Wow – cabbage really can go the distance! Josh and I just finished the first batch of the cabbage soup. Though I guess we didn’t really finish it all as there are at least two more servings in the freezer. But we finished the soup that was not frozen. One of the things that surprised me the most was how much I like it. Before our whole local challenge, when I thought of cabbage all I pictured was limp, light green leaves with very little taste or texture. The way we have been eating it, especially the cabbage and apple salad – it great. It has a fair amount of crunch and snap and we get the purple cabbage so it adds a nice bit of color to the plate. Yes – we still are getting the potatoes in on a regular basis (50 pounds goes a long way!) but we’ll be getting our fair share of cabbage this winter!
February 15, 2010
February 11, 2010
We picked up a head of cabbage at the market a couple of weeks ago and it’s been sitting in the vegetable drawer of our refrigerator ever since…so I pulled out the cookbooks and found a couple of good uses for it- cabbage with apples and onions (pictured) and a nice hearty soup with the rest. I always forget how much cabbage there is in a head- once you start slicing and dicing, it adds up pretty quick! Roughly 2/3 of the head went into the cabbage/apple dish which was onions sauteed with apples then mixed with the cabbage and a little vinegar. The cabbage stays nice and crisp, which I prefer over boiled any day. This went perfectly with the Simmons Farm country style pork ribs we were lucky enough to grill before the big snowstorm that wasn’t that came through here on Wednesday. The soup was tonight’s mission…a whole bunch of stuff ended up in there- onion, yellow-eye beans, some turnip, potato (of course), carrot and the remaining cabbage. The soup turned out very hearty- one bowl will do and now we’ll have leftovers for the weekend! Don’t be afraid of the cabbage!
-Josh
September 13, 2009
So this weekend was looking to be a challenge because we were a little low on protein (this is Ingrid). This past Labor Day, the East Greenwich Farmer’s Market was open but our usual sources of chicken, pork, and beef were NOT there. I was quite upset! We had some meals planned for the week days but not a lot for the weekend. However, Josh pulled a few rabbits out of his hat. Friday night we had some veal (bought back at the Greenfield MA Farmer’s Market) with a really tasty cabbage salad from one of Jamie Oliver’s cookbooks. The veal was cooked perfectly and Josh braised the cabbage with two different types of apples and some fennel seeds. The taste of the cabbage matched the veal perfectly. We look forward to having more of it soon.
Since we were able to get some protein at the Casey Farm Market yesterday, Josh made a LARGE batch of chili tonight- we still had some dried pinto beans left over from the winter and Josh mixed it up with the ground beef we purchased from Don Minto . The best part of it we have enough chili to take us through most of the week’s lunches – yeah!!
Ingrid
