I know this title might have you thinking that I’ve flown back to Korea, but no, I am simply excited to make kimchi from our big and beautiful Napa Cabbages that we have grown.
I am heading home for the weekend with a bag full of yummy veg, including some Napa Cabbage that I plan to make kimchi out of. It’s quite a simple recipe actually, it doesn’t require any crazy ingredients, and though it you can let it ferment for quite a few months, you can also eat it as soon as your taste buds like. It requires a minimum of 6 hrs to sit in a brine before you add in the rest of the ingredients and then you can taste it every day until you are satisfied with the taste. At least that’s the recipe I have so far, I will test it out and let you know how it is, seeing as I am the Kimchi expert and all.
So what happened this week?
Well on Tuesday we transplanted some more kohlrabi, cabbage, cauliflower and cucurbits. We washed all our bins to get them clean for the CSA and market this week and we harvested snap peas (that are delish). Snap peas aren’t really an economical crop, because like strawberries and such they take a long time to harvest. But they are delish so I will definitely grow some for myself in the future and if ever I were to get big enough to sell, I think I would invite people to come harvest the snap peas themselves.
Also on Tuesday, Daizy made some super yummy sweet and savoury crepes. Oh my! I’m drooling just thinking about them. Our dinner was crepes with swiss chard, cheese, bacon (and i’m sure scapes, kale and others) which we covered in either siracha sauce or maple syrup, alongside some kimchi. And our dessert, oh me oh my, was more crepes with a whole assortment of jams and organic maple syrup from up near my cottage. So Tuesday was a good day 🙂
Wednesday was, as usual, CSA day. We harvested a bunch of our Napa Cabbages along with kale (I am soo excited to have kale again) and spinach and many others.
I had never eaten kale until this year. I knew it was really good for you and I was up for trying it but I felt like I didn’t know how to use it. I had heard that you needed to massage it, which I didn’t feel like I knew how to do and I didn’t have any good recipes for it. However, Chloe showed me early on when we had it in the greenhouse that you could simply massage it with some avocado (which acts as a dressing) and eat it just like that. So my favorite salad is now kale, massaged with some avocado (it takes 30 secs), with some chopped up avocado and a sprinkle of salt. It is delicious! I know I use the word “delicious” a lot, but it’s true.
On Thursday we cracked down on the weeds in the carrot beds. We’ve been putting it off for awhile, simply because there is always something else that needs to be done it seems, but we needed to save the carrots from the weeds. And so, we got down on our hands and knees for 8 hours, and tackled 3 beds out of 6. We started the 4th but only put a dent in it. I tell you, these carrots are going to be the best carrots you ever tasted based on all the hard work we are putting into them. Weeding them all day wasn’t so bad, the bad part was getting to the end of the bed where there are these horrible, no good, very bad, evil prickly weeds that are simply horrendous to deal with. One must be wearing gloves when attempting to remove them and one must make sure not to accidentally kneel on them afterwards. Trust me I know.
Then Friday was harvest and today (because I am actually getting this blog done on time for once) we killed potato beetles once again. We killed them last week but if you even miss just one little leaf with a bunch of eggs on it, you’re in trouble. So we had to go back over them today. Thankfully, as hard as it is to see the eggs sometimes, potato beetles are very easy to kill. They do not move! At all! I think their only mechanism of defence is to freeze, fall off the leaf and act as if they are dead. Unfortunately though, we didn’t even get through half of the potatoes. Last time we were able to finish in a day, but this time, we were down one man, plus there were more plants to check (as more have grown), the plants themselves are bigger and it was much hotter in comparison to the other day. However, I am no longer very worried about the potatoe beetles, as there are very few, and am more worried about pesky flea beetles which are devouring our potatoes and eating everything else as well. I would kill them all if I could but they jump (as fleas do) and thus are difficult to squish. Just thinking about them makes me angry.
So to change the subject, let’s talk about something that makes me happy. You guessed it, food! On Friday night Oma (Johnny’s mom) came over and made a seafood chowder lasagna. Now, I love seafood, and I love pasta, but I’m not normally a fan of the two together. However, this lasagna was delicious, okay what’s a synonym for delicious, hmm, scrumptious! And afterwards I made a wild berry crumble from a bunch of berries that Chloe had collected from around the house. And we had it alongside some of Rebecca’s vanilla ice cream. It was…delightful! (I’m using Word’s synonyms for delicious).
And last but not least I made homemade basil pesto which turned out great and I used it for pasta, stir fry and sandwiches. I still had some goat cheese left from last week, so I toasted p my Crazy Grain bread from ArtIsIn, smeared some goat cheese on one toast, some pesto on another, and made a sandwich out of cooked spinach and tomatoes. Yummy yum yum.
Okidokes, that’s my farm and food ramblings for this week. Hope you enjoyed!
I will let you know how the kimchi worked out in next week’s blog. Take Care!