Monday, June 14, 2010

Chinese Cabbage and Carrots!

The carrots today are Mokum, an early, smaller, sweet variety that make me continually say "I need to grow more of these!" They win the taste test and are so fun to grow!

The Chinese Cabbage has tried to bolt (make seed), so rather than having 1 head for 2 weeks, you will get 2 heads today. If you have a Vegetables A to Z book, look up storage and recipes there. this is a Napa cabbage called Fun Jen. Chinese cabbage originated near the Beijing region of China, and is widely used in East Asian cuisine. Napa cabbage is lighter in color than pak choy.

In Korean cuisine, it is the main ingredient of baechu kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are used in soups.

Stir fry it or make an oriental salad!

No comments:

Post a Comment