cabbage, greens, and wild rice gratin

I found this recipe for a Greens and Red Cabbage Gratin just when I had cabbage and beet greens that needed to get used up. I also had some cooked wild rice, and so after getting some good cheese at the store this whole thing came together really nicely. Waste not, want not, right? I couldn't believe how pretty this was while putting the pieces together - the red cabbage turns purple-bluish, and the beet greens are really vibrant red-green. Pictures rarely capture the deliciousness of brown food, but in this case I think it's not too bad. While eating lunch I was asking myself why I don't make casseroles or gratins more often. This one was really nice - packed with veggies and whole grains, plus the crispy, cheesy top. And leftovers for later this week. :)

how to use your winter CSA: what we made

 Jessica and I get a bi-weekly CSA share from Sunseed Farm, just outside of Ann Arbor. I thought it would be fun to track what we made with our produce, and do this regularly so you can also see how the produce changes as we move from the dead of winter to warmer temperatures. Today they told us this is a "transitional period" at the farm, as the spring stuff isn't up yet and they get to the end of winter storage items. He said in the hoophouses it is now April weather, so they will soon be growing spring veggies.

This is what we got last time and what we made:

Kale and Bok Choy - Green Soup
Carrots -Winter Slaw
Purple Potatoes - Cabbage-Beet-Borscht  also purple potato chips, also pizza with leeks and potatoes
Celeriac -Winter Slaw
Greens - Roasted Beet Salad
Butternut Squash - still in storage...
Beets -Cabbage-Beet-Borscht

and looking ahead, this is what we got today for the next two weeks. Expect recipes with squash, carrots, onions, beets, potatoes, kale... Any ideas for above items are welcome! :)

 

sesame kale salad with cranberries

 This was a quick packed lunch for the office... Thought: I have kale wilting in the veggie drawer and must eat something green today! I once had a great raw kale salad from the farmer's market with a sesame dressing. So this is a variation of that. Cut the kale into ribbons, "massage" or mix with the dressing, sprinkle with sesame seeds and cranberries for a little sweetness. Throw in a tupperware and go!

dressing:
olive oil / vinegar / soy sauce / sesame oil / agave or maple syrup

Sesame oil can be super overpowering. Just add a dash of the soy and sesame, and just enough of the sweetener. Rice vinegar is nice and light if you have it, or use red wine or apple cider.

soup swap, part II: Cabbage Borscht and Green Soup

 This is part II of our colorful winter soup swap. Part I included Carrot Ginger and Black Bean. Lots and lots of soup... The best thing was that we got our little kitchen cranking out so much soup, did the dishes, and it was done. And through the swap we got so much variety! And lunches for the week! (And dinner...) Click below for recipes.

roasted beet salad with oranges, candied pecans and goat cheese

Ohh, this salad was sooo good. Best beet salad ever. The combination of roasted beets + citrus + pecans = delicious. It's another recipe using some of our CSA beets as well as winter greens (thanks, Sunseed!).  It was so beautiful to eat, as the beets colored the oranges bright pink - so pretty. I also got to keep practicing those knife skills, this time cutting an orange. (fun!)