Here’s the latest box of goodies for Weekly Harvest, a local food subscription from Local Harvest Grocery.
Earth Dance Farms, Ferguson, MO Earth Dance Farms grows at Mueller Farms which is the oldest organic farm in Missouri. It’s close so if you ever want to visit a farm, this is a great one to go to. Divided into small sections, many farmers grow their produce here. Earth Dance also runs a farmer apprentice program.
1 bunch of radishes
Double Star Farms, Illinois
1 head of cabbage First cabbage of the year. So much you can do with cabbage–cole slaw is an obvious one, but you can also saute or steam cabbage. As a kid I loved to eat steamed cabbage with yellow mustard on it. Weird, but delicious.
1 head cauliflower Cauliflower is great steamed, sauteed or roasted. Roasted cauliflower can take on an almost nutty flavor.
Bella Terra Farms, Columbia, MO
2lbs russet potatoes
2 red onions
Greg Pusczek Farms, Marine, IL
salad greens 1/2lb
4 golden delicious apples
Silent Oaks Farm, IL (certified Organic)
1 bunch of turnips
Geisert Farm, Washington, MO
1 package of brats (omni)
Berhanu Enterprise, St. Louis, MO
1 package of lentil spread (Ah-Zeefah) (vegetarians) Sine Berhanu is the creator of this amazing lentil dip. Flavorful and healthy, use this spread as a dip, on salads, on sandwiches or even on cooked vegetables.
Local Harvest Cafe, St. Louis,MO
1 container of tomatillo sauce (vegetarians) Put over cooked rice, stir into your eggs, or use as a sauce for cooked vegetables.
Our Garden, New Florence, MO 1lb homemade butter Ellen doesn’t make this very often so we are thrilled to be able to get this to you this week. Her butter is so fresh and delicious that you’ll want this every week!
Milton Creamery, Milton, IA
1 package Prairie Breeze cheese You’ve gotten this before and many of you wrote that you loved it. Enjoy! Great in soups, on pasta, with apples, or grated onto pasta.
Mangia Pasta Factory,St. Louis, MO
1 package whole wheat radiatore Wonderful for holding sauce. Cook for 3-4 minutes in boiling water.
Ringhausen Orchards, Fieldon, IL
1/2 gallon apple cider Hot or cold, this cider is a winner. I also freeze this cider in popsicle molds and my son eats it as a snack.
RECIPES/SUGGESTIONS (recipes found on Supercook.com)
Below you will find several recipes for cabbage that include many of the other items in your subscription. But, I also wanted to let you know a little bit about cooking turnips. Many folks have a bias against the turnip which is sooo sad to me. If the greens are still somewhat fresh you can also eat these. Turnips are very versatile–you can chop or slice and saute, roast them with other hearty vegetables like winter squashes and potatoes, or even eat them raw on salads. I love roasted turnips. Toss chopped turnips with some olive oil and salt, add a few whole cloves of garlic and roast at 375 for 20-30 minutes. You can peel turnips or if the skin is very thin, just wash them. I also included a recipe for glazed turnips at the bottom.
1 lb fresh cabbage
2 to 4 tablespoons butter
salt and freshly ground pepper
an extra knob of butter
Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.
Oklahoma Comfort Food
2 tablespoons butter, divided
1 onion, chopped
1 pound bratwurst sausage, cut into chunks
1 head cabbage, cored and quartered
1 pound green beans, trimmed and cut into 2 inch pieces (could leave this out or use potatoes instead)
1/2 teaspoon sugar
1/2 teaspoon salt
ground black pepper to taste
Melt 1 tablespoon of butter in a skillet over medium heat. Add onions; cook and stir until tender. Place the green beans into a large pot with about 1 inch of water. Bring to a boil, and cook for 5 minutes. Add the cabbage to the pot, and top with the cooked onion. Season with sweetener and salt, then top with bratwurst. Dot with remaining butter. Cook uncovered over low heat for 30 minutes. Stir, and serve.
“Creamed” Cabbage and Cauliflower
1 tablespoon butter
2 1/2 cups (packed) coarsely chopped cabbage
2 cups small cauliflower florets
1/2 cup finely chopped peeled russet potato
2/3 cup low-fat (1%) milk
Pinch of ground mace or ground nutmeg
Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes. Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace, salt and pepper and serve.
* The reviews for this recipe all suggested adding some grated hard cheese to add more flavor. The Prairie Breeze cheese would work well as would a Parmesan!
2 lb small to medium (2-inch) turnips
About 1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Garnish: chopped fresh flat-leaf parsley
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.