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CSA – Week 7

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This week there was another green of some sort in my CSA. Sometimes they send an email telling what everything is. This week they didn’t. I’m not entirely sure what this is, but it tastes pretty good.

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Green onions. I think I’ve had them in every CSA box so far. I am figuring out how to use them up though, so they’re actually nice to have now.

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Basil, I’m just loving this sweet basil. It’s great for making spaghetti sauce, or just tossing in dishes that I’m making. It adds a nice flavor to everything.

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Squash and a cucumber. These things are very large! One of them can make lunch for me and the kids. Luckily, we love both of them and I’m loving having them for easy lunches.

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This is the first time I’ve had cabbage in my CSA. I asked my husband what he wanted me to do with it (he doesn’t really like cabbage) and he said the only way he’ll eat it is as sauerkraut. So, I’m making some of that. It has to ferment for a couple of weeks but I can’t wait to try it when it’s done.

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Red lettuce, this is my favorite lettuce type to get in my CSA. It’s actually a tad sweeter than the green lettuce and has a great overall flavor. This week, I rinsed, cut up, and dried the entire head then put it in a tupperware in the fridge. Eating salads is so much more convenient this way, and covered it’ll last almost a week after I prepare it.

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Swiss chard, I’m not eating through it fast enough, because no one will eat it plain. I have no problem getting the kids to eat it if I mix it in other dishes though.

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Au Gratin Cabbage Recipe

I tried out a new cabbage recipe last night. I like cabbage, my husband doesn’t like cabbage, and the kids find cabbage too hard to chew up if it’s not cooked really well. So I decided to try a Cabbage Au Gratin and see how that worked out.
The girls and I loved this recipe. The baby ate two helpings! I got it off of All Recipes and made a few adjustments based on people’s comments on the site. My recipe is below and you can compare it to the original if you’d like.

Ingredients

  • 2 cups shredded cabbage
  • 1/2 cup grated carrot
  • 1/4 cup chopped green onions
  • 2 cloves garlic minced
  • 1 egg
  • 1/2 cup heavy cream
  • 1 cup shredded cheese
  • salt and pepper to taste
  • 1/2 cup lightly seasoned breadcrumbs

Directions

  1. In a large skillet with about 1 tsp oil, saute the cabbage, carrot, onions, and garlic for 7 minutes or crisp-tender. Salt and pepper to taste. Transfer to a greased shallow 1-qt. baking dish. Sprinkle cheese over top.
  2. In a bowl, whisk together the egg and milk. Be careful not to whisk too much or the cream will thicken. Pour over the vegetables and cheese. Sprinkle with bread crumbs. Bake, uncovered, at 350 degrees F for 30 minutes or until a knife inserted near the center comes out clean.