cabbage

Weekly recipe roundup (Thanksgiving edition)

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Hi friends!

These days, it can require quite a lot of awareness and intention to eat fresh foods that were grown near us. But not so when it comes to holidays! Somehow seasonal foods still play a giant role for almost all of us as we gather with family and friends. Corn on the cob and big watermelon slices are at the center of our Fourth of July celebrations, for example – and those foods really do grow in July in much of the United States.

Thanksgiving is the most delicious example of this, of course. Here are loads of ideas for your table this Thursday (and in the days after). Wherever you are and whomever you’re sitting with, we wish you all full bellies and warm hearts.

Arugula

Arugula Fig Salad with Blue Cheese and Warm Bacon Vinaigrette at White on Rice Couple

Arugula also plays a supporting role in many of the other recipes linked here!

 

Broccoli

Broccoli Apple Soup at Food52

Spicy Roasted Broccoli with Almonds at My New Roots :: Try this with other flavors too, if you don’t like spicy foods – lemon juice, lemon zest, and lots of garlic, for example.

Broccoli Crunch at 101 Cookbooks

 

Cabbage

Raw Kale, Cabbage, and Carrot Chopped Salad with Maple Sesame Vinaigrette at Gourmande in the Kitchen :: We made this last week and it really is delicious. It’s quite substantial but not heavy, and so would balance nicely with the typically rich dishes on the Thanksgiving table. Our only suggestion is to maybe double the vinaigrette recipe and add it to taste.

Braised Cabbage with Apples and Caraway Seeds at Orangette :: Hands down one of our favorite Thanksgiving sides. Works with red or green cabbage.

Roasted Cabbage with Bacon at The Kitchn

 

Carrots

Carrot Souffle at Simply Recipes

Crisp, Chewy Parmesan-Roasted Carrots by Francis Lam at Gilt Taste

 

Greens

Herbed Cream Collards at VegNews :: Vegan!

Beer Braised Collard Greens at Budget Bytes

Sauteed Red Russian Kale with Apples and Butter at Frog Bottom Farm :: Easy peasy and deeeelicious!

Barley and Kale Salad with Golden Beets and Feta at Bon Appétit

 

Leeks

Honey-Glazed Leeks at Food.com

Leeks with Cream and Tarragon at Orangette

 

Lettuce (and other light salad-y things)

7 Salads to Lighten Up Your Thanksgiving Feast at Food52 :: Includes salads with lettuce, kale, arugula, celery, Brussels sprouts, and fennel.

5 Favorite Fall Salads at Food Network

Sauteed Dates with Ricotta and Lettuce at Sweet Amandine :: I’ve wanted to try this for close to a year!

 

Potatoes

Southern Living’s Brown Butter Mashed Potatoes at My Recipes

Crash Hot Potatoes at The Pioneer Woman :: These are crazy good.

Simple Fondant Potatoes at The New York Times

 

Sweet Potatoes

Brown Butter-Roasted Sweet Potatoes with Arugula and Bacon at Food52

Sweet Potato Rolls at The Washington Post :: We’ve made these the last 4 or 5 Thanksgivings. Delicious.

Herbed Sweet Potato Drop Biscuits with Honey Butter at A Sweet Spoonful

Sweet Potato Pie at The Washington Post

 

Turnips

Mashed Turnips and Apples at Getting Stitched on the Farm

Turnip Puff at Kitchen Parade

Honey-Thyme Roasted Turnips, Carrots, and Mushrooms at Foodie Tots

 

Winter Squash

Remember, most winter squash – butternut, kabocha, hubbard — can be used interchangeably in these recipes.

Butternut Squash and Caramelized Onion Galette at Smitten Kitchen

Roasted Butternut Squash with Kale and Almond Pecan Parmesan at Oh She Glows :: Vegan!

Butternut Squash Soup with Pear, Cider, and Vanilla Bean at Seattlest :: I made this soup the first year I ever hosted Thanksgiving. Really fantastic.

