Farm Share Friday #5

I've finally gotten a chance to come back and edit this post!

This week's share included: salad mix, strawberries, asparagus, lettuce, cilantro, potatoes, cabbage, and green onions.

I confess I promptly gave the cilantro to my neighbour - I abhor the stuff; she loves it. If you happen to be in the latter category, it's great in curries!

I've pretty much done my "standard stuff" with the veggies this week - green salad, potato salad, sauteed asparagus (I tucked some leftover Garlic-Sesame Asparagus into a Hummus and Veggie Wrap for lunch today).

I was pleased to see a cabbage in our share so early in the season. These cabbages are far superior to their grocery store counterparts - smaller and more tender.

Here is one of my favourite summer uses for cabbage (still no camera, sorry guys!:

Colourful Cabbage Salad
Moat of the prep time for this salad is chopping the vegetables. Use a food processor to shred the cabbage - this will speed your prep time considerably!

Time: 45 minutes
Serves: 6-8 as a side dish

1 *small* cabbage, shredded (or approx. 1/2 a large cabbage)
1/2 a red onion, chopped
2 medium carrots, shredded
1/2 a medium red pepper, finely chopped
6 strips regular or turkey bacon, cooked until crisp and crumbled
3/4 cup cheddar cheese, cut into small (1/2" or less) cubes
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp white wine vinegar
1 tbsp honey mustard
1 tsp celery seed
1/4 cup fresh parsley, chopped fine

1. In a large bowl, combine cabbage, red onion, carrots, red pepper, bacon and cheese.

2. In small bowl, combine remaining ingredients and mix until well combined.

3. Pour dressing over cabbage mixture and stir until vegetables are well coated with dressing.

4. Transfer to serving dish. Can be served immediately or prepared up to 24 hrs in advance.

RECIPE: Rhubarb Muffins

Judging by how quickly these are disappearing from my kitchen, this one is a winner! The rhubarb is from our CSA share.

Time: 20 minutes prep
20 minutes baking

Makes 12 muffins

Ingredients:

1 cup all purpose flour
1 cup whole wheat flour
3/4 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
1/4 cup canola oil
3/4 cup buttermilk
1 1/2 cups finely chopped rhubarb

Topping:
1 tbsp melted butter
1/4 cup white sugar
1 tsp cinnamon

Preparation:

1. In a medium bowl, combine flours, brown sugar, soda, powder and salt. Mix well.

2. In a separate small bowl, combine egg, vanilla, oil, buttermilk and rhubarb.

3. Make a well in the center of the flour mixture. Add rhubarb mixture and gently stir until just moistened.

4. Spoon mixture into greased muffin cups.

5. Combine topping ingredients and sprinkle over muffin tops, pressing topping lightly into muffin batter.

6. Bake at 400 degrees F for 20-25 minutes or until tops spring back when lightly touched.

"Use What You've Got" Tip:
-If you don't have buttermilk on hand, put 1/2 tbsp vinegar in the bottom of your measuring cup, then add regular milk to make 3/4 cup
-I've also used half milk/half plain yogurt or half milk/half sour cream in place of buttermilk with good success (in baked goods)

RECIPE: Easy Oven Fries

I know I'll have a happy family on my hands if I make oven fries for dinner! We like them cut really chunky but you can slice them finer if you prefer.

Time: 45 minutes
Serves: flexible

Approx. 2 medium potatoes per person
Olive oil (approx 1-2 tbsp)
Sea salt (approx 1-2 tsp)

Preheat oven to 425 degrees. Peel the potatoes and cut them into desired size pieces. Place potatoes in a large bowl. Drizzle with olive oil, stirring until potatoes are uniformly coated. Sprinkle with sea salt (add more salt if you like them really salty) and mix well to distribute evenly amongst potatoes. Line 2 cookie sheets with parchment paper, spread potatoes out evenly onto cookie sheets in a single layer. Place on middle rack of oven. Bake for 15 minutes, then flip fries over and bake about 10 minutes more or until golden brown.