Today’s CSA Box – Week of December 3, 2018

*Click on produce above for more information and Recipes

Recipe of the Week

Cabbage, Kale and Carrot Latkes

ingredients

5 cups finely shredded cabbage (about 1/2 of a small head of cabbage)

2 cups finely chopped kale

1 1/2 cups peeled and grated carrots

1/2 cup chopped cilantro

1 serrano chili, seeded and minced (optional)

1 teaspoon baking powder

salt to taste

2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed

3 tablespoons oat bran

3 tablespoons flour

3 tablespoons cornmeal

2 tablespoons buckwheat flour

3 eggs, beaten

about 1/4 cup neutral oil (canola or grape seed)

Sour cream, greek yogurt or creme fraiche to top

instructions

Heat the oven to 300º.  Line a sheet pan with parchment paper.  Place a rack over another sheet pan.  In a large bowl, mix together the cabbage, carrots, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour.  Taste and adjust the salt.  Add the eggs and stir together.  Let the mixture sit for 10 minutes, then stir again.  


Begin heating a large heavy skillet over medium heat.  Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture.  Reverse onto the parchment lined baking sheet.  Repeat with the rest of the mixture.  You should have about 20 latkes.  Add the oil to the pan and when it is hot, slide a spatula under a latke and transfer it to the pan.  Press down with the spatula to flatten.  Repeat with more mounds.  In a ten inch pan, you can cook about 4 at a time without crowding.  Cook on one side until golden brown, about 3 - 4 minutes.  Slide the spatula underneath and flip the latkes over.  Cook on the other side until golden brown, another three minutes.  Transfer to the rack set over the baking sheet and place in the oven to keep warm.  Serve topped with sour cream, greek yogurt, or creme fraiche.

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This Week's CSA Box

Veggie Tips

Green Cabbage: See our Recipe of the Week. Yes, this is the second week in a row that we are sending cabbage your way, but it will store very well in your refrigerator.  There are a lot of very useful recipe ideas on the Full Belly web site recipe archive.


Carrots:  See our Recipe of the Week


Joi Choi: How about some sweet and sour soup with joi choi?


Kale: See our Recipe of the Week. Make a casserole by frying the leeks with some herbs, salt and pepper and then adding the washed, stemmed and chopped greens to the pan. Cook the greens until tender.  Pour some cream over the casserole, sprinkle on some toasted walnuts and top with bread crumbs.  Bake until aromatic, at 400º.


Butternut Squash: This will store well on your counter top (a dry, cool place) if you don’t eat it right away.   You can cut it up into wedges, sprinkle them with olive oil and roast in a hot oven.  When they come out, a sprinkle of soy sauce makes them especially delicious.


Leeks:  Cut these in half linearly in order to wash out any soil that has lodged between the leaves.  


Lettuce:  It survived the repeated night-freeze snaps we are having!


Mandarines: Here are the first mandarines of the season.  There will be citrus in the boxes after our break, in January 2019!