Hi MBF Members -
Fruit members – you’ll get: mandarins, apples, and kiwis!
|Veggie Box Contents:
1 bu Carrots
1 bu Red Beets
1 hd Green Cabbage
1 bu Spinach
2 lbs Leeks
1 hd Cauliflower
1 lb Scarlet Queen Turnips
1 bu Cilantro
1/4 lb Garlic
Cloud cover over the valley today has blanketed us from colder temperatures. The forecast is for shockingly low temperatures at the end of this week: temperatures as low as sub-20!! This does not bode well for the even the hardiest of our winter crops. We have our fingers crossed that the forecast will change to rain instead of freezing temperatures.
The green cabbage can be used in many dishes. It is great in a gratin with sautéed leeks like in Deborah Madison’s recipe below or wrapped around a savory filling. Visit the dunk and crumble food blog to see beautiful photos of the scarlet queen turnip salad with pistachios!
Cabbage and Leek Gratin With Mustard Cream
Adapted from Deborah Madison’s Vegetarian Suppers.
1 1/2 lb green cabbage, chopped into bite-sized chunks
3 large leeks, sliced into half-moons
1/3 c flour
1 c skim milk
1/3 c fat free Greek yogurt
3 tbsp dill, chopped
1 small shallot, minced
1 1/2 tsp white wine vinegar
2/3 c fat free Greek yogurt
1 tbsp Dijon mustard
1/2 tsp prepared horseradish
Preheat oven to 350° F and lightly coat a 6 c gratin dish with cooking spray.
Bring a large pot of salted water to a boil. Add cabbage and leeks. Boil for 5 minutes, drain in a colander and press out remaining water. Return the cabbage mixture to the empty pot. Whisk together flour, milk, yogurt, eggs and herbs, then add to the cabbage and leek mixture. Sprinkle with 3/4 tsp salt and fold together with a rubber spatula. Transfer to prepared dish and bake 45 minutes, until firm and browned.
Meanwhile, mix the shallot and vinegar in a small bowl with 1/8 tsp salt and let stand for 5 minutes. Add yogurt, mustard and horseradish. Mix well to combine, then serve with gratin.
Easy Cabbage Rolls
1 medium cabbage
1 lb ground beef
2 teaspoons chopped onions
1 teaspoon salt
1 beaten egg
1/2 cup milk
1/2 cup cooked rice
1 (14 ounce) cans Tomatoes
1 (14 ounce) cans V8 vegetable juice
1 tablespoon Worcestershire sauce
Prepare the cabbage according to the recipe description.
Combine ingredients for filling.
Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold “envelope” fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine.
You may find it easier to roll the cabbage around the filling and just “tuck” the ends into the roll with your fingers – whatever works best for you!
Lay flap side down in a heavy Dutch oven.
Combine sauce ingredients – use tomato juice if you don’t like V8 – or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls.
Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.
Scarlet Queen Red Turnip Salad
If you can’t find Scarlet Queen Red turnips, radishes or thinly sliced chioggia beets would make nice substitutes here.
1 small bunch Scarlet Queen Red turnips, washed and sliced into 1/4-inch thick rounds
1/2 medium cucumber, largely diced (1/2-inch cubes)
3 scallions, light green and white parts only, sliced thinly into rounds
1/4 cup shelled pistachios
1/4 cup crumbled feta cheese
salt and pepper, to taste
juice of 1 lemon
3 tablespoons extra virgin olive oil
In a medium salad bowl, combine the turnips, cucumber, scallion, and pistachios. Sprinkle feta cheese on top, as well as a big pinch each of salt and black pepper. Drizzle lemon juice and olive oil over salad, and toss gently to combine.
Serve immediately (if you need to make the salad ahead of time, combine everything but the feta, salt, pepper, lemon juice and olive oil — add these ingredients just before serving).