Sep
09
    
Posted (Lori) in News

EDAMAME

Edamame is one of the vegetables we wait for each year. As Debbie said, just take the pods off the stems and drop them into boiling water for 3-5 minutes. Then squeeze the beans out of the pods and salt them. Most kids love them and they are a good source of protein.

Edamame can also be used in salads, for example:

Edamame; chopped pepper; sliced green beans; dill and vinaigrette or

Shredded cabbage and carrots; diced red onions; edamame; horseradish sauce

But they’re more fun to eat straight out of the pod.

CARROT TOPS

The first time we got carrots, in July, there was some talk about whether the tops are edible. Stephanie sent a fascinating, well-researched post on the subject—including a reference to a carrot museum. Here’s her post, and thank you, Stephanie:

About carrot greens – take a look at:

http://www.npr.org/2013/03/07/173722085/finding-flavor-in-the-castoff-carrot-top

http://www.thekitchn.com/5-ways-to-eat-carrot-tops-183415

http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/07/save-carrot-tops-make-pesto.html

There is also quite a bit about the toxicity argument:

http://greengoddessgourmet.blogspot.com/2010/06/carrot-green-controversy.html

My own humble opinion is that a lot of the toxicity argument seems to be coming from the same source (http://topics.blogs.nytimes.com/2009/07/13/the-toxic-salad/?_r=0), and seems to be distinctly tied to relatives or ancestors of the modern planted garden carrot, rather than the popular cultivated varieties we know today.  There is a carrot museum (!) which also weighs in on the matter: http://www.carrotmuseum.co.uk/carrotops.html, as does Harold McGee, http://dinersjournal.blogs.nytimes.com/2008/08/06/harold-mcgee-responds-part-1/.  McGee is known for his scientific approach to the chemistry of cooking in his book, “On Food and Cooking”.

-Stephanie

ROASTED CARROT AND AVOCADO SALAD

From Jamie Oliver, At Home, via The Food Network, This recipe is much more complicated than usual for me—but really worth it.

There’s a simpler carrot-and-avocado salad here, from The Smitten Kitchen: http://smittenkitchen.com/blog/2009/08/roasted-carrot-and-avocado-salad/

1 pound carrots, with their leafy tops
Sea salt
2 level teaspoons whole cumin seeds
1 or 2 small dried chiles, crumbled
Freshly ground black pepper
2 cloves garlic, peeled
4 sprigs fresh thyme, leaves picked
Extra-virgin olive oil
Red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
4 (1/2-inch thick) slices ciabatta or other good-quality bread
2 handfuls interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
2 bunches watercress
2/3 cup sour cream
4 tablespoons mixed seeds, toasted

Preheat the oven to 350 degrees F.

Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they’re steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut side down.

These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.

While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.

Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.

CABBAGE

Are the cabbages started to take up all the space in your refrigerator, as they are in mine? Frankly, I would be just as happy not to have another cabbage this week—but please don’t leave your cabbages. It sometimes seems that there are more cabbages at the end of the evening than there are at the beginning. If you like sauerkraut, here’s your chance—there’s a good recipe on the Stoneledge website. Here are a few quick and easy ways to use cabbage.

Southern Cabbage from: Divas Can Cook

1 head of cabbage

2 Tablespoons butter

2 Tablespoons olive oil

½ teaspoon salt

½ teaspoon of seasoning salt (or season to taste)

½ teaspoon of seasoning salt (or season to taste)

Fresh black pepper

1½- 2 cups chicken broth (can also use water but chicken broth makes it taste so delish!)

Cut Cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.

In a large pot, add butter, olive oil, salt, pepper, & cabbage. Add chicken broth and toss.

Bring to a boil over medium-high heat. Cover and reduce heat to medium low.

Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook.

ROAST CABBAGE WEDGES From Martha Stewart.com

1 tablespoon plus 2 more tablespoons extra-virgin olive oil

1 medium head green cabbage, cut into 1-inch-thick rounds

Coarse salt and ground pepper

1 teaspoon caraway or fennel seeds

Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

STIR-FRIED CABBAGE, from All-recipes.com

1 tablespoon vegetable oil

2 cloves garlic, minced

1 pound shredded cabbage

1 tablespoon soy sauce

1 tablespoon Chinese cooking wine, or another Chinese flavoring, such as Szechuan sauce

Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

ETHIOPIAN CABBAGE BAKE, from All-recipes.com

1/2 cup olive oil

4 carrots, thinly sliced

1 onion, thinly sliced

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/2 head cabbage, shredded

5 potatoes, peeled and cut into 1-inch cubes

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.



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