With the final week of deliveries behind us* and a new season of deliveries starting next week (week of April 6th), we want to take the opportunity to thank you all for your support of our farm and local food. We couldn't do this without you!
If you haven't signed up for the 2015 season and still wish to purchase a share, you can until the end of this week.
It has been a great year and we look forward to sharing our bounty with you in the new season.
* Unless you have a snow day make up delivery this week.
Thank you to CSA member Glennis Smith for this fabulous recipe!
Warm Red Cabbage with Bacon
1 shallot, leek or bunch of green onion (I have used any of these; they all work) in a deep fry pan with a little olive oil until lightly brown.
6 cups of chopped red cabbage (long shreds look the best)
Drizzle with a little more oil and toss with tongs until it just begins to limp a bit but still crisp -- about 5 minutes
Season with coarsely grated salt and fresh ground pepper while tossing.
4 Tablespoons balsamic vinegar
2 Tablespoons oil
Add in a handful of raisins or cranberries in the warm vinegar
Let sit for five minutes.
Add to the cabbage mixture:
1/2 cup or more of crumbled bacon
1/2 cup chopped toasted whole almonds (or other nuts if preferred)
Finally, add the warm balsamic vinegar to the cabbage mixture and toss through.
This is so good, even left over and re-heated.
Tip: I used the crumbled real Bacon from Costco which I keep in the freezer for recipes. Easy peasy…