Week 10: Back to a Fall Routine
We were a little quiet on social media this week as we adjusted to Allie going back to work. That doesn't mean things were quiet on the farm! We're both a little tired as we settle into a new routine, but the farm keeps moving.
We've been cleaning things up from a busy summer while continuing to prepare for fall. We also started harvesting from our main-season beet patch. We grew four varieties this year, each with its own size and color, and we're excited to start sharing them with you!
You'll find beets in the online store along with other seasonal favorites like chard, carrots, green and Napa cabbage, kohlrabi, sweet Tropea onions, and scallions.
We will have a limited amount of salad mix available in the online store this week. Make sure you place your order early if you want to guarantee your weekly greens! Priority is always given to our Salad Club, Just Salad, and Farm Friend members. When sign-ups for the 2027 season roll around, keep that in mind!
Please place your orders by 5 p.m. Tuesday for pickup later this week.
Online Store:
www.thatonefarmerguy.com/onlinestore
This Week's Salad Club Share Includes:
One 5oz bag of salad mix
Napa cabbage
White beets
White Beets
Last week we gave you rainbow carrots, and this week we're bringing you a different kind of colorful surprise.. A white beet!
If you think you're not a beet person, we dare you to give these a try. White beets lack the pigments that give red and golden beets their vibrant colors, which means they don't have the same antioxidants. But they still pack plenty of nutrients and have a mild, subtly sweet flavor with very little of the earthy taste that can turn some people away from beets. Plus, they're a great option when you want all the beet goodness without turning your cutting board (or your hands) pink!
You can roast, steam, boil, sauté, pickle, or eat them raw in salads. They also make a beautiful, creamy addition to soups and purées. And wouldn't a white beet borscht be pretty cool? We might just have to make a share or bundle for that!
One thing we noticed with these beets is that they oxidize quickly once cut. To help keep them looking fresh, store cut beets submerged in water, similar to how you might store cut apples or potatoes.
For dinner tonight, we're having steak, steamed white beets and broccoli, and Gruyère garden biscuits from Kat's Kitchen. You can find Kat on Facebook or at her stand at the Defiance Farmers Market. Supporting local farms and local bakers makes for a pretty great dinner!
Napa Cabbage
Napa cabbage is another one of our favorites. It can be used in a stir-fry just like bok choy, chopped into salads or slaws, steamed or braised, or added to soups and stews. And, probably our favorite way to use it, you can turn it into homemade kimchi. If you're interested in our kimchi recipe, let us know! We'd be happy to share it.
At the farmers market, Napa cabbage is a new vegetable for a lot of people. We often tell customers that they may have already eaten it without realizing it, especially if they've ever had one of those crunchy ramen noodle salads at a potluck!
Here's a recipe that's perfect for these last few hot days of summer. There are several recipes for a salad like this!
Napa Cabbage Salad
Ingredients
1 head Napa cabbage
1 bunch green onions, minced
⅓ cup butter
1 (3 oz.) package ramen noodles, broken into pieces
1 cup slivered almonds
2 Tbsp. sesame seeds
¾ cup vegetable oil
½ cup white sugar
¼ cup apple cider vinegar
2 Tbsp. soy sauce
Directions
Finely shred the cabbage; don't chop it. Combine the cabbage and green onions in a large bowl. Cover and refrigerate until ready to serve.
Preheat the oven to 350°F. To make the crunchy topping, melt the butter in a pot. Stir in the broken ramen noodles, almonds, and sesame seeds.
Spread the mixture onto a baking sheet and bake for 5–7 minutes, stirring frequently so it doesn't burn. Remove from the oven once browned and crunchy.
To make the dressing, heat the oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring to a boil and boil for 1 minute. Remove from the heat and allow to cool.
Just before serving, toss the cabbage with the crunchy topping and dressing. Serve immediately, the crunchy topping will get soggy if it sits too long.
Recipe: allrecipes.com/recipe/18517/napa-cabbage-salad/
As we settle into this new rhythm, we're grateful for the reminder that the farm doesn't really have an "off switch." There's always something growing, something to harvest, or something to get ready for the next season. Thank you for continuing to show up for us, whether you're picking up a share, placing an online order, or saying hello at the farmers market. We're looking forward to filling your tables with the flavors of late summer and early fall.
With greens and gratitude,
Matt and Allie
That One Farmer Guy