SELLMEYER FARM NEWSLETTER

Well Greg is finally finished with the outage! Now he can get a few things done around here that he hasn't had time to keep up with! He mowed around the black berries and blueberries, he's been spraying deer repellent around the summer squash, cucumbers, beans and broccoli, but it keeps raining and washing it off, so have to keep making more and spraying! I finally got all the tomatoes first stringing done, and Lucas tied up the peppers, eggplant & okra. We got the summer squash and cucumber plants out of the green house and planted out in the field! We've got most of the new lettuce and greens beds weeded. I still need to set out some of my herb plants and another tray of fennel out yet, Greg and Lucas did some already, I just need to finish it up.

Be looking for Chinese Cabbage in your boxes this week. Here are some tips on how to use it. Chop it raw into salads, substitute in traditional coleslaw, for an Asian-style salad, toss chopped cabbage with grated carrot, copped green onion, toasted sesame oil, rice vinegar, and soy sauce. Chinese cabbage cooks quickly. Steam for 3-5 minutes or until leaves are wilted down but remain slightly crisp. All cabbages are at risk for overcooking! Substitute Chinese cabbage for common cabbage in recipes, but reduce cooking time by 2 minutes. Chinese cabbage is a classic and popular stir-fry vegetable and also a main ingredient in egg rolls. You can stir-fry it alone with a little onion, toasted sesame oil, and soy sauce, or add it chopped toward the end of your mixed vegetable stir-fry. Chinese cabbage is excellent in soups, fried rice, mashed with potatoes, etc.

Storage tips: Do not remove all the outer tough leaves before storage. They will help retain moisture, keeping the inside crisp and fresh. Keep Chinese cabbage in the hydrator dra wer of the refrigerator for up to 2 weeks.

The above information came from "From Asparagus to Zucchini" a guide to cooking farm-fresh seasonal produce.