In an earlier blog post (CSA week 8), I mentioned that I had received a head of cabbage. As it was a rather a large head for just two people, I had to find something other than coleslaw to make. My search led me Cabbage, Potato and Leek Soup, a recipe by none other than Melissa Clark from The New York Times. This recipe appeared in her New York Times column A Good Appetite entitled “Cabbage Flexes Its Muscles Three Ways,” from March 9, 2012.
The heat and humidity the past week has been miserable, though not as bad as for the northwest. In my CSA box for week 8, was broccoli, green beans, lettuce, sweet onions, cabbage, raspberries, mint and peaches.
One of the first ingredients I used was the green beans. I found a wonderful salad on the website, Lidia’s Italy, for String Beans, Capers and Basil Salad. This tasty salad can be served warm or at room temperature. Although my husband was nibbling on it while it was sitting out, he said he would prefer to eat it cold; into the refrigerator it went.
I am enjoying the CSA box that I am sharing with my daughter. Our last box brought me fresh garlic and had to do a bit of research to realize that the garlic had to be cured for approximately three to four weeks before using. I strung the heads together and hung them upside down in my basement.
I also received a head of bok choy. I was acquainted with this vegetable several years ago when my daughter first started with the Dreyer Farm CSA box. This week I found a recipe on the New York Times Cooking website for Stir-Fried Chicken and Bok Choy from Melissa Clark. The recipe takes just 30 minutes to prepare and is made in a flat-bottom skillet, sauté pan or I used my GreenPan fry pan which is supposed be preheated for five minutes until it’s scorching hot.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.