Select Page

Week five of our Community Sponsored Agriculture box brought us a few new items.  This week we have beets, fennel, lettuce, napa cabbage, more spinach, MORE SUGAR SNAP PEAS, a tiny bunch of broccoli, yellow squash, zucchini, and some kale.

The fennel is interesting but many times we don’t end up using it.  We grilled some squash, broccoli, zucchini, and a kohlrabi.  The beets may rot in the fridge along with last week’s turnips.  I gave half the Napa cabbage, some spinach, and some sugar snap peas to a friend.

I made a stir fry with the squash, zucchini, sugar snap peas, red & green peppers from the grocery, and about half the napa cabbage.  I used an Ellie Krieger recipe that came with the box.

Stir Fry Cabbage

2 tsp canola oil

small onion, minced

1 clove garlic (I used the garlic scapes from a prior week)

1 tsp minced ginger

1 head Napa cabbage, cleaned  & sliced

2 T soy sauch

1 T rice vinegar

2 tsp toasted sesame oil (I used peanut oil because that’s what we had)


Heat canola oil in a large saute pan over medium-high heat  Add onion, garlic, ginger and saute for one minute.  Add cabbage and cook until just starting to wilt, about two minutes.  Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about three minutes.  Remove from heat and drizzle with sesame oil.


I made kale chips too.  I’ve tried this a few times before and the boys actually do eat some.  I chop the kale, mix with oil and salt, then bake on low heat for about 30 minutes.  They are good right out of the oven, but don’t really keep well.  I got these a little too salty this time.