From the Land 12.12

announcements

Students/PC members: are you signed up for the Spring Share? If you’re not sure, please ask and we’ll check your contract. This is your last day of Fall Share!

food for thought

full share: cucumbers, potatoes, roasted ancho chiles, cabbage, garlic, sweet onions, butternut squash, and carrots

partial share: cucumbers, potatoes, roasted ancho chiles, and cabbage

veg of the week

cabbage: Brassica oleracea var. Capitata

Descending from the wild cabbage, as do broccoli, turnips, and most cooking greens, cabbage is now found in a variety of colors and varieties, and found throughout the world. It is a staple of Asian cooking, and though half of the world’s brassicas are grown in China, the cabbage is thought to have been domesticated in Europe around 1000 BC, becoming widely popular throughout Europe by the Middle Ages. And they range in size, with the largest recorded at 138.25 lbs! (Don’t worry, ours will be closer to 2 lbs!)

Uses: Fermenting for sauerkraut or kimchi, slicing thin and mixing with mayonnaise for coleslaw, or stir-frying with other vegetables are all simple and common ways to eat cabbage. Short steaming is the most effective nutrient-preserving cooking technique.

Nutrition: Cabbage is rich in vitamins A and C (antioxidants, strengthen immune system), anthocyanins (anti-inflammatory nutrients), and glucosinolates (help prevent cancer). In addition, cabbage provides digestive tract support and cardiovascular support.

To store: Put the whole head in a plastic bag and store in your refrigerator’s crisper drawer – it will keep here for 1-2 weeks. Keep the outside leaves on during storing. Once cut, it starts to lose nutrients, so chop only just before using! 

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Chino Valley Farm
by Alex Deck

Sixteen years ago Mike and Kate O’Conner started farming tomatoes. Back then “growing food was a business” says Kate. Today, she says “it’s turned into more of a lifestyle…. Growing people’s food is a kind of sacred trust.” The farm has grown to include more than fifty different products, not including thirty-five types of tomatoes. Food grown on their farm ranges from asparagus and zucchini to berries and fruit. Most of the fruit is stone fruit, peaches etc.

The farm is eleven acres with two to three acres in production, plus an acre of greenhouses. There are two barns and two greenhouses. It’s run by the family, Mike, Kate and two daughters, a few employees and about four to five interns at a time totaling between ten and fifteen people. The interns find the farm via WWOOFing or GrowFood.org. Besides the PCCSA, they sell at half a dozen farmers markets during the growing season, including the Prescott and Prescott Valley Farmers Markets, and through the YC Grown Farming Co-op. They provide the PCCSA with about half of our items during our season, ranging from tomatoes and strawberries to winter squash, onions, and potatoes.

Looking to the future, their eldest daughter is showing increasing interest in the farm and starting to can tomatoes in their commercial kitchen. Mike and Kate are very excited about this and thinking about future business opportunities. Recent successful canning endeavors have included strawberry preserves, vinegar and prickly pear syrup.

Visit their Facebook page here.

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gingered cabbage
adapted from World’s Healthiest Foods
serves 4

  • 6 C thinly sliced cabbage
  • 1/2 C chopped scallions (or sub sweet onion)
  • 1 T minced garlic
  • 1 T minced fresh ginger
  • 1 T chicken or vegetable broth
  • 1-1/2 T soy sauce
  • 1/2 T rice vinegar
  • salt and white pepper to taste

Slice cabbage and mince garlic and let them sit for 5 minutes to bring out their health-promoting properties.

Heat 1 T broth in a large stainless steel skillet. Sauté cabbage, scallion, garlic, and ginger over medium heat for 3-4 minutes stirring frequently.
Add soy sauce and rice vinegar, and season with salt and pepper to taste.
roasted winter squash with cabbage and onions
adapted from farmer dave’s
serves 6
  • 1 small butternut squash
  • 1-3 T extra virgin olive oil
  • 1/2 onion, chopped
  • 1 t coarse sea salt
  • 3 T balsamic vinegar
  • 2 garlic cloves, minced
  • 1 cabbage, chopped

Preheat oven to 425 degrees F. Leaving the skin on, cut squash in half, remove seeds and chop into bite-size pieces. In large bowl, combine squash with onions, vinegar, 1-2 tablespoons olive oil, and salt. Spread out onto cookie sheet and roast 30 minutes or until soft. Remove from oven and set aside.

Heat remaining tablespoon of oil in large sauté pan over medium heat. (For an oil-free version, heat a quarter cup of water in a sauté pan until it boils). Saute garlic until fragrant (about 2 minutes). Fold in cabbage a little at a time until it all fits in pot and cook until tender, adding water or broth as needed to prevent burning. Remove from heat, add roasted squash, toss to evenly distribute and serve.

balsamic-molassis roasted potatoes, cabbage, carrots, and onions
adapted from big mike’s eats
serves 4 as side dish
  • 1 cabbage, sliced into 1/3 inch strips
  • 1 onion, sliced into thin half rings
  • 4-5 fingerling potatoes, sliced into 1/4 rings
  • 6 carrots, sliced on the diagonal into big bites
  • 1 T molasses
  • 3 T balsamic vinegar
  • 3 T stone ground mustard
  • 1 1/2 t dried thyme
  • 3 t sea salt

Preheat your oven to 450˚

Prep your vegetables. Toss the carrots, potatoes, and leeks into a high-heat safe baking vessel with a lid, like a casserole dish or dutch oven. Separate the onion rings from each other. Add the molasses, balsamic, mustard, thyme, and salt, then mix well.

Add the cabbage, making sure to pull the pieces apart a little bit. Stir well to get coated in the dressing, then put the lid on the container and pop it into the preheated 450˚ oven for 45 minutes or until the potatoes are tender and all vegetables are golden brown and fragrant.

Author’s tip: extra great with fresh made applesauce! Enjoy!

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