What to do with the cabbage I received in my CSA share this week? I decided on making a healthy soup; and I also used some of the other vegetables I received from the local farms in the recipe. The soup is very easy to make, with nothing fancy—just fresh veggies, chopped up and thrown into a big pot, covered with water and simmered. I used an 8 quart (7.6 liter) pot.
6 carrots, chopped
1 sweet onion, chopped
1 green bell pepper, chopped
3 or 4 celery stalks, chopped
8 oz. mushrooms, sliced
half a head of cabbage, ripped or cut into small pieces
bunch of scallions, diced
2 to 3 cups of chopped tomatoes
preferred seasoning, to taste
Put the carrots, onion, green pepper, celery and mushrooms into the pot. Add enough water to cover the veggies. Put the lid on the pot and simmer. Then add the cabbage, green beans and scallions. Keep adding water as needed to keep veggies covered. Lastly, add the tomatoes. Keep pot covered and simmer until the veggies are tender, approximately 45 minutes. This soup is flavorful and doesn’t need any extra seasoning. You can serve it as it is, or enhance further. I added an organic no-salt seasoning, made by Kirkland, which contains a whole bunch of herbs including garlic and pepper. It added a little “kick” to the recipe. Expect 10 – 14 servings.
My newest papaya plant is full of fruit. This tree is only 7’ tall so the fruit will be easy to pick once they are ripe. Papaya is also called lechosa and fruta bomba in Spanish. In Australia and some countries of the Caribbean, it is called papawor pawpaw. The mature fruit can weigh up to 20 pounds!
I have wanted a Food Dehydrator for some time and had begun researching which one to buy. So when I read my sister’s email a couple of weeks ago, “What do you want for Christmas?” I replied with a model number. Sure enough, Santa promptly delivered the much-anticipated Food Dehydrator… thanks to my sister & her husband! For my first batch, I sliced-up fresh star fruit, papaya and banana. These fruits were all from my trees. I also sliced some fresh carrots; and lastly I added some frozen string beans. I assembled all the pieces on the trays, stacked them on top of each other, put on the top, set the temperature and turned the gizmo on. I checked the progress every few hours. It was not a quick process. I was surprised that it took approximately 12 hours for everything to be fully dried.
Of all my friends and family who tasted the assorted foods I dried, most people liked the star fruit the best. It just had a great texture and taste. It was a huge hit. The papaya and banana were also excellent. Now for the failures: the carrots felt and tasted like leather; and the string beans had a strange chewy consistency. I’m not sure what I did wrong with the carrots. As for the string beans, I’m going to try fresh beans next time, instead of frozen, to see if this makes a difference.
I only discovered persimmon when I was visiting my brother Carlos, in Sacramento, California, 13 months ago. He had a basket of it on his kitchen counter that his neighbor who was growing it had given him. Carlos had never tasted the fruit either. So we sliced one open and ate it. I was astonished at how good it tasted. So Carlos gave me a few of the precious bounty and I’ve been a huge fan ever since.
When I saw persimmon trees on sale at my local nursery this past May, I took one home, even though persimmons don’t usually fruit well in south Florida. The variety I purchased– Fuyu Persimmon– is bred for our hot climate and is supposed to need less cold days to develop fruit. The little tree had three tiny persimmon growing on its’ limbs, which the saleslady told me would fall off because the tree was still too small to fully develop the fruit. But I held out hope that they would grow large enough to eat.
I placed the new tree along the side of the house until I could figure out where I wanted to plant it in my yard. Then I sort of forgot about it. By the time I began to pay attention to it again, it had dried out. All the leaves had fallen off, but the three tiny persimmons still clung to the tree. I promptly planted the tree and began to faithfully water it. Leaves grew back. Then one immature fruit fell off. Then the second immature fruit fell off. But the last remaining fruit (pictured) tenaciously hung on and did eventually grow large enough to eat. Can’t wait till next year’s crop!
