Week 11 - August 29, 2018

August 30, 2018

 

Finally some nice weather!  It’s starting to feel a bit like September out there, with a breeze and leaves turning yellow, and fog sitting in the hollows at dusk.  From the farm beds where we work we can hear the booming of the State Fair when things get loud, another reminder that the season is turning. 

The potatoes this week are the favorite Magic Mollys, purple all the way through and developed right here in Palmer at the Plant Materials Center.  Cabbage is a versatile vegetable, you can shred it into a fresh cole slaw if you are feeling summery or cook it into a hearty stew for a cold night.  Last year I discovered that roasting cabbage was delicious – no surprise, really, I have yet to meet a vegetable that doesn’t take well to being roasted.  Slice into big 1 inch slices, oil both sides and roast, flipping over when one side starts looking dark around the edges.  The fennel is a Mediterranean favorite, also versatile.  You can slice it and eat it raw in a salad or slaw, or chop it into casseroles and soups, or even bake it in the oven with a little parmesan.  Beets have been held back this year thanks to an unwelcome ungulate visitor!  We have been moose-free for the past several years despite a fence that really could use some rebuilding.  This summer we have had a small moose wandering in occasionally, and we have been playing a game of patching as we go, until it finds the next weak spot in our barricade.  It is very specific about its culinary preference, going for the chenopod family of plants exclusively – first the Swiss Chard, then the beets.  I think we finally have it fenced out, but I believe I said that last time!  There are plenty of beets out there, it has  just been munching on the tops and setting them back.  In your share today is the product of our thinning and cleaning up the beets rows to encourage more of them to size up.  Time to roast some root vegetables!

Go check out the State Fair and enjoy!

 

Full Shares                                                     Small Shares 
Tomatoes                                                       Tomatoes
Potatoes                                                         Potatoes
Carrots                                                            Carrots
Green Cabbage                                              Green Cabbage
Broccoli                                                           Broccoli
Cucumbers                                                     Cucumbers
Romaine Lettuce                                            Salad Mix
Sugar Snap Peas                                            Herb – Mint
Onions
Beets
Fennel
Herbs – Mint, Oregano

 

 

Southern Fried Cabbage
3 slices bacon, cut into thirds
¼ cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.

 

Unstuffed Cabbage Roll
2 pounds ground beef
1 large onion, chopped
1 small head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
1/2 cup water
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

 

Fennel and Grapefruit Salad
1 grapefruit, peeled and sectioned
1/2 red onion, thinly sliced
1 bulb fennel, trimmed and thinly sliced
1 (15 ounce) can hearts of palm, drained and sliced
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon garlic powder
salt and pepper to taste
4 cups torn romaine lettuce
1/4 cup crumbled Gorgonzola cheese
1 avocado - peeled, pitted and sliced
Place grapefruit slices and any leftover juices in a bowl. Stir in onion, fennel, and hearts of palm, coating with the grapefruit juice. Pour mixture into another bowl, leaving a small amount of juice in the first bowl. Whisk together the olive oil, vinegar, salt, pepper, and garlic powder in the original bowl. Toss lettuce with the vinaigrette.
Divide lettuce onto 4 plates. Evenly distribute the grapefruit mixture on top of the lettuce and top with the Gorgonzola cheese. Place avocado slices on each salad and serve.

 

 

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