Thanksgiving share
I’ve started thinking about what might be in the Thanksgiving share this year. If you are unfamiliar, this is an optional share you can sign up for, only 25 bucks for a festive mountain of produce. This year, we have a beautiful crop of brussels sprouts waiting in the field, getting sweeter with each frost. I also put some celery in the cooler, so with some luck we may have some for the share. We will have kale, and possibly spinach as well. For roots, there will likely be a mix of potatoes, carrots, celeriac, watermelon radishes and rutabaga. Onions, shallots and garlic will be part of the share, and maybe a small amount of pie pumpkins or squash.
Savoy Cabbage
It’s like lacinato kale and cabbage got mixed together. Savoy cabbage is extraordinarily good in soup, the crinkly texture is like kale, but way more tender. It is also good for most other cooked cabbage recipes, like stuffed cabbage, casseroles, stews. I’ve never tried it for slaw or kraut. Next week is the last week Don’t skip the last week, I’m hoping to have spinach, broccoli raab, maybe regular broccoli, beets, and other goodies for you. -Aaron
Vegetables
Savoy, green, or red cabbage Carrots Garlic Onions Radicchio or Bok Choi Potatoes Kohlrabi or Fennel
Herbs
Upper Garden: Mint, Oregano, Sage, Thyme, Chives, Garlic Chives, Tarragon, Hyssop, Catnip , Winter savory, Lovage, lemon balm
Lower Garden: Parsley, Marjoram, Cilantro, Summer Savory, cutting celery, Borage
Cabbage and rye panade
1 garlic clove and butter for the dish
2 tbsp chopped sage
3-4 cups veg or chicken broth
2 lbs savoy or green cabbage
3 T butter salt, pepper
1 small onion, thinly sliced
4 slices rye bread
1/2 tsp juniper berries, crushed
1 cup grated Gruyere or Teleme
Heat oven to 350, rub 2 qt gratin dish with garlic then butter. Melt butter in wide skillet until it begins to brown a little. Add onion, juniper, and sage, cook until onion begins to brown. Add cabbage to pan, sprinkle 1 tsp salt, add 1/2 cup water. Cook until cabbage is tender and browned in places, 20 minutes. Season to taste. Place half of the cabbage in the dish, cover with bread, then cheese, then remaining cabbage. Pour broth over all, bake until bubbling and cabbage is a little browned, 45 minutes. Serve in bowls with extra broth. from Vegetarian Cooking for Everyone by Deborah Madison
Tomato-cabbage soup
2-3 tbsp oil
1 lb bulk Italian sausage
1 small head cabbage, quartered, cored, thinly sliced
1 onion, halved, thinly sliced
28 oz can diced tomatoes
6 cups chicken broth
1 tsp ground cumin
Heat 2 tbsp oil in a large soup pot. Add sausage and cook until completely browned, about 10 minutes. Remove and set aside. Add remaining tbsp oil if sausage didn’t leave much fat. Add cabbage, onion, sauté until golden, 8-10 mins. Add tomatoes, broth, cumin, and sausage.Bring to boil, then simmer 1 hour, until cabbage is completely tender. Taste and season with salt and pepper. from Serving up the harvest by Andrea Chesman
Oven roasted potatoes with fennel and tarragon
2 pounds new potatoes, scrubbed
1/4 cup extra-virgin olive oil
1/2 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
1 fennel bulb, large, cut into julienne or sliced thin on a mandolin
3 green onions or shallots, finely chopped (1/2 yellow onion)
1 tablespoon fresh tarragon, chopped
2 teaspoons anise seed, toasted
Preheat oven to 375 degrees F. Place potatoes on a greased baking sheet and drizzle with one-third of the olive oil. Toss with salt and pepper. Place in the oven to start roasting. In the meantime, in a skillet over medium heat, saute fennel and onions/ shallots in another third of the oil until slightly softened but still crisp, 5 to 8 minutes. Stir in tarragon and anise seed. Add the fennel mixture to the potatoes in the oven. Toss well and continue roasting, until potatoes are tender but not soft, about 25 Adjust seasoning and serve hot.
"Autumn is a second spring when every leaf is a flower." - Albert Camus