Leeks – 1 bunch
Watermelon Radish – 1 piece
Green Kale – 1 bunch
Russet Potatoes – 3 lbs.
Cabbage – 1 large head
Broccoli – 2 pieces
Baby Carrots – 1 bunch
*Contents of the share may fluctuate over the week.
Thank you for your donations to Sandy relief!
Thanks to all who donated food to for Hurricane Sandy Relief last week—it was a great success. Thanks, as well, to CSA member Melissa who had the idea, and put that idea into action! Our partners, Sunnyside Cares, coordinated a very much appreciated food drop-off in the Rockaways. Their efforts continue this week with a fundraiser event, called The RUSH, on Sunday.
What makes the Baja-style tacos unique is that they are simply served with thinly-sliced white cabbage, chopped cilantro and a lime mayonnaise. To make lime mayonnaise, mix up regular mayonnaise with a generous amount of lime juice squeezed into it, which helps thin out the mayonnaise and give it a nice citrus punch.
Boneless, skinless chicken breasts
Corn or flour tortillas
Cajun spice rub
1. Cut the boneless skinless chicken breasts crosswise into thin slices, drizzle a little olive oil on top of them and generously season them with the Cajun spice rub.
2. The chicken can be cooked outside on the grill or in a large nonstick pan or in a heavy cast iron skillet. If a skillet is used, add a little splash of oil and cook the chicken on both sides until it is cooked through but not dried out.
3. Now, assemble the tacos. Put two or three soft shells on a plate and top them with some cooked chicken, a little shredded cabbage, some of the lime mayonnaise and a sprinkling of fresh-chopped cilantro.
I’m really into no-cook recipes these days. I love that this one looks like you’ve been chopping and prepping for hours. But there’s no need for a fancy Cuisinart. The broccoli chops up with ease and the recipe comes together quickly. I often “kitchen sink” this slaw by adding leftover cabbage, carrots, radicchio, or whatever else is left hanging around the crisper.
3 sliced / chopped heads of broccoli, including the stalks
3/4 cup sliced / chopped almonds
3/4 cup chopped up dried fruit. Something tangy is best, like cranberries
1/2 red onion, chopped
1/2 cup mayonnaise
2 TB lemon juice (juice from 1 small lemon)
lots of black pepper
1/2 ts coarse salt
2 T rice vinegar – unseasoned
1. Mix broccoli, almonds, dried fruit and red onion in a large bowl.
2. Mix mayo, lemon juice, black pepper, salt and rice vinegar in a small bowl.
3. Pour mayo mixture into the broccoli mixture and coat thoroughly.
4. Refrigerate for 30 mins before serving to allow flavors to blend.
Dennis always posts the most beautiful food photos on Facebook. He’s an improvisational chef, but I’ve asked him to rein it in for this recipe. This barely cooked recipe is great for a hot summer day.
Ingredients and amount are open to your interpretation so use whatever veggies are in your fridge.
I find that crisp and watery veggies taste best as a sharp contrast to the spicy gochujang (Korean red pepper paste, available at the Met Supermarket on 43rd Avenue and 44th Street). Sprouts, radish, lettuce, bok choi, turnip, cabbage all work really well. I also like to add a fried or sunnyside egg just before the final mix in.
Rice – as much as you need
Turnips, chopped or julienned
Whatever other veggies are in the fridge, chopped or julienned
Protein of choice – shrimp, beef, pork, tofu, egg
1. Cook rice.
2. When rice is almost ready, chop up/julienne whatever veggies are in the fridge, lettuce & tunips are a must.
3. Add protein. In this case, blanched shrimp and a scrambled egg.
4. Mix rice in with veggies. Top with sprouts and egg, if you have.
There are three major types of cabbage: green, red and Savoy.
The color of green cabbage ranges from pale to dark green while red cabbage has leaves that are either crimson or purple with white veins running through. Both green and red cabbage have smooth textured leaves. The leaves of Savoy cabbage are more ruffled and yellowish-green in color. Savoy cabbage generally has a more delicate taste and texture than its counterparts.
1 cup, chopped (89 grams) has 22 calories 0 fat, 2 g fiber and 1 g protein. Cabbage is an excellent source of vitamin C. It is also a very good source of fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids.
Storage: Keeping cabbage cold will keep it fresh and help it retain its vitamin C content. Put the whole head in a plastic bag in the crisper of your refrigerator. Red and green cabbage will keep this way for about 2 weeks while Savoy cabbage will keep for about 1 week.
If you need to store a partial head of cabbage, cover it tightly with plastic wrap and refrigerate. Use within a couple of days to retain nutrition.
Cabbage has a long history of use both as a food and a medicine. It was developed from wild cabbage, a vegetable that was closer in appearance to collards and kale since it was composed of leaves that did not form a head.
Red and green cabbage are similar flavored and can be used raw in salads or cooked. Because the pigment of the red cabbage may color other foods, the green cabbage is a better choice for slaw and for cabbage rolls.
If you notice any signs of worms or insects, which sometimes appears in organically grown cabbage, soak the head in salt water or vinegar water for 15-20 minutes first. To preserve its vitamin C content, cut and wash the cabbage right before cooking or eating it. Since phytonutrients in the cabbage react with carbon steel and turn the leaves black, use a stainless steel knife to cut.
For an impromptu quick version of stuffed cabbage, spoon some leftovers such as rice salad or a vegetable mixture onto the center of a cabbage leaf and roll into a neat little package. Bake in medium heat oven until hot. Braise red cabbage with a chopped apple and red wine.
Combine shredded red and white cabbage with fresh lemon juice, olive oil, and seasonings such as turmeric, cumin, coriander and black pepper to make coleslaw with an Indian twist.
Sauté cabbage and onions and serve over cooked buckwheat for a hardy side dish.
Use shredded raw cabbage as a garnish for sandwiches.
Equivalents: 1 medium head = 1.25 – 1.5 lbs
1 lb raw = 4 cups shredded
1 lb cooked = 1.5 – 2 cups shredded