Liz here. The big news this week is: cabbage! It’s perfect for all sorts of summer slaws, or even to throw directly on the grill… Check out recipes and ideas at the bottom of this post.
More changes are coming to the garden: the potatoes are flowering, the beans are climbing their trellises, and down in our Imnaha garden the very first eggplants, peppers and tomatillos are starting to appear. There’s even one watermelon about an inch and a half in diameter. Given the weather we’ve been having, these will likely get to you soon!
What’s In Your Bin
Ottolenghi’s Cabbage and Kohlrabi Salad
Originally found here, this recipe melds the flavors of many of the ingredients in your bin this week. It also adds the pop of cherries (fresh would be best, of course!) into the mix.
1/4 head thinly sliced Cabbage
1 Kohlrabi, peeled + julienned
6 Tbs fresh Dill, coursely chopped
1 cup Cherries — fresh or dried
zest + juice of 1 Lemon
1 Tbs Apple Cider Vinegar
1 Tbs Olive Oil
1 Garlic Clove, minced
Sprouts (optional garnish)
1 tsp Salt, or to taste
Fresh Pepper, to taste
1. Mix together the chopped cabbage, kohlrabi, dill, cherries, lemon zest + juice, vinegar, oil and garlic. Massage everything together for a few minutes to allow the flavors to meld and to soften the cabbage and cherries (if dried).
2. Add salt and pepper, adjust to taste.
3. Garnish with sprouts, if using.
Found in the Washington Post, this grilled cabbage recipe brings out the natural sweetness of the vegetable.
3-4 Tbs Olive Oil, plus more to prepare the grill basket
1 head Cabbage
Freshly ground Black Pepper
Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees) and add soaked wood chips in a foil packet or in a smoker box. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames.
Lightly coat the grill rack with oil and place it on the grill.
Cut the cabbage in half. Cut each half into 1-inch-thick slabs, leaving the core intact. Brush both sides of each slab with the oil and sprinkle generously with salt, placing the slabs in a grill basket as you work.
Grill the cabbage slabs until they are charred in spots on the outside and starting to wilt (but are not soft) on the inside, about 10 minutes per side. (If some of the leaves come loose and start to burn, use tongs to pull them off and transfer them to a plate while you cook the remaining cabbage. If you’re doing this on a full-size grill, the cooking time might be reduced.)
Transfer the cooked slabs to a cutting board; cut out and discard the core. Cut the grilled leaves into thin slices.
If serving as a side dish, season with salt and pepper to taste.
Herbed Rice Salad
This recipe combines several herbs — really, you can use whatever you have on hand — into a light, refreshing summer rice salad.
2 cups cooked Brown Rice
1/2 bunch Scallions, finely chopped
1/2 bunch Parsley, coursely chopped
1/2 bunch Basil, coursely chopped
Handful of Mint, coursely chopped
4 Tbs Olive Oil
1 Tbs Red Wine Vinegar
Salt to taste
Combine the brown rice, herbs, olive oil, vinegar and salt in a bowl. Mix well. Serve at room temperature or chilled.