Posted (Lori) in News

Happy Independence Day, everyone! If you’re looking for an impressive dessert, try these Fourth of July Macaroons from member Joanne Bruno’s fabulous website, Joanne Eats Well with Others.


Several of the recipes below are from the Mariquita Farms website. Mariquita is a well-established CSA in California. Their website is full of great recipes, arranged A-Z. You’ll find them here.


After Chinese cabbages, we get Early Jersey Wakefields. This is my favorite cabbage; it’s small, but it has a lighter, brighter taste than most of the big ones.

To store fresh cabbage: in the fridge in a plastic bag with holes in it: it should keep for a week or even several weeks. If the outer leaves brown, just tear them off—the rest will still be fine.

Stephanie shared a favorite cabbage recipe.  She says, “I made it many times last year and everyone loved it.  I used the jersey cabbage, the red cabbage, and the green cabbage and all tasted great.  I make a vegetarian version without the pork and have sometimes substituted mayonnaise for sour cream.  It freezes well too.”

You can find the full recipe here, with step-by-step photos. Comments note that chicken can be substituted for the pork and that potatoes can be added in a vegetarian verions



Prep time: 20 mins Cook time: 50 mins

Total time: 1 hour 10 mins

Serving: 10

1 med – large cabbage head

½ lb or up to 1 lb of pork

1 medium onion

2 large carrots

2 Tbsp of sour cream

4 Tbsp of ketchup

1 Tbsp of brown sugar

2 bay leaves

2 tsp of salt

½ tsp of pepper

6 Tbsp of olive oil

Shred the cabbage into thin slices using mandolin or by cutting it in half or into quarters, then finely shredding each piece with the flat end of the cabbage against the counter. Place sliced cabbage into a large mixing bowl. Sprinkle 1 tsp of salt on the cabbage and scrunch the cabbage using both hands for 30 sec to soften it.

Dice the onion and grate both carrots.

Preheat a large skillet or dutch oven over medium-high heat. Add 2 Tbsp of olive oil. Saute onions and carrots for 5 min, mixing frequently. When almost done, mix in 2 Tbsp of sour cream. Empty contents of the skillet into mixing bowl with the cabbage.

Cut pork into small cubes.

Using the same skillet, add 2 Tbsp of olive oil and cook pork for 5 min over medium-high heat, stirring occasionally. When cooked through, add it to the mixing bowl with cabbage, carrots and onion.

Add 1 Tbsp of brown sugar, 1 tsp of salt, ½ tsp of pepper, 4 Tbsp of ketchup and mix all contents of the bowl together.

Add 2 Tbsp of olive oil to large skillet or dutch oven. And cabbage mixture and set the heat to medium. Add 2 bay leaves.

Cover and cook cabbage for 35-40 min, stirring every 15 min. Reduce temperature to medium-low after 20 min. Add more ketchup or salt to taste, if desired. Remove bay leaves before serving.


Cooking time may vary – if not using a dutch oven, you may need to add an extra 5 minutes if cabbage is not soft enough.


Serves 2-4

2 tbsp butter

1 medium onion, finely chopped

2 garlic cloves, minced (or 1 finely choppe garlicscape)

1 heaped tbsp grated fresh ginger

1 medium green cabbage, cored and thinly sliced

3/4 cup heavy cream (or less, half-and-half also works)

Salt and black pepper to taste

In a very large pan, heat the butter over a medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.

Stir in the ginger and cook for about a minute. Then, add the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally, for about 15-20 minutes, until the cabbage is soft and caramelised.

Turn the heat down to low and stir in the cream, making sure to scrape any browned bits up from the pan bottom. Cover and continue to cook over a low heat for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust the seasonings as desired and serve.



1 green cabbage, cut into 1” thick slices;

3 tbsp. extra-virgin olive oil or melted ghee;

5 large garlic cloves, minced; or 3 tbs minced garlicscape

Sea salt and freshly ground black pepper to taste

Preheat your oven to 400 F.

Brush both sides of each cabbage slice with the olive oil or ghee.

