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Archive for December, 2010

Cabbage is a wonderful thing. Once you meet a local cabbage, you look at cabbage completely differently. It’s a vegetable with great flavor and texture. And a cabbage is a good friend when you find it weeks later in the back of the crisper. Peel off a layer or two, and you’ve still got a lovely head of cabbage. That’s what happened to me last year. Chris and I enjoyed every bit of that head of green cabbage.

Green cabbage

Green cabbage has a tightly-wrapped, round head and can last a long time in the fridge. Here’s an extraordinarily large example of green cabbage from last year in the center of this pic.

And here are the two best recipes we’ve found for green cabbage. (more…)

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Wacky produce

Here’s some wacky veggie fun from the people at the Farmers’ Fresh store:

a duck, a snowman, and mice wearing hats?

And last night, Chris remarked that our butternut squash bottom looked like a conspiracy theorist wearing a tin foil hat.

Of course, right after this picture was taken, he was put in a 350 degree oven for an hour.

Just because you’re paranoid doesn’t mean they’re not out to get you.

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So glad to have produce even in this weather!

radishes, hakurei turnips, sweet potatoes, and apples

cauliflower and Bordeaux spinach

I was never a fan of cauliflower until I started eating the local stuff. (more…)

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Gussied-up ramen

Today we had ramen noodles with two eggs and some veggie parts:

Tuscan kale stems, Shiitake stems, and garlic

I sauteed the veggies in a little peanut oil before adding them to the soup. During the last minute of cooking, I stirred in the two eggs, beaten.

Here’s the fairly good-looking result.

Sadly, it’s not as good as it looks. Shiitake stems I’ve used in stir-fries with heavy sauce, and the sauce covers the bitterness of the stems. Not so with ramen soup.  Other mushroom stems are fine, but Shiitakes are too bitter. Next time, they’ll join the compost pile, and I’ll use some of the dried oyster mushrooms from the freezer instead.

Other than that, the soup was okay, although I wish I’d chopped the kale finer. It was hot soup on a cold winter afternoon, and we ate all of it.

I plan on doing more ramen soup experiments. Usually when I think of vegetable soup, I think of an afternoon’s undertaking making a whole stockpotful. This is a nice way to have a bowl or two of vegetable soup with some random vegetable pieces.

 

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We finally turned our heat on yesterday. It looks like it might stay cold for a while now, and one can only so many sweaters and hats without feeling silly. Thankfully, farmers are smarter than Chris and I, and they’ve kept things warm on their farms with greenhouses and hoop-houses.

First, here’s what came with this week’s dinner for two package from Farmers’ Fresh.

Asian roots and greens

baby pac choi, daikon radish, and Asian turnips

Komatsuna greens

 

I’ve been cooking greens in our standard manner of sautéing with raisins and walnuts. Then the stems end up in either a stir-fry or a casserole along with the roots. They also might be nice in a chicken soup. Or even diced fine and added to a bowl of ramen. (more…)

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Don’t miss this new farmers’ market in Douglasville!

Every Thursday from 4-7pm (Winter Hours)
Crossroads Church
5960 Stewart Parkway
Douglasville, GA 30135

For more information contact us at: cafe1010market@gmail.com or visit them on Facebook.

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A lot of people think of summertime vegetables when they think of local produce – bright shiny tomatoes, corn, green beans, and more.

But I think fall produce is way yummier: salads, greens, and winter squash. It’s also much more pleasant to “slave over a hot stove” when the days are cooler and the nights are cooler still.

So here are some recent autumnal meals we’ve had with local produce from Farmers’ Fresh. They’re repetitive, but we love them. If you’ve been overwhelmed lately with greens and winter squash, maybe this will provide some inspiration. (more…)

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