We have been meeting this week and last to reflect on the past season and to brainstorm changes and improvements for the coming season. We reflect on what worked and what did not, recognize what we can change and what we cannot, and make so many lists!
The weather is warming up this week. We hope will help the grass grow but we also hope that is a short lived warm spell and we sink back into rains soon.
This week’s pick list:
Eggs
Rose Finn Fingerling, Dakota Red, and German Butterball Potatoes
Rhonda Beets
Yaya Carrots
Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions
Lortz Italian Garlic
Kossack Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Takrima Leeks
Cabbage
Calypso Celery
Lettuce mix
Ruby Red Chard
Champion Collards
Dazzling Blue Kale
Joi Choi
Coral Escarole, Leonardo, Chioggia, and Rosalba Radicchio
Parsley
Regiment Spinach
Evergreen Hardy Scallions
Brussel Sprouts
Tetsukabota Kabocha, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash
Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)
Saltonstall Olive Oil
Revolution Bread
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.