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July 2017

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Gardening

CSA Box #14

Contained:
1 Cantaloupe
1 bulb Fennel
1 bunch "cooking greens" possibly Chinese mustard (small gai choy).
1 med Cabbage
2 Bell Peppers (1 red, 1 green)
4 large Tomatoes
1 bag salad Greens
3 large Beets (w/o greens)
2 sm bulbs Garlic
1 small bunch Basil

I ate the tomatoes already. Fresh local small farm tomatoes are wonderful!

Today I made Minestrone, using mostly ingredients from my boxes. Tomatoes, onions, garlic, fresh basil, fresh baby spinach. Then ground beef and chickpeas. Some oregano and salt and pepper. It's very hearty and filling.

It's getting cooler and I'm enjoying soups.

I need to come up with some idea for the cabbage. Maybe stuffed cabbage.

I want to try the Beet and Chickpea Salad from the Good and Cheap Cookbook. And pickled eggs with fresh beets.

I will probably make another batch of Chili since I still have beans, bell peppers, and ground beef.

I'm also thinking of making some Zuppa Toscana, that uses kale and potatoes.
I still want to make zucchini bread.

Not sure what to do with the Chinese Mustard. Any ideas? Maybe Prawns with Mustard Greens & Mushrooms
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Comments

Cabbage is versatile

Stuffed cabbage.
Chop some up and make a stirfry of cabbage, carrot, onion in a soy-based sauce, or a curry sauce.
Shred some of it and some carrot and make a cole slaw.
Finely chop a bit and toss it into anything -- it'll add an onion-like texture but not much flavor in small amounts.
Shred some and make sauerkraut.
Peel the leaves and make kimchi.

Re: Cabbage is versatile

Thanks for the suggestions :)