Hello, on this beautiful sunny Autumn day.
Today is the last day for a few weeks that we'll be having produce from Peter of Cooranbong. He has his next lot of crops in and they won't be ready for a while. That means his lovely corn, potatoes, cucumbers and heirloom pumpkins are finished. :(
However, as one door closes, another opens, as we have Bill's butternut pumpkins coming in from today, as well as his superb eggplant and some tomatoes. We are also getting in tomatoes from Glen and Peter, plus figs, herbs, persimmons and some trial melons. The cauliflower, broccoli, leeks and cabbage today is from Kurrawong Organics. We have those lovely apple cucumbers coming in from them as well, to join with cucumbers from Peter, "blonde cucumbers" from Rob, and our new local supplier, Virginia. We Figgies like our cucumbers! Great for munching and juicing or even making delicate cucumber sandwiches if you wish, they are a very alkaline forming food. (AKA, good for our health.)
The watermelon is from Pat, who is in conversion to being organically certified. Hooray for another organic farmer! Ed is supplying some zucchini, and Michael has lots of wonderful greens. Just don't ask him about lettuce! The last lot were weather affected and he planted more, telling us very enthusiastically that the next lot were nearly ready - just to have them wiped out in the rain and storms this week. Farming sure is a gamble. Luckily he has other produce in the ground as well, and that is arriving at the co-op today. Jean's basil continues, and we never knew how much bees loved basil until we grew some of our own and observed the mass of activity each year, perennial basil in particular.
We have local limes today in small quantities, also some lemons, and the valencia oranges are still available. Russian garlic from Bailey's farm up the coast is in today. They tell us they have been planting next year's crop and estimated they'd put in 8.5 kilometres of garlic. That's a lot! They're also diversifying into other crops as well; what started as a part time venture is moving into bigger production. Hooray there as well.
In this year, the UN International Year of Family Farming, we need to encourage them as much as we can, more than ever.
See you at the co-op...
Showing posts with label cabbage. Show all posts
Showing posts with label cabbage. Show all posts
17 March 2014
21 October 2012
Recipes and local produce
For anyone who hasn't visited the FIG Facebook page, here are a couple of recipes and links to recipes our Facebook team have used to cook some of the yummy produce found in the FIG boxes.
As members walk along the tables and pack their weekly produce, there is often talk amongst them about how to prepare and cook the various vegetables. Even a stint in the desk queue can provide some great tips and hints!
Here's one:
"While I was nosing around the extras table, I heard two lovely ladies talk about how they were going to make a vegetable lasagne with pumpkin and spinach. They inspired me, so yesterday I made my own ricotta (using this method http://typicallyred.blogspot.com.au/2012/03/say-cheese.html
That sounds sooooo scrumptious! Tuckerflora Organically certified mushrooms are going to be in the boxes tomorrow with the usual multitude-of-green choices, zucchini has been ordered for the extras tables, with carrots, garlic and new season brown onions as well.
Here's a link to another recipe Figgies have made:
This week we have ordered the normal red beetroot as well as "candy striped beetroot"(Chioggia) from Ed, our 80-something, newly certified organic local farmer! Some weeks Ed will have red, chioggia and gold beetroot. What a great selection. If FIG members would like to see more beetroot on the extras table, all they need to do is email in about five days in advance and request it. If it's available, Ed will supply it. Great for pickling recipes, juicing in quantities (both the beetROOT and the beet greens), roasting and dips, and grated raw in salads. Here's a beetroot recipe Figgies have used: http://www.midwestliving.com/recipe/salads/goat-cheese-and-roasted-beet-salad-with-lemon-vinaigrette
This week local (Cooranbong to Mangrove Mountain) broccolini from Bill, broccoli, cauliflowers and sugarloaf cabbages from Peter will be in the boxes, on their own or in choices, as well as Ed's french leeks, Jean and Allen's (Tuckerflora) avocados, various greens from Ed, Bill and Michael, citrus from The Mountain and John Priestly's Biodynamic farm, and much more.
