Thursday Market

A hot day at the Market! Antwon put together the mint bunches, which were wonderfully fragrant. The Bell eggplant were part of the choices this week and were quickly scooped up. I snapped a picture of Shannon as he hooked his panniers full of produce onto his bike and he reminded me of how they looked when he went off with his turnip and beets greens waving. I wish I'd taken a photo of that! Thanks to all the members for bringing bags.

Turnip cakes and Beet puree

This is what I made last week and the results were so good that I had to share them with you. If you have any turnips left---

TURNIP CAKES

Steam or simmer cut up turnips until soft enough to pierce. Mash them or run them through a food
processor. Mix with butter or margarine and
add salt and pepper to taste. Mix in one beaten egg.
Add bread crumbs or instant potato flakes (I use
Barbara's brand instant mashed potatoes) to
make the cakes thicken. Form into cakes
and coat with break crumbs. Heat some olive oil in a skillet and fry the cakes, browning first on one side than the other (to state the obvious) I sprinkled them with paprika to give them a tastier appearance. You can add other
seasonings you like. These are good hot or at room temperature.
I served these with beet puree.

BEET PUREE

Steam or simmer cut up beets until soft. These take longer than the turnips to
get soft. Cook with the skins on to retain as much color as possible. The skins will slide off easily when the beets are cooked and cooled. Since I had beets from two weeks, I
set aside half for pickling and used the other amount for the puree.

In a food processor, I added about a half cup of cashews to the cooked beets
and processed them while gradually adding a couple tablespoons of olive oil. The result should be a soft puree similar to pesto. Season with salt and pepper. I think that other nuts would work equally well. This is a memory of a dish that I had awhile ago at the home of a friend from the Republic of Georgia.

The combination of the beets and turnips was very nice.

bon appetit
mim

Recipe from Noah: "Use Up Your Greens" Soup!

"Use Up Your Greens" Soup A.K.A. Emerald Soup

If you're like me, you tend to end up with a bunch of unused greens at the end of your week, rather than freezing or composting them I like to make a simple, delicious, super-healthy soup. The recipe is really flexible and should be based on whatever you have, but I've written out a rough plan to follow here:

2 Tbs Olive Oil
1 Onion chopped
2-3 Cloves of Garlic finely chopped
6-8 cups of water
2-3 Bullion Cubes
Chopped Mixed Cooking Greens (e.g. Kale, Chard, Spinach, Beet Tops, Radicchio, etc.)
Salt, Pepper, Hot Pepper Flakes to taste

Heat Olive oil in a deep pot. Add chopped Onion and cook until translucent. Add chopped Garlic and cook a minute more then add water (more for a thinner soup, less for thicker). Add Bullion Cubes and bring to a boil. Add Chopped Greens along with salt, pepper and hot pepper and cook for a few minutes until tender (if you're including Collards add them first and cook until tender before adding other greens). Turn off heat and put contents of the pot into a blender and blend lightly so that it has a consistent texture. Serve hot or cold.

*Optional: add 1/2 cup of sour cream (vegan or dairy) for a richer soup.
**You can also add lentils, peppers, tomatoes or really anything that you want to use up. Just add them before or after or with the greens depending on how much cooking time they need.

Recipe from Mim: Chocolate and Zucchini(!) Muffins

Chocolate and Zucchini Muffins (from the Christian Science Monitor)

2-1/2 C flour
1 t salt
1 t baking soda
1 t cinnamon
1/4 C unsweetened cocoa
1/2 C vegetable oil
2 eggs, lightly beaten
1 t vanilla extract
1/2 C buttermilk
1/2 C butter, softened
1-3/4 C sugar
2 C grated raw zucchini (or other
summer squash)
1 C chopped nuts
3/4 C miniature semisweet chocolate chips (optional)

Preheat oven to 350 degrees and grease muffin tins generously with butter or line with paper muffine cups. Mix together flour, salt, baking soda, cinnamon and cocoa and set aside.
In a medium bowl, stir together the oil, eggs, vanilla, and buttermilk.
In a large bowl, with electric beater, blend the sugar and butter until well mixed. Add the oil mixture to this and blend well. Stir in zucchini, followed by the dry ingredient mix.
Scoop the batter into the muffin tins. Sprinkle top with nuts and if desired with mini chips. Bake for 20 to 25 minutes or until the tops feel firm when gently pressed and a toothpick inserted in the center comes out clean. Makes about 2 dozen muffins depending on size. Yummy!

