Feeds:
Posts
Comments

Archive for the ‘Cabbage’ Category

Oriental Cole Slaw


Image

Oriental Cole Slaw with fresh from the market ingredients – Napa and Chinese Cabbage, onions and broccoli.

Whether you use Napa Cabbage or Chinese Cabbage for it’s mild flavor or regular head cabbage for it’s bargain price for quantity, you’re going to love this Cole Slaw from our Market Lady Trish Reed.

Oriental Cole Slaw

1/4 cup butter
2 (3 oz) pkg Oriental flavor ramen noodle soup (reserve seasoning packets)
1/2 cup slivered almonds
1 lb cabbage (shredded)*
8 oz broccoli crowns (chopped in small pieces)*
1/2 cup chopped green onion*
1/2 cup salad oil
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1/2 cup white sugar or equivalent sugar substitute

 Preheat oven to 350 degrees.  Melt butter in a microwave safe bowl in microwave.  Crush the ramen noodles into small pieces.  Stir crushed noodles and almonds into butter.  Spread mixture onto a baking sheet and bake in the preheated oven until brown and crunchy (about 8 to 10 minutes).  Allow to cool completely.

 In a large bowl, toss together shredded cabbage, broccoli crowns and green onions.  Whisk together salad oil, vinegar, sugar or sugar substitute, soy sauce and reserved seasoning packets in a separate bowl.  Stir the noodle mixture into the dressing and pour over Coleslaw mixture, tossing well.

* in season now at a farmers market near you!

Image

Trish elbow deep in cabbage at the market.

Advertisements

Read Full Post »


Market Lady, Lane McConnell, shows a new way to prepare squash using local ingredients from the farmers market in Mtn. Grove, Mo.

Do you have a question for The Market Lady?  Leave her a comment of become a friend on Facebook today.

 

Cabbage Sautéed in White Wine
2 cups of sliced green cabbage
2 small green onions, sliced
Olive oil
Salt and pepper to taste
½ cup of a Missouri dry white wine

Sauté the onion and cabbage in oil for 2 minutes.

Shopping Tip
Choose the right cabbage for the recipe. Hard white (a.k.a. green) cabbage and red cabbage are delicious raw in coleslaw or cooked in soups, stews and sautés.

Storage Tip
Refrigerate cabbage in a plastic bag in your refrigerator for a week or even several weeks. If you find a cabbage and the outer leaves look ‘icky’, just remove them and the inner cabbage should be fine to use.

Next add wine, salt and pepper and sauté for an additional 6 minutes.  Serve alongside grilled pork, beef or chicken.

Cabbage can be used in a variety of recipes including soups and slaws.

Read Full Post »


Cooking Up at Storm at the Mtn. Grove Farmers Market

Cooking Up at Storm at the Mtn. Grove Farmers Market

I traveled to Mtn. Grove on June 4th to visit the farmers market and it was a beautiful day for cooking demos.  It was an early morning, as we arrived to the market at 7:30 a.m., and normally that wouldn’t have been so early, but when you spend most of the wee hours in the hay field with your family, and you’re only running on about 4 hours- it’s an early morning.

The Mtn. Grove Farmers Market was a special visit for me, as I grew-up in Mtn. Grove and graduated high school in 2000.  I was very surprised that so many of my previous teachers came out to show support of their hometown girl…and I also appreciated the support of many of the local farmers that stopped in.

I started the morning with a Cabbage Sautéed in White Wine and finished with a Pound Cake with a Fresh Strawberry Sauce.  The vendors wanted the cake first, but I told them only after the vegetables.

There were many consumers that came by to visit with us and sample our locally cooked meals- we appreciate all the customers for coming out and saying hello!

Below is the cabbage recipe that I prepared at the market.  It’s a little different way of eating cabbage than what most people are used too- but that’s the pupose – to show new ways to cook.  See you at the next market!

Cabbage Sautéed in White Wine
2 cups of sliced green cabbage
2 small green onions, sliced
Olive oil
Salt and pepper to taste
½ cup of a Missouri dry white wine

Sauté the onion and cabbage in oil for 2 minutes.  Next add wine, salt and pepper and sauté for an additional 6 minutes.  Serve alongside grilled pork, beef or chicken.

Shopping Tip
Choose the right cabbage for the recipe. Hard white (a.k.a. green) cabbage and red cabbage are delicious raw in coleslaw or cooked in soups, stews and sautés.

Storage Tip
Refrigerate cabbage in a plastic bag in your refrigerator for a week or even several weeks. If you find a cabbage and the outer leaves look ‘icky’, just remove them and the inner cabbage should be fine to use.

Read Full Post »


Fresh radishes from the market

I’ve had this recipe in my box of “to try” recipes and I finally prepared it the other night.  My family was in for a treat with this quick and easy side dish.

I had a lot of radishes and needed to find something to do with them (I got a little too over anxious at the market and bought way too many the other day.) I do this every time I visit a market…I see all this beautiful produce and I want it all!  I begin dreaming up recipe ideas and my stomach starts to rumble and I always purchase way too much fresh produce.  It is just my husband, son and I – therefore we can only consume so much.  But, the good news about my impulse buying is that I’ve learned many ways to preserve my fresh food.

I remembered I had this recipe that called for radishes, carrots and cabbage- perfect way to incorporate products that are in season at the farmers market.

We served this alongside grilled pork chops and it was a perfect pair!

RADISH  AND CABBAGE SLAW
From Gourmet, April 1991

1/2 lb.
3 cups
1 cup
1/2 cup
2 tbsp.
1/2 tsp.
2 tbsp.
2 tbsp.
radishes, trimmed and grated coarse (about 2 cups)
finely shredded cabbage
coarsely grated carrots
thinly sliced red onion
fresh lemon juice
sugar
olive oil
finely chopped fresh cilantro, mint, or parsley leaves

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the coriander, and salt and pepper to taste.

Read Full Post »