- Hakurei turnips
- Pac choi
Local Food Hub:
- Green cabbage (Walnut Wind Farms--Pittsylvania County)
- Kabocha squash (Singing Earth Farms--Augusta County)
- Organic Shiitake mushrooms (Mother Earth--Landenberg, PA)
From Full Belly Farm recipe archives; modified for turnips
Cabbage and Turnip Soup
1/2 head of cabbage, chopped
1 rutabaga, cut into 1-inch pieces
1 cup uncooked orzo (or other) pasta
1 onion, finely chopped
1/2 bulb of garlic, minced
3 tablespoons of chopped fresh dill
Broth — either chicken or veggie
Put all the ingredients into a soup pot or a slow cooker. Cover with the broth and then cover the pot and cook it over a low heat until the vegetables are tender and the soup is thickened.
From Cooking with the New York Times; modified for pac choi and shiitake mushrooms
Sake-Steamed Kabocha Squash, Pac Choi, and Mushrooms With White Miso
1 pound kabocha squash (about half a medium squash), seeds removed
Baby pac choi, coarsley chopped
Shiitake mushrooms, thinly sliced crosswise
3 tablespoons white miso
6 tablespoons sake
3 tablespoons canola oil or mild vegetable oil
6 small dried red chile peppers
1 teaspoon sesame oil, optional
Using a vegetable peeler, peel squash very lightly, still keeping it green at the edge. Cut squash lengthwise into 1-inch-wide wedges, then cut the wedges crosswise into 1/4-inch slices.
In a small bowl, combine miso and 3 tablespoons sake, stir and set aside.
Heat oil in a wide skillet over medium. Add chile peppers and let them sizzle, then add squash and stir to coat. Sprinkle lightly with salt. Spread out squash slices in one layer and cook gently without browning for about 3 minutes. Add remaining 3 tablespoons of sake and cover with lid. Allow squash to steam for about 2 minutes more, until it is just cooked through. In the two minutes of cooking squash, add pac choi and mushrooms and mix to incorporate.
Add miso-sake mixture and sesame oil, if using, carefully combining to coat squash slices without smashing or breaking them. Serve hot, at room temperature or cold.