Minerals on the Farm

This week as I was harvesting broccoli for the box, I was looking across the brassica field where we have the kohlrabi, cabbage, broccoli and brussel sprouts and thought just how good the field looked this year.  The good timings I’ve had with cultivating helps, but one thing which I’d like to highlight is the mineral fertilizer I’ve incorporated this year.

Ryan harvesting Napa Cabbage

Plants in the brassica family like broccoli are pretty heavy “feeders” of micronutrients (macro-nutrients are nitrogen, potash, and potassium) like calcium, boron, and manganese.  To better feed the plant, this year we sourced a mineral blend from Midwestern Bio-Ag which the brassicas really responded to.  We’ve never had such healthy-looking cabbages.  People always wonder what we do about insects when raising vegetables without pesticides, but this is part of the secret.  If you have healthy plants with proper nutrition, the bug pressure is always less – kind of like those healthy people you know who never get sick.

In the box:

  • Cilantro
  • Kohlrabi 
  • Napa Cabbage: It seems like not a lot of people cook with Napa, but I absolutely love the stuff!  Follow this recipe below from the Epicurious website for an idea on how to use it.  
  • Radishes 
  • Strawberries
  • Snap Peas: These are edible pod peas, so please don’t try to shell; just eat them.  
  • Spinach 
  • Broccoli 
  • Red lettuce: Most people got a red oakleaf variety called Cocarde, but some did Red Sails red leaf. 
  • Salad Mix  
Spicey Napa Cabbage Slaw with Cilantro Dressing from Epicurious

  • 1/4 cup rice vinegar (not seasoned)
  • 2 teaspoons sugar
  • 1 teaspoon grated peeled ginger
  • 2 tablespoons vegetable oil
  • 1 fresh serrano chile, finely chopped, with seeds
  • 1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
  • 1 bunch scallions, sliced
  • 1/2 cup coarsely chopped cilantro

  • Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
    Read More http://www.epicurious.com/recipes/food/views/Spicy-Napa-Cabbage-Slaw-with-Cilantro-Dressing-243168#ixzz1zDu8T5Ia
     


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