Roasted Vegetable Lasagna and Brussel Sprout Leaves

It snowed in Connecticut- in October! I, blessedly, did not lose power, so I have time to record recent culinary adventures.
Did you know the leaves of the brussel sprout plant are edible? Not just edible- really delicious. They have the texture of collard greens, but are sweet without needing long simmering or a lot of fiddling with. The addition of some mustard into the cooking liquid (called 'likker' in the South) toward the end of cooking gives the dish a great added dimension. I had it with some roast chicken and a baked sweet potato with maple syrup and cajun seasoning.

Short Simmered Brussel Sprout Leaves

These are the leaves that grow on the top of the plant- not to be confused with the leaves that comprise each little sprout. 

Leaves from one Brussel Sprout plant
1 Tablespoon oil or butter
1 medium onion
1 garlic clove
1 cup chicken broth
1 heaping teaspoon brown mustard mixed into 1/2 cup warm water

1. Remove the leaves from the plant and cut into one-inch pieces. Peel the onion and slice thinly. Peel and slice the garlic.
2. Fill a bowl with cold water and put the leaves in, swishing around to remove any dirt or silt. Lift out of the water, and repeat with clean water. Repeat until there is no longer any visible dirt in the water. Do not dry the leaves.
3. Heat the oil or butter and add the onion. Cook over medium heat until soft. Add the garlic and brussel sprout leaves and stir to coat the leaves with the onions, garlic and oil. Add the chicken broth and lower the heat to a slow simmer. Simmer for about 15 to 20 minutes, tasting occasionally to see if it is the ‘toothsome-ness’ you prefer.
4. When it is the right texture, add the mustard-water and turn the heat on high. Cook, stirring, until the liquid is reduced, about another 5 minutes.

We are officially into the autumn-comfort-food season now! My CSA share brought purple-topped turnips, cauliflower, potatoes, sweet potatoes, butternut squash, escarole. peppers and eggplant. The escarole went into a soup with pigeon peas and pastina. I added carrots, onion and garlic to the eggplant, pepper and turnips, roasted them with lots of rosemary, and layered them into a lasagna. Much easier than it sounds, and redolent with the essence of autumn.

Roasted Vegetable Lasagne

You can substitute any hardy vegetable for these: sweet potatoes, parsnips, white potatoes, onions, fennel- all would work. Sage instead of rosemary would also be delicious. This recipe looks long, but it is mostly hands-off, so you can start roasting the veggies and simmering the sauce and read the paper until they are ready. Assemble, throw in the oven, and relax some more for another hour.

The Vegetables:
 1 medium eggplant
2 large carrots
2 purple-topped turnips
1/2 onion
1 banana pepper
4 cloves garlic
2 Tablespoons olive oil
2 Tablespoons fresh rosemary
salt and pepper
 The Sauce:
 One 32-ounce can tomato puree
1/2 onion
2 Tablespoons olive oil
2 fat cloves garlic
1 stalk of celery
4 ounces mushrooms
1/2 cup red wine
salt and pepper
The Assembly:
 one package of no-bake lasagna noodles
1-pound ricotta cheese
1 egg
1 Tablespoon chopped fresh oregano
freshly ground black pepper
8 ounces mozzarella

1. Preheat the oven to 375 degrees.
2. Roast the vegetables: Wash the eggplant, carrots, and turnips and cut them all into strips 1/4” x 2”.  Cut the onion half into 4 wedges. Cut the pepper in half lengthwise, remove the seeds and cut into strips.  Peel the garlic and slice thickly (each clove will make about 4 slices). Place in a roasting pan and toss with the olive oil and rosemary and season with salt and pepper. Cover with foil and roast for 45 minutes. Remove the foil and cook another 15 minutes. The vegetables should be tender, but not mushy.
3. Meanwhile, make the sauce: Mince the onion, garlic, celery and mushrooms. Heat the oil in a saucepan and add the onion and celery. Cook, covered, over medium-low heat until translucent, about 5 minutes. Add the mushrooms and garlic and stir to combine. Cook another 2 or 3 minutes and add the wine and tomato puree. Simmer over low heat for 30 minutes. Season with salt and pepper.
4. Combine the ricotta, egg and oregano and season with black pepper. Grate the mozzarella.
5. Spread a small amount of sauce (about 1/4 cup) over the bottom of a lasagna pan. Make three layers, starting with the lasagna noodles, then ricotta, vegetables, mozzarella, and then sauce. Finish with sauce and mozzarella.
6. Bake at 375 for about an hour. Let rest 10 minutes before cutting.

