FOR IMMEDIATE RELEASE: August 1, 2019
Make This with PA Produce: Quick Cucumber Kimchi
Co-Owner of Local Food Market LV., Nicole Shelley, Shares Asian-Inspired Recipe
Harrisburg, PA – Nicole Shelly is co-owner of Local Food Market LV, a company that broke onto Lehigh Valley’s local food scene in 2019 with a mission to make local food more readily available to citizens of the Lehigh Valley region. Having 16 years prior experience with farm business ownership and marketing, alongside her co-owner, Steve Shelley, she was able to identify a need to not only serve the consumer but also assist farmers in marketing their products in ways that are keeping up with new technology and aligning with the methods that big businesses are using to sell food.
Local Food Market LV features an online store chock full of local foods and they’re able to offer an added benefit of packaging, pick up and delivery for the local food businesses they work with. They currently make daily deliveries to Emmaus, Coopersburg, Center Valley and Allentown, where orders are filled as soon as possible or according to the customers’ preferred time and day. Weekly deliveries to community drop off sites are also available in select areas.
“At Local Food Market LV we are passionate about eating local food every day, 365 days a year. We start with what is available locally and go from there. Eating raw and cooked local, seasonal fruits and veggies from PA farms is the best healthcare and self care available. Buying local food keeps farms viable and preserves open spaces in the landscape of an area.”
With the idea of using as many local vegetables as possible, Nicole found herself naturally drawn to Asian cuisine. The recipes tend to highlight a variety of vegetables that are available locally here in PA, just like this Kimchi delight, which is packed with flavor and also vegan.
“It can be helpful to prepare a big batch [of this recipe] so you can add veggies to your meal in a hurry. This spicy dish is great on it’s own for a snack, matches well with pork (especially Korean BBQ) or can be added to rice noodles.”
Quick Cucumber Kimchi
2 lbs cucumbers, preferably Asian type or thin skin/seedless
1 T. sea salt
1/2 lb carrots julienned or shredded
1/4 cup scallion greens cut on bias
1-2 garlic scapes chopped or garlic cloves minced
small bunch cilantro, chopped
- Cut the cucumbers in half lengthwise twice on opposite sides and then slice to make bite size triangular pieces. Add them to a bowl, sprinkle with salt and stir. Let stand for 20 minutes and drain and rinse well in a colander.
- While the cucumbers are being salted, chop up other veggies and make the sauce.
- 1 t. gochugaru Korean red pepper/course ground red pepper (this amount is for mild kimchi, add more for spicier kimchi)
- 1 small bunch of garlic chives, chopped (optional)
- 1 T. soy sauce
- 1 T. minced ginger
- 1 T. sugar
Add the sauce and veggies to the cucumbers and let stand for a minimum of 2 hours or up to 12 hours, stirring occasionally. Add some sea salt to taste. Store in glass jars in the refrigerator and enjoy in a week.
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