What I Got – Week 10 2019

Back row: Hyssop (note: the official list said “anise hyssop” but I got that last year, and it looked and smelled nothing like this, so I’m pretty sure this is Hyssopus officinalis), Orange Carrots, Green Cabbage, Green Kale

Middle row: Banana Peppers, Green Zucchini (seven of them!), Blackberries, Yellow Wax Beans

Front row: Pickling Cucumbers, Yellow Peaches

What I Made: Chorizo Skillet with Cauliflower and Cabbage

Let me start with an observation: you know a recipe was good when the only photo I have to show for it is in the form of leftovers!

It’s surprising, too, that I would find myself so fond of a recipe that features cauliflower and cabbage – two veggies I tend to avoid.  It’s the rich flavor of spicy chorizo that stars here, making up for the yummy taste that plain cauliflower and cabbage lack.

The recipe starts with Mexican-style chorizo.  A word of caution – I did not buy the pack labeled “hot” and still found this PLENTY spicy.  You could substitute a regular pork sausage if you want to be safely in the mild camp.  Removed the chorizo or sausage from its casing and brown it in a skillet, breaking it up into small pieces as it cooks.  Add in all the vegetables of your choosing and some water and steam until the veggies are tender.  It’s a filling one-pot meal and is so tasty you’ll forget your fears of cabbage altogether!

CabbageSkillet

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What I Got: Week 16

This week’s basket may make some of even the most ardent veggie lovers wrinkle up their noses, but I think you may be pleasantly surprised by some of the recipes I’ll post. Stay tuned!

Week16
Green Leaf Lettuce, Red Leaf Lettuce, Cabbage, White Cauliflower
Kiwiberries, Golden Delicious Apples, French Breakfast Radishes, Broccoli, Red Potatoes