Escarole and Pigeon Pea Soup

White cannelloni beans could be used instead of pigeon peas. This is a very hearty soup, great served with whole grain bread and sweet butter.

1 onion
1 large or 2 medium carrots
2 cloves garlic
1 Tablespoon olive oil
One bunch escarole
1 can pigeon peas, or 2 cups cooked pigeon peas
4 cups chicken broth, vegetable broth, or water
2 Tablespoon pastina or orzo
1 Tablespoon fresh herbs (sage, thyme or oregano)
kosher salt and pepper to taste

1. Cut the escarole into 1/2-inch pieces and wash in several changes of water. Peel and chop the onion and garlic. Rinse and drain the peas. Dice the carrot and chop the herbs.
2. Heat the oil in a saucepan and add the onion and carrots. Cook over medium-low heat until barely tender, about 5 minutes, stirring occasionally. Add the garlic and escarole and stir. Add the peas and broth and cook, stirring, about 15 minutes. Taste to see if the escarole is done. When it is done, add the pastina or orzo and herbs. Cook an additional 10 minutes.

Even though the summer CSA season is over, I'll be shopping at the farmstand through November. More to come!

Sufferin' Succotash!

CSA Succotash Ingredients

Billy Brown (born William Xavier Brown) was my grandfather- “Pop-Pop”. He wore a white dress shirt, tie, creased charcoal grey trousers and a Derby hat every day. He was bald ‘like a monk’, with a strip of black hair from ear to ear. And he was the kindest person I’ve ever known.
He would pick me up from Sacred Heart Academy in his blue Bonneville. Really good pumpernickel bread and butter, wrapped in Saran Wrap, would be sitting on the center console of the big car. “Here you go, Toots. This is for your hungry tummy”. I’d munch on it during the drive home, telling him about my day. When I went away to college in Pennsylvania, Pop-Pop would send ‘Care Packages’ to my campus apartment. They’d be filled with food to sustain me: Skippy peanut butter, Ritz crackers, spaghetti and a jar of Aunt Millie’s Spaghetti Sauce, Spam, tuna fish, and cans of succotash.
Succotash. That is the last time I thought about the mixture of lima beans, corn, green or yellow beans and red pepper. In college, I didn’t care for lima beans, and picked them out of the mix (I could have eaten them and ‘offered it up to God’, but I chose not to. I might go to hell.) Now, many years later, I actually love all kinds of legumes and pulses, limas among them. Succotash can have any legume in it—fava, kidney, white, navy- as well as corn and green or yellow beans. I made succotash earlier in the season with fava beans that I bought at Whole Foods. But this week’s share contains yellow wax beans, edamame, and corn. So-succotash!! Peppers from last week’s share will round-out the dish. Oh…and some bacon, too, just ‘cause it’s yummy and will add some smokiness to the dish. I think Pop-Pop would like it!

Succotash with edamame

Succotash

The key to a good summer succotash is to keep it fresh and simple. I used bacon here for a wonderful smoky flavor, but butter or oil (1 Tablespoon) could be substituted.

2 slices thickly sliced bacon
8 ounces fresh or frozen lima or fava beans (shelled), or shelled edamame*
3 ears of corn
2 bell peppers (any color, but red and purple look great!)
4 ounces green or yellow wax beans
3 scallions (optional_
freshly ground black pepper

1. Dice the bacon and add to a deep heavy skillet. Cook over low heat, stirring occasionally, until the bacon is almost crisp and the fat is rendered.
2. Meanwhile, cut the kernels off the corn and dice the peppers. Trim the beans and cut into 1-inch pieces. Trim the scallions and slice diagonally into 1/2-inch pieces.
3. When the bacon is nearly crisp, add the corn and peppers. Cook, stirring, over medium heat until the peppers are crisp-tender. Add the green or yellow beans, cover and lower the heat to quite low. Cook for 5 minutes, until the beans just begin to change color. Stir in the scallions and season with black pepper to taste. Serve hot.

To cook edamame pods: Bring a pot of water to boil- large enough to fit the edamame with 2-inches of water covering them. Add the edamame and bring back to a boil. Cook for 3 to 4 minutes. Drain and rinse in cold water. Squeeze the beans out of the pods.

Succotash with fava beans

This week's share also includes potatoes, leeks, eggplant, cucumbers, and eggplant. Potato-leek soup sounds good for tomorrow- it's supposed to rain all week!
Cheers!

