Tag: baby green cabbage

  • CSA 2026 SPRING WEEK 10

    From Our Farm

    Basil, Italian

    Cabbage, Baby

    Carrots, Rainbow (loose)

    Peppers, Jalapenos

    Squash, Mix

    From Our Partners

    Blueberries – Blackwater Farms

    Kale, Lacinato – Tendwell Farms

    Lettuce, Romaine – Clem’s Organic Garden

    Plums, Sugar – Watsonia

    Try out these great recipes we found around the web that feature items from your share:

    Cabbage Slaw With Basil

    Ingredients:

    • 3 cups shredded green cabbage
    • 1/2 cup shredded red cabbage
    • 1/2 cup grated carrots
    • 1 grated Granny Smith apple
    • 1 grated beet
    • 2 teaspoons grated orange peel
    • 1 teaspoon Agave syrup
    • 1 teaspoon celery seeds
    • 2 tablespoons apple cider or red wine vinegar (or our pear cider vinegar!)
    • 1 teaspoon Dijon mustard
    • 5 tablespoons of extra-virgin olive oil
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped walnuts (optional)

    Instructions:

    1. Put apple cider vinegar, oil, mustard, orange peel, caraway seed and Agave syrup in a jar or salad dressing cruet, and shake to mix.
    2. Place cabbage, carrot, apple, beet and basil in a bowl. Pour salad dressing over the mixture and stir well.
    3. Add salt and pepper to taste. Sprinkle with chopped walnuts, if desired.

    Adapted from: https://health.clevelandclinic.org/herb-friendly-recipe-cabbage-slaw-with-basil

  • CSA 2026 WINTER WEEK 9

    From Our Farm

    Cabbage, Green Baby

    Lettuce, Red Leaf

    Sweet Potatoes, Yams, Fingerling

    Turmeric

    From Our Partner Growers

    Beets, Red (loose) – Urban Vegetable Project

    Curly Kale – Urban Vegetable Project

    Rosemary – Little Pond Farm

    Peppers, Sweet Mix – Little Pond Farm

    Strawberries – Topside Produce Company

    Try out these great recipes we found around the web that feature items from your share:

    One Pan Turmeric Cabbage and Potatoes

    Ingredients:

    • 2 tablespoons olive oil
    • 1 small onion, thinly sliced
    • 1 ½ pounds baby yukon gold potatoes, sliced about ¼ inch thick
    • 1 small head of cabbage (or half a large head), roughly chopped
    • 2 teaspoons salt 
    • ¼ teaspoon pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon turmeric 
    • ½ teaspoon cumin 
    • 1 teaspoon paprika
    • Chopped cilantro for garnish

    Instructions:

    1. Preheat a large pan (ideally with higher sides or a pot), over medium/high heat. Add the olive oil, onions, potatoes and ½ teaspoon salt. Cook for 5-7 minutes, stirring occasionally. 
    2. Add the cabbage, remaining 1 ½ teaspoons salt, pepper, garlic powder, turmeric, cumin and paprika. Toss until everything is well coated. 
    3. Turn heat down to low, cover and cook for 25-30 minutes, stirring occasionally. When the potatoes are cooked through, sprinkle with fresh cilantro and serve.

    Recipe adapted from: https://www.lifeisbutadish.com/one-pan-turmeric-cabbage-and-potatoes/

  • CSA 2023 Spring Week 6

    We hope you enjoy all the textures and flavors in this week’s CSA share! Here’s what’s cookin’:

    Green Beans

    Baby Cabbage

    Sweet Corn

    Romaine Lettuce

    Sweet Onions

    Peaches

    Bonita Sweet Potatoes

    Fresh Turmeric

    Cherry Tomatoes (LPF)

    Peach Storage Tips

    Our luscious peaches make an appearance in this week’s CSA share. We handpick our peaches at the peak of maturity, which means they’ll continue to ripen in your kitchen.  Nothing beats a perfectly ripe peach, but if you can’t eat them right away, here’s a few things to keep in mind.

    Peaches are loners. If they can’t be on a tree, they prefer to be alone. So, to avoid bruising, place then stem-side down, preferably in a single layer. If you don’t have space to indulge their solitary nature, go ahead and put them in bags or bowls together, just try to avoid stacking too many on top of any others.