Also, check out my friend Clotilde’s web site, www.chocolateandzucchini.com
Bon appetit

Photos from Market: 06.21.07

Recipe from Mim: BASIL

Easy Pesto

1 C fresh basil leaves

2 garlic cloves crushed

1/2 C pine nuts

1/2 C olive oil

4 T freshly grated Parmesan cheese

salt and pepper

place basil, garlic and pine nuts in a food processor or blender and processuntil finely chopped (processor worksbetter than blender in my opinion)

gradually add olive oil and then theParmesan cheese. Blend to a coarsepuree. Season to taste. Spoon into a jar, then pour in a little exraolive oil to cover, close lid tightly.Use at onceor store in the fridge.

Note: I didn't have enough pinenuts so I added slivered almondsto make up the difference. Also,I forgot the garlic!! However, the pestoresults were excellent.I guess this proves one can improvisewith pesto. I've also used cashews basedon a suggestion from a chef.

Recipe from Pat: TURNIPS

Turnips & Apples (from 1,000 Vegetarian Recipes by Carol Gelles)

2 Tbsp butter or margarine, divided
1 cup peeled, thinly sliced apples
3 cups coarsely shredded turnips
1/8 tsp ground nutmeg
1/8 tsp salt, or to taste
½ cup apple juice
½ cup chopped walnuts (optional)

1. In large skillet, melt one tablespoon of butter or margarine over medium-high heat. Add apples; cook, stirring, until slightly browned, about 5 minutes. Remove from skillet and set aside.

2. Add remaining butter or margarine and melt; add turnips, nutmeg, and salt; cook stirring, until butter or margarine has been absorbed. Add juice; cook, stirring, until turnips are soft, about 7 minutes. Return apples to skillet; cook, stirring, until heated through. Add walnuts if desired.

SPROUT Notes

SPROUTers,

Quick reminders...

1. Second payment is due 6/15. Make check payable to "SPROUT Organic" and mail to: SPROUT Organic, c/o Chris Humes, 121 West Broad Street, Unit 401, Richmond, VA 23220.

2. Bring cloth or recycled plastic bags for pickup.

Also, please share your thoughts and/or concerns about your experience so far. Your feedback is important to us.

Thank you,
Chris Humes
Membership Coordinator
SPROUT/ Victory Farms CSA

Victory Farms- FARM REPORT: JUNE 2007

June 2007 Farm Report

In December 2006, Charlie and Gina Collins, and their children Mae (12) and Conor (8), moved to Hanover County from Phoenix by way of Maine. Gina had accepted a position at the Virginia Museum of Fine Arts and Charlie intended to continue his interest in organic farming. They had managed a 150-member CSA in Phoenix as one arm of their business, Victory Farms, Inc., and they were hoping to do something similar here. They rented a farmhouse in Hanover on a 52-acre site with an acre or so of land available to them to be farmed. So when he ran into Chris Humes and Sprout (via member Christina Newton) it seemed like a perfect match. By the end of April, Charlie and Sprout had signed a contract and by June 3rd, the 100-share capacity of the CSA was nearly sold out.

The farm consists of 50 raised beds, each 110 feet long by 3 feet wide. At one end of the beds is a 40 by 12 foot greenhouse where the seeds for most crops are started. A large quantity of manure from the farm (the owner raises horses) was worked into Charlie’s other specialty — the compost. The garden area is surrounded by a fence to keep out deer and other creatures that might enjoy the produce as much as we do. A drip irrigation system supplies water, and sometimes additional nutrients, to the plants. The water comes from one of two drilled wells. Each bed is covered with black plastic and straw mulch that keeps the weeds out and reduces water loss.

The early spring vegetables were planted down the outside of each bed and the later vegetables planted down the middle – with the expectation that the later vegetables will remain small until the early crops are harvested (which hasn’t always worked!) Holes are poked in the plastic mulch to plant the seeds and seedlings. Many of the crops are supported by a trellis or stakes so that they create a vertical garden. Tomato staking is a big project this weekend as a storm approaches from the Gulf.

