Thursday, 13 July 2017

Household CSA Week 4 - July 12, 2017

We have developed a few traditions at ICF over the years. The one I would like to highlight this week is the celebration of the common cabbage, an undervalued champion of the vegetable world! We honour this specific manifestation of Brassica oleracea by raising them high in the air and adding #cabbagehands to direct others to our excitement through social media. Here's our most recent image to add to the archives. Peruse the instagram account for other images similar to this one.



 In addition to the head of green cabbage, here's what's in the blue cloth tote this week:

Fennel (Foeniculum vulgare)

Persian Basil (Ocimum basilicum)

Courgette/Zucchini (Cucurbita pepo var. cylindrica)
Lettuce (Lactuca sativa) 
Grilling is a great way to prepare a firm head of lettuce and can mellow out some of the bitterness of the summer harvest (spring and fall lettuce are more mild). Here's how (adapted from a radicchio recipe):
  • Quarter the lettuce heads lengthwise, leaving the cores intact. Brush the cut sides generously with some of the olive oil, and season with salt and pepper.
  • Prepare a low to medium-hot grill and oil the grill rack.
  • Place the lettuce, cut sides down, on the grill and cook, turning frequently, until browned and tender when pierced at the core with a knife, 8 to 10 minutes total. (Close the lid if using a gas grill.)
  • Transfer the lettuce to a platter and drizzle each piece with about 1/2 tsp. olive oil and 1/2 tsp. vinegar or fresh squeezed lemon juice. Season with additional salt and pepper, if desired. Serves 4.

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