Springdell Farms- putting a smile on the customer's face

Jamie and Jodi of Springdell Farms, Littleton, MA

Jamie Cruz was bitten by the farming bug early in life. The grand-daughter of James and Marea Theodoros, she represents the third generation of farming Springdell Farms. At age 8 she decided she wanted to plant her own flowers and sell them. Her mom, and current partner in the farm, let her pick out seeds from the catalogue. She chose purple and lime green zinneas. When they were ready, she picked them -- too short! But made little nosegays with them and sold her first bunch to a gentleman who still comes every week and buys a bunch of flowers at the farm stand. Now, at a very young age, she runs the farm with professionalism, enthusiasm and a great big smile. Springdell Farms in Littleton, Massachusetts offers a charming farm stand, a 175 member CSA program, meat subscriptions, and a home to a menagerie of what they call 'pets and misfits'- including hissing geese, llamas, rescued burros, pigs, turkeys and goats-attends local farmer's markets,  and provides produce to local restaurants as well. Whew! Their CSA boxes are chock full of fruits and vegetables- the week I visited, the share included berries, peaches, lettuce, kohlrabi, peppers, onions and cucumbers. Jamie has great plans for Springdell farms, hoping to triple the number of CSA shares next year. 

Meanwhile, back in Connecticut, I'm loving corn and eggplant in my share.

Curry Roast Corn and Eggplant

This is a great basic dish that can be served as a side dish with pork or chicken, or it can be tossed with pasta and walnuts and raisins and served as a pasta salad (add some tuna and it’s a main dish salad)

5 ears corn
1 medium eggplant or 5-6 Japanese eggplants
1 Tablespoon vegetable oil
1 clove garlic
1 medium onion
2 teaspoons curry powder
1/2 cup water
salt and pepper to taste
Preheat the oven to 425 degrees.

1. Husk the corn and remove the silk. Cut the kernels off the cob. Cut the eggplant into 1-inch cubes by cutting it into 1-inch planks lengthwise, then cutting the planks into strips and then into cubes. Peel and mince the garlic. Cut the onion in half and peel. Chop it roughly.
2. Heat the oil in a heavy, ovenproof skillet and add the eggplant. Cook for 5 minutes, or until the eggplant begins to wilt. Add the corn, garlic, onion and curry powder and cook until the curry becomes fragrant, about another 3 or 4 minutes. Add the water, stir, cover and place in the oven. Bake for 30 to 40 minutes, until the water has been absorbed and the dish has taken on a deep golden color. 

Curry Roast Corn and Eggplant Salad
1/2 recipe of Curry Roast Corn
12 ounces whole wheat shaped pasta, such as penne
1/4 cup golden raisins
2 Tablespoons walnuts
1 six-ounce can solid white tuna
salt and pepper to taste

Cook the pasta according to package directions. Drain and run under cold water to cool. Drain again. Toss with remaining ingredients. Serve cold or at room temperature.

how gorgeous are these!?

A Farm-alicious Week!

I have had a truly farm-alicious week, starting with Open Farm Day at Stone Gardens Farm, and ending with visiting four farms in Vermont (in 2 days!).

On Sunday, Fred and Stacia took a group of their CSA members on a tour of the fields and then back to the homestead to see the cows, chickens and turkeys (and nibble on some plums and raspberries as we passed the plum trees and raspberry patch). I learned more about IPM (Integrated Pest Management), how frequently the crops are planted and harvested, how they choose what to include in the CSA shares each week, and that I really do not enjoy the aroma in chicken coops.

On Wednesday I found Farmer Rachel Nevitt of Full Moon Farm in Hinesburg, Vermont, picking cucumbers with her two apprentices. She continued to pick while we talked, taking a 'teaching moment' with the apprentices to describe how to tell when a cucumber is ready to be picked. Her husband, Farmer David Zuckerman, arrived later to pitch in as they went on to harvest beans.  Rachel and David are passionate about organic gardening and honoring the land. This is evident in their straight, well-weeded rows of vegetables that managed to look luscious during a particularly long dry spell in Hinesburg. Later that day I went back to Full Moon with my friends and Full Moon CSA members, John and Jean Kiedaisch (and 2 year old grandson Jack, who gleefully sat on tractors while Jean and I were in the barn) to see the pick-up end of the process. In the cool of the barn, members chose from a selection written on a whiteboard. Among the offerings this week were fennel, potatoes, cucumbers, beans, beets, bunching onions and radishes.
David and Rachel are intelligent, thoughtful farmers with big dreams and high expectations. They have set their bar high, and seem to be reaching it. I thank them for their time and generosity-- they are truly awesome.

