I am excited to announce that this recipe for Warm Napa Cabbage Salad is made with 100% local ingredients. The cabbage and apple came in my CSA this week. I picked up the dressing and walnuts at Strites’ Orchard as well. The bacon once again comes from Anschuetz Farm in Gettysburg. I really wanted to top this salad with Camelot Valley goat cheese, but Strites’ was all out.
One thing that requires attention in this recipe is heating the cabbage. It does not take long for the cabbage to heat throughout. Be sure not to overcook it or it will wilt and become too soft. If there is too much bacon grease in the pan after cooking it, drain a little of it out before adding the cabbage.
You can even toast the walnuts ahead of time and store them in an airtight container at room temperature.
This salad makes a quick lunch during these cold fall days. If company is coming over, you could add chicken and serve it as a simple, yet elegant, meal.
Warm Napa Cabbage Salad
- 1 head Napa cabbage, chopped
- 8 slices bacon
- 1 apple, sliced
- 1 cup walnuts
- ½ cup goat cheese, crumbled (optional)
- Strites’ Orchard Vidalia Onion Honey Mustard dressing
- Preheat oven to 375 and line a pan with parchment paper. Spread the walnuts on the pan and bake 5 minutes.
- Cook the bacon in a pan over medium heat until it is crispy. Crumble and set aside. Add the cabbage to the pan and stir until it is heated throughout.
- In a large bowl, combine the cabbage, bacon, apples, and walnuts. Top with the honey mustard dressing.
There are only three weeks left in the CSA at Strites’ Orchard. This week was week 23. I received apples, beets, potatoes, sweet potatoes, onions, and cabbage. I was feeling lazy, so I gave most of it to my co-worker.
My sister makes an amazingly easy dish with sweet potatoes. It can be served as a side dish with dinner or even topped with a sunny side up egg for breakfast. The sweet potato obviously came in the CSA and the rosemary came from my garden. I still have to figure out if there are any places around here that have local Parmesan, but so far I have not found anywhere, but Parmesan is a staple in my diet, so I will take it from wherever I can get it.
The olive oil I used in this recipe is a garlic infused olive oil from a local gourmet store called Tastealotta. Tastealotta sells specialty olive oils, balsamic vinegars, and spices in Lemoyne, PA. They even allow you to taste their products before you buy them.
Rosemary Sweet Potatoes
- 1 large sweet potato, chopped
- 1-2 sprigs of rosemary
- ¼ cup Parmesan, grated
- 2 Tbsp olive oil
- Preheat oven to 425 and line a baking pan with aluminum foil and spray with cooking spray.
- Spread the chopped sweet potato on the foil. Drizzle on the olive oil. Strip the leaves off the rosemary sprigs and sprinkle on the sweet potato. Sprinkle on the Parmesan.
- Bake for 30 minutes. Enjoy!
Last week was a hectic week. My best friend got married and I was a bridesmaid. It was a beautiful wedding at Moonstone Manor in Elizabethtown. While it did rain a little, everything was great. I did not take too many pictures since I wore a strapless dress and didn’t have anywhere to keep my phone. There was a professional photographer and I cannot wait to see the photos he took.
Last week was also week 22 for the CSA. I received apples, kohlrabi, kale, green peppers, cauliflower, and beans. I chopped up the kohlrabi, blanched and froze it for a future recipe. I had no idea what to do with the gigantic cauliflower, so my mom made baked cauliflower with parmesan and garlic last night for dinner. It was delicious.
I believe this CSA is trying to make me like kale. I learned an easy tip to tenderize the kale and make it taste a little bit better. Chop the kale and mix it with olive oil. Massage it for a few minutes and then use it as directed in the recipe. The following recipe was adapted from the recipe in the CSA newsletter from Strites’ Orchard.
