In this week’s share:
More squash to experiment with!
More peppers, too… not sure what to do with them. (I will not be stuffing them, that’s for sure!)
In this week’s share:
The first squash of the season has arrived, and it’s tiny – about the size of a baseball. I’m excited for more autumn crops to arrive.
Creamy and tangy cabbage pair well with salmon for a quick, hearty, and healthy supper. We enjoyed eating this with steamed rice, which wasn’t very Irish of us. (It’s okay, we’re Asians: for us, rice goes with everything.)
from saveur.com
Using a mandoline or knife, shred cabbage 1⁄2″ thick.
Brush or rub both sides of salmon filets with olive oil and season with salt and pepper. Sear filets in a large skillet or grill pan over high heat, until evenly browned, about 2 minutes per side. Transfer to a plate and set aside. Wipe out pan with paper towels.
In the same pan, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon, leaving fat in the pan. Drain bacon on paper towels and set aside. Add cabbage to the bacon fat and cook 5 minutes. Add wine, vinegar, stock, and cream. Cover and cook until cabbage is wilted, about 15 minutes. Reduce heat to low and place salmon filets in pan over wilted cabbage. Cover tightly and cook until salmon is firm to the touch, about 10 minutes.
To serve, spoon cabbage onto plates and sprinkle with the crisp bacon. Top cabbage with salmon filets and a spoonful of pan juices. Garnish with dill and chives.
In this week’s share:
So excited – the potatoes are finally here!
In this week’s share:
We were out of town this week, and ended up giving our half-share – in addition to some vegetables from last week – to my mom. She got pretty creative and made a smorgasbord of dishes.
The radicchio became a coleslaw, which unfortunately neither she nor dad liked. (I can’t blame them; I’m not a big coleslaw person myself.) She cooked the savoy cabbage the same way she sometimes cooks napa cabbage – stir-fried with Chinese dried shrimp and cellophane noodles – and that was a disappointment as well, as we discovered the savoy didn’t soften the same way napa cabbage does. The kale, which she sautéed in olive oil with garlic, turned out a little better, but needed more time than expected to cook down. They didn’t get around to the beets, which are probably still going bad somewhere in the fridge right now.
On the brighter side of things, Mom loved how the Swiss chard turned out in (another) simple sauté, not just in taste but also in its appearance – a mosaic of ruby red, pale yellow, and dark green. (I think I must get my enjoyment of unusual vegetables from her.) Last but not least, she shredded the zucchini to fry up in pancakes à la Ina Garten, (from her cookbook Barefoot Contessa at Home). This, she reports, was the tastiest result from this series of veggie experiments, though she prefers a slightly thicker pancake.
It occurred to me after I returned home that I should’ve asked my mom to take pictures of all the cooking she did with the vegetables. Next time… and perhaps also a guest post, too!