“Sometimes I think my papa is an accordion. When he looks at me and smiles and breathes, I hear the notes.”
― Markus Zusak
Happy Father’s day everyone. Here is my Dad and me….lots of Father’s Days and Grandfather’s days under his belt!
And Curtis and Avery, his first Grandfather’s Day.
And all of us, Logan’s first Father’s day, Katie, Curtis, Avery.
And with those pictures being shown……
Farm News: We have been at the beach. All about Fathers, grandfathers, daughters, sons, granddaughters, grandsons.
Jennifer and Josh have so generously taken care of Circle S Farm and our four legged family at home. And picked a fabulous start to you CSA share tomorrow.
What’s in the bucket? Broccoli and/or Cauliflower, savoy cabbage, turnip roots, green beans, squash, fennel, carrots, cutting celery.
My sister in law, Caroline, is a fabulous cook. And she spoils our whole family when we are together with divine feasts. I told her….I always plant too much cabbage, do you have any ideas about how to change up my recipe ideas for cabbage. I mean you can only send so many recipes out for slaw, kraut, cooked cabbage etc.
She said – oh yes. My new favorite is to fix cabbage like cauliflower steaks. (Or this week, you could do some of both!) She says – just cut cabbage into thick slices. Evoo and salt and pepper (a dab of butter towards finish won’t hurt) and roast. Following a recipe from Well Plated, but use your imagination:)
Cabbage Steaks
Ingredient
- 1 small head green cabbage any dark, loose leaves removed
- 1/4 cup extra virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/3 cup raw pecan halves or walnut halves optional
- 1 small lemon halved (optional but very good)
- For serving: grated Parmesan (highly recommended) chopped fresh herbs, such as thyme or parsley (optional)
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Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
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Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
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In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible.
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While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop.
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Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.
Happy Eating, Happy Father’s Day and Thanks for buying local food from Circle S Farm!