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CSA 2012: Week 8

2

July 23, 2012 by Sara Kreidler

Each week, I post a photo of one “featured” item from our weekly CSA box and provide a list of all of the contents of the week’s box. Later in the week, I post either a cooking or canning recipe that uses the featured ingredient. You know, sort of like Sesame Street’s letter of the day.

The seventh week’s featured CSA item is (drumroll please): green cabbage.

Another busy week around these parts.  We’re all enjoying the summer, although the heat is a bit too much for me.  Hopefully it will cool down before canning festivities get into full swing in my kitchen (which should be any day now).

This week’s box includes:

  • Romaine lettuce
  • Blueberries
  • Scallions
  • Dill
  • Basil
  • Green cabbage
  • Cucumber
  • Carrots
  • Beets
  • Zucchini
  • Yellow squash
  • Green bell pepper
  • Tomato

Stay tuned for a post tomorrow (hopefully) with a few posts from the archives on my favorite recipes for green cabbage.

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2 thoughts on “CSA 2012: Week 8

  1. Tricia says:

    We get a lot of cabbage in our farmshare, and aren’t really up for making saurkraut & can only do so much stir fry … we came across this basic, (but very versitle in that I chop up or grate with a veggie peeler and throw in whatever veggies we still have in the fridge, like zucchini, carrots turnips, peppers, etc.) recipe while looking for options when it comes to using up cabbage … I wanted to know if anybody out there used cabbage on pizza and found this …

    Okonomiyaki
    from http://www.101cookbooks.com/archives/japanese-pizza-recipe.html
    yield Serves 1 – 2, though I’m likely to double or triple the recipe

    ingredients
    2 cups cabbage, finely shredded
    1 cup leeks, well washed and chopped (or scallions)
    2/3 cup flour
    a couple pinches of fine grain sea salt
    2 eggs, beaten
    1+ tablespoon olive oil
    Garnish: toasted slivered almonds, chives/ herbs

    directions
    1. Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.
    2. Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side – another 3 -5 minutes.
    3. When you are finished cooking, sprinkle with toasted almonds and chives, and slide it onto a cutting board to cut into wedges. Enjoy immediately.

    notes: • reheats well in the toaster oven
    • excellent possibilities depending on what is in the fridge, any veggie works
    • is really tasty with Brad’s Organic Sesame Ginger dressing as a dipping sauce
    • I like to brush soy sauce on each side as it’s cooking for added flavor
    • or add a spicy scheswan sauce to the beaten egg before mixing it in for a nice kick

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