Another go-to recipe that works for all kinds of greens including cabbage. Fancier than the pasta, works great for a special dinner. Love the addition of dried fruit.
(2017) Baked Greens Rice
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(2017) Wilted Greens Pasta
This is my go-to for any greens that show up in the box. Delicious with kale but amazing with cabbage. (If that bok choy from last week is still in the refrigerator, try it in this recipe.) Takes no longer to make than it takes to cook the pasta. No idea where I got this idea originally.
(2017) Grilled Steak Tacos with Spicy Slaw
This is adapted from a recipe in Fine Cooking magazine.
(2017) Shallot Vinaigrette
This “fancier” version comes from Strippaggio, the olive oil and vinegar store at Emory Point.
(2017) Basic Vinaigrette
With all that lettuce, you’re likely to make a salad. Please don’t use something from the store. Make your own!
(2017) Broccoli, Peanut and Fruit Salad
That head of broccoli is so sweet. Don’t cook it! Serve it raw in something like this salad.
(2017) Kale and Lettuce and Strawberry Salad
So you’ll eat many of those strawberries just as they are but when you’re ready for a recipe, try this salad from Jenny Levison of Souper Jenny. Again, it’s adapted from a chef demo at the Peachtree Road Farmers Market.
(2017) Pickled Hakurei Turnips
First, those turnips. Pickle them. Yes, everybody’s pickling and maybe you’re over it, but this nice recipe was demonstrated by Nick Leahy of Saltyard at the Peachtree Road Farmers Market and it’s really lovely. You could pickle your radishes, too. I love these slices in sandwiches. Crazy about them. When hakurei turnips get this big, that’s a perfect use.
Or just braise them in a little broth, maybe with some soy sauce? Ian Winslade of Morningside Kitchen did a demo doing that at the Morningside market last year. They were yummy. Add a little honey if the turnips seem at all bitter to you.
Spicy Sauerkraut
One more idea for fermented vegetables. This is adapted from a recipe in Saveur magazine. It’s sort of like a mild kimchi – a nice compromise. The sterilized container part is important. You don’t want any funky bacteria messing up your sauerkraut.
Kimchi
Kimchi is traditionally made with Napa cabbage, and is a great way to use daikon radishes. If you only have “regular” cabbage – just substitute it for the Napa in the recipe.
The Korean chili powder is pretty essential. You can find it at the Buford Highway Farmers Market, but also at grocers that specialize in Korean foods.
The recipe comes from “Tart and Sweet” by Kelly Geary and Jessie Knadler. Add some sliced mustard greens if you like, that’s also a traditional addition.