“Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man’s head.” -Ambrose Bierce
News from the farm: We have finally reached fruiting season. The cucumbers and summer squashes are rolling in already and we currently have two weeks worth in our fridge because we haven’t done anything with any of them yet. Also, I have been anticipating u-pick peas but no word on them yet. I keep meaning to ask our farmer about it, but I always forget. I’ll be disappointed if there aren’t peas this year.
Have you read Barbara Kingsolver’s book Animal, Vegetable, Miracle? She creates a chart in the book to help you remember when different veggies are in season. She calls it the “Vegetannual”.
See, there are peas in July, where are my peas?
Week 7 pick-up
Week 8 pick-up
Mixed Salad Greens
Do you want to know why we haven’t eaten any squash? It’s because I’ve been trying to make us eat ALL of the cabbage. Stir-fried and in slaws, sauteed in butter, and in bubble-and-squeak, but so far my favorite thing to do with it has been to roast it and put it in a lemony-garlicky salad.
Roasted Cabbage Salad
In a hot oven, roast
1 small cabbage, cut into bite sized chunks
1 1/2 C sliced carrots
1 C garlic scape pieces (optional)
make a simple vinaigrette out of
salt and pepper
Toss roasted veggies in vinaigrette and serve. This is good hot or cold.