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Steamed Cabbage With Lemon, Butter and Thyme

Recipe from Six Seasons by Joshua McFadden| Serves 4 | Takes approx 15 minutes

For this recipe I would switch out the clove garlic and take advantage of the new Green Garlic from this week’s share.  It is much milder so you will have to play with that to get it to the flavor you like.  

1 lb Green Cabbage, quartered, cored, and cut into thick wedges

2 Garlic cloves or green garlic, smashed and peeled

Kosher Salt and freshly ground Black Pepper

Juice of 1/2 Lemon

2 to 3 TB unsalted Butter, at room temp

1/2 tsp Thyme leaves (or 3/4 tsp Thyme Salt in place of fresh thyme and kosher salt)

Bring 1/2 inch of water to a boil in a large saucepan.  Add the cabbage, garlic and 1 tsp salt.  Cover and steam-simmer rapidly.  After about a minute, uncover, stir the cabbage around so it’s getting evenly steamed (it’s ok if some of the leave fall off the wedges), add a touch more water if necessary, cover, and cook until the cabbage is mostly tender but still has some crunch, 4 to 6 minutes total depending on your cabbage.  Drain the cabbage well, give it a quick chop or two to make it easier to eat, and oil it into a bowl.  Season with the lemon juice, butter, thyme and several twists of pepper.  

Roasted Romanesco With Pine Nut, Raisin, and Caper Vinaigrette

Recipe by J Kenji Lopez-Alt | Serves 4 | Takes approx 40 minutes

1 head Romanesco or Cauliflower, trimmed and cut into 8 fat wedges - you don’t want small florets for this dish

76 TB Extra Virgin Olive Oil, divided

Kosher Salt and freshly ground Black Pepper

1 TB Sherry Vinegar

1 Tb Honey

2 TB Capers, rinsed, drained and roughly chopped

1/4 cup toasted Pine Nuts

1/4 cup Raisins

2 Tb finish chopped Parsley

Adjust oven rack to middle position and preheat oven to 500 F.  Toss Romanesco/Cauliflower with 3 TB olive oil.  Season to taste with salt and pepper.  Transfer to a foil lined rimmed baking sheet.  Roast until tender and deeply browned on both sides, about 20 minutes total, flipping with a spatula halfway through roasting.  In the meantime combine remaining 3 Tb olive oil, vinegar, honey, capers, pine nuts, raisins and parsley.  Season dressing to taste with salt and pepper.  Transfer cooked romanesco/cauliflower to a serving plate and spoon dressing on top.  Serve immediately.  

Han Oak Galbijjim

Recipe by Sam Sifton from NYT Cooking | Takes approx 3.5 hours 

This is a hefty recipe, not simple or quick, but it came highly recommended by CSA Member Alix W.  She posted it on her FB page promising it would be more delicious than you can imagine!  Because I know Alix knows what she is talking about I had to share it with you.  For the root veg she used turnips, but you can include celeriac in that mix as well. There are natural versions of Coke, but I am thinking that the reason you use the Coke is for the sugar and the acid, does anyone know?  So I am wondering if you couldn’t put in some fresh orange juice and maybe some orange zest instead of Coke?

3 pounds mixed Root Vegetables, such as Carrots, Turnips, Sweet Potatoes, try Celeriac, peeled and cut into 1-inch pieces

5 tablespoons Neutral Oil, like Canola or vegetable oil

Kosher salt

Freshly ground black pepper, to taste

4 pounds bone-in Short Ribs, cut by a butcher into 2-inch pieces

2 medium-size Asian pears, peeled, cored and diced

1 large Red Onion, peeled and diced

12 cloves Garlic, peeled and roughly chopped

2 tablespoons roughly chopped Ginger

3 cups Chicken Stock

1 12-ounce can Coca-Cola

¼ cup Honey

½ cup Soy Sauce

¼ cup Rice-Wine vinegar

2 tablespoons Gochugaru (Korean chile flakes), or to taste

4 cups roughly chopped Kale or Spinach, optional

1 pound Korean Rice Cakes, optional

1 tablespoon toasted Sesame Oil

3 Scallions, trimmed and both white and green parts thinly sliced (You can use the Green Garlic from the box instead)

3 Radishes, trimmed and thinly sliced

Sesame seeds, to taste

Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.  While the vegetables and ribs cook, place a large Dutch Oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes. Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot. Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender. When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender. Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.

Grapefruit Vinaigrette

1 Grapefruit

1 tsp Honey or Agave Syrup

Pinch of Salt

1 TB plus 1 tsp Sherry vinegar or Cider Vinegar

2 TB Sunflower Oil

1 TB Extra Virgin Olive Oil

Squeeze 1/2 of the grapefruit.  Measure out 1/3 cup of juice and place it in a small saucepan. Add the honey or agave and bring to a boil over medium-high heat.  Reduce to 1/4 cup and remove from the heat. Whisk in salt, vinegar and the oils. Cut away the peel and pitch from the remaining grapefruit half.  Cut the sections away form the membranes that divide them and chop fine. Stir into the vinaigrette.

Crispy Curried Cauliflower

1 head of Cauliflower or Romanesco

1 1/2 TB Coconut Oil or Ghee, melted

1/2 Dried Arbol Chile

Fine Sea Salt, to taste

Curry Powder

Serve with Lime Wedges

Position oven rack in the center of the oven and preheat to 450 F.  Line a sheet pan with parchment paper.  Trim off the base of the cauliflower, then cut into 2” florets and the core into 2” pieces.  Transfer the florets, core pieces and leave to one or more large bowls and toss with the coconut oil to coat evenly.  Add the Chile and a pinch of salt.  Put the cauliflower onto the baking sheet spacing about 1/2” apart.  Roast for about 35 minutes.  Remove from the oven, sprinkle with about 1 TB Curry powder, stir and toss to coat.  Return to the oven and continue to roast until the cauliflower is a deep golden brown and slightly crispy at the edges, 5 to 7 minutes longer.  Remove from the oven, discard the chile and squeeze lime juice over the pan. Serve.