Week 9 share from the Little River Market Garden CSA
CSA Share 9
1 bunch hon tsai tai
1 head heirloom cabbage
1 bunch rainbow carrots with greens
2 avocados
1 pint heirloom tomatoes
1 black sapote
1 bunch dill
What I Made With My Share
I made a decent pasta salad with a little dill, the tomatoes, aged balsamic and parmesan. I threw in half an avocado with some of the leftovers, and the dish was even better.
I made a carrot green pesto, which I served with carrot risotto, which was pretty great.
I sautéed the cabbage in a little butter with caraway seeds, home made bacon and egg noodles. This dish was bland but palatable.
I made an asian-inspired concoction of avocado, hon tsai tai, pomegranate molasses, sesame, fish sauce, chili oil, walnut oil, soy and lime served over soba.
I ate the sapote out of hand with a little honey.
The Best Thing I Made This Week
Or possibly this asian-inspired concoction. I should have written a recipe, but I forgot.
Up Next Week
I have a handful of the dill leftover, so I will have to work to incorporate that with the veggies we get next week.
New To Me Veggies
Heirloom Cabbage – Wtf is an heirloom cabbage? Is it just pretentious hipster cabbage? The Sustainable Seed Co. sells a variety of heirloom cabbage seeds, but doesn’t really go into what makes them ‘heirloom’. From what I can tell, heirloom cabbages like rich heavy loam soil, but will do well in heavy clay. They also need even more moisture (than other cabbage?) to produce well. From the pictures on that site, it looks like my cone head cabbage is called Early Jersey Wakefield Cabbage, a varietal released in 1868. This cabbage was popular in 19th century markets and needs little room to grow. According to Sustainable’s sources, this varietal is the first early cabbage variety and is recognized as the best as well. Well, then. I maybe should have taken more care with my seasonings. I wasn’t aware I had special cabbage. 🙂
Gastography 