Spread the garlic evenly on each side of the cabbage slices, and season them to taste with salt and pepper.

Roast in your oven for 20 minutes; then turn the slices over and roast them again for another 20 minutes or until the edges are crispy.


There’s a recipe below that requires about 8 minutes of stir-frying; but this simple, raw version is also fine. Cut the tofu into cubes, and tear the cabbage into bite-size pieces. Drizzle with olive oil and soy sauce; add whatever other vegetables (kohlrabi, greens, squash) that you have on hand, season with salt and pepper.


12 ounces firm or extra firm organic tofu, cut into dominoes

1/2 cup vegetable broth

2 tablespoons tamari or soy sauce, divided

1 tablespoon seasoned rice wine vinegar

2 tablespoons sesame oil, divided

5 cups shredded cabbage or about 1/2 cabbage (red, green or both)

1 red bell pepper, julienned (or squash, cut into matchsticks)

3 green onions, sliced (reserve one green onion for garnish)

1 tablespoon fresh ginger, minced

2 large garlic cloves, minced (or a tablespoon of chopped scapes)

pinch or two red pepper flakes

himalayn salt & cracked pepper to taste

sesame seeds as garnish

soba or ramen noodles or quinoafor serving; cook while you stir-fry.

Start your quinoa or rice and set aside.

Cut the tofu into dominoes (mine are double domino size) and press between paper towels or dish cloth (there won’t be too much water so this will go quick). In a small bowl or measuring cup combine the stock, 1 tablespoon tamari and rice wine vinegar.

Heat a large wok or large skillet over med. high heat until a drop of water evaporates within a second or two when added to the pan. Add 1 tablespoon of the sesame oil and swirl to coat, add tofu and stir-fry until golden, about 3 – 4 minutes on each side. Add remaining tablespoon tamari/soy sauce, toss together for a few seconds and transfer to a plate.

Swirl in the remaining 1 tablespoon oil, add the garlic and ginger to the wok/skillet and stir-fry for a no longer than 10 seconds, you want to just start to smell the fragrance. Add red bell pepper and stir-fry for 1 – 2 minutes, or until it begins to soften. Add cabbage, stir-fry for 1 minute, add salt, pepper and red pepper flakes, stir-fry another 1 to 2 minutes, or until crisp-tender. Return the tofu and add 2/3 of the green onions to the vegetable mixture, stir in stock/tamari mixture and stir-fry for another minute or, until it has just about evaporated. Remove from heat and serve with quinoa, rice or noodles of choice. Garnish with sesame seeds, green onions and/or cilantro.

Serves 3 generously.

Notes: If you don’t have seasoned rice wine vinegar, simply add a pinch of sugar or teaspoon of maple syrup.


Serves 4

For the dressing:

3 tablespoons peanut butter

3 tablespoons rice wine vinegar

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

2 tablespoons freshly-squeezed lemon juice

For the salad:

3 cups cabbage, shredded (from one head of a cabbage)

4 large carrots, grated

4 green onions, sliced thinly

4 large radishes, sliced thinly

1 teaspoon sesame seeds, to top

1/4 cup chopped peanuts, to top

To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.

In a large salad bowl, combine cabbage, carrot, green onions and radishes. Toss with dressing. Top with sesame seeds and peanuts. Serve immediately or chill before serving. This salad is best the day it’s prepared although it’s just fine the next day if covered and refrigerated.

ANDY’S FAVORITE CABBAGE (from Mariquita Farms)

Sliced green cabbage

Sliced onion (red, green or white)

Olive oil



White wine

Sauté the onion and cabbage in oil, then add wine, salt and pepper.  This is a magnificent dish.


1/4 cup

1/2 cup

1/2 cup

3 tbsp.

1 1/2 tsp.

1 tbsp.

1 tsp.

