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Travel Recipes

Good Humus CSA First and Second Weeks of June

Its funny how your brain will jump to conclusions, and stick there, instead of processing information in new, more creative ways. Thats what happened between myself and the cabbage that showed up in the last two CSA boxes. Cabbage? My brain was confused. It wasnt expecting cabbage. Id been cooking cabbage in hot crock pot meals. But now its Summer and hot crock pot cabbage doesnt sound good for Summer. I stared at the cabbage. And poked at it a bit. I waited for inspiration to come. And waited, and waited. And then it was time to bring a salad to a potluck. What on earth could I possibly bring to a picnic in salad form that contained cabbage?! And finally, my brain clicked over and realized that the absolute best thing you can ever make with cabbage is COLESLAW! And now I am in love with my Summer cabbage and eating coleslaw nearly every day. Now to wait for Winter, when my brain will most definitely see cabbage and think cabbage is no good except in Summer coleslaw, without remembering the crockpot.

In the last two CSA boxes I found Cabbage, Broccoli, Green Garlic, Spring Onions, Beets, Collards, a Mixture of Summer Squash, Apricots, Carrots, and Lavender.

Now for the recipes, including coleslaw, of course.

Summer Garden Frittata

Local Travel Food

 

Ingredients:

6 large eggs

2 medium yukon gold potatoes

2 lemon squash (summer patty style squash), chopped into 1 inch pieces

1 tomato, chopped into 1 inch pieces

1 green garlic, diced

1 small bunch collards, chopped into 1 inch pieces

3 Tb olive oil

1 cup gruyere, grated

1 tsp herbes de provence

salt & pepper

Method:

Preheat oven to 400 degrees.

Slice potatoes into 1/4 inch rounds. Pour 2 Tb olive oil into a cast iron skillet or deeper baking dish and lay potatoes in a single layer in the skillet. Bake for 20 minutes, or until potatoes are soft and just beginning to brown.

While the potatoes are baking, heat 1 Tb olive oil in a saute pan over medium heat. Add the green garlic & squash and saute for 5 minutes. Next, add the chopped tomato and saute an extra 5 minutes. Lastly, stir in collards and saute an extra minute until bright green but not soggy. Set aside veggies.

Whisk eggs with the herbes de provence and a pinch of salt & pepper, and then stir in the gruyere cheese. After the potatoes have roasted 20 minutes, take the skillet out of the oven and pour the egg mixture on top of the potatoes. Return to oven and bake an extra 10 minutes.

After 10 minutes, remove the skillet once more and top the eggs with the veggie mix. Bake another 10 minutes and done!

This was a tasty way to use a variety of the veggies I found in my CSA box.

Broccoli Bacon Cabbage Salad

*Makes a large salad to bring to a picnic

Ingredients: 

1 head cabbage

2 heads broccoli

1 spring onion (or a medium red onion will work), diced

1/2 lb bacon

1/2 cup dried cherries (or other dried fruit)

1 cup mayonaise

1/4 cup sugar

2 Tb rice vinegar

Method:

Cook bacon, drain off grease, and chop into bite size pieces. I prefer to roast my bacon in the oven at 400 degrees for 20 minutes.

Finely chop cabbage into thin strips (shred) and chop broccoli florets into bite size pieces. Mix together with the onion, cherries, and bacon in a large bowl.

Whisk together the mayo, sugar, and vinegar for the dressing.

Toss the salad in the dressing, and enjoy!

Simple Coleslaw

Local Travel Food

 

 

 

 

 

 

After trying a lot of fancy recipes off the internet, I figured out that my favorite type of coleslaw is very simple. However, there are a cajillion recipes out there for coleslaw and Im sure theres one thats right for you! Coleslaw is just such a fun way to use CSA cabbage and carrots.

Ingredients:

1/2 head of cabbage, shredded into thin strips

1 cup shredded carrots (approx. 4 carrots)

1/4 cup mayonaise

2 Tb rice wine vinegar

2 Tb sugar

Method:

Whisk together the mayo, vinegar, and sugar to make the dressing. Toss the shredded cabbage and carrot in the dressing and done!

So simple and tastes amazing on a pulled pork sandwich.

Patriot Potatoes

Ingredients:

2 large yukon gold potatoes

4 small purple potatoes

2 large beets

olive oil

salt

dried rosemary

Method:

Preheat oven to 400 degrees.

Slice potatoes and beets into 1/4 inch rounds.

Using a small star shaped cookie cutter, cut stars out of the yukon gold potato rounds and the beet rounds. (I couldnt find big enough purple potatoes for the star shapes)

Spray a foil lined baking sheet with oil, and lay out the potatoes and beets on the sheet. Drizzle the potatoes and beets with olive oil, and sprinkle with a pinch of salt and a pinch of dried rosemary.

Bake for 20 minutes and enjoy some patriot potatoes!

Categories: Travel Recipes

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