Friday, January 16, 2009

We've got lots of Local Organic Cabbage for 2009!!

Cabbage, Cabbage and more cabbage! We had an excellent cabbage crop this year! This resulted in a cooler full of bins for winter storage! We should be selling our own local cabbage well into April 2009! Next year we will try and do better with other storage crops such as carrots and beets! We sold out too fast!
Roasted Cabbage: Cut cabbage into 1 inch strips and toss with butter, salt & pepper. (you can use olive oil, but butter is better for this!) Broil in your oven for 5 minutes, turn/toss and broil for another 5 minutes. Careful not to burn. It carmelizes a bit, the sweetness in the cabbage comes out and it's just darn good!!
EASY Coleslaw: Chop half head of cabbage into thin, thin strips. Mix with mayo (1 tbs, you can add more), salt, lots of pepper, a tbs. fresh lemon juice and about 1 tbs sugar. Let marinate in fridge for atleast one hour. When local carrots are available, I always shred atleast one in as well!