Here are more ways to prep the carrot and cabbage from this week’s share.
Sweet, sweet carrot.
When you cook these carrots, they get sweeter! Like I mentioned above, boiling one-inch chunks until they are just fork tender is very enjoyable. If you let them go longer, they get mushy, but not mash-y like a potato.
Of course, you can eat our dear carrots raw with hummus or yogurt. To roast, split them lengthwise, toss in a little olive oil and cook at 450 degrees until the edges brown and its body wrinkles.
Do the cabbage patch.
I always enjoyed my fried Japanese tonkatsu with a side of plain shredded cabbage. Fried fatty foods and bbq go really well with slaws. All you really need per cup of shredded cabbage is a teaspoon of your favorite vinegar. Toss to coat and wait a few minutes for it to wilt.
Thick slices of whole cabbage roast up in the oven nicely, too. Their edges get crispy and brown while the inside is tender and juicy. You can boil cabbage but I find that boiling for too long releases those mustardy fumes, so beware!
Finally, you can kraut it! The best part is punching it regularly.
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Are you a member of Local Roots? Tag both @Randwiches and @LocalRootsNYC with the hashtag #MadewithLocalRoots when you use your produce. We want to see what you're making!
If you have cooking questions about anything you receive from your farm share, please ask me! I might have a few suggestions.