Cucumbers, beans, cabbage and potatoes were also being harvested here in Connecticut! We also got our first ears of corn, and continue to see kale, kohlrabi and zucchini in our boxes. So, here we go:

Connecticut Summer Nicoise

Don't be intimidated by the long list of ingredients -- this is really quite simple to make, and celebrates the best of southern New England!

For the Salad: 

1 pound green or yellow beans

1 pound potatoes, preferably new ('waxy')

1 Tablespoon oil

1 onion

1 clove garlic

2 dozen fresh clams

1 cup chicken or vegetable broth, or dry white wine

1 large ripe tomato

1 head butter lettuce

4 hard cooked eggs (optional)

1 cup Greek olives

For the dressing:

1 clove garlic

1 Tablespoon Dijon mustard

3 Tablespoons champagne vinegar or other white vinegar

2 Tablespoons good quality extra virgin olive oil

1/2 cup canola, or other light oil

1 Tablespoon fresh basil

kosher salt and freshly ground black pepper

Put a pot of water on to boil. Trim the stem ends of the beans and place in the boiling water. Lower the heat and simmer for 5 minutes. Drain and plunge into a pot of ice water to stop them from cooking.

Scrub the potatoes and place in a pot. Cover with cold water and bring to a boil. Reduce the heat and simmer for 15 minutes, or until you can easily pierce them with a fork. Drain and run under cold water. When cool, slice into 1/4-inch  thick slices.

Scrub the clams. Peel and dice the onion and garlic. Heat the oil in a deep skillet and saute the onion and garlic until soft. Add the clams and broth or wine and cover the pan. Simmer 5 to 10 minutes until the clams open. Remove from the pan and, when cool enough to handle, remove the meat from the shells, discarding any clams that did not open. Increase the heat to high and boil the cooking liquid vigorously until slightly thickened. Strain through cheesecloth. 

Make the dressing: Peel and mince the garlic and finely chop the basil. Whisk together the garlic, mustard and vinegar. Add the olive oil and whisk until well combined. Slowly add the remaining oil, whisking continuously until thickened. Stir in the basil.

Place 1/4 cup of the reduced clam broth in a bowl with 1/4 cup of the vinaigrette. Add the clams, cover and refrigerate until ready to serve.

Toss the beans with 2 Tablespoons of the dressing. Toss the sliced potatoes with 1 Tablespoon of the dressing. Wash and dry the lettuce leaves and cut the tomato into wedges. If using hard cooked eggs, cut into wedges. Line a serving platter with lettuce leaves. Place the dressed beans in the center of the platter. Surround the beans with the potato slices and tomato and egg wedges. Spoon the clams over the beans and scatter the olives over all. 

Marinated Yellow Beans and Kohlrabi

This is a very versatile recipe. Substitute zucchini for the beans; radishes, salad turnips or Jerusalem artichokes for the kohlrabi, or any other firm, seasonal vegetable.

2 kohlrabi bulbs

1 pound green or yellow beans

1 small, fresh jalapeno

1/2 bunch cilantro

2 cloves garlic

2 lemons

1/2 cup olive oil, or 1/4 cup olive oil and 1/4 cup vegetable oil

kosher salt and freshly ground black pepper to taste

Bring a large pot of water to boil. Peel the kohlrabi and cut crosswise into 1/4-inch discs. Turn over and cut lengthwise into 1/4-inch strips. Trim the stems ends off the beans. Cut the pepper in half lengthwise and carefully remove the veins and seeds (you might want to wear gloves for this). Mince finely. Cut the thick stems off the cilantro and chop the leaves and remaining tender stems. Peel the garlic and mince. Juice the lemons. 

Place the kohlrabi strips in the boiling water and cook 5 minutes. Add the beans and cook an additional 3 minutes. Drain and run cold water over them. Combine the jalapeno, cilantro, lemon juice, garlic, olive oil and salt and pepper to taste. Place the vegetables in a shallow bowl and pour the dressing over them. Toss to coat all the vegetables in the marinade. Let this sit at room temperature for 30 minutes. Toss again, taste and add more salt and pepper if necessary. Serve or refrigerate until serving. This can be served cold or at room temperature.

Summer Vegetable Ragu with Polenta

Don't be afraid to substitute vegetables depending on what's available. Eggplant, carrots, or swiss chard would all work in this dish.

