Weekly Share June 13th – 19th

Napa Cabbage
Mustard Greens
Daikon Radish
Carrots
Scallions
Fresh Garlic
Lettuce (iceberg & red leaf)
Broccoli or Bok Choy
Shiso aka Perilla

The farm has been a flurry of activity. We processed chickens for a second time in a month last week. We are struggling to find enough cool daylight hours to get our planting all accomplished as well as our cool season crops harvested before they wilt from the sun. This time of year is when we are always in a time crunch, either from the weather, or just lack of enough time and manpower. We have gotten a lot in the ground though since the rain stopped at the end of May, most of our peppers and tomatoes, all our eggplant, corn, okra, and watermelons, and early successions of beans and cucumbers. Now its just making sure they are properly managed, i.e. weeded, irrigated, fed, etc. Soon we will be looking to harvest onions, garlic, and potatoes, all which take considerable time when they are ready. It is an exciting week though, we ate our first cucumber and some first tomatoes and before you know it we will be having those in our shares. For now though we are happy to offer cabbage, daikon, and some delicious carrots. This week’s share ingredients are perfect for making pickles, whether Korean Kimchi or Vietnamese Dua Chua. Kimchi is a fermented pickle, combining salt and chile powder on whatever vegetables you use, such as napa cabbage, mustard greens, daikon radish, carrots, and scallions. Dua Chua translates to “pickled stuff” and is a sweet and savory mixture of white vinegar and sugar over julienned carrot and daikon radish. This condiment or salad is most often found on Bahn Mi. In addition we have added a recipe for Perilla (Shiso) Kimchi, although you might need to make a much smaller amount than the recipe indicates, as we are giving you a very small amount of our wild shiso since it is still small. We love its unusual earthy, minty, flavor. It can be used alongside cilantro, mint, or basil to garnish many dishes or as a seasoning herb. If pickling is not your thing, you can make an Asian style slaw, stir fry, salad rolls, and soups. For some inspiration you can look back to recipes in the May 23^rd – 29^th share or check out the ones listed below. Enjoy the share……Brian and Autumn

Easy to make Kimchi

Perilla leaf kimchi

Carrot and Daikon Pickle Salad

Japanese-Style Daikon Radish Curry

Anything Goes Donabe

Asian Style Slaw