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Did you know that carrots are not originally orange? That’s right. The original carrot, which dates back more than 4.000 years to Afghanistan, was purple. The orange carrot didn’t come into being until about 400 years ago, when Dutch farmers bred the carrot to be orange – their country’s color. Today, carrots have been bred in a rainbow of colors, which makes them much more fun to eat, not to mention, more nutritious. (more…)
Colorful rainbow carrots make this veggie side dish, found on the Meal Makeover Moms’ Kitchen food blog, impossible to resist. If you don’t have rainbow carrots, regular carrots work well too! Serves: 3-4. (more…)
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken. The recipe makes 4 cups and is from Eating Well Magazine. (more…)
Here’s a recipe for Asian Pickled Cabbage from thekitchn.com. It’s tangy from the vinegar, sweet from the sugar, and just a bit spicy from the ginger — a perfect balance of flavors. It’s super easy and refreshing as a side dish on a hot day. The recipe serves 2-4 but can easily be doubled. (more…)
If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup. (more…)
If you’ve still got those funny looking bulbs staring you down on your counter, here’s a new take on kohlrabi. I’ll admit that for 6 years of the CSA, I never dared try them. This recipe made me a convert. They will never go on the swap table again! (more…)
Did you know that you could freeze cole slaw? Making this recipe is a great way to use up extra cabbage, peppers, and carrots. When sealed in freezer bags, it will last for months and can be thawed out whenever you need it. Makes 2 quarts. (more…)
Here’s a twist on the classic cassoulet recipe from the New York Times. Serves 8. (more…)
From Gourmet Magazine via epicurious.com comes this lovely fresh salad. If you have a mandoline to thinly slice the vegetables, all the better, but it is not required. (more…)
If you find yourself with extra carrot culls, try Great Grandma’s Sheep-Wagon Carrot Cake (found at Cooks.com). My recipe is more than 30 years old and was given me by my sister-in-law. I googled the name on an off chance and there it was, almost identical. I always used a bit less sugar, and maybe a touch more butter but it makes great muffins too (just shorten baking time). The cake doesn’t need a frosting, but if you like frosting you can add this one from Allrecipes.com. (more…)