Friday, June 17, 2016

Bags for Friday, June 17th

In addition to the fresh greens, kale, cilantro, spring onions, nettles and a dozen fresh organic eggs from Blake Family Organic Farms, we have something new for you this week - horseradish leaves.

You're going to love these things! They are similar to kale and arugula, but with a pleasantly bitter, peppery flavor. 

Horseradish leaves can be used in both raw and cooked preparations. Young tender leaves can be added whole to salads or minced and incorporated into salad dressing. Young leaves can also be used to make lettuce wraps, dolmades or in lieu of seaweed in sushi rolls. Combine with basil when making pesto or other sauces to add a peppery kick. Leaves can be steamed, sautéed or stir-fried. Older horseradish leaves can be chopped and added to soups or cooked with other leafy greens such as kale and cabbage. 

Here's a salad we know you're going to love!

  • 1 bag of Kitchen Table kale, washed
  • 1 large horseradish leaf, shredded
  • 1 avocado, mashed
  • 1 tbsp tamari or soy sauce
  • 2 tbsp extra-virgin olive oil
  • 1/2 tbsp cumin
  • 1/4 lemon, juiced
  • 1/4 tsp salt
  1. In a large bowl, combine all the ingredients and massage with your hands for 1 minute to break down the tough fibres of the kale.
  2. Serve just as it is, or add some additional chopped veg if you like, such as tomatoes, cucumber, grated carrot or beetroot, or sprinkle on some sprouts if you have some.

Thanks for supporting Kitchen Table CSA and giving us the opportunity to provide you with top-shelf organic foods!

Friday, June 3, 2016

Bags are coming this morning - radishes, scallions, parsley, oregano, mixed greens, chickweed, nettles and cabbage leaves. We have been taking some of the cabbage leaves from the plants that have bolted and using them as a cooked green. Last night I browned a pound of our own grass-fed beef and added a little soy sauce, some schriaca sauce, a dash of sea salt and some red pepper flakes after the beef had browned. Then I layered a dozen or do the large leaves over the top, covered it and let it steam over low heat for about 10 minutes. We put the greens on the plate, ladled over some of the beef and had a great, quick meal. Good thing, too, because we didn't knock off until 8:45 last night. The leaves would lend themselves to dishes like stuffed cabbage, so you can have a lot of fun with them. We will do something similar tonight, but use both chickweed and cabbage leaves for the cooked greens.

We still have garden plants left if you want them. One more week and they're going in out gardens!

Stuffed Cabbage Rolls -


2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup


In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.