Eight Mile Creek FarmWeek of October 7, 2018
Produce for This Second Week of October 2018
Escarole, Tomatillos, Cilantro, Pepper, Lettuce, Tomatoes, Swiss Card, Summer Squash, Red Cabbage
Red Cabbage is off-the-charts healthy, packed with tons of nutrients, including 187% of your recommended daily allowance (RDA) for vitamin A, 797% of your RDA for vitamin C, 90% of your RDA for vitamin B-6, 37% of your RDA for calcium, and 33% of your RDA for magnesium! It is very versatile and can be shredded and added to your salad, used in your favorite cole slaw recipe, or in the following cold night, health boost comfort food recipe:
Slow Cooked Red Cabbage
1 head red cabbage, sliced
1-1 1/2 cups apple cider vinegar
1/2 cup raisins
1/2 tsp ground cloves
Add all ingredients to crock pot. Heat on low for about 8 hours. Check part way through and add water if necessary to keep a fair amount of liquid in pot to cook cabbage properly.
Nanette at farmer’s market Saturday. We love our customers!!
Chillaquiles
1 pint tomatillos, husks removed and rinsed, then halved
1 onion, quartered
4-5 cloves garlic
2-3 tomatoes, quartered
sea salt to taste
olive oil
tortilla chips
2 eggs
feta cheese to taste
1 bunch cilantro, chopped
sour cream to taste
Roast tomatillos, garlic, onion, tomatoes with olive oil and sea salt and remove when just turning slightly golden. Puree. In a pan with olive oil to coat, toast tortilla chips until crunchy. Spread chips on platter. Break eggs over sauce and mix until egg cooked. Spread sauce egg combo over chips. Sprinkle with feta cheese and cilantro. Put a dollop of sour cream on top and serve with extra sour cream on the side.
Recipe courtesy of Oana D’Souza
Beans and Greens
3 Tbsp olive oil
1 head escarole
sea salt and pepper to taste
1/4 tsp crushed red pepper flakes
4 cloves garlic, minced
1 can cannellini beans, undrained
several sprigs cilantro, chopped
Heat 2 Tbsp olive oil in skillet over medium heat. Toss in chopped escarole and turn to coat with oil. Season with salt and pepper. Add crushed pepper flakes. Cook, stirring occasionally, until tender, about 10 minutes. In a separate skillet, heat remaining tablespoon oil over medium and add garlic. Pour beans and juice in and cook until creamy, about 10 minutes. Stir in escarole and cilantro. Cook another 10 minutes.
WOW. Chillaquiles!!!!! I might just get over my weird thing regarding cilantro.
Thank you, Oana!!
And you, Pam, for the EVERYTHING- not to mention the Beans and Greens. I am always inspired by your wonderful blog.