From left: cilantro, sweet potatoes, red leaf lettuce, golden cauliflower, broccoli, delicata, collards, potatoes, and eggplants.
Week 20 One Straw Farm CSA was another big one, and made me realize that I better start squirreling some of this fresh food away for the winter. I’m already mourning the end of this adventure, which ceases in a mere 6 weeks. I spent the week prepping and either cooking or storing any accumulated stuff, knowing how fully I am going to miss the weekly CSA drop-off! This week brought red leaf lettuce, cilantro, collard greens, broccoli, sweet potatoes, potatoes, delicata squash (remember: you can eat the rind!), eggplants, and a gorgeous golden cauliflower. This week’s recipe merges some of last week’s ingredients with this week’s and takes us all the way to Africa, for a delicious vegetarian Ethiopian dish.
Tikil Gomen (Ethiopian Cabbage Stew)
Normally this dish would be lovely shades of ochres and orange, but my purple cabbage made it more colorful—and I like it!
Ready in 1 hour (including prep); serves 6
Ingredients
2 tbsp olive oil (or Ethiopian or regular ghee)
Preparation
- Heat the olive oil in a large skillet over medium heat. Cook the carrots and onion in the hot oil, about 5 minutes.
- Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 1o minutes.
- Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.
From Allrecipes.com
