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Help me use my CSA haul

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BonitaApplebum:
Here's what I got.



Clockwise from top: butternut squash, kohlrabi, carrots, shallots, winter radishes, red and green cabbages, arugula, mixed greens, tatsoi, Yukon gold potatoes, onions.

Ideas?

Run Amok:
Soup! Braised cabbage! Caramelized onions!

Run Amok:
Here are two cabbage recipes I really like. I find both really yummy with a poached egg on top. But you could eat along with just about anything. Then, of course, there is the infamous zero points soup-- which features cabbage, carrots & onions.

Classic Red Cabbage w/ apples:
1T oil
1 med onion (finely chopped)
1 clove garlic chopped
1/4 cup cider vinegar (redwine vinegar also works)
4 T sugar (you can cut this in half-- still good)
1 red cabbage (1.5 lbs) cut in quarters & shredded
1 firm apple peeled & chopped

Saute onion & garlic over med until starting to brown. Add vinegar, sugar, & 1/2 cup water. Mix together. Then add cabbage. Cook until cabbage begins to soften (15 mins or so) then add apple and simmer 30-40 minutes, covered. Add water if it looks dry. I haven't made this since I got my IP but I'd probably saute onion & garlic then add everything else and cook for 15-20 minutes.

Helen's Red Flannel Cabbage
2 cups thinly sliced onions
1 T butter
1 T olive oil
3 T tomato paste
1/8 tsp cayenne (I usually use more like 1 T because I like spicy or sometimes I use chipotle chili powder for the smokiness)
2lbs cabbage 1/2 head each of red & green, if your fancy
salt

Cook onions in a dry skillet over medium, stirring every 5 minutes, until they start to dry out. Add the butter & let it melt, then add the olive oil. Turn heat to high & cook until everything is nice & brown (another 5-10 minutes). Mix the tomato paste & cayenne together in a bowl and then slowly add 2/3 cup of water until it is smooth. Add the mixture to your onions then add the cabbage and stir to coat well. Then cover & let simmer for 30 minutes-- until it's soft but not squishy. (again-- I'd do this in my IP and try 10-15 minutes)

BonitaApplebum:
Good ideas so far!

I ate the tatsoi already -- sautéed it with garlic in sesame oil, added a little fish sauce at the end and sprinkled with sesame seeds. I love eating food the same day I pick it -- a rare treat in late January.

merigayle:
We have a pinterest board for my CSA! maybe you can find some inspiration here :)

https://www.pinterest.com/jesswhel/sankanac-csa-inspiration/

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