Judi’s Recipe — Week #21

Week 21 already! We’ll soon be battening sown the hatches for winter, and thinking of next year’s CSA!

This week we’re getting quite an array of fall vegetable, including red cabbage. People ask me frequently for cabbage recipes. Cole slaw is great, but sometimes one needs a change. So here is a great red cabbage side dish.

CABBAGE WITH PANCETTA AND CARAWAY

2TBS extra-virgin olive oil
4 ounces pancetta, diced
1 medium yellow onion, finely chopped
2 tsp caraway seeds
1 1/2 lbs red cabbage (about one small to medium head), halved, cored, and finely shredded
1 cup chicken broth
Freshly ground black pepper
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (optional)

1. Heat a dutch oven or large, deep covered frying pan over medium heat. Add the pancetta and sauté for 3 to 4 minutes until the fat renders and the pancetta just starts to crisp.
3. If your pancetta is on the lean side, add about a 1/2 tablespoon of olive oil to the pan.
3. Add chopped onion and caraway seeds and sauté for 4 to 5 minutes until onion is translucent.
4. Add half of the shredded cabbage to the pan along with 1/2 cup of the broth, the salt, and a couple grinds of black pepper. Stir to combine. Cook, stirring occasionally, until the cabbage is half wilted. Add the remaining cabbage and broth to pan; stir. Cook for another minute, stirring every 20 seconds or so, until all the cabbage begins to wilt.
5. Cover and reduce the heat to low. Cook for about 15 minutes, removing the lid to stir once, until the cabbage is tender but still slightly crunchy.
6. Taste, and add more salt and/or pepper if necessary. Stir in the cream.
7. Bring to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened. Top with parmesan cheese, if using.

Enjoy! And have a delicious week!
Best,
Judi

What’s in the Bag — Week #14

UPDATED LIST — Posted Monday evening

Veggies 

  • Green beans – 1 pound
  • Tomatoes – 2 (These are probably the last of the tomatoes.)
  • Asian eggplant – 2
  • Edamame -1 bunch.  (Edamame are soybeans. Pluck the pods from the stalk and rinse. Steam the pods for 5 or so minutes. Drain. Sprinkle salt on the warm pods and pop the beans out of the pod.
  • Carrots – 4
  • Dill -1 bunch
  • Broccoli – 2 heads
  • Red onions – 2
  • Cabbage-1 head  (The cabbage will keep in your refrigerator.  Great for making sauerkraut in a Mason jar or coleslaw.  Recipes for both can be found on the farm website in the recipe section.)
  • Potatoes – 2 pounds
  • Peppers-  2
  • Habanero hot peppers – take as many as you like. (Habaneros are a very hot pepper, and caution is needed when preparing and eating.)
Fruit Share
  • 1 bag Bartlett pears
  • 1 bag nectarines
  • 1 box Concord grapes
Mushroom Share
  • Shiitake

What’s in the Bag — Week 8

Dear CSA Member

Rain and slightly cloudy conditions have eased the drought pressure a bit. Watching the news we are thankful that we can irrigate our crops although the lack of rain does put pressure on the plants and the crew.  The crops are continuing to ripen and look and taste great and are a testament of the hard work and continuous care your vegetables receive.

Fresh Baby Carrots are being dug for the first time this season. They are tender and sweet. Cut the greens from the carrots, wash and steam them with a bit of the stem remaining. The skins are so tender that they do not need to be peeled.

Tomatoes are slowly ripening.  It feels that we wait and wait for tomatoes to ripen for your share.  There are rows and rows of tomatoes, staked and tied to keep the air circulating.  The first tomatoes are such a treat.

Starbor Kale will also be picked this week. It is a frilly early Kale. A nice change from the other greens we have been picking. Kale Chips are a favorite of many CSA members. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.  Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

There is still Early Jersey Wakefield Cabbage that just has not ended.  There are new recipes on the farm website Recipe section that members have been sending. I think there is nothing better than crispy Cole Slaw.  Cabbage will also keep for weeks in your refrigerator. Easy Refrigerator Sauerkraut Recipe, Cole Slaw and also Braised Cabbage are new to the recipe section.

I have been doing quite well updating the farm Face Book page each Sunday.  Check out the new vegetables, field work and other photos from around the farm.  Go to https://www.facebook.com/StoneledgeFarm.

Market Place orders: coffee, honey, maple, sauce, pickles, preserves, will be delivered with the CSA shares.  To place a Market Place order just log into your account from the farm website home page. Click on Market Place under the center photo.

Enjoy the Vegetables
Deborah for everyone at Stoneledge Farm