Help me use my CSA haul

[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/

[diablita]

a treat for sure!  I'm assuming they grow them inside?

I'll be back in a bit with more ideas but in the meantime take that kohlrabi, slice it thin, drizzle a little olive oil and salt and eat before anyone else knows you had it.

[Ice Cream]

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)

I do the same classic red cabbage recipe but with canned pears.  Convenient because they are peeled and I only have to cut them in smaller pieces.

[caribougrrl]

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.

when I was a kid, one of my favourite side dishes was fried apples and onions... as an adult, I've started adding shredded cabbage to it, so it's not dissimilar but I think way less soft... mine is way heavier on the onion (2-3 onions to about half the cabbage) and I don't add any sugar... I put the cabbage and apple in at the same time and sautee until just softened then serve right away

(usually served with fennel-crusted pork chops)

[caribougrrl]

 for the butternut squash and shallots:

sage and butternut squash pasta sauce

melt 1 tbsp olive oil and 1 tbsp butter in a saucepan; when butter foam subsides, fry a good handful of sage leaves in the fat; remove about half of them and set aside on brown paper to drain; add a couple of minced shallots and fry until softened; add cubed flesh of butternut squash and toss with the shallots and sage; add 1-2 c of liquid to just cover the squash - I usually use half dry white vermouth or white wine and half stock or water; bring to boil, simmer until squash is very tender; puree with an immersion blender; toss with cooked pasta (rigatoni or penne or other shapes that hold sauce well work best); serve with some of the reserved fried sage leaves for garnish, grated parmesan optional

[BonitaApplebum]

a treat for sure!  I'm assuming they grow them inside?

I'll be back in a bit with more ideas but in the meantime take that kohlrabi, slice it thin, drizzle a little olive oil and salt and eat before anyone else knows you had it.

Hah!

Yes they keep greenhouses and use row covers, we pick fresh greens all year round. The rest are storage crops.

[BonitaApplebum]

for the butternut squash and shallots:

sage and butternut squash pasta sauce

melt 1 tbsp olive oil and 1 tbsp butter in a saucepan; when butter foam subsides, fry a good handful of sage leaves in the fat; remove about half of them and set aside on brown paper to drain; add a couple of minced shallots and fry until softened; add cubed flesh of butternut squash and toss with the shallots and sage; add 1-2 c of liquid to just cover the squash - I usually use half dry white vermouth or white wine and half stock or water; bring to boil, simmer until squash is very tender; puree with an immersion blender; toss with cooked pasta (rigatoni or penne or other shapes that hold sauce well work best); serve with some of the reserved fried sage leaves for garnish, grated parmesan optional

This looks delicious -- squash is tricky for me because I only like it savory, never sweet. Sage is great with it.

[caribougrrl]

This looks delicious -- squash is tricky for me because I only like it savory, never sweet. Sage is great with it.

I don't like sweet squash dishes either (with exceptions for pumpkin pie).

The other thing I sometimes do with butternut is make wee tiny cubes, toss with black beans, cumin seeds and olive oil... roast... use as taco filling.

[Run Amok]

Another fan of savory squash here! 'Bou's taco suggestion is excellent.

A local restaurant serves it in a kale panzanella that is one of my all time favorite salads. The base is kale, the dressing is a dijon vin. It has chunks of roasted butternut squash, fresh apple, and fat shreds of really good sharp, white, cheddar, and of course, big, fat, lightly  toasted garlic croutons. They serve it alongside a roasted tomato soup. MMMMM so good.

[BonitaApplebum]

Another fan of savory squash here! 'Bou's taco suggestion is excellent.

A local restaurant serves it in a kale panzanella that is one of my all time favorite salads. The base is kale, the dressing is a dijon vin. It has chunks of roasted butternut squash, fresh apple, and fat shreds of really good sharp, white, cheddar, and of course, big, fat, lightly  toasted garlic croutons. They serve it alongside a roasted tomato soup. MMMMM so good.

I WANT THIS NOW

[caribougrrl]

a treat for sure!  I'm assuming they grow them inside?

I'll be back in a bit with more ideas but in the meantime take that kohlrabi, slice it thin, drizzle a little olive oil and salt and eat before anyone else knows you had it.

yum!

or just the salt...
or drizzle with honey and sprinkle with sesame seed...

[Run Amok]

also, you could make your own kraut with that cabbage

[caribougrrl]

radish and kohlrabi kimchee

[caribougrrl]

my lebanese friend makes this delicious salad with shredded carrot (and I quote):

3-5 grated carrots
1 tbsp orange blossom water (or more if you like)
juice of 1 lemon (or more if the first one wasn't juicy enough)
pinch of salt
pinch of sugar
glug of olive oil
mix all that together and let it sit out at room temperature while you make whatever else you are eating with it.  enjoy!

[BonitaApplebum]

my lebanese friend makes this delicious salad with shredded carrot (and I quote):

3-5 grated carrots
1 tbsp orange blossom water (or more if you like)
juice of 1 lemon (or more if the first one wasn't juicy enough)
pinch of salt
pinch of sugar
glug of olive oil
mix all that together and let it sit out at room temperature while you make whatever else you are eating with it.  enjoy!

What's a good sub for the orange blossom water?

[witchypoo]

we make a similar salad with grated carrot, sectioned oranges, chopped medjools, lemon juice, salt and olive oil.