Over 80 varieties of vegetables are planned, and most of them started. Of course, not everything will thrive, but we are definitely off to a good start. Here is a sampling of the items planned for this season:

Lettuces and salad greens, including Arugula, Mizuna, Batavian, Oak Leaf, Simpson, and green Butter Crisp.
Chicories, including Escarole, Endive, and Radicchio
Greens, including spinach, Swiss chard, kale, and mustard.
Broccoli and cabbages, including Napa, Hon Tsi Tai, and broccoli raab.
Onions, leeks, and green garlic.
Root vegetables, including carrots, beets, turnips, rutabaga, potatoes, and radishes.
Shelling and sugar snap peas.
Flat Italian and string beans.
Tomatoes, including Heirloom, cherry, salad, and paste.
Cucumbers, including Asian, Armenian, lemon, salad, and pickling.
Eggplant, including Black bell, Japanese, Chinese, and striped.
Watermelon, cantaloupe, and canary melons.
Corn
Summer and Winter Squash, including Zucchini, crookneck, patty pans, and Butternut.
Herbs, including basil, parsley, cilantro, dill, marjoram, and thyme.
Flowers – assorted cut and sunflowers.

Of course, there have been some challenges. Several weeks ago, Charlie noticed that there were no bees around and that the squash were not being pollinated. With the help of the county extension office, he ordered a rental hive which has now been delivered (one queen bee and 30,000 workers). After figuring out the best spot for the hive, the pollinating has begun!

Flea beetles are eating holes in the eggplant leaves, requiring treatment with the natural, organic bug repellent Neem, and one of the helpers discovered that he could significantly reduce the cabbage fly problem by using a homemade butterfly net.

One new technique will be installed soon – an injection system that will allow the addition of liquid organic fertilizer to the irrigation water.

You can see pictures of the farm at the Sprout website: www.sproutorganic.org. (You have to go to the BLOG section for now).

To me, it is amazing that so much has been accomplished in less than six months. Charlie had help from his mom and dad for two months in the spring, and now has his sister, Kate, here to help in June and July. But it’s a full-time job for the whole family!

Over the next few weeks we will see a transition from the spring crops to the early summer items.

John Gallini, 6/3/07

Pics from Market- 6.7.7

Recipe from Carrie: TURNIPS

Maple-braised Turnips and Carrots

serves 4 to 6 as side dish

1 Tbs unsalted butter
1 lb. turnips peeled and cut in 3/4-inch cubes
3 medium carrots (about 1/2 lb.), peeled, cut
crosswise into 1-inch lengths, thick pieces haved
lengthwise
2/3 cup chicken or veg stock
2 Tbs maple syrup
salt and pepper to taste

1. Melt butter in large saute pan. Addturnips and
cook, turning occassionally, over medium heat until
lightly browned, about 8 minutes.
2. Add the carrots, stock, maple syrup, and salt and
pepper. Cover the pan, reduce heat, simmer until
turnips and carrots are tender, 15-20 mins.
3. Remove cover, raise the heat to high, and cook
until the liquid in the pan reduces to a thick glaze,
about 2 mins.

Recipe from The Bowlings: NAPA CABBAGE

NAPA cabbage Salad:

One whole NAPA cabbage
One small red cabbage
one can mandarin oranges
Salted peanuts
Ken's Asian Sesame Dressing

This is a cold salad that is quick to assemble and made to your particular taste.

Chop NAPA cabbage and small head of red cabbage and combine in a bowl.
Drain and add one can (small or large) of mandarin oranges.
Add salted peanuts to taste.
Add Ken's Asian Sesame Dressing to taste.

Refrigerate until you use - enjoy!

Recipe from Mim: ZUCCHINI

Zucchini Bread

3.5 cups flour

1 t salt

2 t baking powder

1/2 t baking soda

1/2 t ground cinnamon

1/2 t ground nutmeg

1/4 t ground cloves(I only had cinnamon & that worked fine)

2 large zucchini, grated(I used two small zucchini and 1 yellow squash)

1 C sugar

4 eggs

1/2 C veg. oil

toasted pecans(I used untoasted sliced almonds)

Preheat oven to 350° Grease and flour 2 - 8 1/2 X 4 1/2 " loaf pans. Mix together flour, salt, baking powder, bakign soda, cinnamon & other spices in a medium bowl. In a large bowl, combine zucchini, sugara, eggs and oil. Mix well. Stir dry ingredients into wet just until combined. Fold nuts into batter. Put into loaf pans and bake 50 min. more or less. Remove from pans and cool on a rack. Good with butter or cream cheese.