1 Tablespoon olive oil

1 onion

1/2 head cabbage or 1 bunch kale

1 medium (about 10-inch) or 2 small zucchini

3 cloves garlic

1 pound ground meat (beef, pork, turkey)

1 (28 ounce) can plum tomatoes or 10-12 medium tomatoes

2 Tablespoons minced fresh basil

1 Tablespoon minced fresh oregano or marjoram

kosher salt and freshly ground black pepper to taste

Parmesan or Pecorino cheese

Slice the onion into strips. Core the cabbage or de-stem the kale and chop finely. Cut the ends of the zucchini off and cut lengthwise into planks, then strips. Cut each strip into 1" pieces. Mince the garlic. If using fresh tomatoes, cut them in half crosswise, squeeze out the seeds and dice into 1/4-inch pieces. If using canned tomatoes, drain and chop.

Heat the oil in a heavy pan and add the onion and cabbage or kale. Cook over medium-low heat until soft. Add the zucchini and garlic and raise the heat to medium. Cook until the zucchini is tender. Remove the vegetables from the pan and increase the heat to medium-high. Add the ground meat and brown, breaking down into small pieces as it cooks. Add the vegetables and tomatoes and lower the heat to very low. Cook for 30 minutes or longer, stirring occasionally. Meanwhile, make the polenta (recipe below). Add the fresh herbs and season with salt and pepper. Serve spooned over the polenta, with freshly grated cheese.

Polenta

1 cup dry polenta or cornmeal

3 cups water 

1 teaspoon salt

1/4 cup freshly grated parmesan cheese

Bring the water and salt to a boil. Sprinkle the cornmeal into the boiling water, stirring constantly. Cook until the polenta begins to leave the sides of the pot. Add the cheese and stir.

Have a great week!

Visit Farmer Rachel and Farmer David at Full Moon Farm at: http://www.fullmoonfarminc.com/

Kohlrabi-not so scary after all

Kohlrabi is a seriously weird looking plant. When I was in high school I was addicted to reruns of “Lost in Space” (don’t judge me- I did my homework while watching those reruns). Originally filmed in the mid-‘60’s, ‘way before computer graphics, I think that a magnified shot of a purple (yes, kohlrabi also can be purple) kohlrabi plant would have made great vegetation on an alien planet. Scary.

It may look weird, but kohlrabi actually doesn’t taste at all strange- it tastes like a very mild turnip, without the bitter edge that turnips usually have. It’s slightly starchy, so behaves like potatoes, beets and carrots, and pairs well with all of them. Raw, it tastes a bit like jicama. Kohlrabi can be roasted, simmered, baked into a gratin, boiled or simmered. Look for ones that have a bulb the size of an orange or smaller. Cut the greens off the bulb (they can be eaten, too—treat it like spinach) and store the bulbs and the greens separately in the refrigerator for 7 to 10 days. Kohlrabi does not freeze well.

This week’s share included cabbage, lettuce, radishes, beets and beet greens, garlic, kale, baby bok choy, cucumbers and cauliflower.  Here are some ways to cook them:

Kohlrabi Braised with Ginger

I had never had kohlrabi before some landed in my box at the farm. Since then I’ve sautéed them, pickled them, pureed them and put them in tons of dishes. This is one of the first dishes I made with them. This is yummy with pork roast or roast chicken.

2 tablespoons oil

1 tablespoon (about a 1-inch piece) fresh ginger

1 clove fresh garlic (large)

1/2 jalapeno

1/2  tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon salt, or to taste

4 to 6 small kohlrabi with greens (about 1 pound)

1 cup water, or as needed

1/2 bunch scallions or garlic scapes

Peel the ginger and grate it with a zester or mince it. Peel the garlic and mince it. Carefully scoop out the seeds and veins from the jalapeno (you might want to wear gloves to protect your skin) and chop it. Peel the kohlrabi (I use a vegetable peeler) and cut into 3/4-inch strips. Finely chop the leaves. Trim the scallions or garlic scapes and slice thinly on the diagonal.

Heat the oil in a large wok or saucepan over medium-high heat. Add the ginger, garlic, and jalapeno pepper, and stir about 30 seconds. Add the coriander, cumin, turmeric, and salt, and then mix in the kohlrabi and leaves. Cook about 5 minutes over medium heat. Add the water, cover the pan, and bring to a simmer. Cook until the kohlrabi is tender and most of the water has evaporated, stirring occasionally, about 20 to 25 minutes. Sprinkle the scallions on top, and serve.

