Our members will enjoy the following produce in their shares this week:
- Green Baby Cabbage
- 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
- 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
- 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.
- 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.
- 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.
- 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
- 2 tablespoons (30 ml) good mayonnaise (such as Spectrum Olive Oil)
- ½ teaspoon wasabi paste (more to taste)
- squeeze lemon juice
- Position a rack in the upper third of the oven and preheat to 425ºF.
- 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.
- Meanwhile, make the aioli by stirring together the mayonnaise, wasabi, and lemon juice, adding more wasabi to taste if you like.
- 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!
- 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
- Heat a medum skillet over medium-high heat. Add oil, onion, carrots. celery and sausages and cook until onions are softened and translucent.
- Add garlic, salt, thyme and pepper and cook for 1 minute.
- 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.
- Stir in kale and cream and serve with Parmesan if desired.
Roast cabbage wedges recipe – Good to Know
- 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
- 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.
- Roast for about 25-30 mins, turning them over halfway through cooking. Squeeze lemon juice over before serving.