CSA 2023 – Winter Week 2

Our members will enjoy the following produce in their shares this week:

• Green Baby Cabbage
• Dill
• Baby Lettuce
• Snow Peas
• Murasaki Sweet Potatoes
• Carrots – LPF or Meacham Urban Farm
• Celery – WF
• Kale – NSOF

Scrunched Cabbage Salad with Fried Almonds – NY Times Cooking

Ingredients

• ½head green cabbage, tough outer leaves discarded (about 1 pound)
• Salt and black pepper
• 2scallions, thinly sliced
• ¼cup picked dill
• 3tablespoons lemon juice (from 1 small lemon), or more to taste
• 1small garlic clove, finely grated
• ½teaspoon granulated sugar, or more to taste
• 3tablespoons olive oil
• ¼cup chopped raw almonds
• 1tablespoon sesame seeds

Instructions

1. Cut cabbage half in half again through the core, then cut out and discard the core and any very tough ribs. Separate the leaves and tear or cut them into 2- or 3-inch pieces. In a large bowl, toss cabbage and 1 teaspoon salt with your hands until salt dissolves and cabbage begins to feel wet, about 2 minutes. Scrunch the leaves, firmly squeezing and massaging until they’re very tender and juicy, another 1 to 2 minutes. The leaves will appear glossy and slightly translucent. Pour out any liquid.
2. Add scallions, dill, lemon juice, garlic, sugar, 2 tablespoons olive oil and freshly ground black pepper to taste; toss thoroughly to combine. Taste and adjust salt, pepper, lemon juice and sugar if you’d like, then transfer to a serving dish and set aside.
3. Heat remaining 1 tablespoon olive oil in a medium skillet over medium. Add almonds and stir until light gold, about 2 minutes. Add sesame seeds and continue to stir until toasted, about 30 seconds. Season with a generous pinch of salt, spoon the mixture over the salad and serve.

Japanese Sweet Potato Oven Fries with Wasabi Aioli – The Bojon Gourmet

White sweet potatoes seasoned with sesame, nori, togarashi, and scallions make an addictive and easy-peasy snack. 

Ingredients

Fries:

• 2 medium Japanese sweet potatoes (around 700 g), scrubbed and cut into 1/2-inch thick matchsticks
• 3 tablespoons (45 g) sunflower oil (or other neutral vegetable oil)
• 1 teaspoon brown sesame seeds
• 1 teaspoon black sesame seeds
• 3/8 teaspoon fine sea salt
• a few pinches togarashi or cayenne powder (optional – for spiciness)
• 3 nori crisps (such as Gimme brand, 2×3″ each), slivered
• dark green part of 1-2 scallions, slivered

Aioli:

• 2 tablespoons (30 ml) good mayonnaise (such as Spectrum Olive Oil)
• ½ teaspoon wasabi paste (more to taste)
• squeeze lemon juice

Instructions

1. Position a rack in the upper third of the oven and preheat to 425ºF.
2. Place the sweet potato matchsticks on a large, rimmed baking sheet and sprinkle with the oil, sesame seeds, and salt, tossing well to coat. Spread in a single layer and bake 10-15 minutes until golden on the bottom; they should release from the pan fairly easily using a thin metal spatula once they’ve developed some color. Flip the slices over and cook until golden all over, 5-10 more minutes. Sprinkle with a bit of togarashi if using (a little goes a long way!), and the slivered nori and scallion.
3. Meanwhile, make the aioli by stirring together the mayonnaise, wasabi, and lemon juice, adding more wasabi to taste if you like.
4. Serve the fries hot with the aioli for dipping.

Sausage Potato Soup with Kale – The Recipe Rebel

This Sausage Potato Soup with Kale is comforting and made with incredibly flavorful smoked sausage. Make it on the stove or in the slow cooker!

Ingredients

• 1 tablespoon canola oil
• 1 medium onion finely diced
• 2 large carrots peeled and finely diced
• 1 rib celery sliced
• 2 smoked sausages halved lengthwise and sliced
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ¼ teaspoon dried thyme
• ⅛ teaspoon black pepper
• 4 cups low sodium chicken broth
• 1½ lbs potatoes about 6 medium, peeled and diced
• 2 cups finely chopped kale
• ¼-½ cup cream (optional)
• freshly grated Parmesan cheese

Instructions

1. Heat a medum skillet over medium-high heat. Add oil, onion, carrots. celery and sausages and cook until onions are softened and translucent.
2. Add garlic, salt, thyme and pepper and cook for 1 minute.
3. Add chicken broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium heat and cover. Simmer for 15-20 minutes, stirring often, until potatoes and carrots are tender.
4. Stir in kale and cream and serve with Parmesan if desired.

Roast cabbage wedges recipe – Good to Know

Ingredients

• 1 small winter green cabbage, cut into 8 wedges, core trimmed
• 4-5 tbsp olive oil
• 1 tbsp caraway, or cumin, seeds
• Salt and freshly ground black pepper
• 1 large lemon, cut into 4 wedges

Instructions

1. Set the oven to 220°C/425°F/Gas Mark 7. Brush the cabbage wedges all over with oil. Put them on a baking tray. Sprinkle with the seeds and season well. Add the lemon wedges.
2. Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.