that comes in the plastic deli container (yuck!) This week your homemade coleslaw will be the one you have been dreaming of! With added dried fruit, toasted nuts or seeds and a homemade dressing your coleslaw will be perfect. Our Caraflex “cone” cabbage is perfect for a fresh coleslaw, but don’t make it too far in advance. It is best to serve a cabbage slaw the same day it is made so it will still be crunchy and not too wet. Here’s a couple ideas to get you started:

Sweet and Tangy Coleslaw with Fennel and Orange

⅓ cup apple cider vinegar

2 tablespoons vegetable oil

3 tablespoons juice plus 1 tsp grated zest from 1 orange

¼ tsp pepper 

½ tsp salt

½ large green cabbage (about 1 pound), core removed, and shredded fine (about 6 cups)

¼ cup sugar, plus extra for seasoning

½ small fennel bulb, cored and thinly sliced + 1 tablespoon minced fennel fronds

¼ cup golden raisins

Basic Creamy Coleslaw

1 medium head green cabbage, quartered, cored, and shredded

1 carrot, peeled and shredded on box grater

½ small onion, shredded on box grater

2 teaspoons salt 

½ cup mayonnaise

¼ cup sour cream 

1 tablespoon white vinegar 

2 teaspoons sugar 

Napa Cabbage Slaw with Carrots and Sesame

⅓ cup white wine vinegar

2 teaspoons toasted sesame oil 

2 teaspoons vegetable oil

1 tablespoon rice vinegar 

1 tablespoon soy sauce

1 tablespoon sugar 

1 teaspoon grated fresh ginger 

¼ teaspoon salt 

1 small head napa cabbage, sliced thin (9 cups)

2 carrots, peeled and grated

4 scallions, sliced thin on bias

¼ cup sesame seeds, toasted