Recipe from Melodie: BEETS

Citrus Roasted Beets

1lb beets (about 6 small beets)
Zest of 1 orange
1tsp salt, plus additional to taste
½ tsp freshly ground pepper, plus additional to taste
2 tbsp olive oil
2 tbsp fresh orange juice
3 tbsp chopped fresh cilantro, flat-leaf parsley, or mint

Preheat the oven to 350 degrees. Trim the stem ends of the beets, leaving about 1 inch intact; leave the root ends untouched. Place the beets in a small dish with water to a depth of ¼ inch. Scatter half of the orange zest, the salt, and the pepper over the top. Cover the pan tightly with aluminum foil and bake until the beets are tender enough to pierce easily with the tip of a paring knife, about 1 hour.
When beets are cool enough to handle, trim the ends and slip off the skins. Quarter each beet lengthwise and cut each quarter into ½ inch thick slices.
Whisk together the olive oil, remaining orange zest, orange juice, and cilantro in a serving bowl. Add the roasted beets and toss well. Season to taste with additional salt and pepper. Serve warm.

Serves four.

Recipe from Melodie: CHARD

Creamed Swiss chard with Prosciutto

2 tbsp olive oil
¼ cup diced prosciutto
¼ cup minced yellow onion
1 tbsp minced garlic
8 cups chopped Swiss chard leaves
1/3-cup heavy cream
Salt and pepper as needed
¼ cup grated Parmesan cheese
¼ tsp grated nutmeg

Heat the olive oil in a large sauté pan over medium heat. Add the prosciutto and sauté until aromatic, about 1 minute. Increase the heat to high, and add the onion and garlic. Sauté, stirring constantly, until the garlic is aromatic, about 1 minute more.
Add Swiss chard, sautéing just until the leaves wilt, about 5 minutes. Add heavy cream and bring to a simmer. Cook the Swiss chard until it is tender, about 5 minutes.
Season generously with salt and pepper. Remove from the heat, and stir in the Parmesan and nutmeg. Serve immediately in a heated bowl or on heated plates.

Recipe from Melodie: BEETS

Beet Greens and White Beans Sauté

2 tbsp olive oil
2 tbsp minced garlic
¼ tsp crushed red pepper flakes, optional
10 cups coarsely chopped beet greens (can also use or substitute with
Kale, Escarole, Collard greens, Turnip greens or Broccoli Raab)
½ cup Chicken Broth
1 tsp salt, or to taste
½ tsp ground black pepper, or to taste
2 cups of white beans, drained and rinsed
2 tsp malt vinegar, or to taste

Heat a large sauté pan over medium-high heat. Add olive oil and heat until it shimmers. Add the garlic and sauté, stirring frequently, until it is tender and aromatic, about 1 minute. Add the red pepper flakes, if using, and sauté until aromatic, 20 to 30 seconds.
Add the beet greens and cook, stirring and tossing briskly with a wooden spoon to coat the greens evenly with the oil. When the greens have cooked down and are a vivid green color, about 5 minutes, add the broth. Season to taste with salt and pepper.
Bring the broth to a simmer, and then add beans and cook, stirring frequently, until the greens are fully wilted and the dish is very hot. Season to taste with malt vinegar.

Serves 6

Recipe from Sherri: BEETS

Beet spice cake

This recipe was adapted from a Jamie Oliver recipe. If using the red beets we’ve been receiving lately, the cake comes out a lovely shade of deep red.

1 lb 2 oz raw beets
2 thumb sized pieces of fresh ginger, finely chopped
3 lg eggs, separated
5 ½ fluid oz honey
¾ c olive oil
1 ½ tsp vanilla
2 heaping tsp baking powder
2/3 c polenta (or sub corn meal)
zest and juice 1 orange
lg pinch salt
lg pinch ground allspice
lg pinch cinnamon
1 ¼ c flour

Boil beets until soft, then drain and let cool so you can handle them. Rub the skins off (use gloves – beets stain) then mash until very smooth (can use food processor for this).

Preheat oven to 350 degrees. Grease and flour a 10 inch cake or springform pan.

Combine beet puree, ginger, egg yolks, honey, vanilla and olive oil – mix well. Add to mixture baking powder, polenta, orange zest and juice, salt, all spice, cinnamon, and flour. In a separate bowl, beat the egg whites until stiff, then fold into the beet mixture. Pour into prepared pan. Bake for approximately 35 – 45 minutes (or until toothpick inserted into center of cake comes out clean). Allow cake to cool, remove from pan.

Serve cake in wedges topped with whipped crème, yogurt, or crème fraiche whisked with marsala or sherry and sweetened with sugar.

