Dear Reader,

We’ve been getting a lot of questions about Tokyo Bekana lately. This Japanese cabbage is a little thinner than normal cabbage—it sort of resembles Bok Choy or napa cabbage and can easily substitute for those in recipes. It can be eaten raw or cooked and has a nice, light flavor.

Personally, I prefer my greens cooked into a hearty meal or doused in bacon grease. This recipe doesn’t do that, but I would absolutely still eat it. It features raw Tokyo Bekana and its crunchy cousin, kohlrabi, in a slaw made with miso, soy sauce, and rice wine vinegar—three classic Japanese flavors. Add other veggies from our Fort Wayne farm stand, like green onion or julienned turnips or radishes, to give this slaw an extra crunch.

Love,

Ginger the Hungry Dog
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Dear Reader,

Last winter, I decided to master risotto. It’s a bit tricky when you have paws, but I managed it (plus the mistakes were still delicious)! Fear not—it’s not as complicated as it seems, and as an added bonus, you don’t even have to peel the Jerusalem artichokes.


This recipe is sure to impress your guests, and it’s a great way to try out this healthy tuber from our Fort Wayne CSA. If you are extra hungry, make like Gordon Ramsey and add scallops. If you are looking to keep it vegetarian, mushrooms are a great option. I’ll take it all!

Love,
Ginger the Hungry Dog

HDF Ingredients

• 1 finely chopped onion
• 1 celeriac bulb, finely chopped
• 7 oz Jerusalem artichokes
• 5 1/2 cups vegetable stock, kept at simmering point (can be substituted for chicken stock)

Other Ingredients

• Olive oil and butter
• Salt and pepper, to taste
• 1 3/4 cups risotto rice
• 1 cup white wine
• Zest and juice of 1 lemon
• 1/2 cup grated parmesan
• 1/2 cup chopped hazelnuts