Is it true …. better late than never? Sorry for the 24-hour delay in getting this note out.
I’m loving the Napa cabbage in yesterday’s box. I got in way too late yesterday to fix dinner, or write this note, but tonight’s dinner is a Napa cabbage stir-fry with beef strips. We’ve got some other inspiration for this sweet cabbage at https://grassfedcow.com/ingredient/napa-cabbage/. Usually I want my Napa cabbage raw, but tonight I’ve got that beef to cook and so stir fry it will be. I’m adapting the Hoisin Pork with Napa Cabbage recipe we posted three years ago.
This miserable hot/dry summer/fall has sent me back into the archives to see what we were eating in early October in past years. Popcorn. Lots of butternut squash. Daikon radishes. Beets!
Here’s hoping the cooler temperatures bring back those favorites.
If you’ve run out of ideas for summer squash (it’s been a good year for squash, hasn’t it?) I’ve got one more idea – a squash slaw. Jason Burdett of Miller Union demoed this recipe at the Peachtree Road Farmers Market many years ago and it’s so simple, I keep it in rotation in my kitchen.
Summer Squash Slaw
2 summer squash, cut into matchstick pieces
Juice of 1 lemon, to taste
1 tablespoon extra virgin olive oil
Chopped herbs, your choice
Salt and pepper
In a large bowl, combine squash, lemon juice and olive oil. Start with just a little lemon and then add after tasting. Sprinkle in herbs, season with salt and pepper and serve within an hour or so. It gets a little mushy if it sits too long.