This was a great harvest week - hard to believe its November with fresh greens like these. Additionally, this week's basket included these beautiful red skinned carrots that had amazing flavor - probably the best carrot I've ever tasted.
- Baby greens
- Spinach
- Onions
- Cabbage
- Lettuce
- Chard
- Beets
- Carrots
- Leeks
- Green chilies
- Cauliflower
- Butternut squash
- Cilantro
I had a couple of heads of cabbage from the past several weeks, so i used them for a braised cabbage dish. Remove the tough core from the cabbage, then slice into wedges. Arrange the wedges in a glass baking dish. Add sliced onion and carrot. Sprinkle on salt, pepper and red pepper flake (you can also add other herbs - I had extra thyme that worked perfectly). Then drizzle on olive oil. Add chicken stock to prevent the dish from drying out.. Tightly cover with aluminum foil and bake for 2 hours on 325 degrees. After an hour flip the cabbage wedges. Raise the temperature to 400, remove the foil and cook until the top begins to brown.
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