Month of February & Recipes
By Robin on , - News - Permalink
February has its bright spots.
Our new CSA delivery and pick-up system is working nicely. Thanks to all our
members for their timeliness and reliability and to Greenstar Coop for the
space.
This month members will be enjoying watermelon radishes, turnips, carrots,
onions, potatoes, cabbage, rutabagas, shallots, and parsnips. Talk about bright
spots!
Seeds have been planted; with longer days and warmer weather approaching salad
greens should be popping up soon. Keep your fingers crossed.
Robin has found a couple of appetizing recipes using carrots and onions for
your cooking adventures. Enjoy!
Cathy's Carrot-Onion Casserole
Serves 8
4 c. sliced raw onions
2 cups slivered carrots
Cook separately in boiling salted water and drain well.
Buttered white bread crumbs (Cathy makes them crouton-sized)
White sauce
1/4 lb butter
5 T flour
2 c. milk
salt and pepper to taste
Melt butter and blend in flour. Add milk slowly then add salt and pepper to
taste. You don't need to cook the sauce until it thickens & loses its
floury taste - that will happen in the oven.
Put half onions and carrots in casserole and cover with half of bread
crumbs; add remaining onions, carrots and white sauce. Cover all with buttered
bread crumbs. Bake in oven at 350 for about 45 minutes.
Cabbage Carrot and Onion Curry
2 small cabbage
3 medium carrots
2 large onions
1 tablespoon ghee (clarified butter)
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon mustard seeds
1/4 teaspoon chili powder
1/4 teaspoon coriander
1/4 teaspoon cinnamon, ground
salt to taste
Directions
Cut the cabbage into small pieces.
In a separate container cut carrots into thin rounds.
Peel onions and cut into small pieces.
In a medium-sized pan sauté the onion with butter or margarine.
When onions feel soft, add mustard seeds. Thirty seconds after that add
cumin powder, coriander powder, and turmeric powder. Stir.
Drop carrots in pan and sauté. Put the lid on for 5 minutes.
Add cabbage. Mix all the vegetables together.
Add cinnamon powder, salt, and chili powder.
Put the lid on. Wait for 5 minutes.
Turn over mixture in pan. Make sure the spices don't stick to the bottom of
the pan. Put the lid back on and leave it another 8 minutes.
If you want curry to be softer, keep the lid on longer after
cooking.
Serve hot or warm.