One of our much anticipated holiday traditions is the making of Peppermint Bark. It started with my mother who purchased some Bark, which she shared with us, about 6 years ago. Everybody loved the sweet treat. Then the following year she read a recipe in the newspaper and decided to hand-make Bark for the family. The first batch was a little too thick and difficult to cut, but yummy anyway. The next year, she collaborated with my brother-in-law John to produce a fantastic Bark. The year after that, John enthusiastically took over the Bark making completely, tweaking the recipe with his top-secret ingredients. He has been perfecting it every holiday season since. Here’s this year’s formerly secret recipe:
10 oz. dark chocolate
5 oz. white chocolate
5 oz. Hershey Kisses (candy cane variety)
4 to 6 candy canes
Cover a large cookie sheet with wax paper. Melt the dark chocolate and pour onto the lined cookie sheet. Smooth it out into a thin layer with a plastic spatula. Put it into the refrigerator for 30 minutes to harden. Melt together 3/4 of the white chocolate & all the Hershey kisses and pour on top of the hardened dark chocolate layer. Smooth out to cover completely. Break up 4 – 6 candy canes and sprinkle on the top layer. The final artistic touch is to spoon the left-over white chocolate on top. Put it back in the refrigerator for 30 minutes to harden. Remove from the refrigerator and cut the Bark in squares with a pizza cutter or knife. Place the squares into a holiday tin. Put the tin in the freezer for 10-15 minutes for the Bark to harden completely. And now it’s ready to eat!
I am so thankful to my gardener for helping me cut down these large papayas from my very tall papaya tree. I just couldn’t maneuver the fruit-picking pole between the high hedges and the electrical wires to get at these beauties. He got them easy…although a fourth papaya was accidentally knocked into the yard of my NeighborWithCameras. We weren’t able to retrieve it because there is a wall protecting their side yard from mine, not to mention the security cameras trained on us. I hope they are grateful for the tasty treat that fell out of the heavens onto their grass!
I wasn’t fond of collard greens so when I saw a big bunch of them in my CSA box, I thought I’d incorporate them in a pasta dish. I started with the recipe in the newsletter and modified it a bit. First of all, I added more garlic. My motto is that if you add enough fresh garlic to any greens, they will taste better. So here are the ingredients:
12 large collard green leaves (stemmed & ripped-up)
1 red onion (chopped)
4 garlic cloves (chopped)
half of a fresh cayenne pepper (chopped finely)
ground black pepper (optional)
pasta of your choice (I used whole wheat rotini noodles)
parmesan cheese (optional, omit if vegan)
Sauté the onion and garlic in a little olive oil in a deep skillet. When the onion has just turned tender and translucent (in about 5 minutes), add the collard greens and cayenne pepper to the skillet. Add a little water to the pan and simmer until the greens are tender (about 10 minutes), stirring frequently. Add fresh ground black pepper, if you wish. Cook the pasta in a separate pot. When the pasta is done, you can serve it on plates and add the collard greens mixture on the top, as I did, or blend it with the noodles before serving. If you eat cheese, sprinkle shaved or shredded parmesan on the dish. Serves 2-4 people.
For someone who had never liked collard greens, this dish was a tasty revelation! I also loved the extra zest the cayenne pepper provided.
I wasn’t sure what to do with the giant fennel bulb that came in my CSA box yesterday, so I started with the soup recipe that came in the newsletter and modified it a bit. Here are the ingredients:
1 fennel bulb
2 medium thin-skinned potatoes
2 ½ cups water or stock
½ cup mushrooms
ground black pepper
Chop-up the fennel bulb and onion and cook in a little water, until soft. Add cubed potatoes and rest of water. Simmer until potato is soft. Use a hand-blender (or other method) to cream the soup. In a separate skillet, sauté the mushrooms in oil or use the mushrooms raw if you prefer. Pour soup into bowls, add mushrooms and a feathery fennel garnish to each. Serves 4.
The soup tastes similar to potato/leak but with a hint of anise from the fennel.
Washing the vegetables I received in my CSA today: baby carrots w/tops, Asian salad turnips, collard greens, fennel w/tops, lettuce, eggplant, cucumber, bell pepper, cubanelle pepper (sweet), cayenne pepper (hot) and dandelion greens. If you’re not familiar with CSA, it means Community Supported Agriculture. You subscribe to receive a share of the harvest of a local farm or various local farms during the growing season, which in South Florida is approximately 5 months. The food is delivered fresh, in season. Thanks to Bee Heaven Farm for a great box today that contained produce from Paradise Farms, Worden Farm and C&B Farms.
The Day 2 Dinner recipe I made from The22DayRevolution is Artichoke, Tomato and Avocado Salad. The ingredients listed in the book are:
1 box grape tomatoes
1 BPA-free can artichoke hearts
2 tbsp Kalamata olives
I used chopped-up plum tomatoes because that is what I had at the time I made the salad. Instead of the olives I used olive oil and mixed it with lemon from my tree. If you have fresh artichokes, use them rather than the canned ones. Lastly, I garnished the dish with fresh basil from my herb garden. This was an easy, basic recipe that makes 2-3 servings. Thumb up on this one!