this week’s Full Plate veggies

crops are our best estimate & may change a bit after harvest

• spinach - remembrance

• napa cabbage - remembrance

• kale - remembrance

• garlic - stick and stone

• rainbow carrots - stick and stone

• scarlet turnips - stick and stone

• potatoes - three stone farm & hill side farm

• Baek Kimchi - food and ferments

Fruit Bowl off week

this week’s Remembrance cheese

Black Pepper Hap - a very young black pepper crusted ball in camembert style.

Warm before enjoying! set cheese on counter and set oven to 350. The crust of the cheese is very fragile so be gentle. Once at temp, bake cheese for 5-10 minutes, it shouldn't run but should get soft (best not to move cheese once it's warm).

updates from the farm & friends…

Summer CSA Sign Up will open Feb 1

for Full Plate, Fruit Bowl and Remembrance Dairy! Keep your eyes on the newsletter :) Returning member earlybird special will be available through the month of February!

on our plates…

share what you’ve been cooking! We’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

Veggie Ramen

• 1 tablespoon sesame oil

• 3 teaspoons ginger, grated

• 4 teaspoons garlic, minced

• 3 tablespoons soy sauce

• 2 tablespoons mirin or rice wine vinegar

• 4 cups vegetable stock (or chicken stock)

• ½ cup fresh mushrooms

• 2 eggs

• 1 cup spinach or napa cabbage, coarsely chopped

• 2 (3 oz) packs dried ramen noodles, flavor packets discarded

• ½ cup green onions/scallions, sliced

• 1 cup carrots, shredded

• hot sauce & sesame seeds (optional, for topping)

INSTRUCTIONS

1. Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Add the stock and bring to a simmer. Simmer 5 minutes.

2. Add the mushrooms and simmer for another 10 minutes.

3. Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process.

4. Add ramen noodles to stock mixture and cook 2-3 minutes. When almost finished, Add the spinach and cook for about a minute, until just wilted.

5. Divide the soup into 2 large bowls.

6. Top with an egg (peeled & sliced in half), spinach, carrots and green onions. Top with sesame seeds & hot sauce (optional) and serve immediately.

Tip: kombu or a bit of gochugaru paste or pepper flakes would be great in your stock. And a dollop of Kimchi would be a great topping!

Brown Butter Turnips & Potatoes

or try miso glazed turnips

• 2 lbs turnips, peeled and cut into 1/2-in. wedges

• 1 lb potatoes, peeled and cut into 1/2-in. wedges

• olive oil

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon black pepper

• 1/4 cup unsalted butter

• 12 small fresh sage leaves, divided

• 2 teaspoons grated lemon rind, divided

• 1 tablespoon fresh lemon juice

PREPARATION

Preheat oven to 400°F. Place turnips & potatoes on a baking sheet coated with oil; drizzle with a little more oil & sprinkle with salt and pepper. Bake at 400°F for 50 minutes or until tender and lightly browned, stirring once after 30 minutes.

Combine butter and 6 sage leaves in a small saucepan over medium; cook 3 minutes or until butter is lightly browned and fragrant. Remove pan from heat; stir in 1 teaspoon rind and juice. Combine turnips, potatoes and butter mixture in a bowl; toss to coat. Arrange turnip mixture on a platter; sprinkle with remaining 6 sage leaves and remaining 1 teaspoon rind.

Alternative option… mash after combining butter with roots :)

More in-season inspiration…

Napa Cabbage wraps: cook up some ground beef (or another ground meat) with a hearty amount of soy sauce, ginger, garlic, pepper flakes & a bit of maple syrup. Save the outer few layers of cabbage to use a wraps. Thinly slice the rest of the cabbage, add some shredded carrots & radishes and your favorite dressing to whip up a slaw. Assemble wraps with meat and slaw inside & enjoy!

Easy peasy garlicky kale, potato & sausage skillet. Sub veggie sausage if you prefer :)

Veggie spotlight - Napa Cabbage

Napa cabbage is a staple in Asian cuisine & a wonderfully versatile leafy green for the winter! Enjoy raw mixed into salads, shredded for slaws, or used as a wrap. Cooked it’s great for braising, stewing, grilling, stir-frying, and boiling. It can also be stuffed into dumplings, fresh spring rolls, and steamed buns and, of course, fermented to make kimchi. We grow both traditional green and red varieties of napa.

Napa cabbage is an excellent source of calcium, vitamins C and K, and antioxidants. It also contains magnesium, vitamin B, fiber, and folic acid.