Kimchi

1 napa cabbage, cut into 2-inch strips

1/4-1/2 cup kosher salt

2 tablespoons garlic, minced

2 tablespoons ginger, minced

1 teaspoon sugar

3 tablespoons water

4 tablespoons Korean red pepper flakes

1 large daikon radish, peeled and cut into 1-inch matchsticks

2 bunches green onions, cut into 1-inch pieces

Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.

Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.

Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture.

Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.

Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.

After 2-5 days of fermentation, store kimchi in refrigerator.

German-Style Potato Salad

1.5 pounds halved small potatoes

1/4 cup olive oil

1/2 chopped onion

1/4 cup apple cider vinegar

4 sliced scallions

2 tablespoons chopped fresh dill, separate about ½ tsp of flowers.

1 teaspoon toasted caraway seeds 

Salt

Pepper

Cover 2 pounds halved, small, waxy potatoes with cold salted water, bring to a boil, and cook until tender. Drain and transfer to a large bowl.

Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. The last minute, toss in dill flowers to draw out the flavor oils.

Remove from heat and mix in 1/4 cup apple cider vinegar.

Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.

Garbanzo Bean and Kale Soup

Garbanzo beans, or chickpeas, pair very well with this hearty Kale Variety. This vegetable and bean soup helps utilize what this week’s share has to offer.

2 cups garbanzo beans, drained (if using canned beans, ½ cup dry beans if cooking)

½ a bunch of kale cut in half length-wise then chopped

2 turnips  - chopped

2 zucchini or patty pan- chopped

2 garlic scapes – minced

¼ cup scallions- chopped (reserve the tops as an herb to finish the soup)

2 oz olive oil

2 cups stock (vegetable or chicken) (water also works)

Salt and pepper to taste

Sauté ¼ cup scallions and garlic scapes in olive oil until aromatic. Try not to let it brown. Add turnips and zucchini and cook for 1-2 minutes add kale and 1 cup of stock and cook over medium heat for 5 minutes. Add the beans and the remaining stock and cook until all ingredients are tender (not mushy).

Add salt and pepper to taste. Then finish with minced scallion tops.

Several variations can be done to this dish. By adding some curry powder or chili powder you can definitely kick it up a bit. This recipe is a basic starting point. Feel free to experiment. Also, if you make a grilled cheese sandwich with the pesto jack in the cheese, share and dip it into this soup. That would be a tasty addition. 

Cucumber and Parsley Salad

1 Cucumber Peeled

2 Tbsp. Diced Pearl Onion

2 Tbsp Olive

1 Tbsp Lemon Juice

1 Tbsp Vinegar – If you have some chive infused vinegar this would be great here. Otherwise Balsamic or Red Wine Vinegar would be a great choice

¼  Cup Minced Garlic Scapes – If you don’t have any scapes left from last week, you can substitute Scallion

½ bunch of Parsley Minced

½ Tsp Salt

Pepper to taste

Take cucumber and cut it in half lengthwise then remove the seeds with a spoon (this is optional as I eat the seeds and they are delicious) and slice crosswise very thinly. Add salt and place into a bowl and set aside.

Dice the pearl onion and mince the garlic scapes. Combine with the minced parsley and set aside. 

Mix together lemon juice, vinegar and oil. Whisk and then pour over cucumbers. Toss onion/garlic/herb mixture into the cucumbers and toss thoroughly to ensure a light coating on all the ingredients. Add pepper to taste. 

Bubble and Squeak

A British Style Comfort Food

1-2lbs potatoes diced

3 tbsp butter

1/2 bunch of scallions, sliced thin

2 cups cabbage rough chopped

2 cup Gold Zucchini grated

1/4 cup flour (if you are gluten free, using an All Purpose Gluten Free Flour Blend works as well)

Canola or Safflower oil for frying (roughly 1/4” on the bottom of a fry pan)

Salt and freshly ground pepper to taste

Boil the potatoes for 12-15 mins or until tender, then drain and return to the pan over a low heat for 1-2 mins to dry out. Add the butter and mash well. Meanwhile, boil the cabbage and zucchini for 3-5 mins until just tender. Drain and cool quickly under cold running water. Shake dry, then cut as thin as you can.

Mix the cabbage and zucchini with the potatoes and season to taste. Leave until cool enough to handle, then shape into 8 round cakes. Tip the flour onto a plate, then coat the cakes, tapping off the excess.

Heat a ¼” depth of oil in a large frying pan and shallow-fry the cakes in 2 batches for 2 mins each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet keep in oven set to warm (175 deg F) until the cakes dry out a bit. Great to serve as a side to anything from the grill.

Asian-Style Grilled Cucumber and Scallion Salad

1-2 Cucumbers

½ bunch Scallions

3 Tbsp. Rice Wine Vinegar

2 Tbsp. pickled Ginger sliced very thin

1 Tbsp. Sesame Oil

1 Tbsp. Sesame Seeds

½ tsp Sugar

1/4tsp dried Chili Flakes

1 Tbsp. Canola Oil

Pinch of Salt and Pepper

Cut Cucumbers in half lengthwise and toss with scallions in canola oil. Add a pinch of salt and grill over medium-high heat until you start to see some charring to occur. Then pull from the grill and slice thin crosswise. 

Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Mix thoroughly then toss in sliced cucumber and scallions, 2 tablespoons sliced pickled ginger, ¼ tsp Chili flakes and 1 tablespoon sesame seeds. Mix well and serve. You may want to chop up some of the crispy head lettuce to bulk up the salad and add a little more crunch.

Asian Style Cabbage Salad

⅓ cup white wine vinegar

2 teaspoons toasted sesame oil

2 teaspoons vegetable oil

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon sugar

1 teaspoon minced fresh ginger root

¼ teaspoon salt

1 head Bok Choy or Cabbage, thinly sliced

2-3 carrots peeled and grated

4 scallions, thinly sliced

¼ cup toasted sesame seeds

Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.

Add choy/cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.