3-4 Carrots sliced
4-6 cups Cabbage, coarsely diced
4-6 cups Turnips, cubes
1 tbsp Ginger, ground or 2 tsp fresh Ginger chopped
1/4 cup Vinegar
1/4 cup Molasses or maple syrup
1 T Cornstarch
3 tbsp Soy Sauce
2 tsp ketchup
3 cups cooked Brown Rice
Heat your favorite oil in your wok. Add cut veggies, ginger (and extra hot sauce if you wish) mix well. Add a little water, if necessary, until the veggies are tender.
While the veggies are cooking, pour the vinegar and molasses into a measuring cup, add the soy sauce, ketchup, and the cornstarch and mix well.
When the turnips, cabbage and onions are cooked add additional cornstarch to the sauce as necessary and mix well. Reduce the heat to simmer, add the sauce, and continue stir-frying until the sauce thickens and evenly coats all the veggies. Mix well before serving.
Serve over a bed of brown rice and enjoy!
Taking a week off from CSA delivery created time for our crew to get caught up on fall plantings, prioritize some weeding projects, and take a moment for big picture planning. In the last week, we had our organic certifier out for this year’s inspection, we made sure some of the longer season crops like onions got their much needed hand weeding done, and we were able to get caught up on plantings that were still sitting in the greenhouse waiting for us to get them out. In the past, these kinds of projects were difficult to tackle in the midst of the heavy harvest demands of summer. Often times, we just had to let go of some of our visions for a crop that year. Sometimes that meant losing a crop because we didn’t get to the weeds in time, or couldn’t get it in the field before the planting window closed. Sometimes, it meant the crop would be compromised and yield less. Although we chose a Holiday to not deliver the CSA boxes, the week is still very much a work weeks for us out here on the farm.
- 1-1.5 lbs cubed LotFotL pork steak pieces or cubed butt roast
- 2-3 T cooking oil (olive, avocado, coconut, peanut, etc.)
- 1-2 T cooking oil
- 3 tablespoons water
- 2 tablespoons ketchup
- 2 tablespoons fresh pineapple juice, or juice from the canned pineapple, or substitute orange juice
- 1 1/2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 cup fresh or canned bite-size pineapple chunks
- 1 red bell pepper sliced into bit sized strips
1. Heat a pan with oil to med high. Add the pork cook until nearly cooked through, watch heat and turn down if needed. Remove from heat.
2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.
5. Heat the oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the bell pepper, pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve over rice.
LotFotL CSA Dropsite Details
Most of our sites are set up to be self serve. Here are specific pick up details about your locations.
PLEASE, ALWAYS REFER TO THE CHECK SHEET!
Note: Cafe Manna is not available for farm store order deliveries.