September 20, 2020
Yay for Fall Veggies
By Linda Dansbury

This week we are really getting into fall veggies with several new ones in our shares.

Napa Cabbage - is a variety of cabbage that was developed in China and is used in many stir fried dishes. It is high in vitamins C and K, so is very good for you. The leaves are more tender than the more common round cabbage and cooks up sweeter. It is best stored in a sealed plastic bag in the refrigerator where it will keep fresh for about 2 weeks. Try the Sweet and Sour Cabbage Stir Fry with Tofu or Shrimp.

Radishes and Hakurei turnips - these can pretty much be used interchangeably and the greens on both are edible, so don't throw them away. Add to soups and stews or chop up and saute with garlic and other herbs, or mix into an omelette or stir fry. Both veggies can be used raw in salads or dips; they roast up sweet as can be and braising them is delicious! Separate the greens from veggie when you get them home and store separately for best storage results.