That Veggie Train Keeps A-Rollin'
All the veggies fit to roast!
Week 19 is here and just when you think that's about it for our season, we surprise you, just like this extraordinarily warm spell that we're having. Don't forget to order for our special extended season at our Coventry, Oberlin, and Lakewood fresh stops and for holiday shares in November and December, just before Thanksgiving and Christmas. Order online now! One is always in need of more winter squash for the root cellar.
Before we get to that, however, we've got exciting recipes to try with all the fun veggie cargo you'll be carrying home this week.
Grilled Cabbage Wedges with Spicy Lime Dressing
Since City Fresh is the only week-to-week CSA in Northeast Ohio, you're free to order at will, so get in on these remaining and extra weeks! Order online now! There's still time today to order for this week's Thursday and Saturday stops! Coventry, Lakewood, and Oberlin almost always have extra shares so you can walk right up and buy what we've got, or bring a buddy to join in on the wonder! Courtesy The Kitchn
Roasted Sweet Potato and Carrots
Courtesy Country Living
1/4 cup lime juice (from about 3 limes)
1/4 cup extra-virgin olive oil
1 teaspoon fish sauce (optional — leave out for a vegetarian or vegan dish)
2 cloves garlic, roughly chopped
1/4 cup cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cayenne
1/4 teaspoon sugar
Lime wedges, to serve
1 head green cabbage
Grapeseed or canola oil
Heat a gas or charcoal grill. (No grill? No problem. Roast the cabbage instead
.) Whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne, and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside.
Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.
Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.
Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediately, with wedges of lime to garnish.
Courtesy Simply Recipes
2 large sweet potatoes
8 medium carrots
1 large onion
2 clove garlic
Juice of 1 orange
3 tbsp. butter
2 tbsp. olive oil
1 tsp. Kosher salt
1 tsp. sweet paprika
½ tsp. ground cumin
½ tsp. ground ginger
¼ tsp. ground cinnamon
¼ tsp. Freshly ground black pepper
.13 tsp. cayenne pepper
20 mint leaves
½ c. Savory Roasted Pecans (recipe follows)
Savory Roasted Pecans
½ tsp. Kosher salt
½ tsp. Freshly ground black pepper
½ tsp. red pepper flakes
½ tsp. chili powder
¼ tsp. sweet paprika
¼ tsp. ground cumin
¾ stick butter
2 c. pecans
Preheat oven to 400 degrees F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat.
Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with mint and Savory Roasted Pecans before serving.
To make the pecans: Preheat oven to 350 degrees F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.
Red Flannel Hash
4 Tbsp butter
1 cup chopped onion
2 cups chopped cooked corned beef
1 1/2 cups chopped cooked beets
1 1/2 cups chopped cooked potatoes
1 teaspoon Worcestershire sauce (optional)
1/4 cup (packed) chopped fresh parsley (optional)
Freshly ground black pepper to taste
Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent.
Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture. Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it's sticking.
When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste.
Serve plain or with fried or poached eggs.
We hope you have fun trying out all these fun veggies and experimenting in the kitchen. Let us (and your friends) know what you're cooking! Tag us on Instagram
Peace and veggies,
Anna Kiss Mauser-Martinez
In the shares...
Heart of Gold Squash
*Share Contents subject to vary stop-to-stop, due to availability
The fun continues!
We've extended our season! Continue to buy shares and enjoy all the wonderful seasonal fare Northeast Ohio has to offer through November 10th at the following Fresh Stops:
Special Election Coverage Nov. 8th!