Hello everyone!
Kim here, and I have some exciting news! Many of you have asked for a regular section on recipes or inspiration for the abundance of beautiful food that you get in your CSA boxes every week. While it’s been done many times throughout the years, sometimes it has had to slide off of the radar during the heavy harvest times, because let’s be honest, getting you those beautiful vegetables will always take priority over just talking about them. Ask any farmer…… there are simply not enough hours in the day.
So that’s where I come in! Starting today, and every Monday going forward, you will find a post here that we sincerely hope will elevate your CSA experience to even greater heights! What can you expect? Well, it’s going to be a mix of things…. sometimes a recipe, or ways to use a less familiar vegetable, different ideas for preserving the harvest and reduce food waste, or even just some simple tips & tricks to give you more confidence in the kitchen. Above all else, these posts will be about getting the most from your CSA boxes. Because Josh & Patricia value your support & commitment to the farm, they want to make every effort to give you an exciting and engaging experience in sharing the harvest with them.
So let’s jump right in, shall we?
Let’s talk cabbage. We all know it’s a winter staple- nutrition packed, versatile & delicious- but sometimes, figuring out what to do with it all can feel a little overwhelming. One of the most simple ways to enjoy it- I mean besides raw- is to mix up a simple slaw. Thin sliced cabbage, maybe a diced up apple, kohlrabi, red onion, and a splash of cider vinegar and oil. Another way, and one of my very favourite cabbage recipes, is so quick & simple that it is perfect for those hectic mid week meals!
Warm Cabbage & Cashew Salad
- 1 medium sized green cabbage thinly sliced or diced
- ¼ cup oil or butter (coconut oil, olive, grapeseed, whatever you prefer)
- 1/3 cup cashews (raw or toasted, salted or plain)
- 3 tbsp minced or grated fresh ginger
- 1-2 garlic cloves minced or grated
- 2 carrots grated, thin sliced, or diced
- 1 tbsp cumin seeds
- ½ tsp turmeric
- Salt & pepper to taste
Optional garnish;
- sprinkle of toasted sesame seeds & some diced green onions or farm fresh Taproot peashoots
Directions
In a large skillet on medium, heat oil or melt butter. Add cashews, carrot, ginger, garlic & cumin seeds. Stirring frequently so garlic doesn’t brown, cook until fragrant and cashews become slightly transparent (about 3-4 min) Add turmeric & cabbage and mix well to incorporate all flavours. Cook until cabbage is just barely getting soft,- you want to maintain a bit of the natural crunch. (about 5 min) Season with salt and pepper and top with optional garnish if desired. Serve warm or chilled. Also great as leftovers for a delicious lunch!
As with almost all of my recipes, don’t be afraid to swap things out based on your personal tastes. Want to add some purple cabbage?Do it! 
Have a piece of leftover kohlrabi or a couple radishes hanging out in the fridge? Throw them in! You like peanuts or almonds more than cashews, or maybe no nuts at all? That’s ok too, toss in some granola or toasted flax seeds to replace the crunch factor. The only thing you need to remember is that if you’re increasing the volume of vegetables you’re putting in, you’ll need to also add a little extra of whatever cooking liquid/oil/butter that you’re using. I’d love to hear what you all come up with!
Love some local food, and see you next Monday!