A full spectrum of fruits, vegetables, and flowers to delight the eyes as well as the taste buds!
- 1 large red bell pepper, diced
- 2 medium carrots, grated
- 2 small yellow squash, grated
- 1 head romaine lettuce, torn into bite-sized pieces
- a handful of blue borage flowers
- 1/4 head red cabbage, shredded
I’d take a picture for you, but I don’t have the flowers… I will definitely be planting them in next year’s garden!
Another recipe from the CSA email. Thanks, First Light Farms!
- 5-6 medium potatoes, boiled & mashed (I had only a few potatoes left so I used two red, two yellow, and one sweet potato. I boiled them for 25 minutes).
- 1 tablespoon each olive oil and butter
- 2 large cloves of garlic, finely chopped
- 1 small/med head of cabbage, shredded (clean your cabbage with great care first! Cabbage from the farm can contain inhabitants…)
- 1 1/2 cups shredded cheddar cheese
- 1 ounce crumbled feta cheese
- paprika, salt & pepper to taste
What I did:
- Cube and set up the potatoes to boil (about 25 minutes, then drain and mash).
- Clean cabbage thoroughly, then shred.
- Heat the olive oil & butter in a large saucepan (at medium heat), add garlic and saute until garlic is lightly browned.
- Add shredded cabbage and saute until just wilted and season to your liking. The recipe suggests black pepper, but I used a seasoning mix.
- Lightly grease a baking pan (I did a 9×13, but it was a VERY THIN casserole!)
- Layer: mashed potatoes, cabbage mixture, cheddar, sprinkle on feta and top with paprika.
- Bake for 20-25 minutes.
This was pretty good. Not AMAZING or anything, but something I would make again (maybe with crumbled turkey bacon?)… especially since I get a little stuck on what to do with a whole head of cabbage. The last one I gave to M so he could make kimchi.
I gave a serving to my boss and she said, “Yum! Stick to your ribs food!”
That’s a fair assessment.
It’s an appropriate title.
- 4 T olive oil
- 1 medium onion, diced
- 4 oz turkey bacon, cut into small strips
- 2 thinly sliced carrots
- 2 medium potatoes, cut in small cubes
- 1 rutabaga, cut in small cubes
- 1 thinly sliced celery stalk
- 1 large minced garlic clove
- 1/2 cup finely chopped cabbage
- 5 cups vegetable broth
- 1 can diced tomatoes
- 1/4 cup lightly packed chopped fresh parsley
- sea salt & black pepper
What I did:
- Pour olive oil into a large, heavy bottomed pot
- Add the diced onion, cook about five minutes on medium heat
- Add the rest of the veggies & turkey bacon, stir constantly for another minute or two
- Sprinkle with salt & pepper to taste (careful with the salt, pre-packaged broth/stock is already very salty).
- Add broth, tomatoes, parsley
- Turn heat down to med/low, cover, cook for about 30 minutes or until veggies are tender
- Almost too many to list! This is why minestrone rocks.
- Try beef or chicken broth instead of vegetable.
- Use any kind of vegetable (winter squash, summer squash, turnips, green beans, etc). Just chop them in relatively small pieces and use about four cups’ worth!
- Fresh in-season tomatoes instead of canned.
- Omit the turkey bacon to make a vegan-friendly soup, or add a different kind of pre-cooked meat (chicken sausage would be heavenly here).
- Add a cup of cooked pasta last-minute.
- Add a can of drained & rinsed red kidney beans.
- Cook this in a large slow cooker (best guess for timing: 4 hours on high, 7 on low)
- Top with some grated Parmesan cheese, and/or croutons, and/or serve with french bread.
This soup was so good, I ate two big bowls full last night and have some for lunch today.