    It is possible to stash them in the refrigerator for a few days. The cool temperature slows down ripening but take heed: this method will dehydrate the fruit. If that happens, and the texture becomes funky, all is not lost – time to make peach butter! Fruit butters are somewhat related to jams, but they don’t require pectin. Check out our simple recipe below.

    If any of your peaches are firm, give them a few more days to ripen. Store them unwashed on the counter, preferable not touching (remember, they’re loners), at room temperature. For a rush job, grab a paper bag (and a banana if you’re in a real rush) and tuck those peaches inside. In one to three days, you’ll be sinking your teeth into perfection!

    Mock shoes are delicious…what?

    The sweet corn in this week’s CSA share is the heart of the Maque Choux recipe shared below. The unusual name rhymes a bit with achooo (bless you!) and is pronounced, “mock shoe.”  There’s some debate about whether this is a Cajun French or Native American dish, but what everybody agrees on is that it’s delicious and hearty. What we love – beyond the flavor – is that it utilizes the best part of using fresh corn on the cob in your cooking: the “milk” you can extract from the cobs. This milk is starchy, sweet, and will add extra flavor and thickness to soups. The technique is simple: first shuck and remove all the kernels from the cobs. Then, using the back of a knife, scrape along the cobs to extract the liquid. Ca c’est bon!

    Recipes

    Vegan Cabbage Steaks

    Ingredients:

    • baby cabbage
    • 1/2 cup cherry tomatoes
    • 2 tbsp. olive oil
    • ½ tsp. salt or to taste
    • ½ tsp grated fresh turmeric
    • 2 tsp. paprika
    • 1/2 tbsp. garlic powder

    Instructions:

    1. Cut the cabbage head in half, then in half again. You should have four flat discs of cabbage. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.
    2. Brush the cabbage with the olive oil, coating thoroughly. Generously sprinkle on the turmeric, salt, garlic powder, and paprika. Flip the cabbage over and repeat, brushing with oil and sprinkling the seasonings. Top with halved cherry tomatoes and a pinch of red pepper flakes.
    3. Bake the cabbage steaks at 400°F for about 25 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.

    These steaks are great on their own, or serve them alongside your favorite pasta and sauce.

    Cajun Maque Choux adapted from Southerncooking.com

    Ingredients:

    • 6 ears of corn, one layer of husks peeled back, silks trimmed
    • 4 Tbsp. butter
    • 2 celery stalks, diced
    • 1 red bell pepper, chopped
    • 1 small poblano or jalapeño pepper, diced
    • 1 medium-sized sweet onion, chopped
    • 8 slices of bacon, cut into 1-inch pieces
    • 1 cup heavy cream
    • 1 tsp. cayenne pepper
    • 1 tsp. dried thyme
    • ½ tsp. smoked paprika
    • Salt and pepper, to taste

    Instructions:

    1. Smoke corn in husks on a grill over direct medium heat for around 20 minutes, turning a few times. Let cool, then cut off the cob. Take a second pass with the blunt edge of the knife, pressing to get some of the corn milk to release.
    2. Cook bacon and drain half of grease, reserve for gravies or other applications.
    3. Melt butter in skillet with bacon grease. Add onion, celery, and peppers. Cook until slightly softened, about 5 minutes. Add corn, corn milk, and seasonings. Mix well. Season with salt and pepper, if needed.
    4. Add cream to corn mixture, and simmer for 10 minutes, folding mixture to be sure liquid bathes the veggies. Once liquid has reduced slightly, take off heat.

    Peach Butter adapted from theprariehomestead.com

    Ingredients:

    Fresh, ripe peaches (roughly one pound of peaches per pint… roughly…)

    Sweetener, to taste (we recommend unrefined cane sugar or FSO cane syrup).

    Instructions:

    1. Start by removing the pits from your peaches and cutting them into quarters.
    2. Toss them in your food processor or high-speed blender, and process until they are smooth. (Be careful not to liquefy them– we are wanting a smooth puree, not peach juice)
    3. Next cook the puree so it reaches the perfect consistency. You have two options: a slow cooker or a regular ol’ pot on the stove.