Potato, Kohlrabi and Beet Rösti

A rösti is a Swiss potato cake made from layers of sliced or grated potatoes, then fried until crisp. I actually learned how to make a potato rösti from my brother Tim, who lives in Ireland- the place to get the best potato recipes! This would be great for ‘Brunch for Dinner’ with an Omelet with Cheddar Cheese and a salad using the baby lettuces from the garden.

1 bunch beets (about 4 to 5)

1 bulb kohlrabi

1 medium potato

1 small onion or 2 scallions onions

kosher salt and freshly ground black pepper

butter or oil as needed

sour cream for serving

chopped fresh chives

Trim and scrub the beets and place in a pot of boiling water and cook, simmering, for 30 minutes. Plunge into ice water and peel. Grate, using a box grater (you might want to use gloves to avoid pink hands).

Trim the kohlrabi and peel (a vegetable peeler works best for this) and grate.

Scrub the potato and grate. Place on a clean linen towel and roll up. Squeeze as much of the water out of the potato as possible.

Peel and mince the onion.

Place all the ingredients in a bowl and toss well. Season with salt and pepper.

Heat a pan and when hot, but not smoking, add enough butter or oil to fully coat the bottom of the pan. Drop small handfuls (about 1/4 cup) of the vegetable mixture into the hot fat. Press down to flatten. Cook for 5 to 8 minutes, or until golden and crisp on the bottom. Flip over and cook another 5 minutes.

Serve hot with a dollop of sour cream and some chopped chives on top.

Red White and Blue Focaccia

I developed this recipe as a contribution to a 4^th of July party a few years ago. I love the combination of beets and blue cheese.  Serve with grilled sausages and/or BBQ chicken and salads—or cut into small pieces and serve as an appetizer.

 2 Tablespoons fast rising dry yeast

2 cups tepid water (I call this ‘baby bath water'—just above room temperature)

2 tablespoons sugar

4 tablespoons olive oil

1/4 cup salad oil

1 teaspoon table salt

5  and 1/2 cups unbleached white flour

6 beets, cooked and sliced into matchstick sized slices

4 ounces blue cheese, crumbled

2 cups mozzarella cheese, grated

1 tablespoon kosher salt for topping

Dissolve the yeast in the water and add the sugar, olive oil, salad oil, and regular salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl – a good 10 minutes.

Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice, right in the bowl, and punch down after each rising. Oil 2 baking sheets, each 13 inches by 18 inches and divide the dough between the 2 pans. Using your fingers press the dough out to the edges of each pan (this is a very sticky dough- don't get discouraged!). Allow to rise for about 30 minutes. Sprinkle on the mozzarella over the surface. Sprinkle the beets and blue cheese in alternating strips over the mozzarella. Bake at 375 for 30 minutes.

Grilled Baby Bok Choy

Not all veggies do well cooked directly on the grill (you can cook almost anything in a foil packet on the grill). Bok Choy is great this way!

 Small (‘baby’) bok choy

Olive oil

Fresh lemon juice

Salt and pepper

BBQ sauce (optional)

Cut the bok choy in half lengthwise. Toss with a generous amount (about 1 Tablespoon per bok choy) of olive oil and lemon juice. Sprinkle with salt and pepper and place cut-side-down on a medium-hot grill. Cook 5 minutes, turn, and cook another 5 minutes. If you want, brush with your favorite BBQ sauce before serving.

Have a great 4th!! 

Cheers!

. . .of cabbages and kings

"The time has come," the Walrus said,
"To talk of many things:
Of shoes--and ships--and sealing-wax--
Of cabbages--and kings--...
         -Through the Looking Glass and What Alice Found There


The Walrus never did get around to talking of cabbages. A shame, really, as cabbage is what I've got, and cabbage and kohlrabi is what was harvested (along with Asian greens, zucchini, radishes, salad turnips, garlic scapes and garlic).  Therefore cabbage is what I am working with and thinking about this week. And I would have liked to hear what the Walrus had to say about cabbages. Ah well. . .

The word 'cabbage' comes from the French caboche, meaning head. But not all cabbages look like heads-- some, like savoy cabbage, have crazy textured curly leaves, while bok choy has wide white ribs topped by deep green leaves, and Chinese celery cabbage is elliptical in shape. While all can be cooked and stored the same way, each has its own unique flavor and  personality. Cabbage, broccoli, cauliflower, kohlrabi, kale and brussels sprouts are all in the same vegetable family- aptly called the Cabbage Family.

