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6.28.11 FarmShare CSA Newsletter

What’s in this week’s boxes?


1 head “Golden Cross” Cabbage

1 pint Sugar Snap Peas

2 quarts English Shell Peas

1 bunch “Easter Egg” Radishes

1 head Red leaf lettuce

1/2 lb Greens “Braising Mix”



1 quart Strawberries


Storage, Handling, and Cook tips…


Storage–  Put dry, unwashed cabbage in the vegetable bin of your refrigerator The outer leaves may eventually get floppy or yellowish, but you can remove and discard them to reveal fresh inner leaves. Cabbage can keep for more than a month.

If you only need half a head, after you cut it in half, place the remaining half in a plastic bag and shake a few drops of water onto the cut side. Close the bag and refrigerate. The cut half should last another few days if it was fairly fresh when you cut it.

Handling­ Rinse the cabbage under cold running water just before use.  Peel away a few of the outer leaves, then cut the cabbage in half through the stem end. Lay it flat and quarter it, again through the stem end. Then balance each section upright and slice away the triangular core that is exposed at the base. From there you can chop, sliver, or grate the quarters.

Culinary tips-

-Make raw cabbage into coleslaw or sauerkraut.

-Substitute finely slivered raw cabbage for bean sprouts.

-Briefly steam slivered and rinsed cabbage with the wash water still clinging to its leaves.

-For the best of cabbage, stir-fry or braise it until slightly browned.

-Wrap savory grain, rice, or meat fillings in large, boiled cabbage leaves.

It’s a little known fact… that grape vines will not flourish if they are grown near cabbage.


Recipes of the Week:

Cabbage Slaw


1 head cabbage

1 pound carrots

1 bunch cilantro

1/3 cup freshly squeezed lime juice

1/3 cup apple cider vinegar

2 tablespoons salt

1 tablespoon ancho chili powder

Quarter and core cabbage.  Slice thinly by hand or in food processor.  Peel and grate carrots.  Chop cilantro.  Toss all ingredients.  Let stand 1 hour.  Toss again.  Serve. Makes 3-4 quarts



Grilled English Peas


Fresh English shell peas in their pods

olive oil

kosher salt

balsamic vinegar (optional)

fresh mint leaves thinly sliced (optional)

1.  Prepare your grill for high direct heat

2.  Place a handful of peas into a bowl and drizzle olive oil over them. Sprinkle generously with kosher salt. Toss to coat with oil and salt.

3.  Place peas on hot grill, arranged in a way so that they don’t fall through the grill grates. Grill a few minutes on each side, so that the peas are well charred, and sufficiently cooked so that the peas are tender inside.

4.  Remove to a bowl and drizzle with a little balsamic and toss with a little mint if you want.

Eat like edamame. Put the pod in your mouth and scrape against the salty, charred surface of the pod to extract the peas. Discard the empty pods.






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Applecrest Farm | 133 Exeter Road (Rt.88) | Hampton Falls, NH 03844 | Phone 603.926.3721 |