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Salad Mix: This week's winter salad mix includes four greens - spinach, chickweed, claytonia, and shoots. This is a beautiful, flavorful, and hearty blend, perfect for a fresh salad next to all those filling warm roots!
Frozen Broccoli: Our frozen broccoli was blanched for a minute or two in our kitchen before cooling and freezing. It is not a substitute for fresh broccoli in salads or places where you really need the veggies to be crisp. But they are fantastic for pastas, burritos, casseroles, quiches, soup etc. To reheat, bring some water to a boil in a pot and put in all or a part of the bag of broccoli (you can saw off chunks of frozen if you don't want to use the whole thing). Heat for 2-5 minutes, testing each minute after 2 minutes to see if it has reached the tenderness you seek.
Green Savoy Cabbage: Round with crinkled leaves, Savoys are the beauties of the cabbage world. Their leaves are more delicate and more loosely packed than their green cabbage cousins. Store as you would other cabbages, unwashed, loosely wrapped in a plastic bag in the crisper drawer. Don't worry if the outer leaves begin to discolor or tear on you, just remove them to expose the perfectly good leaves remaining below.
Kohlrabi: Kohlrabi packs the nutritional punch of the other members of the cruciferous veggies (broccoli, kale, cabbage), and when you cut it up into strips and cook it, it is completely unintimidating (it looks like apple slices or plain potato strips). So this makes it a veggie that is easy for even picky kids to try and often like. It adds crunch and body to a salad, it's great tossed on grill in a drizzle of olive oil in roasting basket or tin foil, it's great as a side dressed up in a myriad of ethnic flavor profiles, and it's terrific in many dishes calling for a veggie melange. And to top it off, it stores a long time, so you can eat everything else in the fridge first and then 3 weeks later discover you still have perfect kohlrabi. To use it, cut off that tough colorful exterior. Then cut up the white part into whatever shape you like. Eat it raw or cook it up.
Featured Recipes
Sautéed Cabbage and Carrots with Turmeric
Cooking onions until softened, then stirring in spices and aromatics like garlic and ginger is the foundation of many Ethiopian recipes, from vegetables and lentils to meat and chicken. In this delicately spiced vegetarian dish, chunks of carrots and cabbage are added to the base and cooked until the cabbage is sweet and silky. Turmeric, the main seasoning, lends an earthy flavor.
1/3 cup extra-virgin olive oil
3 medium onions or shallots, finely chopped (1.5 cups)
Salt
6 garlic cloves, minced
One 2-inch piece fresh ginger, peeled and minced
2 tablespoons ground turmeric
1 pound carrots, quartered lengthwise and cut into 1 1/2-inch lengths
3 pounds green cabbage, cored and cut into 3/4-inch pieces
In a large enameled cast-iron casserole, heat the olive oil. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the garlic, ginger and turmeric and cook, stirring, until the vegetables are fragrant and just starting to brown, about 5 minutes.
Add the carrots to the casserole along with 1/2 cup of water and cook over moderate heat, stirring, until the carrots are just starting to soften, 7 minutes. Stir in the cabbage in large handfuls, letting each batch wilt slightly before adding more. When all of the cabbage has been added, cover and cook over moderately low heat, stirring occasionally, until the cabbage is tender, 40 to 45 minutes. Season with salt and serve.
Simple Roasted Kohlrabi
2-4 kohlrabi - outer skin trimmed to white bulb, and cut into 1/4 " thick strips
1 TB olive oil
salt and pepper
Preheat oven to 450. Toss kohlrabi with olive oild, salt & pepper on a baking sheet. Bake until browned 15-20 mins. Works just as well tossed with oil and placed in tin foil and placed on grill.
Napa Cabbage, Kohlrabi, Carrot Slaw
Adapted from a recipe in Bon Appetit July 1998
3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic
1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.
Bandh Gobhi Ki Sabzi (Buttered Smothered Cabbage)
1 savoy cabbage (1-3/4 to 2 lbs)
2 Tbl ghee, butter or oil
1-1/2 tsp cumin seeds
1/4 tsp ground asafoetida (optional)
1/4 tsp turmeric
1 Tbl minced ginger root or 1/2 tsp dry
1 8 oz can tomato sauce or 1 cup chopped fresh ripe tomato (1 large)
1/4 tsp crushed red pepper or 1-2 seeded and minced green chilies
1/2 tsp salt
1/2 cup hot water
1-2 Tbl coarsely chopped fresh coriander leaves or 1 Tbl dry (optional)
Cut the cabbage into quarters, and core out the stem from each quarter. Shred the cabbage into 1/2-inch thick shreds. Heat the oil over med-high heat in a large heavy-bottomed pan. When the oil is hot, add cumin. When cumin turns dark brown (10-15 sec), add asafoetida (if using it), and immediately add the shredded cabbage. Sprinkle turmeric over the cabbage and saute, turning and tossing rapidly until cabbage is wilted (about 5 min).
Add ginger, tomato (sauce), and chilies or red pepper, and continuecooking for an additional 5 min. Add salt and water. Reduce heat tomed-low and cook the cabbage, covered, until it is tender and the water is absorbed into the vegetables (about 20 min). Check and stir often whileit is cooking to prevent burning. Fold in coriander leaves, check for salt, and serve.
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