I was on vacation last wednesday so I didn’t get a csa share. While I do wonder what I missed, it’s ok sometimes to not get a zillion veggies every wednesday. I’ll get by.
So, this week:
mystery cabbagey food, (so! many!) tomatoes, potatoes, hot peppers, corn, water cress, green peppers, purple and white eggplant, beans, radishes.
by mystery cabbagey food, I mean:
which tastes like cabbage if I eat it raw. any idea what it is?
leftovers:
week 7: green pepper
week 8: potatoes, beets, radishes, hot peppers, chard
week 9: cubanelle peppers, potatoes, kohlrabi stems?
week 10: beans, cubanelle peppers, green peppers, hot peppers, little onions?, cabbage
week 11: none – no pickup
I’d made the eggplant from week 8 and 10 and 11 into baba ganoush for the beach, and took with me the corn and tomatoes.
I’m embarrassed to say that I have no idea how the radish and peppers from previous weeks are doing. I need to check that out.
the cabbage I have plans for an egg noodle gulash sounding dish that should be really good with some brats. I had to pitch some potatoes b/c they’d rotted (weird!) and I am thinking that the kohlrabi stems are more of the mystery cabbage flavored food that I got so much of this week.
I’d like to say that I’ll spend sunday evening cooking like crazy, but then, I don’t want to make any bets. we’ll see what happens. if I did, I’d make that cabbage thing, an eggplant dish to properly display the pretty white eggplant, and some of that tasty spicy cubanelle-feta spread. maybe a cornbread with real corn in it and some jalepenos. and DEFINITELY something with those beans. man! I have 2 bags, and I tossed another one this week.
Are those collards? I think they might be, though it’s tough to tell from just the picture. If they are (or even if they aren’t this technique will still work), strip the leaves from the stem. You can use a knife if you want, but you can also just fold the leaf over the stem and grasp it lightly with your thumb and forefinger or between your index and middle fingers and strip it from the stem.
If it’s indeed collards, the stem is inedible, so don’t cook it. Roll the leaves up such that if you cut crosswise across the roll you get a cross-section of the leaf (no one gets stuck with just the tough center vein; everyone gets a little piece of it) into strips. This is called a chiffonade (means ribbon in french). Then, cook according to your preferred method. I like to saute with a little bit of sliced garlic and some crushed red pepper. Dress with vinegar for service if you so desire.
yum. thank you! I am pretty sure they are collards, but wasn’t sure about the stems. As they’re inedible I will chop, freeze, and feed them to my worms.