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Farm Share Feast: Cabbage, Carrot, Celeriac, & Potatoes

December 9, 2008

I had planned to make chicken tonight, but sometimes I am just not in the mood to deal with raw meat. My mom was here for dinner, and since she is always up for vegetarian fare I ditched the chicken (I’ll cook it tomorrow) and made a real dent in our remaining CSA vegetables.

I shredded a small red cabbage and cooked that over very low heat (covered) with some good Spanish olive oil and a little salt. Delicious. Cooking it slowly really brings out it’s natural sweetness and there’s none of that mustiness that cruciferous vegetables sometimes have.

I also sliced three huge carrots into rounds, and steamed them with a teaspoon of brown sugar and a bit of water. Those were delicious — I find the carrots from our farm share are a little more earthy tasting than those from the store, and adding a little sugar as a glaze balanced that out without overwhelming their natural flavor. A. tried one and declared them “too juicy.”

Finally, I did indeed meet my goal of making the celeriac this year. I cut the two roots into chunks and boiled them for about 20 minutes, until soft. Then I mashed them with some leftover boiled potatoes (from the borscht), a little butter, and some sour cream. Garlic powder and salt seasoned them. My mom liked them more than I did — you definitely taste the celery flavor of the celeriac and while I didn’t mind it, it’s not something I’d buy at the store. G. even tried the mash (he insisted on calling it rice), but didn’t care for it.

It was a fun, filling meal and I had enough to send home dinner for my dad, and keep some leftovers for J. I’m glad I skipped the chicken.