It’s the middle of winter and while it’s hard to imagine anything growing in what seems to be the frozen tundra of Pittsburgh, now is the time to start thinking about your spring gardening plans! If you’re new to gardening or you’d just like to hone your green thumb, check out Grow Pittsburgh’s FREE Garden Workshop Series. They offer lots of fantastic classes covering a variety of topics including starting your own seedlings, building raised beds and gardening with kids.
Please return your empty box from the last pick-up!
Remaining Winter Share delivery dates are as follows: March 5 & 19, and April 2.
THIS WEEK’S HARVEST
OG- certified organic CNG- certified naturally grown
pea shoots, Crighton’s Farm
2# carrots, Tuscarora Organic Growers, OG
green cabbage, Blue Goose Farm, CNG
hydroponic bibb lettuce, Harmony Grove
Old Gold cheese, Hidden Hills Dairy
farmer’s market salsa, Penn’s Corner Farm Alliance
2 garlic bulbs, Blue Goose Farm, CNG
Bloody Mary mix, Clarion River Organics
1# popcorn, Hostetler Farm and Troyer Farm
2# mutsu/crispin apples, Kistaco Farm
1/2 pint maple syrup, Sunny Meadow Farm
* vegan shares will have hot shoestring peppers from Clarion River Organics in place of the cheese
from the Brazen Kitchen
Did you know you could caramelize cabbage? Me neither! This is a great recipe to use up some of those winter root veggies, especially if you still have some onions and potatoes kicking around. If you’re not a fan of almond milk, you can substitute regular milk, or leave it out altogether.
1 small green cabbage
3 T olive oil
1 tsp sea salt
2 cups sliced onions
2 medium carrots
2 medium stalks celery
1 medium russet potato
5 cups basic light vegetable broth
1 cup unsweetened almond milk
2-3 T chopped fresh dill (or 1 T dried)
Freshly ground black pepper
1. Preheat oven to 375. Cut cabbage into wedges; remove core and slice wedges thinly crosswise.
2. Toss sliced cabbage with half the olive oil and 1/2 tsp salt. Spread on baking sheet.
3. Roast cabbage for 30-40 minutes, turning occasionally with spatula.
4. Heat remaining oil in a nonstick pan. Add sliced onion and cook on low heat until golden brown. This will also take about 30-40 minutes.
5. Clean and finely dice carrots, celery, and potato. Combine all vegetables in soup pot with broth and simmer, covered, for 20 minutes.
6. Add roasted cabbage and caramelized onions. Simmer another 15 minutes.
7. Stir in almond milk and dill; adjust salt and pepper.
recipe from Soulemama
8 cups or so cooked popcorn
1/2 cup real Maple Syrup
1 cup pecans or walnuts (optional)
Cook the popcorn in your preferred style. For this combination of flavors, coconut oil is clearly the favorite base from which to start. (I can’t eat coconut, but everyone else happily can, so it’s a bit of a treat to for them to get that flavor around here and this is the perfect place to do so.) I simply coat the bottom of a heavy stock pot with coconut oil, add the kernels and pop it. You’ll want as few extra unpopped kernels as you can get for this one (they’ll stick to the popped corn with the syrup), so don’t put too many kernels in to start.
Chop the nuts. Roast until they’re toasty smelling and just beginning to brown. I do it in a cast iron pan on the stovetop, but you can also put them on a cookie sheet in the oven at 375 for 5 to 10 minutes (watch it closely!). Set aside.
On the stovetop, bring maple syrup to a boil in a small saucepan. Lower the heat and continue to cook until it’s 236 degrees. It won’t take long – five minutes maybe.
Drizzle the syrup over your bowl of popped popcorn. Using an oiled spoon, stir to coat the popcorn, and add the nuts quickly.
What else can you do with Bloody Mary Mix?
Who knew Bloody Mary Mix was so versatile?
Check out this blog post from The Kitchn:
You can use it to make appetizers, soups, salad dressings or even as a marinade.
Click here for some more recipe ideas from our Pinterest page! If you have favorite recipes online, please let us know so we can add them to our Pinterest page. Contact email@example.com with the links!