On The Table June, 26
This Week’s Share
Share information is posted on Tuesday morning on GE’s website and I pull that for this listing. The contents of the veggie boxes can change, depending on the day of the week. They update their list almost daily to reflect the next day’s deliveries. If you wish to check their website for the harvest information closer to Thursday’s delivery click here.
Click here for our storage tips page.
The inner leaves of this bitter green are delicious in salads. The outer leaves are great sauteed, or you can try one of the recipes below. If you are going to eat it raw, we recommend soaking in cold water for 1/2 hour to reduce the bitterness.
A beautiful lettuce with interesting shaped leaves.
I love cabbage salads in the summer. Try slicing a whole head of cabbage thinly and tossing in a bowl with toasted sesame oil, sesame seeds, sea salt (or umeboshi vinegar), thinly sliced red onion, and minced garlic.
COLLARDS | Qty: 1 head
A wonderful southern green. Cook like you would kale or any other green. Sauteed with garlic, added to soups, or search our recipe page for recipes from past newsletters.
Fennel bulbs are delicious when braised. Try this week’s recipe! (Click on above link to GE’s website.)
You can eat the beet roots AND the beet greens!
Vermicomposting Event this Thursday!
Strawberry bus pictures!
Cabbage, Fennel and Beet recipes for this week’s share
Vermicomposting Event This Thursday during distribution at ARROW! 6-7:30
Plan to spend some extra time this Thursday after you pick up your vegetables to learn about the wonderful things you can do with the scraps instead of throwing them in the garbage. If you are fearful that vermicomposting will be smelly or messy click here for Sustainable Table’s article, penned by our own Stacey Ornstein. Helen Ho from the Parks Department will lead the workshop. Turn your junk mail and cooking scraps into valuable fertilizer for house and garden! In Nature there is no garbage.
The Strawberry Bus was a great success!
37 people got on the Strawberry Bus last Saturday and had a wonderful time picking strawberries at Golden Earthworm farm. Cries of “look at this one!” and “wow, these are amazing!” were heard throughout the field. Our driver, who sat out the picking, when offered a taste of berries by Choi commented that they tasted “like cake.” We also made a stop at Briermere Farm for some more shopping. Unfortunately we had run out of time for the slide show of the farm’s history we’d hoped to see. With any luck we can get that organized for the next farm visit.
- 5 cups shredded green or red cabbage
- 2 large carrots, grated
- 3/4 cups mayonnaise
- 1/3 cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon caraway seeds
- 3/4 teaspoon salt, or more to taste
- 1 pound cabbage (about 1 small head), shredded
- 2 tablespoons sea salt
- 1 tablespoon caraway seeds
Easy Coleslaw
From Farmer John’s Cookbook, page 260
Toss the cabbage and carrots in a large bowl. Mix the mayonnaise vinegar honey and caraway seeds in a small bowl. Pour the dressing over the cabbage, toss to combine. Stir in salt to taste, chill.
Lacto-Fermented Sauerkraut
From Farmer John’s Cookbook, page 262
(Click on this link for an interesting article on Lacto-Fermentation)
Put all ingredients in a large stainless steel or wooden bowl. Using a pounder or meat hammer pound the cabbage in the bowl for a full 10 minutes, until it starts to release its juices. Transfer the cabbage to 2 clean quart jars, leaving a good inch of head space below the rim of the jar. Screw on the lids. Let stand on the counter for 2 to 3 days, depending on how warm it is (shorter for warmer temps, longer if it’s cool.) By about the second day you should notice the lacto-fermentation process taking place–you’ll see bubbles in the jars and they will hiss–this is good. The sauerkraut will be ready and will have a wonderful sour tangy taste after 3 days. The flavor will only get better with age. After the first 3 days, store the jars in a cool dark cellar or in your refrigerator. They will keep for at least 6 months.
- 2 medium fennel bulbs
- 2 small cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- Grated Parmesan or Romano cheese
- 1/2 cup sesame seeds
- 1 cup sunflower seeds
- 2 cups peeled, grated beets (1-2 medium beets)
- 2 cups grated carrots (about 4 carrots)
- 1/2 cup minced onion (about 1 medium onion)
- 2 eggs, lightly beaten
- 1 cup cooked brown rice
- 1 cup grated cheddar cheese
- 1/2 cup vegetable oil
- 1/2 cup finely chopped fresh parsley
- 3 tablespoons flour
- 2 tablespoons soy sauce or tamari
- 1 clove garlic, minced or pressed (about 1/2 teaspoon)
- 1/8-1/4 teaspoon cayenne pepper
Finocchio Cotto (Cooked Fennel)
From Italian Family Cooking by Edward Giobbi
Cut fennel in slices, discard hard core and tough outside leaves (save leaves for soup or pasta sauce.) Place all ingredients, except cheese ina wide skillet. Cover and cook over l;ow heat for 1/2 hour or until fennel is tender. Serve with grated cheese.
Baked Beet and Carrot Burgers
From Farmer John’s Cookbook, page 60. If you don’t have leftover rice, you can use additional flour or breadcrumbs and egg.
Butter for greasing baking sheet
Preheat oven too 350, lightly grease a baking sheet with the butter. Place a small heavy skillet over medium heat. Add the sesame seeds and stir them in the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the seeds to a dish to cool. Return the skillet to the heat and toast the sunflower seeds the same way, transfering them to the same dish as the sesame seeds. Combine the beets, carrots and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, cheese, oil, flour, parsely, soy sauce, and garlic (your hands work best here.) Add cayenne and mix until thoroughly combined. Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet. Bake the patties until brown around the edges, anout 20 minutes. Unless they are very large and thick it should not be necessary to turn them.