We have had a nice break in the rains, allowing time for the ground to dry and the puddles to shrink. We are taking advantage of the dryness to clear out more of the fields and to make compost. We hope to have the equipment tucked away for the winter and the barnyard cleaned before the next storm.
This weeks's pick list:
- Cabbage
- Pac Choy
- Carrots
- Tatsoi
- Leeks
- Celery
- Beets
- Radish
- Turnips
- Winter Squash
- Brussel Sprouts
- Potatoes
- Kale
- Collards
- Onions
- Kohlrabi
- Parsnip
- Rutabaga
- Chicories
- Celeriac
- Chard
- Garlic
KALE + BRUSSELS SPROUT SOBA NOODLES // Serves 4, from sprouted kitchen.com
- 1 bunch tuscan kale
- 5 tsp. toasted sesame oil
- 10 brussels sprouts
- 4 slivered leeks
- 1 plump clove garlic
- 1 Tbsp. rice vinegar
- 1 tsp. soy sauce
- 2 Tbsp. toasted sesame seeds (white or black)
- 2 pinches red pepper flakes
- 4-8 oz. soba noodles
- Slice the kale leaves from their stems and discard the stems. Working in batches, stack the leaves, roll them up tightly lengthwise, and then thinly slice them crosswise into narrow ribbons. Put the ribbons in a large bowl with 1 tsp. of the sesame oil and 1/4 tsp. salt. Massage the leaves with your hands until they glisten.
- Discard any funky outer leaves from the brussels sprouts. Slice them paper thin (mandoline works best) then toss them and the leeks with the kale.
- Pound the garlic until smooth in a small mortar (I used a bowl and minced the garlic fine). Stir in the vinegar, remaining sesame oil and soy sauce. Pour the dressing over the greens and toss well. This much can be done in advance and kept in the fridge until ready to serve, or enjoyed alone as a salad.
- Bring the water to a boil. When starting the noodles, finish the salad with the sesame seeds, pepper flakes and green onions. Cook the noodles according to package instructions and drain well. Toss the noodles with the greens. The noodle salad can be served warm or cold.