Fall CSA – Week 4

Fall CSA Week 4

WOW! Can you believe it? We’re halfway through our fall CSA! We’ve gotten a lot of good feedback over the last few weeks (especially after the meat shares last week!) and we’d love to keep it up. Let us know how we’re doing by sharing on Facebook and Instagram.

This weeks cheese is
Bouquets will be coming from Delta Sol Farm this week!


Chinese Cabbage Stirfry


  • 2 long red chillies, seeded, finely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon white wine vinegar
  • 2 tablespoons caster sugar
  • 60ml (1/4 cup) char siu sauce (see note) or hoisin sauce
  • 4 pork loin steaks, thinly sliced
  • 1/2 Chinese cabbage
  • 2 1/2 tablespoons vegetable oil
  • 200g small green beans, trimmed
  • 125g roasted cashews
  • Coriander, to serve
  • Steamed white rice, to serve
  • Step 1
    To make marinade, place chillies, garlic, vinegar, sugar and char siu sauce in a bowl and stir to combine. Add pork and stir to coat.
  • Step 2
    Trim cabbage base, then remove outer leaves and discard. Cut cabbage widthwise into 3cm-thick slices.
  • Step 3
    Heat a wok over high heat. Drain pork, reserving the marinade. Add 2 teaspoons oil and half the pork and cook for 30 seconds each side or until pork is browned and almost cooked through. Transfer to a plate and wipe the wok clean using paper towel. Repeat with 2 teaspoons oil and the remaining pork.
  • Step 4
    Heat the remaining 1 1/2 tablespoons oil in the wok over high heat. Add beans and stir-fry for 1 minute, then add the reserved marinade and bring to a simmer. Add cabbage and cook, tossing, for 2 minutes or until tender but still crisp (don’t overcook the cabbage or it will become watery). Return pork to wok, add cashews and stir-fry for a further minute or until warmed through. Scatter with coriander leaves and serve immediately with steamed rice.

Also Try:
Roasted Root Vegetables with Tomatoes and Kale
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