Tag: red cabbage

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JUDI’S RECIPES – WEEK 16 – SEPTEMBER 21, 2021

SEPTEMBER 21, 2021

Hello Everyone,

Today is the first day of Fall. This means the bulk of the harvest is coming in! We’ll be getting all those hearty root vegetables, some fall greens, and ripe fruit. Lucky us!

Today’s recipe utilizes many of our early fall veggies and is a favorite of mine, because it is a salad.  Salads require a bit of preparation, but they are so worth it. If I’m ever stranded on a desert island, as long as there are salad palms around, I’ll survive.

Once you have the ingredients assembled, this recipe requires practically no time at all.

JUDI’S FAVORITE SALAD IN THE WHOLE WORLD

Quick-pickled onionsThese are delicious in or on almost anything, so make extra and store it in the refrigerator

1 small red onion, peeled and thinly sliced

1/2 cup apple cider vinegar

1/2 cup water

2 tsp kosher salt

1 tsp sugar

For the salad

2 cups kale, stemmed and chopped

1 cup shredded red cabbage

1 cup raw red beets, peeled and diced

3/4 cup cooked or canned and rinsed chickpeas

1/4 cup pickled red onions (see recipe, above

1/4 cup fresh cilantro leaves, torn

1/4 cup crumbled feta cheese

1/4 cup toasted pepitas (pumpkin seeds)

Extra-virgin olive oil and red wine vinegar, for the dressing

Kosher salt

1 avocado, peeled and cubed

Directions

  1. Pickle the red onion: Combine the vinegar, water, salt, and sugar in a bowl and stir until dissolved.  Add the onions and toss the mixture well. Let it sit for at least a half hour, stirring ocasionally.
  2. Combine the kale, cabbage, beets, chickpeas, pickled onions, cilantro, feta, and pepitas in a big bowl. Dress with oil, vinegar, and salt to taste. Top with the avocado.
  3. Enjoy!

I hope you enjoy this as much as I do.

HELPFUL HINT: the pickled onions will last in the fridge for about a week.

Have a delicious week!

Best,

Judi

 

 

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Week #16 — Note from the Farmer

Dear CSA Member,

We are now into the second week of September. The summer sure did fly by. We have been working hard in the fields, preparing for weekly CSA delivery, weeding, and seeding fall cover crops for the winter. The rain this past summer has sure been challenging for us but, the carrots and potatoes sure didn’t seem to mind it. You will be receiving both of these items in your shares again this week. It looks like the weather will be cooling down by the end of next week. Just in time for soup season. We hope you enjoy this weeks bounty.

This Weeks Marketplace Special- (LAST WEEK)
Seed Oil Special- Purchase ANY seed oil from the online marketplace and receive 10% off when you
use coupon code SEEDOIL
These seed oils are a great addition to any warm fall dish. Or, use them in a health shake or smoothy. What ever you prefer!
They are locally produced in New York State.
Login to your member account to place your order.

There are also lost of other great items available on the marketplace that make great gifts for the coming holiday season.

Fruit Share Recipes: Italian Plum Torte
Mushroom Share Recipes: Garlic Sautéed Shiitake Mushrooms

Brussels sprout Greens: Very similar to collard greens but, taste like a Brussel sprout. The leaves are very tender and require less cook time. These greens taste the best sautéed. Try some recipes below.
Acorn Squash with Greens
Sautéed Brussel Sprout Greens with Bacon & White Beans
Sautéed Brussels Sprouts Greens

Acorn Squash: Can easily be cooked the same as a butternut, or any other hard shelled winter squash. Some fresh local maple syrup drizzled on top really completes this side dish.
Acorn Squash with Greens

Red Cabbage: Red cabbage has always been a family favorite in my house. It pairs wonderful with pork or beef.
Mrs. Mosher’s Sweet Sour Red Cabbage
Top 10 ways with red cabbage

  Edamame Beans:  Rich in fiber, antioxidants and vitamin K. Commonly found in Asian, Japanese cuisine’s.
10-Minute Restaurant-Style Steamed Edamame
Roasted Edamame (YUM!)

Storage:
Sage- Hang to dry, and use as needed.
Brussel Sprout Greens- in a damp paper towel in the refrigerator.
Acorn Squash- In the refrigerator or in a cool dry place.
Shallots, Cabbage, Edamame Beans, Potatoes, Onions, Carrots- in the crisper drawer.

Eat Me UP!– Potatoes, Onions
Zero Waste!
Freeze: Edamame Beans, Brussel Sprout Greens, Acorn Squash
Dry: Hot Peppers, Sage

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm