What a CSA season this has been! I cannot believe the abundance and quality of the food I have been fortunate enough to receive from my favorite veggie farmer. I may never grow a garden again (although I may coach the kids from the sidelines as they grow things). What a seriously awesome blessing to be a part of this amazing experience. And having been on both ends of a CSA this summer, I can truly appreciate the serious amount of time and effort that goes into not only the food production part, but all the other, behind the scenes work. Jen Campbell, you are my food hero.
But let's talk about cabbage. Less than a hero to many. I feel bad for the cabbage, especially the cabbages that I carefully stored in my crispers for the past few weeks, until I had time to find recipes that I thought would make them enticing to my eaters. Any chance you still have a cabbage or two, kicking around, waiting for inspiration?
Well, I hope you do, because I've got two awesome recipes that I think would work with nearly all kinds of cabbage (although the purple ones might not look so good when cooked).
They were both good, but Mark and I both preferred one over the other.
Here's Mark's favorite:
Sauteed Cabbage & Bacon* (<--------see? Bacon makes everything good!)
4 or 5 slices of real, thick cut bacon, diced
1/2 green cabbage, sliced thin
1 onion, sliced thin
salt & pepper
1 tbsp mustard
1 tbsp horseradish
little splash of water
fry the bacon, remove from the pan, leaving the fat in the pan.
add the cabbage to the fat in the hot pan, along with onion and cook covered, stirring occasionally, for a few minutes (not too long!).
Add salt and pepper, mustard, horseradish and water, cooking for 1 more minute. (Don't let it get mushy, but the cabbage should be softened a bit).
Stir in the bacon
(note: I followed this recipe, but next time I make it, I don't know if I'll bother to remove the bacon and then stir it back in. I hate an extra, unnecessary dirty plate.)
Now for my fav. (and since the first one had my 1st favorite ingredient (bacon), you can guess that that second one will have my second favorite ingredient (curry). Sorry to be so predictable!
2 tbsp butter
1 small onion sliced
1 cabbage, shredded or thinly sliced
1 1/2 tsp curry powder (or to taste)
splash of water
melt butter over med. high heat
add onion and cook until softened
add cabbage, curry powder, salt and the water. Cook, stirring occasionally until the cabbage is tender (but not mushy!).
This tasted like a nice curried chow mien to me, with the perfect amount of crunch, but with a little more flavour than a typical Canadian Chinese food chow mien. I think it's much better hot, but I tried a bit cold and it was ok too.
Happy to have shared these weeks with you! Although my posting will undoubtedly drop off a bit, I hope you'll check back throughout the winter as I delve a bit deeper into the GMO alternatives to some of our favorite (hidden) GMO laden foods.
Here's to a cozy fall, filled with farmers and good food!
*Get the good bacon, from the real farmer. On a related note: we'll have fresh GMO-free pork available soon! Try finding THAT anywhere else on the Island! Let me know if you're interested.)