Red Cabbage-Fennel Slaw with Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.
Ingredients:
1 small head green cabbage, cored and very thinly sliced
2 baby fennel bulbs, trimmed of fronds, cored and very thinly sliced
2-3 carrots, coarsely grated
¾ cup freshly-chopped cilantro
½ cup sour cream or crème fraîche
½ cup milk
Juice from 1 lime or lemon
Fresh ground pepper and salt to taste
Method:
1. In a small bowl, whisk together the sour cream or crème fraîche with milk and lime juice. Season to taste with fresh ground pepper.
2. In a separate bowl, combine cabbage, fennel, carrots and cilantro. Drizzle with dressing, tossing to coat. Season with more pepper as desired and salt to taste.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Kohlrabi, Carrot & Cabbage Slaw
This easy slaw is incredibly crisp, light and fresh.
Ingredients:
1 large kohlrabi, peeled, stems trimmed off and grated
½ head green cabbage, shredded
6 baby carrots, peeled and grated
½ red onion, grated
4 tablespoon chopped cilantro
¼ cup golden raisins
¼ cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt
Method:
1. Combine the kohlrabi, cabbage, carrots, onion, cilantro and raisins in a large bowl.
2. In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar and salt. Pour the dressing over the slaw, and mix until fully coated. Chill for several hours before serving.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Braised Red Cabbage
This French dish courtesy of Le Cordon Bleu Complete Cook is an excellent accompaniment to roast pork or game. The trick here is the slow-cooking process, which produces a wonderful texture and result.
Ingredients:
1 head red cabbage
3 tablespoons unsalted butter
1 onion, sliced
2 cooking apples
2 ½ tablespoons white wine vinegar
1 tablespoon sugar
2 tablespoons all-purpose flour
Method:
1. Preheat oven to 350°. Quarter cabbage, cut out and discard core and shred the rest finely. Put cabbage in large sauce pan of boiling salted water; bring back to a boil and drain.
2. Melt 1 tablespoon of butter in a large casserole dish or Dutch oven, add the onion, cover and cook until translucent. Peel, quarter and slice apples thinly before adding to pot. Cook for a few minutes, then remove mixture.
3. Add cabbage to dish, layering with onion and apple mixture and sprinkling with the vinegar, sugar and 2 tablespoons water. Season to taste. Cover with thickly-buttered parchment paper and lid, bake for 1 ½ hours, stirring occasionally, until very tender.
4. Soften remaining butter in a bowl and mix in flour. Push cabbage to one side of pan, revealing liquid at bottom. Add a quarter of butter-flour mixture and stir in (liquid will thicken slightly). Push cabbage to other side of pot and repeat. Toss together, and only add more butter-flour mix if any watery liquid is still present. Season to taste with additional sugar and vinegar as needed.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Purple Carrot-Cabbage Slaw with Cilantro
This light, fresh slaw adds great flavor and texture to this week’s fish tacos.
Ingredients:
½-1 head green cabbage, cored and very thinly sliced
2-3 purple carrots, coarsely grated
1 Jalapeño pepper, seeded and finely diced
¾ cup freshly-chopped cilantro
½ cup sour cream or crème fraîche
Juice from 2 limes
Fresh ground pepper and salt to taste
Method:
1. In a small bowl, whisk together the sour cream or crème fraîche with the lime juice. Season to taste with fresh ground pepper.
2. In a separate bowl, combine cabbage, Jalapeño pepper, carrots and cilantro. Drizzle with dressing, tossing to coat. Season with more pepper as desired and salt to taste.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Sweet Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Ingredients:
5 cups shredded red or green cabbage, or a mix of both
1 cup sliced apples
2 tablespoons butter
¼ cup apple cider vinegar
3 tablespoons water
¼ cup sugar
2¼ teaspoons salt
¼ teaspoon ground pepper
¼ teaspoon ground cloves
Method:
1. Place butter, cabbage, apples and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper and the clove.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1½ to 2 hours. Serve at room temperature.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Pickled Red Cabbage & Onions
A bright, zippy condiment that adds crunch and color to everything from bagels and eggs to roasted vegetables and grain bowls.
Ingredients:
2 cups red cabbage, thinly sliced
½ red onion, thinly sliced
¾ cup apple cider vinegar (or white wine vinegar)
¾ cup water
1 tablespoon honey (or sugar)
1½ teaspoons sea salt
½ teaspoon black peppercorns
½ teaspoon mustard seeds (optional)
1 small clove garlic, lightly crushed (optional)
Method:
1. In a medium bowl or jar, combine the cabbage and red onion.
2. In a small saucepan, bring the vinegar, water, honey, and salt to a gentle simmer, stirring until dissolved. Remove from heat and add peppercorns, mustard seeds, and garlic, if using.
3. Pour the warm brine over the cabbage and onions, pressing them down so they’re fully submerged. Let sit at room temperature for 20–30 minutes, then transfer to the refrigerator.