Hard white cabbages (think 'corned beef and cabbage') can be stored in the refrigerator for over 2 weeks. Cabbages with more delicate leaves, like bok choy and Chinese cabbage are more perishable and will spoil sooner. Once you cut the cabbage, it should be wrapped or it will get moldy.

To cut cabbage, cut it in half right through the core or stem, and then cut again into quarters. Cut out the core. Cut either crosswise for shorter slices or lengthwise for longer pieces. Or just chuck into a food processor and cut coarsely by pulsing a few times.

Cabbage can be:

 *eaten raw-- in salads and coleslaws

*sauteed with onion, garlic, herbs-- in butter, oil or with bacon bits

*stir-fried with garlic, ginger, soy sauce and scallions

*braised by sauteeing it first and then simmering in white wine or broth

*boiled and served alone or with a sauce or butter

*gratineed by blanching it first and then baking in a cheese sauce with a

breadcrumb or panko topping

*stuffed (after blanching) with meat and/or rice and vegetables and then simmered

in sauce

*not to mention pickling (kimchee!) or brining (sauerkraut!)

Spring Rolls

This is a wonderfully flexible recipe. These can be made in advance and kept in the refrigerator for a really healthy, refreshing snack. Most any fresh vegetable can be substituted for the ones in this recipe. To make them a meal, serve with Peanut Dipping Sauce and add some leftover meat, chicken or shrimp.

2 cups very finely shredded cabbage, any kind

1 cup yellow or green beans

1 bunch radishes

1 medium cucumber

2 carrots
1-1/2 to 2 Tablespoons honey

1/4 teaspoon sesame oil

salt to taste

12 rice wrappers*

water as needed

Bring 4 cups water to a boil.  Trim the beet greens from the beets, leaving 1-inch stems, Place the beets in the water, and when the water returns to a boil, cook 20 to 30 minutes, or until tender. Rinse in cold water and then refresh in ice water. Slip the skins off. Slice into matchstick-size pieces. 

Bring the water back to a boil and add the beans and carrots. Cook for 3 minutes and refresh in ice water. Trim the stem ends and then cut in half lengthwise and then into 1-inch pieces. 

Peel the cucumbers and cut in half lengthwise. Remove the seeds and cut into 1-inch lengths. Cut each piece lengthwise into 1/8-inch slices.

Combine the vegetables, honey, sesame oil and salt to taste. 

Fill a shallow bowl with water and place a rice wrapper in it to soften. Remove from the water and place on a dry surface. Place about 2 Tablespoons of filling in the middle of the wrapper. Fold in the sides, and then roll-up. Place on a serving plate, seam side down. Repeat with remaining filling and wrappers. 

Peanut Dipping Sauce

1/3  cup smooth peanut butter

2 to 3 tablespoons soy sauce

2 scallions

1 lime

1/2 teaspoon fresh ginger

optional; minced garlic

chili oil

sesame oil

Mince the scallions and juice the lime. Grate the ginger. Combine all ingredients and add warm water as needed to obtain the desired consistency.

Refrigerator Coleslaw

'Coleslaw' is Danish for 'cut sly'- or chopped salad. Salting the cabbage first acts as a preservative and allows this coleslaw to stay fresh longer.

1 large head cabbage

1 stalk celery

2 carrots

large handful chives

1/2 cup honey

1/2 teaspoon salt

1/2 cup apple cider vinegar

pinch pepper

1 teaspoon celery seed

Chop the cabbage, celery, carrots, and chives. Place all the remaining ingredients in a saucepan and bring to a boil. Take off the heat and cool. Toss with the vegetables and chill.

Vietnamese Style Cabbage Salad

I have a plethora of mint in my garden. Some say it's a weed, but I think of it as a gift! I love it in my tea, in tabbouli, in salads (you could even add some to the spring rolls, above)

1/2 large head, or 1 small head of cabbage

2 carrots

2 Tablespoons fresh mint or dill

1 Tablespoon soy sauce

3 Tablespoon sugar

3 Tablespoons white vinegar

1/2 lime

2/3 cup peanuts

Shred the cabbage and grate the carrots. Mince the dill or mint. Juice the lime and combine with the soy sauce, sugar and vinegar. Pour over the veggies and toss. Let marinate in the refrigerator for at least an hour. Just before serving, sprinkle on the peanuts.

