Tuesday, May 18, 2010

CSA Update: Killer Cabbage

Posted By on Tue, May 18, 2010 at 1:41 PM

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Making dinner last Sunday I thought I may end up calling 9-1-1. I was having difficulty coring the cabbage and feared I would end up cutting my g-d hand off.

The week before I touched my face after cutting up a jalapeno for the sweet potato soup. When I was rinsing my face I got some residue in my eye. Ow-ee! Soup was good but not worth going blind for.

But back to that cabbage, I was trying to re-create the soul-foody dish that the vegan personal chef Tim Moore had brought. I sauteed half an onion and threw in half a head of roughly shredded cabbage and stirred it until wilted. I covered it in vegetable broth and simmered it for about 20 minutes.

Wasn't really close, but the cabbage was good enough. (It's pictured, above, at the front on the dish.) I also made mashed potatoes and turnip greens topped with roasted root vegetables.

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And, because my kitchen wasn't trashed enough, I made a strawberry grunt, using the frozen strawberries from Week 2's CSA. It's a berry and dumpling dessert made on the stovetop. I got the recipe from the Martha Stewart website.

You never really see strawberries used in these sorts of dishes, and there's probably a reason why. The strawberries were very, very tart. But, topped with whipped cream and crumbled frozen mint leaves and a tiny bit of lemon zest, it was perfection.

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Pam Denney has been out of town for the last week. When she returned, her husband Tony had waiting for her this gorgeous tagine chicken dish, which used a head of the CSA's cabbage and its root vegetables.

Pam made the Cabbage and Lime Salad with Roasted Peanuts from the Lee Brothers' Simple Fresh Southern. Here's a very close version of it. Make this at once. It's a knock-out.

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Finally, Pam used some of the radishes in a radish tart, from a recipe supplied by Jill Forrester in Whitton Farms' weekly newsletter. Adorable and tasty.

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