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From Wellspring Charitable Gardens this Week - November 10, 2022

From the Garden this Week… Napa Cabbage, Radishes, Eggplant, Carrots, Salad Turnips, Rutabaga, Sweet “Lunch Box” Peppers, Green Tomatoes, Fennel, Arugula, Basil, Parsley, Tart Tangerines, Fuyu Persimmons, & Pomegranates

Using your Produce… by Julie Moreno

We have fennel coming this week. Fennel is related to carrots, celery, and parsley, but unlike those in many ways. It grows forming a bulb at the base of the plant, which is what we send out in our baskets. It can be eaten raw, typically shaved thin across the grain of the thick layer. Its flavor changes considerably when cooked. I like to slow cook it with onions, which brings out the sweetness. We are also harvesting Napa cabbage this week. A variation of the traditional European variety, Napa cabbage can be cooked, usually lightly sautéed, or its thin lettuce like leaves can be eaten raw in a salad. It is also the base ingredient in kimchi. Today’s fall salad uses our persimmons to add sweetness. You can make this salad ahead, and even though it will wilt slightly, the thicker ribs will remain crisp while you prepare the rest of the meal.

Fall Napa Cabbage Salad

with 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

1-2 Fuyu persimmons, thinly sliced

1 small head Napa cabbage, shredded

2-3 radishes, thinly sliced

2 green onions, thinly sliced

2 carrots, grated

2 tablespoons chopped parsley

2 tablespoons chopped basil

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 persimmon. Add the cabbage, radishes, green onions, carrots, parsley, and basil and mix well. Add the almonds and season with pepper. Toss again and serve.