Twenty Bag | Apr 28
Curly kale, Wabi Sabi Farm OG strawberries, green cabbage, Cherry Belle radish, lettuce mix, spring shallots, cilantro, and kohlrabi—a special something pushes the imagination in every Towles farm Bag!
I’m so glad to see cabbage return to the Bag. Last week, I dug a head out of the crisper that had been there for a while—still viable, thanks to its hyper farm-freshness—and decided to experiment with it. Dale Snyder introduced me to a fried cabbage dish when we were dating that he grew up with. We loved it and ate it often. Neither one of us can remember now exactly how to replicate the dish, except for the fact that it contained bacon. How wrong can you go with that combination?! My first attempt hit the spot, and was easy as pie. Here’s what I did!
Kohlrabi is new to me—as our enlightened farmer Harleston mentioned in his Monday email, it’s delicious raw in a salad, and cooked as well. I found a recipe for Kohlrabi Risotto I’m eager to try, loving all things risotto! Created by Margaret Rose Shulman, who authored The Very Best of Recipes for Health, it combines classic ingredients like arborio rice, white wine and Parmesan cheese with the antioxidant-rich vegetable for a comforting meatless dish.
As an alternative to strawberry layer cake, I’ve been enjoying the strawberries in a morning smoothie, blended with probiotic-rich kefir and a splash of orange juice squeezed from Florida fruit trees. Refrigerate them, unwashed and in their little box, in a reusable bag.
As per my usual, I’ll pop the kale in a sturdy glass of water and store it in the fridge until I’m ready to use it in a nutrient-rich and delicious power smoothie. Store the lettuce mix in there as well, and try to use it within a week or so. For a refreshing break from the stove, I like it in a meal-size salad tossed with a chilled can of cruelty-free tuna, then drizzled with balsamic vinegar and good olive oil. Store the spring shallots, refrigerated, in a reusable bag. Similar to green onions, you can mince the tender green and white stems and use in your salad, a quiche or sprinkled over an egg dish like this frittata.