Butternut Squash Soup with Maple Candied Bacon at Suburban Sous

Slow Cooker Winter Squash Soup with Curry and Coconut Milk at Frog Bottom Farm

From Scratch Pumpkin Pie at Grist :: Use any winter squash for this!

 

General

Five Thanksgiving Menus from the Food52 Community at Food52

Real Food Thanksgiving Recipes at Cheeseslave

Veganizing Thanksgiving at Food52 :: Everything looks delicious. Don’t miss the recipe for Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples!

Vegan Holiday Recipes + Tips for Navigating the Holidays as a Vegan at Oh She Glows

Well’s Vegetarian Thanksgiving 2012 at The New York Times :: Thanks to CSA member Gabriella for this one! Dozens of amazing-looking recipes, and links to similar feasts in 2011 and 2010 as well. Gabriella especially recommends the squash and spinach lasagna, which she made with a Frog Bottom kabocha.

Clara’s First Thanksgiving at Food52 :: Good ideas for including new eaters in the celebration.

A month of Thanksgiving videos at Gluten-Free Girl and the Chef :: Gorgeous videos, joyful encouragement, and loads of recipes for all kinds of eaters – including dinner rolls, cornbread, stuffing, and gravy, in addition to some fantastic-looking vegetable dishes. (Also – have you seen their Gluten-Free Thanksgiving Baking iPad App? VERY cool. And word has it there’s a holiday baking app coming soon.)

Top 10 Side Dishes at Dinner: A Love Story

 

Leftovers

Turkey Cranberry Monte Cristo at Paula Deen

Leftover Turkey Pho at Healthy Green Kitchen :: In case you wondered what’s happening here at the farm on Friday – this is it. We’ll use leeks in the place of the green onions and our Hakurei turnips in  place of the daikon.

A Radical Rethinking of Thanksgiving Leftovers by Mark Bittman at The New York Times

One Turkey, Four Meals at Simple Bites

Reveal the Appeal of Potato Peels by Sheri Castle at Gilt Taste :: We actually got to meet Sheri last week at a cooking class. She is as fun as she is wise in the kitchen, and we can’t wait to share some more of her inspired cooking ideas with you in coming weeks. In the meantime, head on over to Gilt Taste and use up those potato peels!

Thanksgiving Thrift: The Holiday as a Model for Sustainable Cooking by Tamar Adler at The New York Times :: We get it right on Thanksgiving, Adler says. What about the rest of the year? “As we try to juggle food choices, tight budgets and busy schedules — and the constant question of what to make for dinner — we could do nothing smarter than approach all our meals as we do Thanksgiving: expecting each and every thing we cook to feed us well tomorrow and the day after, envisioning an efficient unraveling of future meals from previous ones, always having something to start with.”

 

Happy Thanksgiving, y’all. Eat well. Be merry. Give thanks.

 

Thanksgiving
Tim Nolan

Thanks for the Italian chestnuts—with their
tough shells—the smooth chocolaty
skin of them—thanks for the boiling water—

itself a miracle and a mystery—
thanks for the seasoned sauce pan
and the old wooden spoon—and all

the neglected instruments in the drawer—
the garlic crusher—the bent paring knife—
the apple slicer that creates six

perfect wedges out of the crisp Haralson—
thanks for the humming radio—thanks
for the program on the radio

about the guy who was a cross-dresser—
but his wife forgave him—and he
ended up almost dying from leukemia—

(and you could tell his wife loved him
entirely—it was in her deliberate voice)—
thanks for the brined turkey—

the size of a big baby—thanks—
for the departed head of the turkey—
the present neck—the giblets

(whatever they are)—wrapped up as
small gifts inside the cavern of the ribs—
thanks—thanks—thanks—for the candles

lit on the table—the dried twigs—
the autumn leaves in the blue Chinese vase—
thanks—for the faces—our faces—in this low light.

 

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Our Weekly Recipe Roundup is a quick weekly list of recipes featuring produce we’re growing right now. We hope it helps! We’d love to know what’s happening in your kitchens this week too.