Order forms for this fortnight's bulk order will be sent out to members this morning.
Edited to say that Blogger has gone a little astray this morning and keeps putting extra spaces in between some paragraphs whilst removing them in others, and all manner of little annoying features! We hope the end product is readable...
As members walk along the tables and pack their weekly produce, there is often talk amongst them about how to prepare and cook the various vegetables. Even a stint in the desk queue can provide some great tips and hints!
Here's one:
"While I was nosing around the extras table, I heard two lovely ladies talk about how they were going to make a vegetable lasagne with pumpkin and spinach. They inspired me, so yesterday I made my own ricotta (using this method http://typicallyred.blogspot.com.au/2012/03/say-cheese.html
) and made a tomato sauce with onion, garlic and lots of carrot. Softened some chopped zucchini and mushroom and mixed in the ricotta, some creme fraiche and parmesan. Then layered it all up with lasagne sheets. Everyone loved it!"
That sounds sooooo scrumptious! Tuckerflora Organically certified mushrooms are going to be in the boxes tomorrow with the usual multitude-of-green choices, zucchini has been ordered for the extras tables, with carrots, garlic and new season brown onions as well.
Here's a link to another recipe Figgies have made:
"How about a lovely recipe for provencal vegetables?
http://www.sarahwilson.com.au/2012/10/alain-ducasses-provencal-vegetables/#more-5135"This week we have ordered the normal red beetroot as well as "candy striped beetroot"(Chioggia) from Ed, our 80-something, newly certified organic local farmer! Some weeks Ed will have red, chioggia and gold beetroot. What a great selection. If FIG members would like to see more beetroot on the extras table, all they need to do is email in about five days in advance and request it. If it's available, Ed will supply it. Great for pickling recipes, juicing in quantities (both the beetROOT and the beet greens), roasting and dips, and grated raw in salads. Here's a beetroot recipe Figgies have used: http://www.midwestliving.com/recipe/salads/goat-cheese-and-roasted-beet-salad-with-lemon-vinaigrette
This week local (Cooranbong to Mangrove Mountain) broccolini from Bill, broccoli, cauliflowers and sugarloaf cabbages from Peter will be in the boxes, on their own or in choices, as well as Ed's french leeks, Jean and Allen's (Tuckerflora) avocados, various greens from Ed, Bill and Michael, citrus from The Mountain and John Priestly's Biodynamic farm, and much more.
Order forms for this fortnight's bulk order will be sent out to members this morning.
See you at the co-op!
Edited to say that Blogger has gone a little astray this morning and keeps putting extra spaces in between some paragraphs whilst removing them in others, and all manner of little annoying features! We hope the end product is readable...
27 March 2011
Red or Green?
Have you been choosing red or green for your cabbage the past few weeks? And what do you do with your cabbage? It's such a versatile vegetable with SO many different ways to cook. AND it's a very nutritious veggie.
With the size of last weeks green pieces, we've definitely had alot of sauerkraut being pressed in our kitchen of late. Our favourite kraut recipe is the NT Latin American Sauerkraut. We use the 'pressed vegetable' method for fermenting veggies that I posted about last year in 'Culturing Vegetables'. The post gives you the very simple and highly effective method using basic household equipment that we use in our home to create health promoting cultured veggies. The NT Latin American Kraut uses; cabbage, carrots, onions, chilli's (fresh or dried) and oregano. If you have the NT book, you can find the Latin American Kraut recipe on page 93.
Another of our favourite green cabbage recipes comes form NT on page 358-359. Either the spicy or oriental stuffed cabbages. If you don't have NT - basically you can create the recipe by cooking a savory mince or lentil mix, adding a grain (preferably soaked/cooked), steaming some cabbage leaves, rolling a few spoonfuls of the mince into each leaf, lining up in a casserole/baking dish and topping with a sauce. The sauce can be as easy as diced organic tomatoes if you need a quick and easy meal. Bake in a moderate oven for about an hour and the final dish is DELICIOUS!
