June 9, 2020
Welcome everyone to the first week of the 2020 CSA season. It’s bizarre, but it’s alive! Stoneledge Farm has mobilized and worked very hard to give us a positive and safe experience. They have prepackaged our shares and instituted safety measures to protect us.
This week we highlight sage, described by some as the most important herb of the spring.
CAULIFLOWER STEAKS WITH BROWN BUTTER AND SAGE
1 large cauliflower
1 TBS. extra-virgin olive oil
2 TBS unsalted butter, cut into dice-sized pieces
6 sage leaves
2 garlic cloves, peeled and crushed
1 TBS lemon juice
1 TBS lemon zest
Salt and pepper
Remove the leaves from the cauliflower. Cut it crosswise into thick steaks (about 1 inch thick)
Heat the oil in a heavy skillet over medium heat.
Cook the cauliflower steaks, turning every 3 minutes until they are browned on both sides and fork-tender, about 20 minutes.
Add the butter, sage, and garlic to the skillet.
Tilt the pan toward you so that the butter runs to one side of the pan.
Use a large spoon to baste the steaks with butter.
Cook, while continuing to baste until the butter is no longer bubbling, smells nutty, and is starting to brown, about 1 minute.
Remove from the heat and stir in the lemon juice. Season with salt and pepper.
Transfer the cauliflower steaks to plates and spoon the sauce over them. Garnish with the lemon zest.
HELPFUL HINT: If you’re trying to squeeze lemon juice out of a fresh lemon, first roll it on your counter while pressing down on it, or microwave for one minute. Both methods will produce more juice.
So that’s it. The new 2020 CSA season is in full swing.
Enjoy the vegetables and have a delicious week!
Best,
Judi