Notes from the Farm
This is Renee, your webmaster, here. It looks like I jumped the gun and accidentally sent out information about this week’s vegetables yesterday. Sorry about that!
Here are some ideas of how to use some of the items in this week’s CSA share:
1 bunch kale
3-4 small zucchini
blue cheese crumbles
Slice the zucchini into ribbons using a mandoline or vegetable peeler.
Tear the kale away from the stems in little chunks.
Lightly coat the grates of a grill with cooking spray. Bring the grill to medium-high heat and arrange the ribbons on the grates. Lightly sprinkle with salt and pepper.
Once you start to see browning where the grates are, you can use some tongs and just remove them from the grill. The ribbons are so thin, there’s no real need to flip and grill the other side.
To make the dressing, whisk together some olive oil, lemon juice, honey, and a pinch of salt and pepper.
Lightly toast your cashews.
Toss the kale with the dressing in a bowl. Arrange on a plate and top with grilled zucchini ribbons, cashews, and a good sprinkling of blue cheese.
adapted from: Tablespoon.com
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar, eyeball it
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper
Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
Source: Food Network