    Slow Cooker Version: This method takes longer (anywhere from several hours to all day), but requires less babysitting. Simply pour your peach puree into your slow cook, and set it on low. You’ll want to crack the lid open to allow the steam to escape. Otherwise, your peach butter won’t reduce and thicken.

    Stove top Version: This method takes less time, but you need to be there to make sure you don’t get peach butter spewed all over your kitchen. Pour the peach puree in a large stock pot and set it on the stove over medium-low heat. Stir frequently to prevent burning (and splashing) and continue to cook until it reaches the desired consistency (30-40 minutes)

    1. Perform a quick taste test to see if you need to add sweetener, then enjoy or freeze it for later.

  • CSA 2023 Spring Week 3

    Week 3 of our Spring CSA season brings:

    • Baby Green Cabbage
    • Celery
    • Baby Carrots
    • Dandelion
    • Dill
    • Romaine Lettuce
    • Scallions
    • Tricolor Potatoes
    • Daikon Radishes

    This week’s CSA box brings a hearty mix of greens, herbs, and root crops. Your daikon radish (which literal translates to “big root”) is a mainstay of sushi restaurants, but when it’s simply relegated as garnish, folks are missing out big time! This veggie is a superfood, packed with vitamins, minerals, and enzymes. The two recipes we share below illustrate its versatility, and also it’s yummy raw. If you prefer to stash them away for now, here’s a few storage tips to keep ’em fresh: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge, sans greens.  You can also freeze it by cutting into smaller pieces, blanching in boiling water for 2-3 minutes, and placing in a freezer-safe container after it cools.

    State of the Strawberry Report

    Thank you, thank you, thank you to everyone who joined us last weekend. We loved sharing the day and the farm with you! We especially appreciate everybody rolling with the strawberry situation at our April 15 Spring Festival. After monitoring the situation for weeks, we made the difficult decision to limit our strawberry U-Pick to pre-registered guests only. We are experiencing our most challenging strawberry crop in a decade. We attribute this mainly to the freeze that we had at the end of December, where we used water to save our citrus trees. The days of running sprinklers saved our trees, but it reduced the fertility in the soil. We traded off a strawberry crop for 2023 for the potential of citrus over the next decade.

    We also experienced pest pressure which caused cosmetic damage to the fruit that did grow. Our yields are the lowest we have ever seen. Those who have visited our U-Pick before will recall that previous years were much more abundant. After watching field conditions carefully without an abundant yield, we knew closing reservations to the field was the right decision.

    Normally this time of year we are swimming in strawberries, sometimes picking over two hundred pounds at a time. This year is a bit different but we will make the best of it. As farmers we are at the mercy of the weather and natural cycles, and in control of very little beyond how we interact with our soil and crops. We are still making a limited amount of jam with the berries that we are harvesting, so make sure to pick up a jar while it lasts. We’ll enjoy this sweet treat and look forward to a more abundant strawberry crop next year!

    Recipes

    Dandelion Greens ‘n Beans Skillet  – adapted from runningtothekitchen.com 

    Ingredients:

    • Large bunch of dandelion greens, washed and chopped
    • Sliced scallions
    • Fresh thyme or rosemary
    • Ground nutmeg
    • Salt & pepper to taste
    • 2 cups white beans (cooked)
    • Splash balsamic vinegar

    Instructions:

    1. Sauté the scallions until softened.
    2. Add the herbs and spices and stir.
    3. Add the dandelion greens, cover and let them steam until tender.
    4. Remove the cover, add the beans and continue cooking until they’re just warmed through.
    5. Turn off the heat, add the balsamic vinegar.
    6. Season to taste and serve!

    Tri-Colored Potato Salad with Dijon Vinaigrette – adapted from cuisineathome.com

    Ingredients:

    • 6 strips FSO bacon, diced
    • 1 lb. tricolor potatoes, quartered
    • ¼ cup each extra-virgin olive oil and white wine vinegar
    • 3 Tbsp. Dijon mustard
    • 1 cup minced scallion whites 1 cup sliced scallion greens
    • ¼ cup dry white wine
    • Salt and black pepper to taste

    Instructions:

    1. Cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate.
    2. Whisk together oil, vinegar, Dijon, and scallion whites for the vinaigrette; season with salt and pepper.
    3. Place potatoes in a pot of cold salted water, cover, and bring to a boil. Remove lid and boil potatoes until fork-tender, 6  Drain potatoes and arrange in a single layer on a baking sheet. Pour wine over warm potatoes and toss. Let potatoes cool to room temperature, 15–20 minutes.
    4. Gently stir together potatoes, bacon, vinaigrette, and scallion greens; season with salt and pepper.

