Sol Food Farm

Holy moly it’s getting kind of hot out there folks. And as these days are getting hotter we are up earlier and earlier to beat the heat. This weather has a slight affect on some of the cooler season crops, including Brian, but makes those summer squash holler with joy. Bring it!!! Anyways we are good and normal as always. We are off to the Petaluma’s Wednesday evening market to try it out. Sol Food Farm in the big city! We’ll see how it goes and let you know. Hope you are all drinking lots of water and enjoying some secret swimming hole somewhere. Here’s what you’ll be eating this week:

Napa Cabbage, Carrots, Turnips, Collards, Lettuce Mix, Braising Mix, Arugula/Mibuna Mix, Baby Bok Choi, Butterhead Lettuce, Brocolli

Here is a recipe for Kim Chee from Angel Foods by Cherie Soria
1-Napa Cabbage(finely shredded) reserve some outer leaves to cover Kim
½ - Turnip bunch, (finely shredded)
¼ cup red onion, minced
1 clove garlic, crushed
1 tbsp. grated fresh ginger root
½ tsp. sea salt
1/8 tsp. cayenne pepper

1. Combine all ingredients and firmly pack into a deep glass bowl or crock. (The cabbage should be very juicy, so mash it up a bit.)
2. Place the reserved leaves over the top, allowing them to extend partially up the side of the crock; put a small saucer on top.
3. Place a weight on top of saucer. Allow some space around the sides to ensure a good air supply.
4. Cover with a clean dish towel.
5. Place in a temperate, dark closet for 3 to 4 days.
6. Store your Kim Chee in a glass jar in the refrigerator. It will last two weeks or more, but is best eaten as soon as possible to ensure live lactobacillus bacteria.

This weeks’ box could also be mostly eaten raw. The baby bok chois, and arugula are great in a salad, as well as the turnips and carrots. Brian likes to make cole slaw with the Napa Cabbage. Someone at the market also likes to use the Napa on their fish tacos. Be creative with your produce and it will be creative with you. Thanks and have a great week!

This entry was posted on Thursday, June 12th, 2008 at 11:25 pm and is filed under The Good Dirt. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.