Lonely Cabbage (Photo credit: pain_amp1013)
Are you a cabbage fan? Not the, oh so popular when we were kids, Cabbage Patch Kids, but the one the grows in the garden. Do you have a favorite recipe for cabbage? So far we have received two cabbages from our farm share, a green and a red one.
Cabbage seems to be pretty popular around here. We are surrounded by dishes that are highly influenced by Polish cuisine. We are even the home of the “very famous” Great Pierogi Race! A lot of my local friends seem to like making the popular Haluski; I must say, I’ve never ventured into making it. They tend to complain that their kitchen smells like cabbage for the rest of the day. All I’ve ever made with cabbage has been your traditional picnic style coleslaw, which is what I made with my green cabbage. Everybody in my family really likes it.
When we got our share a friend was telling me that her husband does not like coleslaw and her cabbage was so big that she needed more cabbage recipes. I searched around and found a recipe for Chinese Coleslaw. I had never tried the recipe, but I am a big fan of the Brown Eyed Baker blog, so I figured it was going to be good. I sent my friend the recipe and next thing I know she was RAVING about it. Even her husband LOVED this coleslaw. So I was excited when we got our red cabbage, I knew exactly what I was going to make with it… The Chinese Coleslaw. It is far from your typical coleslaw and is vinegar based instead of mayo based. The red cabbage gave it a fun color. This recipe calls for Ramen Noodles, sunflower seeds and almonds. It is fantastic, makes my mouth water just thinking about it. You get a perfect mix of crunchiness and sweetness and vibrant colors as a bonus.
So next time you see a lonely cabbage at the grocery store, pick it up and try this amazing recipe which will surely brighten your day. Let me know, I’ll come over for dinner.
Until next time…
Are you a fan of red beets? I feel like people tend to have a strong opinion about beets. You either love them or can’t stand them. Our house is divided, I love them, my husband can’t stand them. We recently got some beets in our farm box. I think I was one of the very few people who did not try to switch them out for a different vegetable. I can’t say that I had ever had fresh beets before or that I had ever cooked them, but I have loved them since I was a little girl. Whenever my grandmother would take me out for lunch I would always get red beets from the salad bar. My guess is that they were probably canned, but I still loved them.
A bundle of organic beets from a farm food co-op program. (Photo credit: Wikipedia)
While beets contain a lot of natural sugar, they are very nutritious. They are low in cholesterol and saturated fat, but a good source of vitamin C and iron.
I searched and asked around for recipes. I wanted to pickle them and was looking for something simple and kind of traditional. I ended up mixing some recipes. I only had a few small ones too, so I just eyeballed everything. I was very surprised at how wonderful they tasted when simply boiled. My beets were still covered in dirt since they were fresh, so I had to wash them well before cooking. Also know that when cooked they are a purple-red and can stain. My fingers ended up bright purple-red from peeling them. I wonder if you could use them to dye things other than food, have you ever tried this?
So I cut the ends off my beets then placed the rest in boiling water until they were nice and tender. This took a while probably about 45 minutes even though they weren’t very big. I then took some paper towels and peeled them by rubbing the skin off with the paper towels. Then I sliced the beets into thin round pieces. I used apple cider vinegar and left over water from when I boiled them. I also added sliced onions, a little salt and a little sugar. I put it all in a mason jar, which I then let sit in the fridge for a few days.
I’m glad I pickled them, it was something that I had never done before. The result was pretty good, but next time I might try a different approach. What is your favorite way to eat red beets? Do you have a favorite red beets recipe?
Until next time!
Have you ever made your own infused vodka? We recently had a fabulous martini during our travels. It was pink, it was sweet and it was SPICY! We walked out of the restaurants and our gears started turning. How could we come close to recreating that drink? I believe we succeeded!
