Time for a “Nappa”

We’ve been busy cleaning up the gardens and starting to think about putting sections to rest for the fall. While we had a mild frost here last week, no damage was reported from either garden sight. Soon we’ll be moving the greenhouses for winter greens production and getting ready to start filling the root cellar. Potato harvesting has started and can be a great way for folks looking to get some dirt under their finger nails to help out & see the gardens in all their glory.

This weeks bounty includes:

Nappa cabbage, radishes, radicchio, shallots, hot peppers, either tatsoi (a sweet & tender green for salads or cooking) or ground cherries, and a few other surprises!

Here’s a great recipe for tomatillo salsa:

1 quart tomatillos
1/4 to 1 hot pepper (we have cayenne, jalapeño and Hungarian hot wax – include the seeds if you want the heat, remove them if you don’t want the heat), stems discarded, chopped
1 clove garlic, chopped (or more!)
Pinch of salt
Simply blitz & enjoy

Wondering what to do with that HUGE head of nappa cabbage? The following recipe is one I picked up while apprenticing at Meeting Place Organic Farm…

Chop up nappa into salad-sized pieces
Add chopped apple, raisins, blue cheese & apple cider vinegar & walnuts if you want.
Mix thoroughly & enjoy with good company!

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