This week’s box included: cabbage, mustard greens, sweet potato, garlic, butternut squash, peppers (bell & cubanelle), radishes.
Mustard greens again in our box this week. I’m sticking with my favorite, this recipe for Curried Sweet Potato and Mustard Greens Salad that’s been at grassfedcow.com for ages. I find the sweetness of the dates and the punch of curry are a great combination with the bitter greens.
Our greens were rounded out with a beautiful cabbage. Just the right size! Half of it is going in this Vegetable Mafe which will also use one of the butternuts (we got two) and this sweet potato (we got one) plus one from a week or so ago (sweet potatoes keep pretty well!). We don’t have any more hot peppers on hand, so I’ll just use some of the sweet peppers from the box. And it’s just fine with no rutabaga. Not sure we’ve ever received rutabaga in our boxes ….
The other half of the cabbage into Pork Sausage Patties with Braised Cabbage? Yes, please.
For those who are wondering what to do with their bounty of garlic …. how about making garlic confit? Down below is a simple recipe from Bon Appetit ages ago. It calls for one head of garlic but they were thinking those big heads of grocery store garlic. I’d peel as much garlic as I thought I wouldn’t be using fresh and make the garlic confit. What you don’t use to make garlic toast will keep for weeks and be perfect for your other cooking. You can stop at the first step – just the garlic and butter – and it will be useful in a hundred ways.
Thinking about those sweet potatoes? I ran into a recipe for sweet potato fettucine pasta. Cut the sweet potato into 1/8-inch wide strips (recipe suggested using a mandoline to slice the sweet potato lengthwise, then stack the slices and cut into 1/8-inch strips). The knifework is the fussiest part of this recipe because once you’ve done that, you melt some butter (quantity up to you) in a large skillet, add the strips and cook until just tender. Don’t overcook because then they’ll fall apart. That particular recipe dressed the sweet potatoes with a pecan gremolata (basically a pecan pesto with parsley instead of basil), but any herby-olive oily dressing would work.
Garlic Confit Toast
1 head garlic, cloves divided and peeled
1/2 cup unsalted butter
1 cup grated Parmesan
2 teaspoons chopped fresh oregano
1 teaspoon grated lemon zest
1/2 teaspoon crushed red pepper flakes, or to taste
1 baguette sliced in half lengthwise, then crosswise
Cook cloves from 1 head garlic in 1/2 cup (1 stick) unsalted butter in a small covered saucepan over medium-low heat until golden brown and very soft, 15–20 minutes. Transfer to a medium bowl; let cool.
Add Parmesan, oregano, lemon zest, and crushed red pepper flakes to garlic and mash to a paste; season with salt.
Heat broiler. Slice a baguette in half lengthwise, then crosswise. Broil, cut side down, on a foil-lined baking sheet until golden brown, about 2 minutes (watch carefully). Let cool slightly, then spread cut side with garlic paste. Broil until cheese is golden and bubbling, about 2 minutes. Slice.