Recipe from Andrea: GREENS

Greek Greens Phyllo Pie
(this one's a bit work intensive, but makes amazing leftovers - I got it from Cooking Light)

1 1/4 pounds greens (spinach, chard, beet greens, turnip greens); cooked and well drained (barely moist)
2 cups chopped onion
1 T olive oil
2 cloves garlic, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
3/4 cup (3 oz.) crumbled feta cheese
3 eggs, lightly beaten
Salt & Pepper
10 sheets frozen phyllo dough, thawed (about 1/2 a package)
Cooking spray (like Pam) (you could use olive oil or melted butter)

1. Preheat oven to 375. 2. In a large nonstick skillet, saute onions in olive oil - about 5 minutes. Add garlic and cook one minute more. Add greens, dill, and parsley, & stir to combine. Remove from heat. Combine greens mixture, feta, and eggs, and stir well. Season with salt & pepper.
3. Coat a 9-inch pie plate with cooking spray. Lay one sheet of phyllo out on a work surface (cover remaining dough w/ a towel to keep from drying out). Lightly spray phyllo sheet with cooking spray. Lay sheet of phyllo in the pie plate. Repeat 6 times, laying phyllo sheets in a crisscross fashion. (When you're done, you'll have a crust made of 6 layers of phyllo, with lots of overhang on the sides.)
4. Spread the greens mixture over the phyllo crust. Lightly spray 3 more sheets, and lay them on top of the greens, in a crisscross fashion. Roll excess phyllo up on the sides to make an edge. Cut 4 slits (2 inches) in the top of the pie and cover with foil.
5. Bake at 375 for 10 minutes. Uncover & bake 30 minutes or until crisp & golden.


Green Spring Soup of Spinach, Lettuce, and Sorrel
(I got this from Deborah Madison's amazing book, Vegetable Soups. I didn't have any sorrel, so I left it out. Do try to use the tarragon - it was a perfect addition.)

2 T butter
1 leek, white part only, chopped
- or - 3/4 cup sliced spring onions
1 garlic clove, minced
2 small potatoes, peeled and thinly sliced (about 1 cup)
1 bunch spinach, chopped (or use beet greens or chard)
1 cup sorrel, slivered
4 cups chopped lettuce
salt & pepper
6 cups water or vegetable broth
2 T each of chopped parsley, tarragon, and basil
Lemon juice
Optional:
1/2 cup cream, to drizzle in before serving

1. Melt the butter in a soup pot. Add the leek (or onions), potato, and garlic. Cook a few minutes, then add the greens. Season with 1 tsp. salt. Add the liquid, and bring to a boil. Simmer, partially covered, 20 minutes (till potatoes are tender).
2. Add the herbs. Puree the soup. Season with pepper and more salt, and add a squish of lemon to brighten up the flavors. To fancy it up, swirl a bit of cream into each bowl before serving. (Can be served cold.)

Recipe from Melodie: BEETS

Yogurt and Cooked Beet Dip

This is a great appetizer or side dish that should be served with pita bread – enjoy!

Ingredients;

2 Large uncooked beets or 1 can (16 ounces) cooked beets, drained
1 cup of plain yogurt that has be drained in cheesecloth for approx. 3 hours
2 tablespoons granulated sugar
1 tablespoon chopped fresh mint or 1 teaspoon dried mint

Directions;

If using fresh beets, steam them with the skins on for about 1½ hours or until tender
Peel and cut cooked or canned beets into ¾-inch cubes.
Place the beets in a serving bowl.
Immediately before serving add the yogurt and sugar to the beets and mix. Garnish with the mint. Present on a platter with pita bread.

Recipe from Melodie: RADISH

Radish Salsa

The radish salsa is a traditional offering in parts of Mexico and South America. In Oaxaca, Mexico, elaborate sculptures carved from radishes are displayed each year on December 23rd, The Night of the Radishes. This is great served with soup.

Ingredients:

1 cup of water
4 tsp salt
1 tbsp red wine vinegar
1 cup finely chopped radishes
½ cup minced onion
¾ cup orange juice
½ cup limejuice

Directions;

Combine 1 cup of water, the salt, and vinegar in a bowl. Add radishes, onion, orange, and lime juice. Cover tightly and let the salsa rest in the refrigerator at least 1 and up to 3 hours before serving.

Recipe and Facts from Mim: TURNIPS and other ROOTS

TURNIP FACTS

Turnips, especially raw, are highin vitamin C. They are also a good source of potassium and calcium.Green tops are an excellent sourceof A,C & B complex, as well as,potassium, magnesium and calcium.