- 1 cup sliced kale, ribs removed
- ½ a small onion, chopped
- 1 bell pepper, chopped
- 1 Tbsp olive oil
- pinch Mrs. Dash
- 1 tsp butter
- 1 cup cheddar cheese
- 2 whole wheat tortillas
- Heat olive oil in a pan on medium high heat. Saute the pepper and onions until softened. Sprinkle with Mrs. Dash and add the kale. Stir and lower heat. Cover and let cook a few minutes until kale is softened.
- Heat a large pan on medium high heat and spread the butter in the pan. Place a tortilla in the pan and heat until the tortilla starts to bubble. Flip it over and reduce the heat to medium.
- Sprinkle half the cheese on the tortilla and top with half the kale mixture. Fold over the tortilla and press down with a spatula. Flip the tortilla and remove from the pan once the cheese is melted. Repeat with the remaining tortilla.
Throughout the summer, I have been saving vegetable scraps from everything I have made and keeping them in a gallon sized bag in the freezer. My scraps include: fennel, green pepper, onions, Swiss chard, kale, garlic, herb stems, and carrots.
Now that the bag is full, it is time to make the vegetable stock. Simply pour the scraps into a crock pot, cover with water and cook on low for 8 hours. Use a cheesecloth or mesh sieve and strain the veggies from the stock. It’s that simple!
Divide the stock into containers and freeze it for when you need it. Vegetable stock can be used in a wide variety of soups and risottos. I used some of mine to make roasted broccoli cheddar soup. The olive oil, salt, pepper, and cream cheese are the only non-local ingredients that I used.
Roast Broccoli Cheddar Soup
- 2-3 Tbsp olive oil
- 3 cloves garlic, chopped
- 1 onion, chopped
- 4 cups vegetable stock
- 2 medium potatoes, chopped
- 4 cups of broccoli (I used about one head)
- 2 medium carrots, shredded
- 1 cup cheddar cheese, shredded
- ¼ cup cream cheese
- 1 cup milk
- salt and pepper
- Preheat oven to 400. Line a pan with aluminum foil and spread the broccoli on the pan. Toss with olive oil and salt and pepper. Roast 20-25 minutes.
- Saute garlic and onion in a pot. Add the broth and potatoes. Boil until the potatoes are tender.
- Add the carrots and broccoli. Cover and cook about 5 minutes.
- Remove from heat and stir in cheese and cream cheese. Puree in a food processor or blender.
- Return the soup to the pot and stir in the cup of milk.
I initially made this cake to bring in to work for my co-worker’s birthday, but after I tasted it, I cut a slice for my co-worker and kept the rest for myself. I shared two other slices with my grandparents. When my grandmother bit in to her piece, her eyes grew wide and I knew she loved it.
I adapted the recipe from Almond Butter Honey Cake. Instead of the different flours, I just used Daisy flour and a little bit of coconut flour. Instead of plain almond butter, I used Blind Spot Nut Butter’s Super Squirrelly Nut Butter. This nut butter has cashews, almonds, walnuts, sunflower seeds, and flax. In addition, it also has apples and cranberries which is the reason I chose it for this cake. The little bits of apples and cranberries provide a chewy tartness that blends perfectly with the sweetness of the cake.
You are definitely going to want to serve this cake warm with a glass of milk. This cake is sweet, but not too sweet. It’s light, but it does not crumble. It is great for a mid-afternoon snack and you could even eat it for breakfast. I did.
Nut Butter Honey Cake
- 1 cup Daisy flour
- 2 Tbsp coconut flour
- ½ cup coconut oil, melted
- 1 cup Super Squirrelly Nut Butter
- ¾ cup honey
- 1 tsp vanilla
- 1 egg, room temperature
- ¼ tsp cream of tartar
- ¾ tsp baking soda
- ½ tsp salt
- Preheat oven to 350. Line a cake pan with greased parchment paper.
- Whisk together the dry ingredients. In a separate bowl, stir together the wet ingredients. Combine the wet and dry ingredients.
