So excited today when I collected my first organic box here in Bayside Melbourne from a resident in Beaumaris who provides a drop off point to the local organic farmers green gully organics.
Awesome veggies that I am looking forward to cooking and preparing in new and interesting ways and sharing a few snippets with you .
I’ll aim for one post a week focussing on the weeks challenge with a few tips and the occasional recipe ! I may fall a little behind so keeping checking the site for updates .
Organic boxes are great if you have the time and motivation to cook with what you have rather than buy to cook and the great plus is that you will be eating seasonal veg and fruit .
After yoga this morning I went to collect my veg box and was delighted with the contents including pumpkin, cabbage, broccoli, lettuce, Carrots , potatoes to name a few .
Week one Challenge – Cabbage !
In order to get started I thought I had best tackle what see as the toughest veggie in the box – the cabbage . Awesome superfood containing vitamin K , vitamin C , folate and fibre but one that often reminds people of an over cooked odd smelling vegetable .
So to start with today I split the cabbage in half and used half to make an awesome sauerkraut and the remaining half went into a delicious light , zingy salad ….. Just the tonic after my mornings work ! The salad I discovered from ‘in erikas kitchen ‘ http://www.inerikaskitchen.com/2012/01/superfoods-month-raw-cabbage-salad-with.html?m=1
It’s really simple and easy to make . I have inserted the recipe from erika below . I topped my salad with chopped almonds but this could be topped with fish or chicken of your choice for a fuller protein rich meal .
cabbage salad recipe by ‘in erikas kitchen ‘
Week one recipe
1 head green cabbage, quartered and cored
1 large lemon (regular or Meyer)
3 Tbsp extra-virgin olive oil
salt and pepper to taste
With a sharp knife, slice the cabbage into very thin shreds. You can use a mandoline for this step, but it’s hard to keep the cabbage quarters together, and I always end up making a huge mess. I’ve gone back to the knife.
Put the shredded cabbage into a large bowl. Cut the lemon in half and squeeze all the juice over the cabbage. Add the olive oil and a good dose of salt and pepper. Mix well.
Let the cabbage salad sit at room temperature about 30 minutes, just long enough for the acid and salt to start wilting the cabbage. Toss again before serving.
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yield: 6-8 servings Share
Week one tips :
Preparation early on … The key to cooking from an organic box in my experience is to be prepared . Here’s what I’ve started doing to make the week a bit easier :
- Roast vegetables like squash / sweet potatoes early on in the week to make a lovely soup to be stored in the fridge for the week
- Oven roast some veggies with tomatoes to make a good old tomato sauce for kids for pasta