This week, One Straw Farm CSA delivered a nice variety of summer bounty, including tomatoes, corn, green peppers, cucumbers, a head of purple cabbage, potatoes, onion, and fennel. Though more of an autumnal style, the recipe below features the potatoes, fennel, and the red cabbage—the star of this week’s show! Consider shredding the remainder of the cabbage and adding to a salad comprising some of the other CSA ingredients, such as corn, tomatoes, onions, and peppers, and then rounding out with black beans, cilantro, and lime.
Potatoes, corn, tomatoes, and cukes spell TNCS: onions, purple cabbage, fennel, and green peppers occupy the background.
Insert corn into the center tube of a Bundt pan, and vertically slice off kernels. The tube keeps the cob steady, and the pan catches the kernels as they fall . . . ingenious!
Add tomatoes and squeeze some fresh lime over this festive chop—instant summer salad!
Braised Red Cabbage and Potato and Fennel Gratin (sorry, no photo yet)
Ready in 2 hours; serves 4
Ingredients
Braised Red Cabbage
½ red cabbage
2 red onions
12 tamarillos
3 cm fresh ginger
1 red chili
1 cup brown sugar
1 cup red wine vinegar
juice of two oranges
2 tsp salt
Potato and Fennel Gratin
4 potatoes
1 fennel bulb
1 cup milk
1 cup cream
2 garlic cloves, crushed
Salt & freshly ground pepper to taste
Preparation
Braised Red Cabbage
- Shred half a red cabbage, discarding any tough pieces. Finely chop 2 red onions, scoop out the flesh from 12 tamarillos, grate some fresh ginger and deseed a red chili.
- Place in a casserole or baking dish with 1 cup of brown sugar, a cup of red wine vinegar, the juice of 2 oranges and 2 tsp of salt.
- Cover with foil and bake for 1 hour in a moderate oven, remove the foil and bake for half an hour more. If the mix is still too wet, strain off some of the liquid and reduce it by boiling. This dish should not be too sloppy. Check the seasoning – you may want to sharpen it up with a squeeze of lemon or lime.
Potato and Fennel Gratin
- Peel and slice 4 medium potatoes and slice a fennel bulb into slivers. Put into cold water, drain and pat dry.
- Heat a cup of milk and a cup of cream to simmering, adding some crushed garlic, cracked pepper and salt.
- Layer the sliced vegetables in a baking dish and pour over the milk/cream mix.
- Cover with foil and bake in a moderate oven for half an hour. 5) Remove the foil and allow to finish cooking till tender and the top has browned.
From Food Hub