Friday, September 6, 2013

CSA 2013 Week 13

Week 13 Bounty: 
Augustus sweet corn 
* Image from Scotch Hill Farm, Broadhead, WI

This cabbage soup is a family favorite and we were so happy to finally make some.  We enjoyed it on a cooler day and then froze three more meals for later.  We swear by it's healing powers.  The chili and muffins we shared at a party and it was enjoyed by all.  I put the chili on a hot dog and it was wonderful!  I love the cornbread muffins, but surprisingly the kids did not.  But the burgers, potatoes and broccoli was the kid favorite of the week.

Meal #1 (cabbage)
Healing Cabbage Soup
6 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
6 quarts (24 cups) water
8 teaspoons chicken bouillon granules
2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 head cabbage, cored and coarsely chopped
2 cup Italian-style stewed tomatoes, drained and diced
2 cups quinoa
In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Stir in water, bouillon, salt, pepper and other spices. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes and quinoa. Return to a boil, then cover and simmer 15 to 30 minutes, stirring often. Done when quinoa is tender but still chewy and white spiral-like threads appear around each grain. Serves 16. *Recipe adapted from JGCase at

Meal #2 (corn, tomatoes)
Cincinnati Skyline Chili
2 lbs ground beef
2 cups chopped onions
4 cups beef stock
2 (8 ounce) cans tomato sauce
2 -3 tablespoons chili powder
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1/2 ounce grated unsweetened chocolate or 2 3/4 tablespoons cocoa
2 teaspoons instant minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground red pepper or 1/2 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaves or 1/8 teaspoon bay leaf powder
chopped onion (optional)
finely shredded cheddar cheese (certainly NOT optional)
kidney bean (optional)
Brown ground beef and onion.  Drain. 
Add beef stock to beef mixture and simmer 10 minutes. Add remaining 13 ingredients, simmer uncovered 1 hour. Remove bay leaf, skim off extra fat. Serve over hot spaghetti, or hot dogs in buns for chili dogs. Top with plenty of cheese and other optional toppings. * Recipe by Tornado Ali at

Cornbread Muffins

I used our sweet corn and cooked it as in Week 11, let it cool and cut it off the cobs.  I had enough corn for three times this recipes.  I made 72 mini muffins and froze the rest of the batter.
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed
Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean. * Recipe from Lisa at

Meal #3 (green beans, potatoes)
Turkey Bacon Burgers
Ground turkey
Slices of bacon, cooked and chopped
Worcestershire sauce

Pan-Fried Potatoes
Diced or chopped potatoes
Olive oil
Heat olive oil in pan. Add potatoes. Cook until desired. We like them brown and crunchy. We add salt and seasoning a few minutes before they are finished.

Oven Roasted Broccoli
1 head broccoli
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan
Preheat your oven to 400 degrees F. Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately. * Recipe from Melissa d'Arabian at

Other (melon, cucumber)
Melon - cut up and eaten with lunches
Cucumber - added to a Fruit Yogurt Smoothie

Eggplant and bell peppers are leftover and we will add them to Week 14.

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