Red curly kale
Local Food Hub:
Ginger (Planet Earth Diversified--Standardsville)
Cabbage (Valley Farms--Augusta County)
Rainbow Carrots (Van Dessel Farms—Accomack County)
Gold Rush apples (Hollabaugh's Orchard--Biglersville, PA)
From Cooking with the NY Times
Cabbage, Carrot and Purple Kale Latkes
Serves 6; makes 30 latkes
5 cups finely shredded cabbage (about 1 1/4 pounds, or half of a small cabbage)
2 cups finely chopped purple kale or curly kale
8 to 8 ounces carrots, peeled and grated (about 1 1/2 cups)
½ cup chopped cilantro
1 serrano chili, seeded and minced
1 teaspoon baking powder
Salt to taste
2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed
3 tablespoons oat bran
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons buckwheat flour
3 eggs, beaten
about 1/4 cup canola, grapeseed or rice bran oil
Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.
In a large bowl mix together the cabbage, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes, then stir again.
Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 20 latkes.
Add the oil to the pan and when it is hot (hold your hand a few inches above – you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan, I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
Serve hot topped with low-fat sour cream, Greek-style yogurt or crème fraîche.
From Food and Wine Magazine September 2001
Asian Coconut-Cabbage Soup with Lemongrass
About 14 cups water
6 ounces dried rice-stick noodles
1 tablespoon peanut oil or canola oil
1 teaspoon finely grated fresh ginger
Lemongrass—top third discarded, tough outer leaves trimmed, smashed lightly and cut into 2-inch lengths
1 pound sweet potatoes, peeled and cut into 1/2-inch dice
5 tablespoons soy sauce
Heaping 1/4 teaspoon crushed red pepper
1 small head cabbage, sliced crosswise, 1/3 inch thick (5 packed cups)
1 cup unsweetened coconut milk
Juice of 1 lime, plus lime wedges for serving
2 1/2 cups small cilantro leaves and sprigs
Bring 8 cups of water to a boil. Remove from the heat, add the rice noodles and let soak until the noodles are softened about 5 minutes. Drain and transfer to a large bowl.
Heat the oil in a large saucepan. Add the ginger and lemongrass and cook over moderately low heat, stirring, until fragrant, about 2 minutes. Add the remaining 6 cups of water, cover and bring to a boil over high heat. Add the sweet potatoes, soy sauce and crushed pepper and season with salt. Lower the heat, cover and simmer until the potatoes are tender, 7 to 10 minutes.
Add the cabbage and coconut milk and simmer, uncovered, for 5 minutes. Stir in the lime juice and cilantro. Add the noodles, ladle the soup into bowls and serve with the lime wedges.