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Cabbage Salad
thanks to Bernadette, from the Rainbow Green
Live-Food Cuisine
2 C green cabbage
1/4 C sesame seeds
2 Tbsp sesame oil
1 tsp lemon juice
1 tsp Celtic salt
Combine cabbage and salt in a mixing bowl. Massage the salt
into the cabbage. Let sit for 10 minutes. Add remaining ingredients
and mix well.
Cabbage and Potato Pancakes (from Simplicity - from a Monastery
Kitchen)
from the Mariquita Farms website
1/2 head small green cabbage
4 large potatoes,
peeled and grated
1 medium sized onion, finely chopped
2 eggs
3/4 c milk
salt and freshly
ground pepper to taste
a small bunch of parsley, chopped
8 TBS vegetable
or olive oil
1. Quarter the cabbage and steam it for about 6-7 minutes.
Drain and chop the cabbage finely.
2. Place chopped cabbage, grated potatoes, and chopped onion
in a big bowl. Mash them thoroughly with a masher and mix
them well with a spatula.
3. In a separate deep bowl beat the eggs. Add the milk and
beat some more. Add the cabbage-potato-onion mixture. Add
some salt and pepper and the chopped parsley. Mix all the
ingredients together until thoroughly blended. Refrigerate
1 hour.
4. Preheat oven to 250. To make the pancakes use a crepe pan
or nonstick skillet. In the pan heat about 1 tablespoon of
oil (each time) to low-med and pour in about one eighth of
the potato mixture. Flatten the mixture evenly with a spatula
and cook over medium heat until the pancake turns brown at
the bottom. Turn the pancake over carefully and continue cooking
the other side. When the pancake is done, slide it carefully
onto an ovenproof platter. Repeat the process until all the
pancakes are done. Keep the pancakes in the warm oven until
ready to serve.
Cider Braised Cabbage
from Epicurious.com
2 tablespoons (1/4 stick)
butter 1 medium
onion, thinly sliced
1 2-pound head green cabbage, quartered, cored, thinly sliced
1/2 cup apple cider
2 tablespoons apple cider vinegar
Melt butter in large pot over medium-high heat. Add onion;
sauté until beginning to soften, about 5 minutes. Add
cabbage; saut;eacute; until slightly wilted, tossing frequently,
about 6 minutes. Stir in apple cider. Reduce heat to medium;
cover and cook until cabbage is tender, stirring occasionally,
about 6 minutes. Uncover; simmer until almost all liquid in
pot evaporates, about 3 minutes. Stir in vinegar. Season with
salt and pepper.
Winter Boxes: Please if you want winter boxes, even
if you think I know that you do, let me know. Thanks.
l
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
few items.
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.
VISIT THE
FARM: Please come on in for a visit whenever you can and bring
the kids!
.
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 evie@tierravegetables.com
and most likely your recipe (or comment) will make its way
to this little Menu.
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