Roasted Turnips

Cut off greens androot end of turnips. Scrub.Cut into smallish chunksof somewhat even size.Toss with olive oil to coatand put in a baking dish.Add honey. I had about 3 Cupsof turnips (I had a couple little beetsleft so I trimmed them & added them) so I added about 1 teaspoon ofhoney. Add more or lessdepending on the amountof turnips.Bake in a 350° oven forabout 30 min. or untilsoft. This method changes thetaste of the turnips. They areno longer sharp or bitter.Really a delicious dish.

buono appetit!

RUTABAGA FACTS

This root vegetable is high incarbohydrate, vitamins A & C and someminerals, particularly calcium.They belong to the handful of cruciferousvegetables believe to be effectivein cancer prevention, as well.

For preparation, do not peel them.

Rutabaga Chips:Cut thin slices. Deep fry inhot oil. do not crowd in pan.drain on paper towels. sprinkle with salt and pepper.serve.

CREAMY RUTABAGA

Casserole

4 medium rutabagas (or whatever you have)

2 eggs beaten or egg substitute

1/4 C cream or soy substitute

1/2 t nutmet1 t salt

1/4 C bread crumbs

3 T butter or margarine

Preheat over to 350°. Steam rutabagas until tender.About 30 min. Mash and set aside.Mix eggs, cream, nutmeg, salt, andbread crumbs. Combine the 2 mixtures;place in buttered casserole. Dot with butter;bake until lightly browned, about 30 min.

buono appetit!

Recipe from John: TURNIPS

Turnips with Greens
Moosewood Restaurant New Classics

4 cups peeled turnip matchsticks (Julienne the turnips into 2 x 1/4 inch pieces)
2 cups thinly sliced onions
5 TBS olive oil
1 TBS minced fresh oregano (or 2 tsp dried)
1/4 tsp salt
1/8 tsp black pepper
4 garlic clovespinch of crushed red pepper (optional)
8 cups rinsed, stemmed and sliced greens (chard, collards, kale, turnip greens...)chopped fresh parsley or chives

Preheat oven to 350Toss turnips and onions with 4 TBS oil and the oregano. Spread evenly on a baking sheet and sprinkle with salt and pepper. Bake for 20-30 minutes (until ends of turnips are golden brown) Cook garlic in 1 TBS oil until soft in frying pan. Add red pepper and the greens. Cook, stirring often, until greens are tender. Serve the greens on a shallow serving bowl, topped with the roasted turnips and onions.

Garnish with parsley or chives.

Recipe from Mim: Napa Cabbage

Napa Cabbage(also called Chinese Cabbage)

Napa cabbage can be substituted inany recipe calling for cabbage.It can be eaten raw or cooked. If cooking it in a recipe calling forcommon cabbage, reduce the cookingby 2 minutes.
Napa cooks quickly. Steam it for 3-5 min. or until leaves are wilted down but remain slightly crisp. All cabbages are at risk for over cooking, so be mindful.

You can stir-fry it alone with a little onion, toastedsesame oil and soy sauce or add it choppedtoward the end of your mixed vegetablestir-fry.

You can cook the cabbage and mash itwith potatoes for a nice change.

SPICY SWEET & SOUR NAPA CABBAGE
1 lb napa cabbage

1.5 t salt

2 T shredded ginger

1 T cooking oil

3 T white vinegar

2 t sugar

1 T pepper oil

Cut cabbage into 2" pieces. Place in bowl and salt. Let standfor 4 hours. Squeeze liquid from cabbage. Distribute ginger overit. Heat oil. Add vinegar, sugar & pepper oil KEEP your face away from the steam.

Turn off heat as soon as sugar is dissolved. Toss sauce with cabbage. Marinate in covered container overnight. Serve cold. Makes 4 - 6 servings.

bon appetit

mim

What To Expect For Saturday, June 2nd Pickup...

Lettuce Head- Batavian or Butter

Lettuce Bunch

Turnips

Spinach

Escarole

Broccoli Raab

Conical Cabbage

Broccoli

Squash- Magda, Yellow Zucchini, or Green Zucchini

Swiss Chard

Tuscan Kale

Mustard Greens

Onions

Mizuna

Basil

Napa Cabbage

Chioggia or Red Beets

Arugula

***Arrangement has not yet been decided. Some of the above items may not be included. Most of the items will be full bunch to all members. Some of the items are to be grouped as choices. Some items (as choices) available on first come, first grab basis. Early bird gets the broccoli and maybe some early cukes.

See you tomorrow... Chris- SPROUT!