Wilted Salad with Asian Greens
. . .and not to neglect some of the other vegetables in my CSA box this week:

1 bunch garlic scapes OR 1 small onion

3 Tablespoons oil, such as canola oil

1 pound Asian greens, pinch or mixed lettuces

1 cup sliced radishes

1 cup sliced salad turnips

large pinch kosher salt

1 Tablespoon apple cider vinegar

sunflower seeds or chopped pistachios

Chop the garlic scapes or onion. Heat oil in a small skillet and saute the scapes or onion. Place the greens, radishes and salad turnips in a bowl. Add the cider vinegar and salt to the pan and pour all over the greens while still warm. Toss and top with the sunflower seeds or pistachios.

Just a few more days until my next share! 

Cheers!

Ever SO Much Lettuce: Beyond the Salad

The weather in southern Connecticut this summer so far promises an awesome growing season- a perfect mix of cool, wet nights and warm sunny days. This is a big difference from last year's rain, rain and more rain~~ I'm looking forward to this season!

I'm late in starting this blog. Blame it on end-of-the-school-year melancholy. Or procrastination. Maybe both. But I will be posting recipes and ideas of what I do with my CSA share from this point on.

The first of my CSA shares from Stone Garden Farm included leaf lettuce, baby bok choy and Asian mix (aka more lettuce), as well as radishes, Hakurei turnips ('salad turnips'), small pots of herbs, scallions, kohlrabi and garlic scapes. Fred and Stacia Monahan, the owners and farmers at Stone Garden, also raise chickens, pork, beef and sell fresh eggs. The share often includes a dozen of the best fresh eggs (if you've never had a truly fresh egg, you have no idea how 'eggy' really fresh eggs taste!)

Back to what has been in my box. Hmmm. . .I like salad- I do. Future blogs will include some fun and easy salad dressing recipes. But as much as I like a good salad, I also tend to get cantankerous if I have to eat the same thing every day. So what to do with all that lettuce?

First things first- how to store the veggies.

Leaf lettuce will last much longer in the fridge if it is washed, dried and stored in toweling. Separate the lettuce leaves and swish in a bowl of cold water. Spin dry in a salad spinner and lay out on layers of paper towels or a clean tea towel and roll up. Place in the vegetable drawer of your refrigerator and the leaves will stay crisp for several days.

If the tops are left on the turnips, radishes or kohlrabi, cut them off and store them separately from the bulbs (otherwise the greens sort of suck the life out of the vegetable and they lose their crispness quickly).

Once you've taken steps to make sure that your vegetables are stored correctly, you can figure out what to do with them. I have been in an Asian mood lately, so here are some of the ways I've cooked the veggies.

Asian Egg Pancakes with Dipping Sauce

1/2 cup flour

2/3 cup cold water

1/2 teaspoon kosher salt

1 egg (optional)

bunch of scallions (reserve one for the dipping sauce)

bunch of radishes

oil as needed

Wash and trim the scallions and radishes and cut into very, very thin slivers (technically a julienne cut- but don't skimp on time and effort here- good knife cuts will really elevate this dish).

Whisk together the flour, water, salt and egg (if you are using it). Fold in the scallions and radishes. Heat a nonstick or cast iron skillet until very hot. Add enough oil to just cover the bottom of the pan. Drop the batter into the oil in large tablespoons. Lower the heat slightly and cook until crisp on the bottom. Carefully turn over and cook until the other side is browned and crisp. Remove to a paper towel lined plate and keep warm while you repeat with the remaining batter. Serve with the dipping sauce

Dipping Sauce: combine 1/4 cup each of soy sauce and rice vinegar with 2 teaspoons sesame oil, the remaining scallion-minced, a minced clove of garlic and a big pinch of red pepper flakes.

Tofu and Noodles with Peanut Sauce

1 package extra firm tofu

1 Tablespoon sesame oil

2 Tablespoons canola oil

1 bunch baby bok choy

2 cloves garlic

2 large salad turnips or 1 medium cucumber

2 Tablespoons peanut butter

4 Tablespoons soy sauce

4 Tablespoons rice vinegar

5 ounces dry pasta or 2 cups cooked pasta (like spaghetti or linguini)

Cut the tofu into 1/2-inch cubes. Heat the oil in a heavy skillet and saute the tofu cubes until they begin to crisp. Set aside.

Wash and trim the bok choy and cut into strips. Mince the garlic. Trim the salad turnips and cut into strips (if using the cucumber, cut in half lengthwise and then cut into thin slices).

Blend together the peanut butter, soy sauce, rice vinegar and garlic. Combine the vegetables, tofu and pasta and pour the sauce over. Serve at room temperature.

Yummy, easy, and everything can be done in advance~~ just heat the pancakes in a low oven (about 300 degrees) for a few minutes before serving.

Cheers!