Has the summer been as hectic for the rest of the world as its been for me? In my case, much if the craziness has been work-related. Weekly travel combined with uncommonly long days and the erratic-but-cool Chicago weather has almost left me wondering if summer exists at all this year.
Luckily, even during gloomy days and weeks of air travel, there's been one regular reminder that summer is in full-swing: farm fresh vegetables. Once again this year, JiT and I joined a Community Supported Agriculture (CSA) program through Harvest Moon Organics, a local farm. We pay an up-front fee in the Spring and in return receive a box of vegetables fresh from the farm each week. We're never entirely sure what we'll be getting and often receive items we wouldn't normally buy at the supermarket, but the produce is always incredibly fresh, delicious and...in some cases educational.
JiT and I enjoy greedily rooting through our box on Friday, identifying the veggies and trying plan what to do with them. Its a great way to get more vegetables into your diet and often alot of fun deciding what to do with them. For example, this week we received a gigantic cabbage, 2 kohlrabi (tastes like broccoli stems), a cauliflower, 2 summer squashes, a cucumber, a zucchini, an onion, 2 kinds of beets, new potatoes and a few radishes.
We enjoy things things like roasted beet carpaccio, cauliflower puree, zucchini quesadillas, spring vegetable lasagna with white sauce (coming this week), and a favorite snack: Cabbage Patties. This is my Grandma's recipe and a great way to use up a gigantic cabbage. Similar to potato pancakes, these are tasty eaten alone or dipped in ranch dressing or sour cream. They're salty and, well...they're just a tasty snack and a good way to eat your vegetables. They're awesome on a Friday night alongside a cold beer and a DVD.
Thankfully, as July is winding down, so is my workload and travel schedule leaving more time for fun (and for cooking). Even better, the weather seems to be improving and this week brought with it a few bits of news worth celebrating. Though one bit I can 't share yet (no, I'm not pregnant), I am happy to announce that JiT's family has made me an aunt times eleven. Our latest nephew, Silas Ruston was born on Wednesday.
Cabbage Patties
Serves 2-4
1 small cabbage, cored and copped
1/2 a small onion, diced
1/4 cup bisquick baking mix
1 egg
1 Tbs. milk, more if needed
Pinch of cayenne pepper
Pinch of salt & pepper
Olive oil for frying
Salt & pepper to taste
Boil cabbage in a large pot of salted water for about 10 minutes, until cabbage is blanched. Drain cabbage and press in a colander using paper towels to drain excess water. Place cabbage in a bowl and add baking mix, egg and milk. Stir until well combined. Mixture should be a consistency between pancake batter and biscuit dough.
Heat a tablespoon or two of olive oil in a large pan over medium heat. Once hot, drop cabbage mixture into pan by heaping tablespoons (about the size of pancakes) and fry in batches until brown on both sides. Don't overcrowd your pan. Place cooked patties on a plate lined with paper towels to absorb excess oil. Sprinkle with salt & pepper to taste.
Serve plain or with ranch dressing or sour cream (or sour cream mixed with a packet of ranch mix!). An excellent snack with a cold beer.
Luckily, even during gloomy days and weeks of air travel, there's been one regular reminder that summer is in full-swing: farm fresh vegetables. Once again this year, JiT and I joined a Community Supported Agriculture (CSA) program through Harvest Moon Organics, a local farm. We pay an up-front fee in the Spring and in return receive a box of vegetables fresh from the farm each week. We're never entirely sure what we'll be getting and often receive items we wouldn't normally buy at the supermarket, but the produce is always incredibly fresh, delicious and...in some cases educational.
JiT and I enjoy greedily rooting through our box on Friday, identifying the veggies and trying plan what to do with them. Its a great way to get more vegetables into your diet and often alot of fun deciding what to do with them. For example, this week we received a gigantic cabbage, 2 kohlrabi (tastes like broccoli stems), a cauliflower, 2 summer squashes, a cucumber, a zucchini, an onion, 2 kinds of beets, new potatoes and a few radishes.
We enjoy things things like roasted beet carpaccio, cauliflower puree, zucchini quesadillas, spring vegetable lasagna with white sauce (coming this week), and a favorite snack: Cabbage Patties. This is my Grandma's recipe and a great way to use up a gigantic cabbage. Similar to potato pancakes, these are tasty eaten alone or dipped in ranch dressing or sour cream. They're salty and, well...they're just a tasty snack and a good way to eat your vegetables. They're awesome on a Friday night alongside a cold beer and a DVD.
Thankfully, as July is winding down, so is my workload and travel schedule leaving more time for fun (and for cooking). Even better, the weather seems to be improving and this week brought with it a few bits of news worth celebrating. Though one bit I can 't share yet (no, I'm not pregnant), I am happy to announce that JiT's family has made me an aunt times eleven. Our latest nephew, Silas Ruston was born on Wednesday.
Cabbage Patties
Serves 2-4
1 small cabbage, cored and copped
1/2 a small onion, diced
1/4 cup bisquick baking mix
1 egg
1 Tbs. milk, more if needed
Pinch of cayenne pepper
Pinch of salt & pepper
Olive oil for frying
Salt & pepper to taste
Boil cabbage in a large pot of salted water for about 10 minutes, until cabbage is blanched. Drain cabbage and press in a colander using paper towels to drain excess water. Place cabbage in a bowl and add baking mix, egg and milk. Stir until well combined. Mixture should be a consistency between pancake batter and biscuit dough.
Heat a tablespoon or two of olive oil in a large pan over medium heat. Once hot, drop cabbage mixture into pan by heaping tablespoons (about the size of pancakes) and fry in batches until brown on both sides. Don't overcrowd your pan. Place cooked patties on a plate lined with paper towels to absorb excess oil. Sprinkle with salt & pepper to taste.
Serve plain or with ranch dressing or sour cream (or sour cream mixed with a packet of ranch mix!). An excellent snack with a cold beer.