4. The vegetables are ready to enjoy once cooled, and will keep well, refrigerated, for up to one week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Maple-Roasted Carrots & Fennel with Herbed Crème Fraîche
Sweet, earthy Chantenay carrots and fragrant fennel become beautifully caramelized in a hot oven, with a touch of maple syrup bringing out their natural sweetness.
Ingredients:
For the roasted vegetables:
1 pound red-core Chantenay carrots, scrubbed and halved lengthwise if large
2 medium fennel bulbs, trimmed and cut into ½-inch wedges, cores left intact
2 tablespoons olive oil
1½ tablespoons pure maple syrup
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground coriander, optional
For the Herbed Crème Fraîche:
½ cup Bellsong Creamery crème fraîche
1 tablespoon fresh lemon juice
1 small garlic clove, finely grated
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon chopped fennel fronds, optional
Kosher salt and freshly ground black pepper, to taste
Method:
1. Preheat the oven to 425°. Line a large baking sheet with parchment paper.
2. In a large bowl, toss the carrots and fennel with the olive oil, maple syrup, salt, pepper, and coriander, if using. Arrange in a single layer on the prepared baking sheet, leaving a little space between the vegetables.
3. Roast for 25–35 minutes, turning once halfway through, until the carrots are tender and the fennel is golden and caramelized around the edges. If the vegetables begin to brown too quickly, reduce the oven temperature to 400°F for the remaining cooking time.
4. Meanwhile, prepare the herbed crème fraîche. In a small bowl, stir together the crème fraîche, lemon juice, garlic, parsley, and fennel fronds, if using. Season with salt and pepper. Refrigerate until ready to serve.
5. Spread the herbed crème fraîche across the bottom of a shallow serving platter. Arrange the warm roasted carrots and fennel over the top, allowing some of the creamy sauce to peek through. Finish with a few additional parsley leaves or fennel fronds, if desired, and serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Sheet Pan Sausage, Cabbage & Potatoes
Hearty, simple, and full of flavor—this one-pan supper brings together this week’s sausages, cabbage, and roots for an easy, satisfying meal.
Ingredients:
1 pound Skagit River Ranch sausages (Polish or bratwurst)
1 small head green cabbage, cut into wedges
1 pound Huckleberry Gold potatoes, cut into bite-sized pieces
1 red onion, cut into wedges
2–3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1–2 teaspoons caraway seeds (optional)
Fresh parsley, chopped
Sea salt and freshly ground black pepper
Method:
1. Preheat oven to 425°. Line a large sheet pan with parchment or lightly oil it. In a large bowl, toss the potatoes, cabbage, and onion with olive oil, salt, and pepper. Spread evenly on the sheet pan and roast for 20 minutes.
2. Remove the pan from the oven and nestle the sausages among the vegetables. Return to the oven and roast for another 15–20 minutes, until the sausages are cooked through and the vegetables are tender and caramelized.
3. In a small bowl, whisk together Dijon mustard and apple cider vinegar. Drizzle over the hot sheet pan and toss gently to coat. Finish with chopped parsley and a sprinkle of caraway seeds, if using. Serve warm.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Charred Eggplant & Heirloom Tomato Salad with Fennel Flowers
Smoky charred eggplant meets juicy heirloom tomatoes, crisp fennel and fragrant fennel flowers in this colorful late-summer salad.Â
Ingredients:
1 large eggplant, cut into ¾-inch rounds or wedges
3 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2–3 heirloom tomatoes, cut into wedges
¼ small fennel bulb, very thinly sliced
¼ cup loosely packed Italian parsley leaves
2 tablespoons red wine vinegar
1 small shallot, finely minced
1 teaspoon Dijon mustard
½ teaspoon honey
Fennel flowers, for finishing
½ cup crumbled feta or ricotta salata, optional
Directions:
1. Heat a grill or grill pan over medium-high heat. Brush the eggplant generously with 2 tablespoons of the olive oil and season with salt and pepper. Grill for 3 to 5 minutes per side, until deeply charred and tender. Transfer to a platter and let cool slightly.
2. Meanwhile, whisk together the red wine vinegar, shallot, Dijon and honey. Slowly whisk in the remaining tablespoon of olive oil and season with salt and pepper.
3. Arrange the tomatoes and shaved fennel around the warm eggplant. Spoon the vinaigrette over everything and scatter with parsley and fennel flowers. Finish with feta or ricotta salata, if using, and serve warm or at room temperature.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Braised Cabbage with Vinegar
This Bon Appetit recipe enhances the flavors of fresh red cabbage with caraway seeds, garlic and chopped onion.
Ingredients:
¼ cup extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, peeled, crushed
2 ½ pounds red cabbage, quartered, cut crosswise into 1/2-inch strips
½ teaspoon caraway seeds
1 ½ cups low-salt chicken broth
3 tablespoons red wine vinegar
Method:
1. Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté until beginning to brown, about 8 minutes.
2. Add cabbage and caraway seeds; sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar.
3. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.