Gildrien Farm
  • Home

Napa cabbage & carrot slaw - 3 ways

7/7/2015

0 Comments

 
Napa cabbage makes a great slaw; it's both more tender and less juicy than regular cabbage, so it softens easily without making a puddle at the bottom of the bowl. We like to pair it with carrots for color and crunch. You can change the flavor of the slaw, of course, by mixing up the seasonings. Basically you want salt and acid and a little bit of fat, plus whatever herbs or spices strike your fancy. Here are three ideas:

Read More
0 Comments

Pickled Onion-Cabbage Slaw

2/9/2013

0 Comments

 
This recipe makes a great taco filling, a side to rice and beans, or a salad to go with grilled fish or meats. It takes quick pickled onions and adds two root-cellar staples: cabbage and carrots. Change the seasoning to complement your recipe - you could use bay leaves and peppercorns or herbs de provence instead of the spices listed here, for example.

Read More
0 Comments

Napa Cabbage and Cucumber Salad with Steak

7/20/2012

0 Comments

 
This is an easy Asian-inspired salad. You don’t need to peel the cucumbers, since they are young and tender, but it looks pretty to peel off “stripes” of skin before you slice them. Of course, you can leave out the steak and make it even simpler (or replace it with chicken, seitan, or tofu). With the steak, this should serve 4.

Read More
0 Comments

Napa Cabbage Rolls

9/27/2011

0 Comments

 
Napa (also called Chinese) Cabbage is one of our favorite veggies. It’s great either cooked or raw. You can use it anywhere you would use regular cabbage, and also, with the rib removed, most places you would use lettuce. It makes a great slaw, awesome stir-fry, a topping for tacos, a tasty sandwich addition, or a wrap for spring rolls or leftover rice or tuna salad or the recipe below.

Read More
0 Comments

Kimchi

9/27/2011

1 Comment

 
From Wild Fermentation by Sandor Katz. Kimchi definitely falls into the “art” rather than “science” category – feel free to adjust ingredients to taste. You’ll want to keep the salt ratio about the same, though, as that’s what makes the environment right to support lactobacteria rather than other, uninvited, bacteria.

Read More
1 Comment

Easy Cabbage Salad

3/16/2011

0 Comments

 
This is one of the staples of my lunchbox over the winter. Making it in the morning for lunch or dinner gives the cabbage a chance to soften up a little, but it's also great fresh and crunchy.

Read More
0 Comments

    Categories

    All
    Bacon
    Beans
    Beets
    Bok Choi
    Broccoli
    Brussels Sprouts
    Cabbage
    Carrots
    Cauliflower
    Celeriac
    Chives
    Cilantro
    Corn
    Cucumbers
    Dessert
    Eggplant
    Fall
    Fennel
    Garlic
    Greens
    Kale
    Lettuce
    Main Dishes
    Meat
    Onions
    Pasta
    Pears
    Pea Shoots
    Pickles
    Potatoes
    Putting Up
    Radishes
    Ramps
    Rhubarb
    Rice
    Rutabagas
    Salad
    Scapes
    Side Dishes
    Snacks
    Soup
    Spinach
    Spring
    Squash
    Summer
    Sweet Potato
    Tomatillo
    Tomatoes
    Winter
    Zucchini

    Other Good Places to Find Recipes

    Websites
    Everyday Chef
    Chow Recipes
    Eating Well
    The Kitchn
    Martha Stewart
    WTF is this vegetable?
    Eating What We Grow (PDF)

    Cookbooks We Like
    Local Flavors
    Vegetarian Cooking for Everyone
    Chez Panisse Vegetables
    Flatbreads and Flavors
    Wild Fermentation
    The Art of Simple Food
    Feeding the Whole Family

    Putting Up
    Storage Guidelines for Fruits & Vegetables (PDF)
    The Zen of Food Preservation (PDF)
    101 Jam Recipes
    Making Sauerkraut

    RSS Feed

Powered by Create your own unique website with customizable templates.