[Magdalen] Community Supported Agriculture

[Lesley de Voil]

Fried noodles are the short Chinese noodles that come already fried and dry in a packet. They are about an inch long and the thickness of a color pencil lead. Often found dried in those chicken noodle soup packets that you reconstitute with boiling water. A wombok is a largeish Chinese cabbage that looks rather like a cylindrical Savoy cabbage (the one with the crinkly leaves.) Its leaf is not as thick while its flavour is much sweeter.
I love my kimchi in glass bottles. The big problem is I have to be careful of my salt intake, so I use it more as a garnish than a vegetable.
Regards
Lesley

-----Original Message-----
From: "Jay Weigel" <jay.weigel at gmail.com>
Sent: ‎30/‎07/‎2015 12:35
To: "magdalen at herberthouse.org" <magdalen at herberthouse.org>
Subject: Re: [Magdalen] Community Supported Agriculture

Fried noodle salad? Wombok? Not here in the states, Lesley. You mentioned
it, you have to share! (What the heck is wombok, anyway?)

I made Korean-style fermented cucumber pickles today, too, and they are
sitting on the counter getting started. If anyone wants the recipe for
those I'll be glad to share--they are based on kimchi and are spicy, and
won't be ready to eat for about a week.

On Wednesday, July 29, 2015, Lesley de Voil <lesleymdv at gmail.com> wrote:

> Hmm, that's the vinaigrette for fried noodle salad too, isn't it?
> That comes in a bottle at the supermarket since FNS became a big hit a
> few years ago. I usually make FNS with half and half fried noodles and
> finely sliced wombok.
>
> Regards
> Lesley de voil
>
> On 7/30/15, Jay Weigel <jay.weigel at gmail.com <javascript:;>> wrote:
> > ​SMASHED RADISH SALAD
> >
> > 3 bunches red radishes​
> > 1 teaspoon salt
> > 1 green pepper
> > 2 teaspoons soy sauce
> > 1 1/2 tablespoons white vinegar
> > 1 1/2 tablespoons brown sugar
> > 1/2 teaspoon sesame oil
> >
> > Wash and trim radishes. Lay each one on its side and crush lightly by
> > pounding decisively once or twice with the flat side of a heavy knife or
> > the bottom of a heavy glass. They should split open, but not break apart.
> >
> > Sprinkle lightly with the salt and let stand for 10 minutes, then drain
> and
> > transfer to a a bowl.
> >
> > Meanwhile, cut the green pepper in half, discard stem and seeds, and cut
> in
> > slivers. Add to radishes.
> >
> > Combine soy sauce, white vinegar, and sugar, blending well. Pour over
> > vegetables, tossing to coat well.
> >
> > Refrigerate, covered, only to chill (about 20 minutes). Sprinkle with the
> > sesame oil, toss again, and serve.
> >
> > On Wed, Jul 29, 2015 at 7:43 PM, Jay Weigel <jay.weigel at gmail.com
> <javascript:;>> wrote:
> >
> >> SMASHED RADISH SALAD
> >>
> >>
> >>
> >> On Wed, Jul 29, 2015 at 7:40 PM, Grace Cangialosi <gracecan at gmail.com
> <javascript:;>>
> >> wrote:
> >>
> >>> OK, Jay, let's have the recipe!
> >>>
> >>> On July 29, 2015, at 5:54 PM, Jay Weigel <jay.weigel at gmail.com
> <javascript:;>> wrote:
> >>>
> >>> I have a recipe for a smashed radish salad that sounds wonderful that I
> >>> haven't made yet. I use radishes in stir-fry, and did you know you can
> >>> also
> >>> roast them?
> >>>
> >>>
> >>> On Wed, Jul 29, 2015 at 5:46 PM, Susan Hutchinson <
> >>> shutchinsonca at gmail.com <javascript:;>>
> >>> wrote:
> >>>
> >>> >
> >>> > On 2015-07-29, at 2:35 PM, Judy Fleener wrote:
> >>> >
> >>> > > The radishes are the size of plums and larger.  These may be the
> >>> > > only
> >>> > > things we won't finish this week.
> >>> >
> >>> >
> >>> > I love them finely sliced with egg salad or as crunch in a pasta
> >>> > salad.
> >>> > Yum!!
> >>> >
> >>> > love and blessings
> >>> > Susan
> >>> >
> >>> >
> >>> > The Rev. Susan Hutchinson
> >>> > 604-319-7148
> >>> > shutchinsonca at gmail.com <javascript:;>
> >>> >
> >>> >
> >>>
> >>
> >>
> >
>