ORGANICALLY GROWN VEGETABLES FOR SEVEN YEARS
- Urban Girls Produce
- Philadelphia, Pennsylvania
- Urban Girls Produce cooperatively grows delicious fresh fruits and vegetables in Philadelphia, not ten miles from Center City. We use only organic and sustainable growing practices.
Saturday, June 11, 2011
Monday, June 6, 2011
Tuesday and Wednesday CSA's
For the week of June 6th, the Tuesday (and Wednesday) CSA's will consist of:
- Carrots
- Sugar Snap Peas
- Lettuce Mix
- Radishes
- Beets
- Swiss Chard
- Strawberries
The summer squash plants are looking good, and already starting to set fruit so you should see some yellow squash soon! Peas are coming on strong, but the lettuce is starting to give up the ghost in the heat. The early salad turnips are over. We will try to keep the lettuces coming, but it will depend on how hot things get in the next few weeks. Enjoy!
- Carrots
- Sugar Snap Peas
- Lettuce Mix
- Radishes
- Beets
- Swiss Chard
- Strawberries
The summer squash plants are looking good, and already starting to set fruit so you should see some yellow squash soon! Peas are coming on strong, but the lettuce is starting to give up the ghost in the heat. The early salad turnips are over. We will try to keep the lettuces coming, but it will depend on how hot things get in the next few weeks. Enjoy!
Friday, June 3, 2011
Looking for a spicy recipe for Chinese Cabbage?
Do you like Kim Chi - the spicy fermented cabbage and pepper mix from Korea? Here is a quick and easy recipe for using this weeks Chinese cabbage and salad turnips
Easy Cabbage Kim Chi
Ingredients:
Salad Turnips – 6 to 8
Chinese cabbage head - 1
Additional vegetables as desired– (bok choy, carrots or radish for color – sliced thin)
Green onion stalks, 2 : cut into julienne strips, or 1 thin sliced onion
Salt, 1/3 cup
Garlic cloves, 6 to 8 sliced
Ginger root, ¼ of a small root - grated or cut into slivers
Jalapeno peppers, 2; cut into narrow rounds ( more or less as desired)
Red pepper flakes (pizza pepper flakes), 2 Tbsp (more or less as desired)
Vinegar – 1/3 cup
1.Prepare the Vegetables: Trim and wash the turnips, slice in thin rounds. Trim top off the cabbage and slice up the whole cabbage in chunks no wider than 1/2 inch. Wash chunks and shake dry. Slice the onions.
2.Sprinkle the turnip, cabbage and other vegetable pieces with the salt and allow them to stand about 30 minutes, stir and then let stand another 30 minutes until softened.
3.Prepare the Spices: Cut the jalapenos into thin rounds, slice each garlic clove into 3 slices, peel and grate or thinly slice the fresh ginger. Add the vinegar and pizza flakes.
4. Pour the spice mixture to the salted vegetables. Toss the vegetables thoroughly and put the mixture into a crock or other straight sided nonreactive bowl.
5. Put a plate or cover over the crock. Set aside and stir twice a day. The vegetables should soften and sink below the brine within a day or two. Let ferment for 3 to 6 days, stirring twice daily. When it tastes done, pack in mason jars or Tupperware and store in the refrigerator.
Easy Cabbage Kim Chi
Ingredients:
Salad Turnips – 6 to 8
Chinese cabbage head - 1
Additional vegetables as desired– (bok choy, carrots or radish for color – sliced thin)
Green onion stalks, 2 : cut into julienne strips, or 1 thin sliced onion
Salt, 1/3 cup
Garlic cloves, 6 to 8 sliced
Ginger root, ¼ of a small root - grated or cut into slivers
Jalapeno peppers, 2; cut into narrow rounds ( more or less as desired)
Red pepper flakes (pizza pepper flakes), 2 Tbsp (more or less as desired)
Vinegar – 1/3 cup
1.Prepare the Vegetables: Trim and wash the turnips, slice in thin rounds. Trim top off the cabbage and slice up the whole cabbage in chunks no wider than 1/2 inch. Wash chunks and shake dry. Slice the onions.
2.Sprinkle the turnip, cabbage and other vegetable pieces with the salt and allow them to stand about 30 minutes, stir and then let stand another 30 minutes until softened.
3.Prepare the Spices: Cut the jalapenos into thin rounds, slice each garlic clove into 3 slices, peel and grate or thinly slice the fresh ginger. Add the vinegar and pizza flakes.
4. Pour the spice mixture to the salted vegetables. Toss the vegetables thoroughly and put the mixture into a crock or other straight sided nonreactive bowl.
5. Put a plate or cover over the crock. Set aside and stir twice a day. The vegetables should soften and sink below the brine within a day or two. Let ferment for 3 to 6 days, stirring twice daily. When it tastes done, pack in mason jars or Tupperware and store in the refrigerator.
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