my love of them. They don't have very many each week, but I buy all they have and put in the freezer - needless to say the farmer has said he'll plant more next year! I also happened to have a bag of shredded red cabbage in the fridge - I was being lazy when making fish tacos and didn't buy a whole head - I know, sue me! But instead of tossing it out I made a quick braised cabbage - which really was nice with the rich red wine pot roast.
Quick Braised Cabbage serves 4
dash olive oil
couple slices bacon chopped
1/2 small onion chopped
a few fennel seeds
1 apple peeled and diced
1 bag of shredded red cabbage - or a small head with outer leaves and core removed and chopped - I would've done this if I didn't happen to already have a bag on hand.
about 1/3 cup balsamic vinegar
s&p to taste
In a pan put the oil and bacon and cook until mostly done. Add the onion and fennel and cook until golden. Then add the apple and cabbage and vinegar and cook on low heat for about 45 min, stirring occasionally - salt and pepper and serve. Sweet and vinegary!
Creamy Lima Beans serves 4
about 2 cups fresh limas (good luck finding!)
1 or 2 leeks washed well and finely chopped
few fresh thyme leaves
1 clove garlic
splash white wine
1 tablespoon creme fraiche or cream
Cook the limas in boiling salted water until tender - about 20 min. Drain. In the same pot heat up a little butter and cook the leeks with the thyme and garlic for about 20 min until soft. Turn the heat to high and add the wine and cook down. Add in the cream and then return the cooked limas to the pan and cook another 5 min until they are nicely coated. Salt and pepper to taste.
Beef Pot Roast - made this basic stew in the slow cooker - didn't use any fennel, just carrots and potatoes. Also, I kept the roast whole and served it over noodles. Nice and winey! Great with the cabbage!