January 22 - 27, 2012

THE CSA BOX is BACK!!! After a 4 week hiatus, we have week 4 of the winter veggie share. It will be a light week though, since I will be busy getting ready for Logan's 2nd Birthday Party!

In the box:

Apples + (mix of Fujis and Pippins)
Brussels sprouts - T
Green cabbage - F2
Red cabbage - F2
Carrots - F2
Romanesco cauliflower - F1
Red Russian kale - W
Meyer lemons + - S
Lettuce + (Bibb and baby romaine) - Su, M
Spicy dry-farmed tomato juice (will be inside your box) - Can't wait to drink this!

In the fridge:

Meyer Lemons from our neighbor
Apples
Pears

Menu:

Friday: Romanesco Cauliflower, Turkey, Steak fries
Sunday: Falafel (to sample party food and test pita recipe) with salad
Monday:  Turkey Taco Salad
Tuesday: Shredded Pork and Veggie Soup + Brussels Sprouts (Crockpot)
Wednesday: Curried Chickpeas and Kale (Crockpot)
Thursday: Something from the freezer/leftovers
Friday: Red and Green Coleslaw (also for the party), carrots, chicken sandwiches
Saturday: Logan's Birthday Party - meyer lemon lemonade!

Groceries:
Celery
Ground Turkey
Pork Sirloin Tip Roast




Recipes:
http://www.kalynskitchen.com/2008/08/recipe-for-baked-falafel-patties-with.html

http://satisfyingfamilyrecipes.blogspot.com/2012/01/weekly-shredded-pork-and-veggie-soup.html?showComment=1327255843428#c5317601301958144502

http://www.cdkitchen.com/recipes/recipetemplateb.php?scale=4&mid=95835

Red Cabbage Slaw
from Taqueria Gila Monster Restaurant
makes 3 – 4 quarts

1 head red cabbage
1 lb. carrots
1 bunch cilantro
1/3 C freshly squeezed lime juice
1/3 C apple cider vinegar
2 tbsp. salt
1 tbsp. ancho chili powder

Quarter and core red cabbage. Slice thinly by hand or in a food processor. Peel and grate carrots. Chop cilantro. Toss all ingredients. Let stand one hour before serving. Toss again. Serve as a garnish for tacos, as a side dish for sandwiches, or as a picnic salad.

White Cabbage Salad with Dates
also from ‘Organic & Wholefoods’
[definitely a recipe much different than others I’ve come across for cabbage!]

1 small white cabbage
1 garlic clove
1 small onion
1 ¼ C sour cream
2 tbsp. olive oil
3 tbsp. white wine vinegar
1 tbsp. honey
1 tbsp. tumeric
1 pinch cinnamon
1 tsp. ginger powder
1 tsp. cardamom
1 pinch cayenne pepper
white pepper
1 tsp. coarse salt
5 dates

Cut the cabbage into fine strips [I’d shred with a 1mm blade in my food processor]. Make a marinade from the cream, olive oil, vinegar, honey, and spices. Season well, and marinate the cabbage for 60 minutes.

Pit the dates, chop into small pieces, stir into the cabbage, check the seasoning, and serve.

OR

http://www.foodnetwork.com/recipes/down-home-with-the-neelys/sweet-and-spicy-coleslaw-recipe/index.html
Future:

Snack

KALE APPLE LEEK TOPPING
This makes a great topping for a buckwheat cracker (recipe below) or for a crepe.

1 leek, sliced into half moons
1 apple, grated
1/2 bunch of dino kale, chiffonaded [i.e. de-stem and stack leaves, roll them up like a cigar and thinly slice crosswise - Debbie]
1/4 C parsley, plus more for garnish
1 tbsp. ghee or butter
1 tbsp. olive oil
lemon juice to keep the apples from browning
1/4 C creme fraiche

1. Add the ghee or butter to a medium saute pan and heat over medium high heat. Add the leeks and saute for 5 minutes, until tender. Add the apple and saute for another 2 minutes. Add the kale and cook until just wilted. Turn off the heat and add the parsley, olive oil, and sea salt and pepper to taste.
2. Once the mixture has cooled, mince it and mix in the creme fraiche.
3. Fill a pastry bag with a large opening and pipe the mixture onto a buckwheat cracker. Top with a small dollop of creme fraiche and minced parsley.