Posts Tagged ‘cabbage’

CSA Tuesday

November 28, 2012

It’s a cold rainy day in New York, but the farmers came through with a bountiful array of vegetables.

We got cabbage, leeks, beets, parsley, lettuce and yams. We ended up with only 1 leek, and 1 bunch of beets (which I love!) but a ton of lettuce and parsley. Wanna swap?

Although they said to take 2 cabbages, this one is bigger than my head and truly magnificent. One is plenty!

We got several heads of lettuce and a few giant, lush bunches of parsley.

My baskets of onions and potatoes have now grown to 3, even though I used a lot for Thanksgiving.

I am toying with the idea of making a sweet potato bread pudding that I found a recipe for. Definitely a salad, with roasted beets, pecans and goat cheese.

The parsley and giant cabbage pose a bigger challenge to my creativity. Perhaps stuffed cabbage of some sort? A parsley pesto?

Great ideas are always welcome!

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Feeding Hurricane Sandy

October 29, 2012

All of us in New York are hunkering down and waiting for Hurricane Sandy to have her way with us. Sunday was spent preparing lots of leftover ingredients into edible dishes.
The leeks, celery and potatoes became a delicious potato leek soup; rich and creamy, without the added calories of cream.

The pumpkins were roasted and pureed. A pumpkin tart was quickly assembled, using what I had in the house. The traditional evaporated milk was hastily replaced by coconut milk, with no adverse reactions to the texture or flavor.

The leftover roasted pumpkin puree will become pumpkin gnocchi tomorrow night, assuming I can see to cook it!

There is still a giant cabbage awaiting it’s fate. I think the carrots and celery can get slivered in with the cabbage and tossed with an avocado dressing,assuming we have electricity for the blender. I guess sooner or later, they will be soft enough to blend by hand!

The flashlights have batteries, the bathtubs are filled with emergency water, and the candles and matches are laid out on the dining table.
We are as ready as we can be for Sandy’s wrath.

We hope all of our east coast readers weather the storm safely.
We will continue to post as long as we have the internet connection to do so.

Leave a comment to share your hurricane stories here…

CSA Tuesday

October 24, 2012

It’s CSA Tuesday again, and this week’s selection is a little different.

I am getting a bit backed up in the pumpkin department. Pie? Ravioli? Halloween decor?

We got some carrots, parsley, a giant cabbage and some broccoli.

We also got 4 enormous leeks.

While I am sure some of this will become CSA soup by Sunday night, I intend to get creative with some of the rest.

Ideas always welcome!

The Clean 15

June 5, 2012

We have written here about the “Dirty Dozen,” a list of produce that has the highest levels of pesticides and contamination. It is recommended that these foods be organic wherever possible.

There is another list called the “Clean 15”, which have the lowest pesticide load, and can be enjoyed in the conventional varieties.

These are:

Onions

Sweet corn

Pineapples

Avocado

Sweet peas

Mangoes

Eggplant

Cantaloupe

Kiwi

Watermelon

Sweet potatoes

Grapefruit

Mushrooms

Asparagus

Other foods, such as broccoli, cabbage and tomatoes have more recently tested cleaner as well, due to less pest threats, and therefore less spraying.

Many of these fruits and vegetables have a protective outer layer that gets peeled or removed before eating. This helps eliminate the toxins, which are largely on the outside of the food.

The current list of the most harmful foods tested positive for at least 47 different chemicals, and as many as 67. Buying organic insures that the fruit and vegetables are not treated with harmful pesticides.

Foods that should be organic:

Celery

Strawberries

Peaches

Apples

Blueberries

Nectarines

Sweet bell peppers

Spinach, kale and collard greens

Cherries

Potatoes

Grapes

Lettuce

This lists were compiled by the Environmental Working Group, which is an organization made up of scientists, researchers and policymakers. The data used was supplied by the United States Department of Agriculture’s tests for pesticide residue on fresh produce.

photos: Glasshouse Images

 


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