Summer Vege Bag - Week 6
Click on any vegetable that has a link to see previous posts with recipes and cooking tips. You can also browse and filter the whole vege bag archive by vegetable here.
This week we have:
Carrots (Ahoaho māra kai)
Cucumbers (Ahoaho māra kai)
Zucchini (Ahoaho māra kai & Crooked Vege Ōtaki)
Salad Mix (Crooked Vege Ōtaki)
Microgreens or Parsley (Crooked Vege Ōtaki)
Herbs - garlic chives, lemon sorrel, dill or coriander (Crooked Vege Ōtaki)
Beetroot, 5x baby fennel (Crooked Vege Ōtaki) or 4x avocados (Sharon & Matt)
Pak choi, tokyo turnips (Crooked Vege Ōtaki) or napa cabbage (Kai Ora Initiaive)
Vege highlights + suggested uses:
Napa Cabbage
Grown by our friends at Kai Ora Initiative, in Te Horo, Napa Cabbage (also known as chinese cabbage or wongbok) is one of my favourite crops. Unfortunately we’ve found it doesn’t grow very well at Crooked Vege - so we’re glad others are doing it locally.
It’s more versatile than regular cabbage - nicer in a salad (in my opinion) and great in a stir fry.
A favourite way to use it is in okonomoyaki, a savory pancake - here’s a recipe. This recipe calls for a few unusual ingredients - regular stock works well in place of “dashi” (you can add some seaweed if you have some). There are some specifically japanese condiments suggested in this recipe, but it’s still yum without them.
Ka kite,
Jon
