EVERY WEEK WE PACK FRESH VEGETABLES AND FRUITS FOR OUR VEGGIE BOX SUBSCRIBERS. THESE BOXES (WITH RECIPES) ARE READY FOR PICKUP EVERY WEDNESDAY!
This week's box will include:
From Origins Farm
- Savoy Cabbage
- Chinese eggplant
- Carmen and Bell Peppers
From Amy's Garden
- Purple cherry tomatoes
This week's recipes:
This straightforward braising method can be applied to other types of cabbage and leafy greens. It quickly becomes delicious with just a few staple ingredients. Jess serves braised cabbage with polenta and sausagecraft sausage, it's one of her favorite meals!
1 head savoy cabbage
3 tablespoons butter
3 garlic cloves, minced
1/4 cup vegetable or chicken stock
salt & pepper to taste
Peel tough outer layers from the cabbage and discard. Quarter and remove the core. Slice leaves into bite-sized pieces. Melt the butter in a large pot over medium-low heat. When the foam subsides, add the garlic and saute until fragrant. Add in the cabbage and stock and stir to combine. Cover the pot and braise for about 30 minutes, or until all of the liquid has been absorbed and the cabbage is very tender.Season well with salt and pepper and serve.
1 lb. Chinese or Japanese eggplants, cubed
1 bell pepper (red is best but green will do)
3 tbsp soy sauce
2 tbsp brown sugar
2 tbsp rice vinegar
1 clove garlic, minced
1/4 tsp cayenne (optional, adds spiciniess)
2 tsp cornstarch
3 tbsp peanut oil (or another oil with a high smoke point)
1 tbsp sesame seeds
Salt and pepper to taste
2 cups cooked long grain rice, white or brown (optional)
Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand. After about 30 minutes, water droplets will form on the surface of the eggplant. Rinse salt from the eggplant thoroughly and pat dry. Seed the bell pepper, then cut it into long thin slices. Cut the slices in half.
In a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper. Reserve. In a small bowl, mix together cornstarch with 1 tbsp water till dissolved. Pour cornstarch liquid into reserved sauce, whisk till well combined.
Heat oil in a skillet or wok over medium high till hot (not smoking). Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes. Add the red pepper slices and continue to sauté for 3-4 more minutes till the pepper slices are tender-crisp.
Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes. Pour over rice, if serving as an entrée. Sprinkle sesame seeds over the top of the eggplant and peppers. Serve.