Cabbage for Those that Hate Cabbage
from Recipezaar.com---thanks, Lisa!
2 tablespoons butter or margarine
8 cups shredded green cabbage (about 1 normal-sized
packed brown sugar
3-4 garlic cloves, minced (I use 4)
, 1 tablespoon
red wine vinegar,
salt, fresh ground
1.) In a large skillet, heat butter and oil over medium heat;
add cabbage, garlic and brown sugar to pan.
2.) Sauté until the cabbage is limp, about 5 minutes
3.) Reduce heat to medium-low and stir in vinegar.
4.) Cook, stirring very often, for approximately 20 minutes;
taste and if cabbage is too crunchy for you,
continue to cook for a few more minutes.
5.) Add salt and pepper to taste and serve. May need to cut
in half depending on how much cabbage you get.
adapted from the Joy of Cooking
1/2 cup chopped carrots*
1 cup chopped onions
2 cups beets
1 Tbsp butter
2 cups stock
1 cup shredded
1 Tbsp vinegar
Sour cream and
Chopped potatoes, optional
Chop the carrots, onions, beets, potatoes, etc. until fine.
Barely cover with boiling water and simmer gently for about
15 mins. Add butter, stock, cabbage and vinegar and simmer
until tender, about 15 minutes. Serve with a dollop of sour
cream and optional sausage.
*There are lots of versions of borscht. It is what you call
a forgiving recipe. This recipe calls for carrots but some
of the other ones I looked at don’t. Some call for tomato
paste as well. Lee says she puts everything in the food processor
to make the prep really quick. This is also really good the
A Note about Dirt...Sometimes your vegetables
will have dirt on them. We don’t have any kind of special
scrubbers and on certain things, such as the beets and carrots,
it’s especially hard to rub the dirt off; especially
greens attached as they were last week. We will do the best
we can. Thanks.
RECIPES: Please send me any seasonal recipes
you may want to see in the Menu!
Gift Certificates/ Other Gifts: We will have
Gift Certificates available for both the Farm Stand and CSA
if you are interested for all
your gift-giving needs. We also have gorgeous wool scarves
and blankets as well as beautiful chile vinegar to name a
Wool Products: We have some gorgeous hand woven scarves
and blankets/ throws from the WE Tierra Shetland Sheep. Stop
in the Farm Stand for a look-see.
Come visit: Please all of you who pick up at drop off locations,
come visit. We are open Saturdays from 11 to 6 and you are
all more than welcome to come take a walk in the field and
visit with your vegetables/ fruits.
HONEY: We’ve got honey from the field: Tierra Vegetables
Estate Honey. It is really sweet and flavorful. Scott, our
beekeeper at Nelson Family Apiary, is using it for his honey
of the month! We can put it in your box. We’ve got two
sizes: 10 oz for $8.50 and 20 oz for $12.00. Let me know.
PLASTIC BAGS; We need lots of CLEAN plastic bags, please.
We go through a lot and are not ordering any more until we
can get the non-GMO biodegradable ones.
PICK UP POLICY NOTE: We are experiencing
an issue with boxes not being picked up at various locations,
including the Farm Stand, on a timely manner. We understand
that sometimes you forget or something comes up that you can’t
get your box of vegetables. If this happens, please call me
at 696-8148 and we will bag it up for those
picking up at the farm or hold it at the drop off locations.
Otherwise, boxes left over 24 hours will be donated or used
by our hosts. Thank you.
Reminder: The Farm
Stand is open Tuesdays, Thursdays, Fridays and Saturdays from
11 to 6:00.
FARM: Please come on in for a visit whenever you can and bring
EGGS---Our chickens are starting to lay their
eggs! Hooray. These beautiful and delicious eggs are available
at the Farm Stand. Better watch out, though: the customers
at the Ferry Plaza Farmers' Market would take them all if
we'd let them. You all get priority! Come check them out and
see what a really fresh egg looks and tastes like.
Calling all loyal CSA members. We would love
to put your recipes in the Menu. If you have anything that
you'd like to share, please e-mail me at firstname.lastname@example.org
and most likely your recipe (or comment) will make its way
to this little Menu.