Ramping Up

Every week we get a bag of food from Kam’s Kookery & Guilford Garden. It’s called a CSA, for “community-supported agriculture,” but it’s easier to refer to it as our “veggie bag.” CSA customers commit to the veggies in advance, and given the nature of farming, receive a fluctuating variety and amount of produce every week (or every other week, as the case may be).

I had a couple of things in mind to try with this week’s bounty. My friend Hailey shared her experience of making pastrami-cured beets, which I was excited to make as soon as I learned we’d receive beets. We got turnips too, so to make it worth the effort I combined them. They’re delicious! Here’s the recipe Hailey and I used. I didn’t have any powdered garlic, and they still turned out delicious. At last! I didn’t wait until the turnips were sad and wrinkly before finally putting them to use!

A head of cabbage also came in the bag, so I started a batch of sauerkraut, adding bits of leftover turnips and beets for color and crunch. If you’ve never made sauerkraut before, there’s ample guidance online and in books you can get at the library. I decided to check with one of my favorite bloggers, the Zero Waste Chef, to see how she does it. I took her advice to let the salted veggies sit for an hour or so after I mixed and massaged them with salt. This ensured the cabbage released enough water so that I could easily submerge the veggies in the resulting brine, something that has taken a lot of pounding and squeezing in the past. After I filled the large jar, I decided to add some minced serrano peppers that we had in the freezer, so a small batch will have a bit of heat.

The veggie bag also had onions, zucchini, crookneck squash, sungold tomatoes, new potatoes, cucumbers, and Swiss chard. I love this time of year! This morning I flipped through How to Cook Everything Fast (thanks, Anne!) to see what I could make with some chicken thighs and squash: Provencal chicken for supper!

2 thoughts on “Ramping Up

  1. If you didn’t have that ball of red hair when we took you home, I would think they switched babies on us at the hospital! You don’t get all this talent from your mamma!

  2. The pastrami-cured root veggies sound good and promising — I love beets roasted with olive oil and salt, but I have never known what to do with turnips! We will be trying this! And I still get a lot of good use of How to Cook Everything Fast, but Mike decreed no more Bittman Chicken Parmigiana after the olive oil caught fire under the broiler. Eeek!

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