Week 22 and now we're through

Hi everyone,
I can't believe another season has come and gone! Back in June, 22 weeks seemed like a pretty long run, but now it's here, and it feels like it just flew right by.
We had a great year on the farm, despite the difficult weather conditions, and we hope you enjoyed your vegetables! It was a pleasure growing them for you.
So we filled up the bags nice and heavy to finish things off, and here's what you have:
Green cabbage
Sweet peppers
Assorted onions
Red turnips (taste just like white turnips, just prettier :>)
Carrots
Fingerling potatoes
Collard greens
Butternut squash (smooth, oblong and tan)
Buttercup squash (small, round and warty)


I just want to say thanks for supporting a local, sustainable farm. The only way small farms survive and thrive is when people like you put your time and money into local agriculture. Hopefully, we returned your investment with delicious, beautiful, fresh vegetables; straight from the farm to your tables. So thank you all for your support! We couldn't do this without you!

So have a safe, happy and healthy winter, and hope to see you again next year!

All the best,
Sarah VanNorstrand
for Lucky Moon Farm

Here is a tasty recipe to try with your cabbage. I've left in the notes from the lady who sent it to us, as you might find them useful:

It really isn’t that hard, but with hot oil everything happens fast so you have to have everything all measured out and ready like  you’re on a cooking show.

“A Simple Cabbage Stir-Fry,” taken from “5 Spices, 50 Dishes,” by ruta kahate (a great Indian cookbook that is not too complicated)

¼ cup canola oil (I prefer olive oil and use about half that amount)

½ teaspoon mustard seeds

½ teaspoon turmeric (YUM)

1 pound green cabbage, very thinly sliced

2 cloves peeled garlic, smashed with the side of a knife (I can never do this so I get the garlic in there whatever way works)

1 teaspoon salt (I don’t add any salt)

½ teaspoon cayenne pepper (this is way too spicy for me so I use a fraction of this amount)

 

Heat the oil in a wok over high heat (I use a skillet and adjust the heat depending on the oil being used). When the oil begins to smoke (yeah right! I avoid smoking oil, so I always do the next step a little too soon), add the mustard seeds, covering with a lid or spatter screen (the idea is to pop the mustard seeds like popcorn without burning everything). After the seeds stop sputtering, (quick like a bunny) add the turmeric and sliced cabbage. Next add garlic, salt, and cayenne and toss well. Cover, reduce heat to medium, and steam until cabbage is crisp-tender, about 5 minutes (it takes way longer for me—probably because I slice the cabbage with a knife and don’t get it all that thinly sliced). Serve hot.

This is a yummy and interestingly different way to serve cabbage, once you get the proportions and zing adjusted to your individual taste. Good as leftovers too. Enjoy!