This week’s box included: 2 heads of lettuce (iceberg, green leaf), tomatoes, green onions, spinach, turnip greens, broccoli (or cauliflower), cabbage, kohlrabi. You can see a photo that can help with identification on our Facebook page (tomorrow) or check out our weekly video on Instagram.
Need storage instructions? Visit our fruit & veggie home pages. Click on the pic and a new page opens with storage instructions and a list of recipes curated by Conne over the years.
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What a surprise to find three tomatoes in the box. And those pretty green onions again. Makes salad eating such a pleasure.
Another bountiful supply of lettuce means more scrambling for ideas for salad. I found the two dressings below at seriouseats.com. One is a take on a dressing I grew up with, creamy “French” dressing made with ketchup and mayonnaise and the other an Asian-influenced dressing my parents would have loved if only they’d known about it.
I’ve yet to cut into our kohlrabi, but I’m hoping it’s sweet as they often are. If so, I’ll cut it into strips (like French fries) and serve it as a desk lunch with the strips dipped into chili-lime seasoning. The broccoli is going into that Charred Broccoli Salad below. Lately I’ve seen quite a few recipes combining broccoli or cauliflower with dates and nuts (sometimes pistachios) and they are becoming a staple here.
Cabbage fresh from the farm is such a treat and our big head will make for several meals. We have at least 5 dozen cabbage recipes at grassfedcow.com. Cabbage is a good keeper, but with this many ideas for ways to use it, it will be gone before the week is out.
Long time subscribers won’t be surprised to know that I’ll be chopping up those turnip greens to make a crustless quiche. This recipe calls for kale but it works with all greens – and feel free to add more than the 3 cups of greens called for in the recipe. This is a breakfast staple around here and my husband has been known to cut slices all day long so that by dinner time, there’s no quiche left.
Charred Broccoli Salad with Almonds and Spicy Green Goddess
From “Health Nut: A Feel-Good Cookbook” by Jess Damuck
The author says, “Nuts should always be toasted. Set your oven to 425 degrees and toast until golden and fragrant, 6 to10 minutes. Make sure you set a timer. No one ever remembers to check on their nuts until they are already burning; it’s just a fact.”
1/2 serrano pepper
Juice of 1 lemon, divided
4 green onions, trimmed
Handful fresh parsley
Handful fresh cilantro
1 clove garlic
1/4 cup extra-virgin olive oil
2 anchovies
1/3 cup unsweetened plain or coconut yogurt
Kosher salt
about 1 pound broccoli
1/2 small red onion
5 pitted Medjool dates
rice vinegar
1/2 cup sliced almonds, toasted (see note)
2 tablespoons hemp seeds
Make the spicy green goddess dressing: Combine serrano pepper, the juice of 1/2 lemon, green onions, parsley and cilantro, garlic, anchovies, and yogurt in the bowl of a food processor. Blend until smooth, then season to taste with salt.
Make the salad: Cut the stems off broccoli, peel and thinly slice them, and then cut the tops into florets. Heat a cast-iron skillet over high-ish heat and cook the broccoli until charred, 10 to 15 minutes. Thinly slice red onion and chop dates.
Assemble and serve: In a large bowl, toss the charred broccoli florets and stems and onions with rice vinegar and season with salt. Finish with the dates, toasted almonds, and hemp seeds.
Creamy French Dressing Recipe
2/3 cup ketchup
1/2 cup finely chopped onion
1/2 cup mayonnaise
1/3 cup red wine vinegar
1/3 cup granulated sugar
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 cup vegetable oil
Place ketchup, onion, mayonnaise, vinegar, sugar, Worcestershire sauce, paprika, garlic powder, and salt in the jar of a blender. Purée until onion is completely chopped. With the motor running, slowly pour in vegetable oil. Use immediately or transfer to an airtight container and store in refrigerator for up to 2 weeks.
All-Purpose Chinese Vinaigrette
For the Seasoning Oil:
1 teaspoon whole Sichuan peppercorns, reddish husks only and stems and black seeds discarded
1 dried chile, stemmed or 1 teaspoon dried red pepper flakes
1 bay leaf
1/2 star anise pod
1 cup neutral-flavored oil, such as peanut, canola, soybean, or vegetable
1 green onion, ends trimmed cut into 1-inch segments
1/2 large shallot, thinly sliced
1/2-inch knob fresh ginger, peeled and sliced thinly into coins
4 medium cloves garlic, smashed
For the Vinaigrette:
3 tablespoons Chinese light soy sauce
1 tablespoon granulated sugar
1 tablespoon Chinese Zhenjiang (black) vinegar
3 tablespoons Seasoning Oil
For the Seasoning Oil: In a small bowl, cover Sichuan peppercorns, dried chile, bay leaf, and star anise pod with cold water and soak for 5 minutes. Drain well.
In a small pot, combine oil, drained spices, scallion, shallot, ginger, and garlic. Set over low heat and cook until the scallions and garlic are gently frying and have turned an amber brown color, about 8 minutes. Remove from heat, strain into a heatproof container, and let cool; discard the solids. For the Vinaigrette: In a small bowl, whisk together soy sauce, sugar, black vinegar, and seasoning oil until sugar is dissolved. The final dressing will not remain emulsified, so mix or shake it just before using.