So good news folks. First, for three weeks we get to enjoy our neighbors’ farm share while they’re away. Second, I have opened a business. Let’s talk about the farm share first. We brought home a great big box of vegetables today, and it was like digging through a treasure chest. On top were delicate salad greens with leaves that just fell off and into your mouth, so crisp and covered in little water droplets from the last washing. Underneath was the giant head of Napa cabbage, and a bunch of bright orange carrots. Even further down, my little brother and I found snow peas and little pickling cucumbers. We each ate two, hungrily devouring that which brought us back to the earth.
Okay, so I enjoy baking cakes and pastries and all of that, but fresh carrots, cucumbers, snow peas, lettuce…they put anything I could dream up to shame. I think it’s part of having grown up with a grandmother who had an organic farm, who still does. I have sat like the little girl in Blueberries for Sal, just picking and eating blueberries from her bushes until my stomach hurt. I’ve eaten her snow peas and cherry tomatoes by the handful, with dust or dew still blanketing them.
Today was a shopping day; Thursdays always are. So our house had been practically devoid of fresh food until the farm share came. I followed a recipe provided on the weekly flyer, changing things here and there. It became a salad of sautéed garlic scapes, a giant head of Napa Cabbage, some thinly sliced carrot, and snow peas with a dressing of tamari, rice wine vinegar, sesame oil, and a little honey. We ate it with salmon and rice, and I have to say is that it was perfect.
Now, on to more pressing matters. I have begun a micro-bakery, with a few cakes and things as a way for me to learn little about business and to give my summer a bit more structure. I hope to try out some new recipes, and come up with some interesting combinations of my own as this continues. The website link is here: Madeleine’s Micro-Bakery. I will deliver cakes, but only so long as you live within an hour of Bangor, Maine. Also, some things can be made gluten-free, and are specified on the Offerings page. Thank you so much for your support!
Napa Cabbage Salad with Snow Peas and Scapes
An informal recipe adapted from the one provided by Dennis of Fisher Farms in Winterport
3 cups of snow peas
1 head of Napa Cabbage, shredded
Enough garlic scapes to make around a cup finely sliced
1 carrot, sliced into matchsticks or diced
1 Tablespoon canola oil
rice wine vinegar, tamari (or soy sauce), sesame oil, and honey to taste (just about a tablespoon)
Cut snow peas up into bite-sized pieces and toss with cabbage and carrots. Sauté scapes in canola oil over medium heat until just tender. Add to cabbage. Add rice wine vinegar, tamari, sesame oil and honey until you get the perfect balance of flavors.