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Week 9 (A)
July 11, 2014
Seeds of Hope Farm
CSA Newsletter
Seeds of Hope Farm
CSA Newsletter
This weeks
share:
Cucumbers
Zucchini (green
or golden)
Green Beans
Kale
Napa Cabbage
Carrots
Turnips
Fresh (Uncured)
GARLIC ** see
back on storage






Next weeks
most likely:
Turnips
Collard or Swiss Chard
Cabbage
Green Beans
Okra or Tomatillos
Beets
Cherry tomatoes?
Garlic



Hi Everyone,
We now have the green light to accept EBT. To pay using EBT, bring your card
and ID. We will write you a voucher and call the transaction in within a few days.
Reminder to sponsors: For those paying in installments, second payments are due
this week. Please send payment to CAASTLC Attn: Melissa Stumpf; CSA 2709
Woodson Rd, Overland, MO 63114.


From Your Farmers:




Upcoming Events:
Our second CSA dinner and cooking class is
Wednesday, June 25 at 6 PM. This dinner will
be held at Unity Evangelical Lutheran
Church, 8454 Glen Echo Dr in Bel-Nor, 63121
at 6 PM. Everyone is invited, but please RSVP
so we know how many to count on. RSVP or
sign up when picking up your share, or calling
Gabriel at 566.8643. Bring the family!



Farm Wish List:
EGGSHELS! Bag or box them up and send them our way.
CLEAN 5 gallon buckets with lids





Collard
Turnip


Kale

Garlic

Carrot

Cucumber
Mustard Greens

Zucchini
Napa
Cabbage

Green Beans

Upcoming Events:
Saturday, July 12 Help us prep, plant, and mulch our blackberries. We will also be
laying burlap on our new plantings of cucumbers, and zucchini. Learn about the benefits
of this free resource, available here in St Lou.
Wednesday, July 30 CSA dinner with Operation Food Search at First Church of
God in Spanish Lake. 6:00 PM.

This Weeks Recipes





































So what is that giant head-lettuce looking thing in your share? Napa, or Chinese Cabbage. I sometimes use a
leaf raw for a wrap- just break off a leaf and fill it with hummus, some shredded carrots from your share,
toasted almonds and a sweet dressing or peanut sauce. If thats not your thing, maybe some cheese or yogurt
and hot sauce. Think of it as healthy bread.
This weeks description and 8 recipe ideas come from sheknows.com. Im a fan of the rolls, slaw, and taco
topping.

Looking for a healthy crunch? Need something to wrap, wok or roll? Have you tried napa cabbage? Napa cabbage is
an Asian vegetable that resembles regular green cabbage, but is longer and oval-shaped. Napa cabbage has slightly
more protein and fewer calories than regular cabbage and a unique taste like a mild celery or bok choy. Here are eight
things you can do with this very versatile veggie.

Napa cabbage rolls
Instead of using green cabbage, try some of the larger outer leaves of napa cabbage. Cut them in half and steam or
boil them until they just turn soft and then fill with a mixture of cooked white rice and browned mild sausage or
hamburger. Top with tomato sauce and bake until bubbly.

Quick kimchi
Kimchi is a spicy Korean side-dish, sort of like the hottest cole slaw you've ever eaten. Traditional kimchi can take
several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a
tablespoon of sambal olek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a
healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl

Napa cabbage stir-fry
If you have eaten a Chinese dish with vegetables, you have probably eaten napa cabbage. Typically, they are white
squares that look like they should be onions, but have not turned clear. To do your own napa cabbage stir-fry, peel off
20 to 25 leaves and cut off the leafy green sections until all you have is the firmer white stems. Cut the white stems into
two-inch pieces. Heat some peanut oil in a wok, cook the napa cabbage for 3 to 4 minutes until it starts to soften, and
then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice

Napa cabbage slaw
Got a favorite cole slaw recipe? Try it with shredded napa cabbage. Napa cabbage slaw has a subtly different flavor
and texture than classic cole slaw and is particularly tasty if you add fruit. For your next slaw, combine 2 cups diced
mango, a finely diced jalapeno, 1 cup mayonnaise, 2 cups shredded napa cabbage, and 4 tablespoons rice or red wine
vinegar. Refrigerate for a couple of hours or overnight and serve

Braised napa cabbage
For a quick and easy side-dish, add the cut up white stems of the napa cabbage to a skillet and cover them half way
with vegetable broth, ground ginger, garlic powder, and a few teaspoons of soy sauce. Cook over medium heat for 8 to
10 minutes or until the napa cabbage becomes soft.

Napa cabbage spring rolls
Napa cabbage has a great crunch that's perfect for spring rolls. Simply slice napa cabbage into thin strips and roll with
cooked shrimp, rice noodles, and fresh basil in a spring roll wrapper. Serve with a dipping sauce of soy sauce, chilies
and fish sauce.

Napa cabbage taco topping
Traditionally, tacos are topped with a healthy handful of lettuce. A better choice is napa cabbage, which is more
flavorful and totes a crisper texture, which contrasts nicely with the taco fillings.

Napa cabbage soup
Warm up with a hearty bowl of napa cabbage soup. Add a few cups of chopped napa cabbage to your favorite
vegetable, chicken or beef soup; it will give your soup a lot of body and for fewer calories than most other ingredients




Fresh Garlic! Your garlic is uncured. If not using immediately, it is best to refrigerate in an airtight container
as it will store longer. Fresh garlic is a bit different from the cured garlic most of us are used to.
Notice that the cloves are much moister and so are the papers wrapping the bulb. Once the papery skins
are pulled away, fresh garlic can be used as cured garlic.