New this week…Celery, Carrots and Chinese Cabbage.
The celery is rugged. Delicious. But rugged. A whole different ball game compared to the stuff found in the grocery stores. It is darker green, less watery, and packs a whole lot of celery power. It is best to remove the top leaves from the stalks (but feel free to keep them in a freezer bag for stock). I would also remove the bottom portion, clean and wrap in a damp paper towel with plastic bag around it. If you find it is getting a bit limp before you get through it all, chop and freeze on a cookie sheet. They texture is a bit soft after being frozen but it is just heavenly in a winter soup.
Chinese Cabbage, also know as Napa Cabbage, is a great addition to stir fries, krauts and kimchi, as a replacement for green/red cabbage in a slaw, stuffed, and in (one of my favorite dishes) an Asian noodle salad.
Carrots? I am not sure I need to discuss what to do with those orange beauties! I will say that they hold up in your fridge much better if put in a plastic bag. Although, it can be hard keeping them around long enough to have them go soft.
This Week’s Share…
Tomatoes are slowly coming in, so we will have them for some. No worries you will all get them shortly!