Eaters' Guild

CAbbage anyone??? Well you won't be getting more this week, but after saying last week that no recipes came to mind, I realized later that you have received a fair amount of cabbage over the previous deliveries--and I did get one request for some cabbage suggestions--a good slaw dressing, or other ideas.  I went to a few cookbooks, and as you might imagine, cabbage leaves are stuffed, savory and sweet, yes sweet, flan in fact.  Cabbage is cooked slowly with various forms of poultry, pig--etc.  These are involved recipes, and some variation can be found online, in books, etc.  A SIMPLE preparation for cabbage is this:

Slice the head so you have thin ribbons.  Heat oil or ghee in a saute pan, med-high heat, add a few drops of toasted sesame oil.  Once heated, add cabbage to oil.  stir with tongs to coat the cabbage allowing it to wilt.  Once thoroughly wilted, sprinkle with tamari and serve with rice.  
Great additions to this:
thinly sliced onion--add with cabbage to hot pan
grated fresh ginger--add with cabbage to hot pan
jalapeno or other hot pepper--added with cabbage...sesame seed sprinkle
sherry or mirin--to deglaze pan

Then there is coleslaw.  Traditional creamy cole slaw dressing is called Boiled Dressing.  THere is a plethora of recipes online if you search-coleslaw boiled dressing.  Another great dressing is homemade mayo seasoned with dijon mustard (less sweet, less tangy than boiled dressing)  THis may have been a recipe earlier with kohlrabi--but I will outline it here as a reminder...

2 eggs
1-2 tbsp dijon mustard
2 tbsp lemon juice
nice pinch of salt
Combine above in blender--and run on med speed to combine well.  While blender is running, add:
salad oil--olive or walnut or your choice--about 1/2 -3/4 cup. (little more if needed)
by drizzling in slowly through hole in lid of blender.  Watch as you drizzle, and combination will thicken.  Once the hole in the dressing where you are pouring the oil closes up, stop the blender.  Put dressing into bowl or shallow jar, and check seasoning.  YOu may want to add celery seed powder as a nice contrast, or mustard seed whole is very nice.  I have here given you a raw egg recipe, so use good, farm fresh eggs, and refrigerate and use any left over dressing in a week, just to be on the safe side.  I hope you like this.

As far as farm update goes--we are finally into the hot season crops---Tomatoes, slicers are on for this week, as well as peppers and eggplant.  Summer squash will revisit your selection this week, as we have onions, garlic, potatoes, kale and salad mix.  On the person side of the farm, we can't say enough how dedicated and hard working our interns and hired help are this season.  We are not a big crew, but diligent, yes.  I think all three interns are here this weekend, so if you are planning on the potluck Sunday, try to meet each of them.

New addition to the farm yesterday was 2000+ strawberry plants.  Just south of us in Hartford is Krohne's plant farm offering strawberries, and asparagus.  They hold the baby plants at freezing temps to keep them dormant.  We've heard there is decent success planting them now, so we're giving it a go.  We will know how they took in the next couple weeks, and then look for berries next spring.  Very exciting.

Perhaps we'll see you Sunday, if not, we do plan to hold another CSA potluck in the fall.
BE well
LAurie, LEe and IRis