Member Feedback

Here is some great comments about the CSA, salad greens and poms from Alice.  She posted this in the comments section of the blog.  We love to hear your feedback so keep it coming to the many communication channels.

Amy Hetager, CSA Blogger

From Alice:

Thank you, Steve,for always providing us with good, healthy and fresh produce! I for one am never tired of the Mesa Top salad greens. They’re my favorite jewels on Thursday.  I love the poms too! Cheers, Alice


1 Comment

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One response to “Member Feedback

  1. Alice and Morgan

    Napa Cabbage Salad
    “This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!”


    · 1 head napa cabbage
    · 1 bunch minced green onions
    · 1/3 cup butter
    · 1 (3 ounce) package ramen noodles, broken
    · 2 tablespoons sesame seeds
    · 1 cup slivered almonds
    · 1/4 cup cider vinegar
    · 3/4 cup vegetable oil
    · 1/2 cup white sugar
    · 2 tablespoons soy sauce
    1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
    2. Preheat oven to 350 degrees F (175 degrees C).
    3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
    4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
    Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

    Notes: I made this recipe for a Park Plaza Potluck yesterday, and they were right: the bowl was empty ,and people asked for the recipe.
    As usual I tweaked the recipe to fit what was available in the house.
    Here are the changes I made:
    :1. I didn’t have any almonds so I left them out.
    2. I didn’t have any ramen noodles but instead I used a small can of crunchy rice noodles (la Choya brand) .
    3. I used sesame seeds, but left out the roasting part.
    4.The dressing was fast, easy and delicious.No changes made to this part,
    5. I didn’t shred the cabbage, but used a sharp knife to cut it into small pieces.
    6. I used one of our CSA red onions, both red and green parts.

    It was a yummy salad, and it made a lot but perfect potluck size. I will certainly keep this recipe for other gatherings. Bon apetit!

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