Friday, July 21, 2006

Mmm mmm good!

My cabbage soup turned out fantastic!!! It was a great way to use up the remaining Napa cabbage that was on its last legs. Using canned beans, shredding the carrot and using cabbage made it cook up quickly enough for even a weeknight dinner. Steve and I had some for lunch yesterday and the rest went in the freezer for later. Here is the recipe:

6 cups Napa cabbage, sliced in 1/2" pieces
1/2 cup onion, diced
6 garlic scapes, cut in 1/4" pieces (this made the soup pretty spicy, so use less if you prefer)
2 carrots, shredded
1 can small red or pinto beans
4 Tbsp oil
3 - 4 cups stock (I used leftover turkey stock from last Thanksgiving that was in the freezer)
salt to taste (I used about a teaspoon, plus what was already in the stock)
1/8 tsp white pepper
1/8 tsp ground red pepper (or to taste)
1 1/2 Tbsp cumin

In a large, deep pan, heat the oil over medium to medium-high heat. Add the carrots, onion and garlic scapes and cook until soft and translucent, stirring occasionally. (About 4-5 minutes)

Add the stock, beans and seasoning to the pan and bring to a boil.

Add the cabbage, and stir it into the liquid until wilted. Cook covered on medium to medium high for 5 minutes or until the thick portion of the cabbage leaves are cooked through.

Lisa

Wednesday, July 19, 2006

Week 7

I will have to catch up on the first six weeks of our experience later, but it will probably not be week-by-week as I hope to do for the rest of the season. I would love to do that, but there have just been so many vegetables, I don't think I could sort it all out.

So, here is a quick rundown of week 7. I have to go get started on some cabbage soup to use up some leftovers from the previous weeks!!!

Pick-up:
1 bunch beets
9 squashes (choice of green or yellow, we chose half and half)
1 bunch green onions
2 regular onions
1 head garlic
1 head romaine lettuce
1 bunch carrots (a beautiful orange and purple variety!!!!)
6 ounces salad greens
? ounces chard (Steve picked this one up so I don't know the weight)
1 green pepper

U-pick:
Nothing this week since we were still swimming in green beans from last week, plus lots of fresh herbs from previous weeks! It also happened to be one of the hottest days of the year so far, and it looked like a storm was on it's way so we took off before it hit.

Cooking:
Since we aren't going to be eating at home as much this week, I sliced, blanched and froze all of the squash we picked up this week. This is only the second time we've frozen anything so far, which we think is impressive! I also made a crustless quiche with a zucchini from a few weeks ago. I will post the recipe another time. It has been a staple for me since the vegetables began arriving. I eat it for breakfast (since I love eggs for breakfast, and it is portable so I can take some to work with me). It's a great way to get some of the veggies in for breakfast too!

Steve cooked up the chard and beet greens along with some kale from last week. He also made us a delicious dinner of chicken thighs stewed in tomatoes, yellow squash, garlic scapes and onion. He served it over our favorite pasta (Barilla Plus) with some freshly grated parmesan cheese on top.

Now I'm off now to make my cabbage and bean soup, which I will probably freeze too!

Lisa

Well, here we go!!!

I mentioned to my husband Steve last night while blanching vegetables to get them ready to freeze "Hey, we should be blogging our CSA experience!" People seem to be blogging about just about everything else, so why not us? So, here I am the very next day, writing our very first post! There are a few weeks of glorious vegetable eating to catch up on, but the harvest will continue into November, so there is still plenty to talk about!

Lisa