that fickle autumn
and her summer love affair
fading; yield to winter
Almost a haiku : almost cold weather here in Houston, TX. My mother would have me remember that patience is a virtue. As it turns out, I'm feeling less and less virtuous recently.
But fret not, we have yet another farm share filled with delicious edibles for your culinary enjoyment this week! The remnants of summer yield to the new bounties of fall and winter. You'll find some usual suspects like Ruby Streak Mustard greens and Mizuna, but a couple surprises are in store for you to mark the waning of summer and the waxing of winter... what little we're allowed to claim as winter this close to the Gulf at least.
So, without further ado, we're joined this week by our first cabbages!
These tender leafed Chinese cabbages are perfect for stir-fry, cole slaw, raw salads, and soups just to name a few! I personally enjoy Beka Santoh Chinese cabbage (pictured left) raw in a sesame slaw while the Greenboy (pictured right) sautéed with some spicy radishes in a tamari sauce. Your share will contain just one of these varieties, so I'll do my best to rotate varieties around in the coming weeks. Be sure to write down and share your recipes for future dispatches!
For our last vestige of summer, we're joined one last time by our now dear friend, Roselle, but this time it's blossoms, not greens! These beauties are tart and tangy and perfect for fancifying any hum-drum meal! Houston's very own Francine Spiering of Edible Houston Magazine wrote a lovely article regarding Roselle blossoms and included three of her own, favorite recipes. Read about it here! I would personally recommend removing the interior seed pod from the calyx and either just chopping it up for zest in a salad or dressing OR steeping it in some hot water for a delicious hibiscus tea. (Add local honey for an extra treat!) It's great for the immune system and can help regulate blood pressure.
Last but not least, we have our tried and true mustard green varieties, Moringa, and basil (but not for much longer as we settle into cooler temperatures). Be sure to review the previous Dispatches from the Field to remember how to prepare these greens!