Now that it is lighter later in the day it truly feels that spring has arrived. We are not quite ready to let go of winter as we need more rain but we are still hopeful that more will come.
When the time changes, I always wonder about the animals who do not use the clocks but who are still rhythmic and attuned to the seasons. Our habits change, as we feed and do chores an hour later, but we have no way to communicate why. Even the cat and dog who live inside are confused.
Important Dates:
We are closed next week March 16th-20th!
Summer hours begin the week after our break: we will be open until 7 pm starting March 23rd.
All Member Meeting Wednesday April 15th (Adults only event)
This week’s pick list:
Cabbage
Winter squash
Kale
Beets
Chard
Castelfranco Chicory
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Lettuce
Onions
Fennel
Pac Choy
Parsnips
Leeks
Dried tea herbs
Dried ground peppers
Revolution Bread
Olive Oil!
Fall Apart Caramelized Cabbage, from bonappetit.com
¼ cup double-concentrated tomato paste
3 garlic cloves, finely grated
1½ tsp. ground coriander
1½ tsp. ground cumin
1 tsp. crushed red pepper flakes
1 medium head of green or savoy cabbage (about 2 lb. total)
½ cup extra-virgin olive oil, divided
Kosher salt
3 Tbsp. chopped dill, parsley, or cilantro
Full-fat Greek yogurt or sour cream (for serving)
Preheat oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
Cut cabbage in half through core. Cut each half through core into 4 wedges.
Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
Pour remaining ¼ cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.
Scatter dill over cabbage. Serve with yogurt alongside.