Another smoky, hazy day in paradise...sure makes for some great sunrises!
Here we are at week 13 of the CSA and the last Wednesday in August and we think it's safe to say that we're "over the hump." For Adam and I, this means that most fall crops are planted, big weeding projects are taken care of, and the farm is cranking out veggies. Our M.O. these days is to harvest and sell as much as possible while we have the warm weather, because, despite the 100 degree weather yesterday, frost is looming. (We almost had one last Friday morning)!
This week our CSA is enjoying our heaviest share yet: HUGE savoy cabbage, cantaloupe, sweet onions, carrots, heritage tomatoes, cucumbers, basil, and a serrano pepper.
Not that I doubt your veggie cooking prowess at this point in the season, but if you need some ideas for this crazy cabbage keep on reading!
Savoy cabbage has densely wrinkled leaves that are thicker and more crisp than those of traditional green cabbage. Adam and I are both in LOVE with these green giants and can't help but exclaim at their beauty and size every time we harvest. #proudfarmers
Savoy is an awesome cabbage for fresh eating and lends itself super well to Asian-inspired dishes. I love to use the leaves in place of bread or tortillas in sandwiches, tacos, wraps, etc. It should store well in your fridge for at lease a few weeks so you've got plenty of time to get your cabbage on! (But don't take too long because there's more where that came from)! #cabbagefordays