The CSA had a successful first pick up!! And it was a great pick up, filled with abundant veggies and all sorts of deliciousness.
Here’s some ideas of how to use all that produce!!
Barley Salad with Beets, Beet Greens and Feta
I love this recipe cause it uses the whole beet — I like to chop the greens with the stems attached, it just makes a crunchiness in the salad which is awesome and utilizes the whole thing. Also, this is delicious. It’s a version of Martha Shulman’s Farro Salad with Beets, Beet Greens and Feta. I only had Barley around, so it became a whole new dish. (By the way, the barley is fantastic in this dish, and I think any grain would really be fine with some adjustment on the cooking times.)
- 2 medium or 3 small beets (any color) with greens, the beets roasted. (I peeled and chopped them before roasting, which speeds up roasting time and makes them sweet and crispy).
- 1 cup barley, soaked for one hour in water to cover and drained
- Salt, preferably kosher salt, to taste
- 2 tablespoons sherry vinegar
- 1 teaspoon balsamic vinegar
- 1 small garlic clove, minced or pureed
- 1 teaspoon Dijon mustard
- ½ cup extra virgin olive oil
- ½ cup broken walnut pieces
- 2 ounces feta or goat cheese, crumbled (more if desired for garnish)
- ¼ cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint (I just used mint and dill since that’s what we got)
- Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
- Bring the water back to a boil, and add the barley. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the barley is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
- While the barley is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the barley. Add beets, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
Here are 2 ideas for using that enormous cabbage:
This is what I’m doing this time around, although the recipe below is AMAZING too if you’re craving some meat with your cabbage. I’ll post step by step recipe with photos in the next couple of days. For now just an idea to inspire…
Sausage and Cabbage
- 3 tablespoons unsalted butter
- 2 pounds fresh sweet Italian pork sausages or bulk sausage
- 1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded (just use that whole enormous cabbage)
- Freshly ground black pepper
- Crusty bread and mustard, for serving
- Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
- Brown the sausage.
- Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking. (THIS STEP IS OPTIONAL — I HAVE DONE IT BOTH WAYS AND ITS EQUALLY DELICIOUS. BUT IT WILL MAKE MORE ROOM IN YOUR CASSEROLE).
- Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
- Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.
This dish is amazing and easy, and will use ALL YOUR CABBAGE!!!!