    Pan Fried Daikon Cake

    Ingredients:

    • 1 ½ cups grated daikon radish
    • 2 teaspoons salt
    • 1 clove garlic, minced
    • ½ cup scallions, chopped
    • 1 egg, beaten
    • ½ cup seasoned bread crumbs
    • ½ teaspoon ground black pepper
    • ½ teaspoon paprika
    • ½ teaspoon chili-garlic sauce (such as Sriracha)
    • 1 ½ cups vegetable oil for frying

    Instructions:

    • Place daikon in a large bowl and sprinkle with salt. Refrigerate for 30 minutes.
    • Drain daikon. Stir in garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce; mix well. Form into 8 patties.
    • Pour oil into a large skillet over medium heat. Fry patties in hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

    Daikon Fettucine with Tomato Basil Sauce

    Ingredients:

    • 1 pound daikon
    • 1 can (14 1/2 ounces) plum tomatoes
    • 3 tablespoons extra-virgin olive oil
    • 1/2 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh basil
    • Salt and freshly ground black pepper
    • Freshly grated Parmigiano-Reggiano cheese, for serving (optional)
    1. Using a swivel-blade vegetable peeler, remove outer skin of the daikon and discard. Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles. Place daikon noodles in a large bowl and cover with salted water; let soak 15 to 20 minutes. Meanwhile, drain tomatoes, reserving half the juice in a medium bowl. Squeeze tomatoes with hands into the bowl of reserved juice; mash to combine. There should be around 2 cups.
    2. In a medium heavy-bottomed saucepan, heat oil over medium-high heat. Add onions and garlic; cook until softened, about 3 minutes. Add tomatoes and salt. Bring to a boil and cook, stirring often, until sauce is thick, 10 to 15 minutes. Season with salt and pepper. Drain daikon noodles and dry them using a kitchen towel. Gently add noodles to sauce; reduce heat to medium. Cook until noodles are just heated through, about 1 minute. Divide among 3 or 4 serving plates; serve immediately, with cheese, if desired.

  • CSA Winter Week 9

    This week members will enjoy:

    • Baby Green Cabbage
    • Rainbow Carrots
    • Dandelion Greens
    • Fennel bulb & fronds
    • Panisse Lettuce
    • Snow Peas
    • French Breakfast Radishes
    • Fingerling Sweet Potatoes
    • Celery – Worden Farm

    An Abundance of Greens to Nourish the Body and Soul

    Mardi Gras and gumbo are famous worldwide, but outside of Louisiana the Lenten tradition of Gumbo Z’herbes is lesser known. Religion had a major influence on the culinary traditions of South Louisiana, a colony that was Catholic by law until the 1803 Louisiana Purchase. This “gumbo of herbs” was a mainstay of the Creole Lenten diet and, like Mardi Gras, is now enjoyed by everyone regardless of religious affiliation.

    Gumbo z’herbes is a showcase of the early spring harvest with anywhere from five to a dozen types of greens. Mustard, dandelion, collards, and kale make it nourishing for the body and soul.  The secret is the roux, that flour and fat mix that thickens soups and sauces. In Gumbo z’herbes, it adds a depth that makes for a perfect vegetarian dish. Frog Song ham hock or chorizo sausage are tasty additions for meat eaters, if we do say so ourselves.

    Like many soups, Gumbo z’herbes tastes better the day after it’s prepared, once the flavors have had time to settle. Experiment with more or less greens, but we recommend at least five. This is the perfect way to use up any beet, carrot, or turnip tops leftover from your previous CSA boxes. Be creative, experiment, and laissez les bon temps rouler in your kitchen!

