We bought a share of organic veggies and fruit from a Community Supported Agriculture (CSA) group based in Westfield. Each week, we’re going to show you what we got. It’s our way of showing you what New Jersey farmers are up to and what you should be able to find at your local farmers’ market this week.
This week we got so much food that we can’t even show it all! So, we took a few of each item and that’s what you’re seeing above. We got green apples, cantalope and nectarines in the fruit share. In the vegetable portion of the share, we picked up red and cherry tomatoes, daikon radish, green peppers, cucumbers, eggplant, fan squash, romaine lettuce, savoy cabbage and red potatoes. In fact, it was so much food that we even gave away white onions, beets and string beans.
An amazing haul this week!
Not sure what to do with savoy cabbage? How about this recipe:
Steamed Savoy Cabbage and Mustard Greens with Bacon
3/4 pound sliced bacon
1 large head Savoy cabbage (about 2 pounds)
2 bunches mustard greens (about 2 1/2 pounds total)
6 large garlic cloves
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.
Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, covered.
Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper.
Transfer vegetables to a serving dish and serve topped with bacon.
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