As health experts continue to advise us to eat more leafy greens, we’re here to remind you that Cabbage is an easy way to consume more greens while also eating harmoniously with the seasons. Eating in season offers a higher density of nutrients in your food as these foods are picked fresh in season and… Read More »
Corned Beef 2-3 lbs. of corned beef with spice packet Place corned beef in a Dutch Oven and cover over with water. Add in the spice packet that came in the package. Bring to a boil, reduce heat to a simmer and cover. Simmer 45-50 minutes per pound or until tender. Remove the meat from… Read More »
From the share: 1/2 Head Small Green Cabbage – chopped 14 ounces diced tomatoes From your kitchen: 1 Lb. Package Foster Farms Organic Ground Turkey 2 Tablespoons Olive Oil 1/2 White Onion – chopped 1 teaspoon Garlic Powder 2 tbs mixed spices 1 1/2 Cups Water 1 Cup Quick Cook Rice or Rice Blend I… Read More »
3-4 Sausage links, browned, drained, sliced and set aside 2 tablespoons olive oil 1 large onion, peeled and cut into chunks 4 cloves garlic, chopped 1 1-pound head of green cabbage, cored and sliced thin 5 medium white potatoes, peeled and cut into cubes 3 large carrots, peeled and chopped 6-8 cups vegetable broth 1/4… Read More »
1 tablespoon olive oil 3 tablespoons bacon bits 1 onion, chopped 1 tablespoon all-purpose flour 3 (14.5 ounce) cans chicken or vegetable broth 2 cups shredded cabbage 1 cup sliced carrots 1 teaspoon salt 1/4 teaspoon ground black pepper 1 bay leaf 1 cup frozen green peas 3/4 cup sour cream Heat the oil in… Read More »
Eat the cruciferous vegetables. They are among the healthiest choices. There has been a considerable amount of research on the cancer-fighting capabilities of these vegetables. They are full of many of the vitamins we need every day and they are loaded with antioxidants. That of course is great, even better, these vegetables are some of… Read More »
Many thanks to Katie Pohlmeyer for sending and sharing one of her favorite recipes with us. I happen to have some of my cabbage left from my last share and the weather is going to be a little cooler so this just might be on the menu for me early this coming week. We appreciate… Read More »
These recipes were sent this week. Many thanks to Renee Hansen a CSA member who Is sharing some of her ideas for using cauliflower and cabbage. Creamy Cauliflower Mac (adapted from Runner’s World Magazine) (great way to sneak some veggies into your mac) 2 1/2 c vegetable stock 2 bay leaves 1 cauliflower cut into large… Read More »
Many thanks to CSA Member – Denise Alvarez for sharing this recipe this week. As you know we love to hear from you. Ingredients: 1 pound of pork loin, sliced into 1/2-inch pieces 3 garlic cloves, thinly sliced or pressed 2 tablespoons fish sauce (found in the Asian section of grocery stores) 1 teaspoon black… Read More »
Special thanks go out to Jessica Micek for her recipe suggestion- I can’t wait to try it myself! This is an awesome 5 ingredient coleslaw recipe that travels well (no mayo). Mother-In-Law Slaw I have no idea where the name came from. I know that it was passed to my boyfriend’s mom from her mother… Read More »
Minestrone soup is one of my favorites. My recipe changes all the time. The original recipe is from Good Housekeeping Illustrated and then it changes depending on what I have on hand. 2 tablespoons olive oil 1 medium onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red-pepper flakes… Read More »
Sauce 1 medium onion, chopped pinch baking soda 4 cloves garlic clove, minced 28-ounce can diced fire-roasted tomatoes* 16-ounce can diced fire-roasted tomatoes*, pureed in blender 1 tablespoon tomato paste 1 teaspoon salt* (or to taste) generous grating black pepper 1/4 cup raisins Cabbage and Filling 1 large cabbage 3 cups cooked lentils (from 1… Read More »
