The Institute for Food Farm’s 7th CSA Box
Per usual we’ll see you from 3:30-5:30pm July 12th at Cook Field
This week’s box will include:
- Green bib lettuce
- Summer squash
- Spring cabbage
Please be sure to bring your empty boxes back at this week’s pickup!
This variety of cabbage was bread for extra crunch making it ideal for coleslaw. However, this means it will not cook down well and is best served raw.
In just a few short weeks the farm will have an over abundance of tomatoes, potatoes, and onions. A few of our member’s expressed interest in joining us on the farm to harvest these vegetables, and we look forward to having you. Please email the Institute for Food if you are interested in helping out! We should also be adding a blog post where you can sign up for shifts at the farm shortly.
We are also making plans to begin accepting compost from our CSA subscribers. As things take shape, you can expect an additional blog post detailing exactly what we will accept and how it will be recycled into the farm.
Here are a few recipes from our friend Aisha to use this week’s produce:
- 1 small head cabbage
- 1⁄4 cup mayonnaise
- 1 tablespoon sugar
- 1⁄2 tablespoon black pepper 1 teaspoon salt
Chop cabbage coarsely with a sharp knife. Wash thoroughly with cold water and pat with paper towel to remove excess moisture.
Combine cider vinegar, mayonnaise, sugar, black pepper, salt in a large bowl plastic or glass bowl.
Add cabbage to the mixture and gently combine. Place into refrigerator for at least 1 hour before serving.
Perfect served on top of Pulled Pork. Store in an airtight container for up to three days after initial preparation.
Southern Fried Cabbage
- 1 head cabbage, cored and slices 3 slices bacon, cut into thirds
- 1 white onion, chopped
- 1/3 cup vegetable oil
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 1 pinch sugar
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp.
Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.