Have you ever had Tito’s Vodka? It is from Austin, Texas. We were introduced to this vodka about a year ago. We are in love! It’s not expensive, about the same price as a bottle of Captain Morgan rum, but it’s so good. In fact it’s so good that you won’t realize you are drinking vodka! (Do you have a favorite vodka?) Ok, back to the drink…
So we had some strawberries from our farm share that were looking a bit on the sad side, but we didn’t want to throw them out. What did we do with them you ask? We put them in the vodka. Our bottle was pretty empty, so we decided to just make it all in there, it even has the easy pour cap. In order to add spice to it we tossed in some Serrano peppers, which are hotter than jalapeños. Then we waited.
The strawberries gave it a beautiful bright pink color and the peppers gave it some flavor.
Do you like spicy things? My husband likes more spice than I do. But I must say we both loved this drink. You should try it, you won’t know what hit you… Some sweetness them boom the spicy. It tickles the back of your mouth, but you can’t stop drinking it. To sweeten it up and tame the peppers down a bit you can add some simple syrup.
Do you like coming up with new drinks? What is your favorite summer drink?
Until next time!
Dear Kohlrabi, where have you been all my life? You are so funny looking, intimidating, yet taste so good. (If you didn’t know it by now, yes, I tend to be a little on the dramatic side.)
So I got my first ever Kohlrabi in my farm box last week. I had never seen one in my life. They are green (they also come in purple), round (about the size of a softball) and have stems sticking out from all over making them look like small alien heads. So fun!
I finally decided to tackle the Kohlrabi. When cooked it looks and tastes like broccoli stems, but it’s white instead of green. I made a cheesy Kohlrabi bake, I only had one so I tweaked the following recipe by Jennifer from Mother Thyme that I found on the Tasty Kitchen website.
My tips (and I am no expert) for cooking Kohlrabi…
- Make sure you peel it well. If you leave some of the peel on you’ll notice harder spots when biting into it. It’s not bad, just a weird, unexpected texture.
- It takes a while in the oven, check it to make sure it is tender. I kept adding time to my oven.
Here’s a picture of my Cheesy Kohlrabi Bake.
Cheesy Kohlrabi Bake (MW)
Do you have any favorite Kohlrabi recipes? I will be getting some cabbage and red beets soon and would love to hear how you prepare them.
Until next time!
Hello everybody! We just got back from a fabulous vacation and I can’t wait to tell you about it. Unfortunately coming back from vacation is a lot of work so for now I will share this recipe with you and will share my vacation later.
We just joined a CSA. It’s our first time doing this and we are super excited. I’m also a bit nervous. I know I’m going to have to get creative in the kitchen and my monkeys (including Dad Monkey) are very picky about what they eat. This will be a fun adventure for all of us, hopefully I’ll find lots of good recipes out there I can share with you guys.
This was our first week getting a share. Among other things we got some Kale and Kohlrabi. Have you seen Kohlrabi before? They are funny looking vegetables, my first thought was an alien head.
kohlrabi (Photo credit: Lawrence Farmers’ Market)
Today I made the Kale, which isn’t as crazy looking. I knew exactly what I wanted to make with it. I had heard a lot about Kale Chips and couldn’t wait to try them out. I searched online and found a recipe from a great website: http://www.100daysofrealfood.com
The chips were so easy to make and you only need 3 ingredients: Kale, Olive Oil and Salt. I pretty much followed the recipe but didn’t really measure the ingredients. I also added a little salt to the Kale before cooking. They taste very different but kind of addictive.
Basically all you do is clean the Kale and tear it up into pieces getting rid of the stems including the one in the middle of the leaf. Warm your oven to 375. Sprinkle olive oil and salt on the Kale and mix. Spread on a cookie sheet so it’s a single layer then cook. I cooked it 5 minutes at a time flipping them before putting them back in. She warns that it is easy to over cook.
Here’s a link to the recipe, enjoy!
Do you have a favorite Kale recipe? Any suggestions as to what I should make with my alien looking Kohlrabi?
Until next time!