7-8 cups


1/2 cup

peanut butter

hot water

plus 1T rice vinegar or cider vinegar

brown sugar or honey


soy sauce

sesame oil

shredded green cabbage

crushed red pepper to taste


grated carrots

minced fresh cilantro

In a large bowl, mash together the peanut butter and hot water until they form a uniform mix. Mix in vinegar, sugar or honey, salt, soy sauce, and sesame oil. Add the cabbage in 2 cup increments, mixing well after each addition. Add red pepper to taste. Cover the bowl tightly, and refrigerate for at least 4 hours, visiting it every hour or 2 to give it a good stir. Sprinkle the peanuts on top right before serving. Serve with a slotted spoon.    Serves 4-6

Still Life with Menu Cookbook, Mollie Katzen


We’re getting kohlrabi in our shares this week; it’s a lesser-known vegetable and one that looks like it  came from another planet. I find that its best role is as a crudite. Just peel, slice and then dip, dunk, or spread. It’s crisp, holds its shape, and doesn’t have a strong taste of its own. It can also be added to salads and slaws, sliced, chopped, or grated.  Any mashed potato dish can be enhanced with kohlrabi—it’s lower in calories and carbs than potatoes.

ROASTED: Toss with a little oil, sprinkle with salt, pepper, and herbs, and roast or broil; it’s great when roasted with other vegetables.

STEAMED: Slice and steam for a couple of minutes, over water or in a microwave. Then use in soups, frittatas, or spice it up and use as a side dish.

FRITTERS: Grate, mix with egg and breadcrumbs or flour; add salt, pepper, herbs, spices. Heat oil on a griddle, drop the batter in small mounds then flatten. Fry until crispy, then flip.

If you want more elaborate recipes, there is a bunch of them here:


and one that combines kohlrabi with blueberries and fennel here:



CRUNCHY RED DEVILS recipe by A. Doncsecz, Vegetarian Gourmet

2 Tablespoons Apple Cider Vinegar

2 shallots, minced

1/4 cup hot red pepper sauce

1 teaspoon grainy mustard

½ teaspoon sugar

2 medium kohlrabi bulbs

Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.

STIR-FRIED KOHLRABI from The Goodness of Potatoes and Root Vegetables by John Midgley

2 kohlrabi, peeled

2 medium carrots

3 tablespoons peanut or safflower oil

3 cloves garlic, peeled and thinly sliced

1 inch piece gingerroot, peeled and thinly sliced

2 green onions, sliced

1 fresh chili pepper, sliced, optional


3 tablespoons oyster sauce (optional)

2 teaspoons sesame oil & soy sauce, each

Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.


Adapted from Perfect Vegetables by the Cook’s Illustrated Team

3 medium kohlrabi bulbs, peeled and cut into ¾ inch cubes

2 Tablespoons olive oil

2 teaspoons sesame seeds

1 teaspoon poppy seeds

½ teaspoon fennel seeds, coarsely chopped

Salt and pepper to taste

Preheat oven to 450 degrees. Toss the kohlrabi, oil, seeds, and S & P together in a large bowl until combined. In a single layer spread the mixture onto a rimmed baking sheet. Roast (with rack in middle position), shaking pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Transfer to a bowl and adjust seasonings to taste, serve immediately.


YIELD: Serves 4


1 tablespoons olive oil

1 cup chopped onion

1 large carrot, cut into small dice

5 large garlic cloves, peeled, flattened

3 cups (packed) 1-inch pieces escarole (about 1/2 large head)

4 cups (or more) canned vegetable broth or low-salt chicken broth

3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained

1 14 1/2- to 16-ounce can diced tomatoes, drained

2 tablespoons freshly grated Parmesan cheese


Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Lade soup into bowls. Sprinkle with Parmesan cheese and serve.


Thyme Between Melted Cheese and Toast

The Kitchen Garden Cookbook by Thompson

Lightly brush one side of thinnish slices of French bread with olive oil.

Brown the oiled tops under a broiler or toaster oven. Sprinkle evenly with

fresh leaves of thyme. Cover the bread with thinnish slices of a melting

cheese such as jack, Swiss, or Muenster. Sprinkle with a light olive oil and

black pepper. Broil until bubbly and serve at once.

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