bittersweet gardens

bittersweet gardens
CSA NEWSLETTER
June 2, 2015
Issue No. 6
Please return your boxes each week!
this week’s harvest
news from bittersweet gardens
Welcome to week six of the spring season!
You will notice the addition of cabbage in your boxes this week! We are so
happy to be able to offer you cucumbers, cabbage, and broccoli this early in
the year! We have never harvested cucumbers this early and cabbage and
broccoli are usually harvested in the fall. Very exciting!
The potted herb for this week is rosemary! Rosemary is delicious when
used to garnish lamb, chicken, pork, and veal dishes. It is a great flavor in
breads and pairs extremely well with olive oil, wine, and garlic. Rosemary
also has soothing aromatherapy qualities and is used in baths, bouquets,
and wreaths. *
Kale
Cucumbers
Purplette Onions
Cabbage
Carrots
Leeks
Potted Herb - Rosemary
Remember to wash
your produce each week!
You will notice purplette onions in your boxes this week. Purplette onions
are native to Central Asia and are one of the oldest cultivated vegetables.
Their flavor is milder and sweeter compared to traditional red onion. They
can be roasted, charred, pickled or eaten raw. They are best when used as
a savory vegetable.**
Happy and healthy eating!
Jeff Butler, Eva Ford, Shannon Solt
Bittersweet Gardens Team
[email protected]
419 875 6986, ext. 1263
*Source for rosemary information: http://bonnieplants.com/growing/growing-rosemary/
**Source for purplette onions: http://www.specialtyproduce.com/produce/onions_6879.php
Follow us on Pinterest for more delicious recipes using your CSA Produce!
http://www.pinterest.com/bsf1983
Continued on back
Serving: 6
Ingredients
2 pounds cabbage
2 tablespoons olive oil
1 pound lean ground beef
1 large onion, chopped
4 cloves garlic
1 teaspoon tomato paste
½ cup tomatoes, diced
¼ cup chopped parsley
½ teaspoon black pepper
1 teaspoon dried mint
Salt to taste
1 and ¾ cup cooked rice
2 tablespoons lemon juice
Unstuffed Cabbage Casserole
Instructions
1. Divide the cabbage into layers and blanch them in boiling water until tender. Drain well and
chop them roughly.
2. Heat a pan on medium heat and add ground beef. Cook until it releases and then absorbs
its juice.
3. Add onions, garlic and olive oil and cook stirring for 5-10
minutes.
4. Add in tomatoes and tomato paste and stir well.
5. Season with salt, black pepper and dried mint.
6. Finally add cooked rice, lemon juice and chopped cabbage.
7. Cook over medium low heat for 5-10 minutes.
8. Preheat oven to 350F (175C).
9. Spray a casserole dish with olive oil. Pour the mixture into it and bake for 45 minutes.
Source: Pinterest Recipe http://www.giverecipe.com/unstuffed-cabbage-casserole.html
Buttered Leeks & Radishes
Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
3 scallions or spring onions, cut into 2-inch pieces
1/4 pound radishes,
quartered 3 leeks, white and light green parts only,
cleaned and thinly sliced crosswise
1/2 cup chicken broth 1
/4 teaspoon kosher salt
1 teaspoon lemon juice
2 tablespoons fresh parsley, chopped
Instructions
1. Heat the oil and butter in a large skillet over medium heat. Add
the scallions and cook until golden, about 3 minutes. Add the radishes and cook another minute. Remove the scallions and radishes
from the pan and set aside.
2. Add the leeks, chicken broth, salt, and lemon juice and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Add
the parsley, scallions, and radishes and toss well.
Source: Pinterest Recipe http://www.realsimple.com/food-recipes/browse-all-recipes/buttered-leeks-radishes
Roasted Cabbage Wedges
Ingredients
a few drops of olive oil
about 1 T crispy fried bacon bits (about 1 rasher per wedge)
a few drops of lemon juice
a few drips of Worcestershire sauce
a couple of drops of soy
salt and pepper
Instructions
1. Cut the cabbages in to 4 wedges length ways.
2. Fold a large enough piece of foil around them to make open parcels to capture the bits.
3. Add all the above bits – or any sauce or seasoning of your choice – and wrap up tightly.
4. Bake in a pre-heated oven of 180 C / 350F for about 30 minutes.
Source: Pinterest Recipe http://drizzleanddip.com/2012/10/19/easy-roasted-cabbage-with-crispy-bacon
The mission of Bittersweet, Inc. is to positively impact the lives of individuals with autism and those whose lives they touch.