\nChinese Cabbage Salad<\/strong><\/p>\n
(Yield: 12 servings)<\/p>\n
Greens- 1 head Chinese (Napa) cabbage
\n1 bunch green onions<\/p>\n
Dressing Step 1: c seasoned rice vinegar, c sesame oil, 3 tbs\u00a0sugar or honey.
\nDressing Step 2: 3 tbs sesame oil, 3 tbs peanut oil, 2 pk Ramen\u00a0noodles (uncooked and broken into very small pieces, discard\u00a0seasoning), c sliced almonds, c raw sunflower seeds, 1\/3 c\u00a0sesame seeds.<\/p>\n
Prepare greens by chopping up the Napa cabbage and the green\u00a0onions. You may use a coarse chop or shred depending on\u00a0preference: coarser than most coleslaw but not “bite sized”\u00a0pieces. Boil together the vinegar, cup sesame oil, and sugar.\u00a0\u00a0In a frying pan, add the dressing ingredients listed in Step 2\u00a0and saute until the Ramen noodles and sesame seeds are lightly\u00a0browned. Mix with the sweet oil and vinegar mixture and chill.<\/p>\n
Keep greens and dressing separate until ready to serve. Toss\u00a0dressing in with greens. You may add cooked chicken if you like.<\/p>\n
\nHot and Spicy Soup contributed by Natalie Godden (4 large servings)<\/strong><\/p>\n
8 cups water
\n1 pound tofu firm
\n8 tsp. of Knorr veggie bouillon powder
\n1 lb. Chinese Cabbage
\nl\/4 c. Rice Wine Vinegar
\nl\/2 tsp. Cayenne Pepper
\n1 very large onion sliced
\nl\/4 c soy sauce.<\/p>\n
Boil water and add tofu, veggie bouillon and Chinese cabbage (cut into\u00a0pieces). Return to a boil and add vinegar and cayenne. Add the onions\u00a0and soy sauce. Simmer for 10 minutes and enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
![\"\"](\"http:\/\/www.theorganicfarm.net\/wp-content\/uploads\/2017\/07\/chinese-cabbage.jpg\")
<\/a>Chinese Cabbage is one of the few vegetables able to survive in the cold, wet weather this time of year. Fortunately for us, it is a plentiful, nutritious vegetable. However, the baby slugs are just as eager to have a taste of the first, new crunchy `greens` of the season. Discard the outer, more damaged leaves and cut around the other holes, which makes this a holy vegetable. Easy to prepare, cheap and tasty, Chinese Cabbage deserves your attention, especially this time of year. The crispiness makes it a natural for salads. For example, shred or cut into strips and toss with a sesame oil dressing, maybe adding a few sunflower seeds or chives. Or try adding thinly shredded carrots and ginger dressing for another popular Asian salad<\/p>\n![\"\"](\"http:\/\/www.theorganicfarm.net\/wp-content\/uploads\/2017\/07\/image1.jpg\")
<\/a>This recipe is from Jayne Simmons, one of the CSA members. Jayne also gives us the original source. Sharing recipes is one of my favourite things about our veggie membership arrangement.<\/p>\n