I know you’ve been waiting for me to get home from the farm today so you could see the fruits of my labor…I mean vegetables and fruits of my labor. What a bounty I brought home. Can you see it all???
There is zucchini, brocciflower, fennel, green pepper, cucumber, basil, cauliflower, broccoli, cabbage, one unusual tomato, green and yellow beans, onions, parsley, jalapenos, and POTATOES, LOTS OF POTATOES. We had some helpers who were really good sports and volunteered to pull out the potatoes (a very challenging job)!!! I must admit, I’m glad it wasn’t me!!! So now, to find room for it all in my house…then decide what to make with it…and decide who’s going to eat it…and now I think I need a nap before all that deciding!!!
Don’t these vegetables just look absolutely beautiful??? Good enough to eat…good enough to photograph…good enough to share!!! Yes, sharing is good!!! Everything is organic (I know that is important to you) and FRESH (how much more fresh can you get than being picked just a few hours ago).
In the back left is Napa Cabbage so I’m going to really try to make something different with it (maybe Kimchi). And, front left is zucchini which I have never used for zucchini bread but…I may try that. The fennel in the basket is calling to me to do SOMETHING with it. That’s always a challenge. I already decided to make broccoli soup and the onions (Oh, how I love onions) will be put to good use. I think I eat them every day in something???
Now, I didn’t mention that KALE because…it’s already spoken for!!! That just about does it. Off to the kitchen to cut and chop and cook. Sounds like the rest of my day will be busy…busy with a labor of love, I assure you!!!
Here it is again this year. The sweet and sour cabbage. I will be making plenty of it!!! And a fact for you to know is that you can eat a whole head of cabbage and still be under 500 calories!!! (That’s just for those of you who have nothing else to eat in the house).
Here’s the recipe. It ‘s easy. The hardest part is cutting the cabbage even though I did it in no time with my Wusthof!!! No, I don’t have a mandolin anymore since cutting the side of my thumb off!!! OUCH!!!
SWEET AND SOUR CABBAGE
3# red cabbage, sliced thin (organic, fresh from Maggie’s farm is best)
3 T. butter
1/2 c. water
1/4 c. cider vinegar
1/4 c. brown sugar
1/2 c. currant jelly
2 tart apples, chopped very small (optional)
Saute cabbage in butter. Add water and vinegar. Cook for about 5 minutes. Add brown sugar, jelly and apples. Stir to mix well and continue cooking covered until fork tender.
Here it is!!! Could hardly wait to get home and do the usual photo shoot with my organic vegetables (I’m sure my neighbors think I’m crazy)!!!
Cabbage…lots and lots of cabbage…not all pictured here…but ready to be cut up and prepared. Must make Sweet and Sour Red Cabbage and Buttered Green Cabbage. May even make some stuffed cabbage rolls…I don’t know. Found out the other day that fresh cabbage hardly needs any cooking. Just a quick fry in the pan and it’s soft and ready to eat.
You see here mixed salad greens, turnips, green beans, green onions, broccoli and cauliflower. I wonder if people who don’t like GREEN feel the same way as I do??? Well, I’m in my green mode today and my mind is exploding with green ideas. Must go and do some prep work now.
One batch done (Alton Brown’s) and one to go. The cookies look really good. I baked them according to his instructions (maybe a little longer than I would have). Had only one catastrophic event (I know you have these and don’t tell anyone)!!! My potholder hit one of the cookies almost destroying it so I removed it from the baking sheet with an off-set spatula. Little did I know that some of the cookie fell on my kitchen carpet…was smeared by my shoe…then was walked into the living room where it stained the rug in three places. Oh, great…now we get to see how hard it is to remove CHOCOLATE!!!
Luckily, the cookies were out of the oven and I had plenty of time as the other recipe required a couple of hours of chilling. I need to tell you that it all cleaned up very nicely and I will try harder with the next ones not to drop any on the floor!!! Now, if I had a dog he would have spotted my accident right away, eaten the debris off the floor and maybe even licked it clean!!!
French Onion Soup (Julia Child’s version)
3 T. butter
1 T. olive oil
1 1/2 lbs. yellow onions, sliced thin
1 t. salt
1/2 t. sugar
3 T. flour
2 qt. beef broth
1 c. white wine (like Chablis)
1 bay leaf
1/2 t. sage
S&P to taste
Saute onions in butter and olive oil (use a large kettle for this soup). Turn heat up to moderate low and cover pan. Cook 15 minutes and stir now and then. Uncover and add salt and sugar. Stir. Cook another 30 minutes, stirring occasionally. Onions should be golden brown. Lower heat and add flour. Stir to coat onions well. Cook about 2 minutes. With a wire whisk, stir in about one cup of the broth and stir until smooth. Add rest of broth, wine, bay leaf and sage. Bring to a simmer and cook for another 30-40 minutes. Season with salt and pepper. Serve with giant cheese croutons.
Swiss Cheese Croutons
Heat oven to 325 degrees F. Cut some French bread into 1″ slices. Place in single layer on baking sheet lined with parchment. Bake 15 minutes. Remove from oven and brush with olive oil. Sprinkle with shredded Swiss cheese. Bake another 15 minutes. Serve on soup.
What do you see here??? I see Julia Child’s French Onion Soup with homemade croutons!!! If you have never made it, you absolutely must!!! It is SO tasty and it makes a lot…and it is easy, too!!! So, let me go clean the vegetables and get everything ready. I must go out and buy some bread for the croutons (normally I would make my own but I’m too hungry for the soup). It should only take a while and I will be back with another photo AND the recipe. This is your lucky day…a wonderful recipe for you to try…and get rave reviews from!!!
Wish you were here to enjoy these lovely, organic, fresh from Maggie’s farm veggies…well, maybe I don’t because then I would have to share!!!
I love this recipe!!!. I had a piece of top sirloin and sat looking at it wondering what to do. It can be so bland and plain some times, huh, not to mention tough. So, what better to do than load it with calories and seasonings!!!
Here’s the recipe. I changed it by marinating the cut-up beef cubes with Weber Chicago Steak seasoning. They really turned out tasty. The seasoning added some zest to the dish. Hope you enjoy it as much as I did.
It only took me about 3 minutes to devour this meal as I was starved. No, there was no one around…that would have been a little embarrassing!!! And besides, this meal is really not on my diet. I justified it because I lost about 2 more pounds this week. That’s what women do, you know!!!
1 1/2 lbs. top sirloin (sprinkle on about 1 T. Weber Chicago Steak Seasoning and marinate in fridge about 1 hour)
2 T. butter
1 1/2 c. beef broth
2 T. catsup
1 t. salt
1 clove garlic, minced
3 c. mushrooms, sliced (I used a 13.25 oz. can, drained)
1 medium onion, chopped
3 T. flour
1 c. sour cream
Hot cooked noodles
Cut beef in small pieces or strips. Marinate if desired. Melt butter in a large fry pan and brown the beef. Reserve 1/3 c. broth. Stir remaining broth, catsup, salt and garlic into skillet. Heat to boil than simmer 10 minutes until beef tender. Stir in mushrooms and onion. Cover and simmer 5 minutes. Combine reserved broth and flour then stir into hot meat mixture. Heat to boiling and continue to stir for 1 minute. Reduce heat to low and stir in sour cream. Serve over hot noodles.