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Cabbage Galette

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Still have a cabbage in your fridge? Meet... the Cabbage Galette!

Warning: Butter butter butter! This is not a low-calorie use for your cabbage.

 

When I'm feeling fancy or savoury or buttery (as one does on these cool autumn days), my new favourite solution is the galette: a fabulous, French, free-form pie. I actually made two this weekend (which took care of more than half a pound of butter), both adapted from the blog and cookbook Smitten Kitchen. Original at: http://smittenkitchen.com/blog/2008/10/cabbage-and-mushroom-galette/

 

Cabbage and Mushroom Galette (a la Greta and Smitten Kitchen)

 

For the pastry

1 1/4 cups all-purpose flour

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter, cut into

pieces

1/4 cup sour cream or yogurt

2 teaspoons lemon juice

1/4 cup cold water

 

For the filling

2 tablespoons butter

1 large onion, or leek finely diced

4 - 8 ounces of mushrooms (I used about half a pound of creminis)

6 cups thinly sliced cabbage or 4 cups cabbage plus 2 cups other greens, such as beet, chard, or kale

salt and pepper

1 hard-cooked egg, chopped

1/4 cup sour cream or yogurt

herbs of choice (parsley, sage, tarragon, thyme...)

optional: a cup of mild grated cheddar (everything is better with cheese!)

4-6 strips of bacon, cut into small pieces (see rationale for cheese, above)

 

1. Make pastry: In a bowl, combine the flour and salt. Add the butter and using a pastry blender, cut it in until the mixture resembles coarse meal (if you are without pastry blender, as I was mash with fork as best you can). With your fingertips, mix in the liquid (sour cream, lemon juice and water) until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

 

2. Prepare the filling: Heat the butter in a large skillet over medium heat. Add the onion, mushrooms, and herbs (and bacon, if using) and cook until softened, about 10 minutes. Add the cabbage, 1 teaspoon salt, and 1/2 cup water. Cover and cook slowly until the cabbage is tender, 15 to 20 minutes, turning it occasionally. Add more liquid. When tender, uncover and raise the heat to evaporate any excess moisture. The mixture should be fairly dry. Stir in the egg and sour cream (and cheese, if using). Taste for salt and pepper.

3. Assemble galette: Preheat the oven to 400» F. Roll the dough into a large thin circle and set it on the back of a sheet pan or cookie sheet. The edges will hang over the sides. Add the filling, making a mound 7 to 8 inches across, then fold the edges over and brush with the melted butter. Pour any extra butter into the vegetables. Bake until browned, 25 to 30 minutes.

 

4. Impress everyone with your cultured tastes and buttery, flaky crust. Enjoy!

 



Bok Choy Salad - From Glennis

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I wanted to share this recipe with the folks at Taproot Farms.  I have eaten Bok Choy every which way but this recipe we ate tonight was sooooo good I had to share it.  Here it is;

 

BOK CHOY SALAD

 
1 bunch of Bok Choy
1 medium Leek
1 bunch of Green Onion
3 cloves of Garlic.
Chop & assemble then set aside.
 
Saute in a pan
2 tbsp oil
2 pks. of Ramen Noodles crushed (any brand really)
1/2 c slivered Almonds
This will be crunchy.
 
Dressing.
1/2 c Oil
1/3 c Sugar
1/4 c Apple Cider Vinegar
2 tbsp Soya sauce
Boil for 1 min. then let cool.
 
Stir & pour over assembled Salad just before serving.
 


Red Wine Tomato Fennel Sauce

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Hello!

 
Here is a recipe for a sauce I made! I'm not a big fan of fennel, but this recipe might change my mind!
 
Thanks!
 
Nicole
 

Red Wine Tomato Fennel Sauce

Ingredients:

-1 tbsp olive oil

-1 bulb of fennel, cored and diced

-1 onion, diced

-3 cloves garlic, minced

-1 cup red wine

-1 can diced tomatoes

-1/2 tsp fresh or dried thyme

-Salt & pepper

Method:

Preheat a large saucepan on medium heat. When pan is hot, add olive oil. Add onion and fennel and sauté until lightly browned and soft. Add garlic and sauté until browned and fragrant. Add red wine and deglaze pan. Add tomatoes and simmer until sauce is thickened, approx 30 minutes. When thickened to desired consistency add thyme, puree with emulsion blender, or cool and puree in blender. Season with salt and pepper to taste.

 



October's Abundant Harvest: Facebook Challenge for Members!

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For the entire month of October, we will be holding a member recipe challenge on Facebook.  Post photos of delicious things that you are making with your shares, and make sure you share or tag it on the TapRoot Farms facebook page (OR email to teri@taprootfarms.ca if you don't use facebook). 

Each time you post, I will enter your name in a draw for a chance to win a TapRoot Farms gift basket (winner will be announced Friday Nov. 1 and basket distributed the first week of November). 

Post often, include the recipe when possible, and the only rule is it must be something that you (or friend or family member) made with the contents of your share box.  Bonus points if you use multiple items from your share or are particularly creative or inspiring!

Thanks to Mike Caplan, one of your fellow members, for inspiring this challenge!  Looking forward to all the photos and recipes you'll be sending in!



Salsa Sunday!

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Spurred by Mike Caplan's Saucy Saturday (in response to my Farm Fresh Friday Feast!), it was time to use up the tomatoes in my garden and make a batch of salsa on Sunday!  This year I grew an orange hybrid bush tomato called "Golden Shine" in my garden.  So, all the tomatoes in my salsa were orange!  It still turned out red due to the addition of tomato paste.  AND darn delicious: Jon and I did some quality control last night to make sure it was good.  The rest of the jars will be given out at our wedding to our guests.  I plan on making a few different items this fall for that purpose.  Here's some photos of the salsa making!

Tomatoes, ready to be made into salsa

Chopped tomatoes and minced garlic, jalapenos, onions, parsley, leaf celery.

A watermelon lent a hand pressing the excess water out of the tomatoes!

Here's the recipe I used.  Like most things I make, I googled "best salsa recipe" and used the first result!  http://www.food.com/recipe/wonderful-salsa-9272.  Turned out great!