In this post, I thought I would share with you a family recipe. My German grandmother's red cabbage. It's a favourite dish in our family and one that is requested often during Autumn and Winter. The flavours of the various ingredients compliment each other so beautifully and the taste is just divine!
::German Red Cabbage::
Ingredients;
• 1 small red cabbage (shredded finely)
• 1-2 onion (diced)
• 4-6 rashes bacon (diced) - ours was made with the Free Range bacon Jane sources, which I must say is probably some of the best bacon I have ever tasted! If you are of the preference to avoid meat, then you can easily omit the bacon, but if you do eat meat - the bacon is a key part of the amalgamation of flavours, I find. I can always tell when the bacon is missing in the red cabbage!
• 1 green apple (or red if you have no green) grated
• 1T of rapadura
• 1T butter or coconut oil
• 1C red wine vinegar or apple cider vinegar
• 3 bay leaves
• 1t caraway seeds
• Himalayan salt
• Water if needed
Method;
• Fry onion and bacon in a large saucepan
• Add other ingredients and mix well
• Monitor moisture in pot and add a little water as needed to avoid sticking/burning in pan
• Turn heat mid-low and simmer lightly with lid on for about 20 minutes or until cabbage is cooked through
• Remove bay leaves
• Serve with whatever you please, but optimally served with Chicken Schnitzel, Spätzle and lots of gravy (on the Schnitzel and Spätzle not the red cabbage!)
With the size of last weeks green pieces, we've definitely had alot of sauerkraut being pressed in our kitchen of late. Our favourite kraut recipe is the NT Latin American Sauerkraut. We use the 'pressed vegetable' method for fermenting veggies that I posted about last year in 'Culturing Vegetables'. The post gives you the very simple and highly effective method using basic household equipment that we use in our home to create health promoting cultured veggies. The NT Latin American Kraut uses; cabbage, carrots, onions, chilli's (fresh or dried) and oregano. If you have the NT book, you can find the Latin American Kraut recipe on page 93.
Another of our favourite green cabbage recipes comes form NT on page 358-359. Either the spicy or oriental stuffed cabbages. If you don't have NT - basically you can create the recipe by cooking a savory mince or lentil mix, adding a grain (preferably soaked/cooked), steaming some cabbage leaves, rolling a few spoonfuls of the mince into each leaf, lining up in a casserole/baking dish and topping with a sauce. The sauce can be as easy as diced organic tomatoes if you need a quick and easy meal. Bake in a moderate oven for about an hour and the final dish is DELICIOUS!
In this post, I thought I would share with you a family recipe. My German grandmother's red cabbage. It's a favourite dish in our family and one that is requested often during Autumn and Winter. The flavours of the various ingredients compliment each other so beautifully and the taste is just divine!
::German Red Cabbage::
Ingredients;
• 1 small red cabbage (shredded finely)
• 1-2 onion (diced)
• 4-6 rashes bacon (diced) - ours was made with the Free Range bacon Jane sources, which I must say is probably some of the best bacon I have ever tasted! If you are of the preference to avoid meat, then you can easily omit the bacon, but if you do eat meat - the bacon is a key part of the amalgamation of flavours, I find. I can always tell when the bacon is missing in the red cabbage!
• 1 green apple (or red if you have no green) grated
• 1T of rapadura
• 1T butter or coconut oil
• 1C red wine vinegar or apple cider vinegar
• 3 bay leaves
• 1t caraway seeds
• Himalayan salt
• Water if needed
Method;
• Fry onion and bacon in a large saucepan
• Add other ingredients and mix well
• Monitor moisture in pot and add a little water as needed to avoid sticking/burning in pan
• Turn heat mid-low and simmer lightly with lid on for about 20 minutes or until cabbage is cooked through
• Remove bay leaves
• Serve with whatever you please, but optimally served with Chicken Schnitzel, Spätzle and lots of gravy (on the Schnitzel and Spätzle not the red cabbage!)
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