In the meantime (photos from late summer and early autumn)

It’s been way too long since we posted here. We hope to get some good stuff up quite soon. In the meantime, have a peek – or a long leisurely look, really! – at late summer and early autumn here at Frog Bottom. Click on any photo to see it bigger, if you like.

A sip to drink

Maternal instinct

Green stuff for the fall

Okra

Happy pollinator

Squash pick

Potluck tents

Farm tour

Meeting and feeding the pigs

Layers on pasture

How to hold a chicken

Eat these eggs!

Cabbage and crew

Washing kale

Beets to the truck

Coming soon: Soup! A cookbook giveaway! Our plans for 2012! Thanks for your patience.

It happens every year

Posted by Lisa on July 29, 2011
autumn, broccoli, cabbage, collards, CSA, greenhouse, greens, kale, summer, the crew, the farm / No Comments

planting collards
On days like this one, when our shirts are soaked through by 9am, it’s a real challenge to remember what it feels like to pull on socks, to see our breath in the morning air while we pick cabbage, to frost-proof the outdoor spigots before going to bed.

But it happens every year, and yesterday we started preparing. It was a long, hot, deeply satisfying afternoon: Ali and the crew filled thirty-two 300-foot rows with 2000 collard plants, 3000 kale plants, and 4000 broccoli plants.  As the sun dipped below the horizon we watered them well, to prepare them for today’s triple digits.  Tomorrow: 3000 cabbage plants.

We’ll do it all again in late August for generation two.

We’ll tend to them all with sweat and care, and we hope all these numbers translate into bountiful autumn CSA shares and market tables, with enough remaining for a possible winter CSA or winter market.

Ali often remarks that getting in a full planting is one of the most exciting things that happens on the farm. You start with long expanses of bare ground, a greenhouse full of seedlings, and a hefty dose of determination. You spend a whole bunch of hours moving back and forth, back and forth, planting, sweating, joking, planting, stopping for water, planting some more.  And then you slowly uncurl and stretch your back and shoulders and there it is in the setting sun: a field full of promise.

Our go-to braise

Our go-to braise

We’ll get right to it: this is a recipe every CSA member everywhere should have in their arsenal.  It’s easy, it works with just about any vegetable you find in your share these days (except the leafy stuff like lettuce and cooking greens), and it’s seriously delicious.

To braise means to cook in a small amount of liquid in a covered dish for a long time at a relatively low temperature. It’s a perfect cooking method for the tough roots, firm winter squashes, and strong-tasting cabbages you’re seeing in your CSA shares and on market tables everywhere right now. Braising tames even the most pungent vegetables into something earthy, tender, and sweet.

Here’s the basic idea: grab a couple casserole dishes.  Chop two or three or four kinds of vegetables very coarsely, arrange them in crowded single layers in the dishes, and douse with olive oil and/or broth and/or white wine and/or water.  Add salt, pepper, and red pepper.  Cover tightly with foil and cook in a 325°F oven for about two hours, turning the vegetables about midway through the cooking. And that’s it!  (If you have time, uncover the dishes, turn the oven up to 400°F, and cook everything for another 15 minutes to brown the vegetables lightly. But if you’re ready to eat, you can certainly just dig right in.) This dish is a classic example of the whole being far, far greater than the sum of its humble parts.

Tonight’s version includes arrowhead cabbage, Sunshine kabocha squash (from our friends at Waterpenny Farm in Rappahannock County, since our winter squash fared so poorly this year), and rutabagas.  It, along with some gingerbread and whipped cream, will warm our bellies as we say our sad goodbyes to Shannon, who’s leaving us this week after two years on the Frog Bottom crew.

It’s also delicious with carrots (coming soon in the shares!) and onions.  We often add garlic — keep the cloves whole and unpeeled, and everyone can squeeze their own garlic from the peels when they eat (it’s fun!).  It’s very, very good with a poached egg on top.  And chicken is a perfect addition — just tuck some legs or wings in among the vegetables.  Or try it with sweet potatoes, beets, turnips…

Read the step-by-step instructions over at Orangette.