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From the Garden this Week - 27 January 2022

From the Garden this Week… Napa Cabbage, Broccoli, Celery, Parsley, Watermelon Radish, Kale, Spinach, Leaf Lettuce, Baby Carrots, Grapefruit, Blood Oranges, Navel Oranges, Meyer Lemons

Coming Soon… Butter Lettuce, Gorgeous Romanesco

Using Your Produce… By Julie Moreno

This week’s produce comes together in a winter salad. The recipe can be used with either green or Napa cabbage. If you are using the green cabbage, I would shred it as thin as possible and if you have it, you can use a food processor to get the thinnest slices. The watermelon radish and carrots bring a colorful crunch, and the citrus adds sweetness and acidity. For my second recipe, I included one of my new favorites - Celery Soup. I was so afraid of cream of celery soup from the can, that I would have never tried making this if we didn’t have an excess of celery here at the garden. If you like cream of broccoli, I recommend trying this alternative.

Cabbage Salad with Orange and Almonds

½ cup slivered almonds

3 tablespoons vegetable oil

2 tablespoons rice vinegar

1 teaspoon soy sauce

½ teaspoon toasted sesame oil

½ teaspoon salt

1 teaspoon honey or sugar

zest from one orange

1 small head Napa cabbage, chopped

or 1 small head of green cabbage

finely shredded

2 green onions, thinly sliced

2 carrots, grated

1 grated watermelon radish

1 orange, peeled and sliced

¼ cup chopped cilantro

Freshly ground pepper

Preheat the oven to 350°. In a small pan or pie plate, toast the almonds for 5 minutes, until they are light brown. Let cool. In a large mixing bowl, mix the oil, vinegar, soy sauce, toasted sesame oil, salt, honey, and orange zest. Add the cabbage, green onions, carrots, orange slices and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.