    Gumbo Z’herbes – adapted from Louisianacookin.com

    • 14 cups water
    • 2 tablespoons plus 2 teaspoons kosher salt, divided
    • 1 bunch mustard greens, stemmed and chopped
    • 1 bunch collard greens, stemmed and chopped
    • 1 bunch kale, stemmed and chopped
    • 1 bunch Swiss chard, stemmed and chopped
    • 1 bunch dandelion greens, chopped
    • 1 head romaine, panisse, or green leaf lettuce (not iceberg)
    • 4 cups baby green cabbage
    • 1 cup baby spinach
    • 1 cup arugula
    • 2 medium sweet onions, chopped
    • 5 cloves garlic, smashed
    • ¼ cup unsalted butter
    • 5 tablespoons all-purpose flour
    • 2 tablespoons chopped fresh parsley
    • 2 teaspoons fresh dill
    • ½ teaspoon cayenne pepper
    • 1 teaspoon filé powder
    • Hot cooked rice, to serve
    • Garnish: chopped fresh parsley, hot sauce, fresh lemon juice
    • Optional: ham hock or chorizo links
    1. In a large enamel-coated Dutch oven, bring 14 cups water and 2 tablespoons salt to a boil over medium-high heat. Gradually add all greens, onions, and garlic. Return to a boil; reduce heat to medium-low. Cover and cook, stirring occasionally, for 30 minutes. Drain well, reserving liquid.
    2. In the work bowl of a food processor, place greens mixture; pulse until puréed. (Purée in batches, if needed.)
    3. In same Dutch oven, melt butter over medium-high heat. Whisk in flour; cook, whisking occasionally, until light golden brown, about 5 minutes. Whisk in 10 cups reserved cooking liquid until smooth. Stir in greens mixture. Bring to a boil over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, for 20 minutes. Stir in parsley, dill, cayenne, and remaining 2 teaspoons salt; cook, stirring occasionally, until slightly thickened, about 40 minutes.
    4. Stir in filé before serving. Serve over rice. Garnish with parsley, hot sauce, and lemon juice, if desired.

    Sautéed Dandelion Greens with Eggs – adapted from abeautifulplate.com

    Ingredients:

    • 4 cups chopped dandelion greens (about 1 to 2 bunches) thick stems removed and discarded
    • 2 tablespoons (30 g) unsalted butter clarified butter or ghee
    • 1 large leek, white and light green parts only sliced lengthwise and finely chopped
    • 4 large eggs
    • ¼ cup crumbled feta cheese

    Instructions: 

    1. Blanch the Dandelion Greens in a large pot of salted, boiling water for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
    2. Melt the butter in a 10-inch sauté or cast iron pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
    3. When the greens are wilted, use a spoon to create several shallow nests in the greens and crack the eggs into each one Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes. Serve immediately with toasted slices of crusty bread, if desired.

    Alice Waters’ Baked Goat Cheese with Spring Lettuce Salad – foodandwine.com

    Ingredients:

    • 1 (8-ounce) goat cheese log
    • 3/4 cup extra-virgin olive oil, divided, plus more for greasing
    • 3 thyme sprigs
    • 1/2 cup plain dry breadcrumbs
    • 1/2 teaspoon dried thyme
    • 1/4 cup red wine vinegar
    • Kosher salt
    • Freshly ground black pepper, to taste
    • 8 cups loosely packed lettuce leaves
    • Garlic Croutons

    Instructions:

    1. Divide goat cheese into 4 or 8 equal portions and shape into 1/2-inch-thick rounds. Place goat cheese rounds in a shallow glass dish; drizzle with 1/4 cup olive oil, and turn to coat completely. Top with thyme sprigs. Cover and refrigerate 8 hours or overnight.
    2. Preheat oven to 400°F. Stir together breadcrumbs and dried thyme in a small bowl. Remove cheese rounds from oil, and coat thoroughly with breadcrumb mixture. Transfer to a lightly greased baking sheet. Bake in preheated oven until golden brown and bubbly, 10 to 12 minutes.
    3. Meanwhile, place vinegar in a small bowl and season with salt and pepper; whisk in remaining 1/2 cup oil.
    4. Toss lettuce leaves with vinaigrette to lightly coat. Mound dressed lettuce on each of 4 plates. Top each with warm goat cheese rounds. Serve immediately with croutons.