- Pour in the cake pan and bake 35-40 minutes.
In honor of National Mushroom Day, which is today, October 15, I made Mushroom Swiss Burgers. Plot twist: the mushrooms are in the burger!
Local ingredients in this burger are: the ground beef, which is from Valley Vista Acres, the Swiss cheese which is from Apple Valley Creamery, the buns, which are from Martin’s, and the mushrooms, onion, and garlic.
The ground beef comes from 100% grass fed cows and according to a note from Valley Vista Acres, grass fed beef has less fat and more omega-3 fatty acids than meat from grain fed cows. I definitely noticed a difference in the taste and texture of this ground beef compared to the ground beef that is found in the grocery store. It even felt leaner when I was mixing it to make the burgers.
Dicing the mushrooms is the most time consuming part of this recipe, but sautéing everything is the best part. I absolutely love the smell of mushrooms when they are cooking and the onions and garlic just enhance the smell and flavor.
I also made an aioli to go with the burgers by mixing 2 cloves of garlic, ¼ cup of mayo, and ½ tablespoon of lemon juice. Feel free to top your burger with extra Swiss cheese and some caramelized onions as well! Obviously, you can grill the mushroom Swiss burgers, but I made mine on the stovetop.
Are you celebrating National Mushroom Day? What are your favorite mushroom dishes?
Mushroom Swiss Burgers
- 1 lb ground beef
- 8 oz mushrooms, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1/3-1/2 cup shredded Swiss cheese
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 Tbsp low sodium soy sauce
- 2 Tbsp olive oil
- Sauté the mushrooms, onion, and garlic in olive oil. Drain excess liquid and set aside to cool.
- Mix ground beef, cheese, and spices. Add the mushroom mixture and form into patties.
- Cook on med-high heat for 3-4 minutes each side.
- Serve on a bun with your favorite toppings.
In this week’s CSA, I received spinach, beets, an onion, potatoes, apples, and broccoli. My neighbor picked probably close to 100 carrots from her garden and gave me a bag, so I have them, too. I am thinking broccoli cheddar soup is going to be on the menu soon. I might make some roasted beets and carrots, too.
But first, cookies. My neighbor has a health condition and eating gluten makes her sick, so I made these carrot cake oat cookies gluten free. I started out preparing these the same way I did my Oatmeal Plum Muffins by baking the oats with the spices.
For the carrots, I grated them in my food processor. If you don’t have a food processor, use a hand grater, but the food processor grates the carrots in seconds and save so much time and energy.
These cookies are really easy to make and allowing them to chill for an hour gives the oats time to absorb the liquids in the dough. Don’t worry if it seems to runny before you chill it, once the hour is up it will be a nice, thick dough ready to form into cookies. The cream cheese icing is a must, though my neighbor also cannot have too much dairy, so I made some cookies without icing just for her.
Carrot Cake Oat Cookies
- 2 cups oats
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cream of tartar
- ¼ tsp baking soda
- 1/8 tsp salt
- ¾ cup grated carrots
- 1 egg, room temperature
- 2 Tbsp butter, melted (can use coconut oil)
- 1 tsp vanilla
- ½ cup honey
Cream Cheese Icing
- ½ cup cream cheese
- 1-2 Tbsp maple syrup
- ½ tsp vanilla
- Preheat oven to 325 and line a baking pan with aluminum foil. Spread the oatmeal on the pan and sprinkle with the cinnamon and nutmeg. Bake for 5 minutes. Allow to cool.
- Add the oats to a food processor or blender and blend until smooth.
- In a bowl, stir in the dry ingredients.
- In a separate bowl, mix the wet ingredients and fold in the carrots and dry ingredients. Stir until combined. Cover the bowl in plastic wrap and chill 1 hour.
- Spoon the dough onto a greased cookie sheet and bake at 325 for 15 minutes. Cool.
- Mix icing ingredients together and spread on cooled cookies.