CSA Update: Killer Cabbage




Making dinner last Sunday I thought I may end up calling 9-1-1. I was having difficulty coring the cabbage and feared I would end up cutting my g-d hand off.

The week before I touched my face after cutting up a jalapeno for the sweet potato soup. When I was rinsing my face I got some residue in my eye. Ow-ee! Soup was good but not worth going blind for.

But back to that cabbage, I was trying to re-create the soul-foody dish that the vegan personal chef Tim Moore had brought. I sauteed half an onion and threw in half a head of roughly shredded cabbage and stirred it until wilted. I covered it in vegetable broth and simmered it for about 20 minutes.

Wasn't really close, but the cabbage was good enough. (It's pictured, above, at the front on the dish.) I also made mashed potatoes and turnip greens topped with roasted root vegetables.


And, because my kitchen wasn't trashed enough, I made a strawberry grunt, using the frozen strawberries from Week 2's CSA. It's a berry and dumpling dessert made on the stovetop. I got the recipe from the Martha Stewart website.

You never really see strawberries used in these sorts of dishes, and there's probably a reason why. The strawberries were very, very tart. But, topped with whipped cream and crumbled frozen mint leaves and a tiny bit of lemon zest, it was perfection.


Pam Denney has been out of town for the last week. When she returned, her husband Tony had waiting for her this gorgeous tagine chicken dish, which used a head of the CSA's cabbage and its root vegetables.

Pam made the Cabbage and Lime Salad with Roasted Peanuts from the Lee Brothers' Simple Fresh Southern. Here's a very close version of it. Make this at once. It's a knock-out.


Finally, Pam used some of the radishes in a radish tart, from a recipe supplied by Jill Forrester in Whitton Farms' weekly newsletter. Adorable and tasty.

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