Winter CSA Share #6, Thursday, January 29th, 2015

 

What You’re Getting: 

 Standard Share:

4 lbs Shallots	6 lbs Winter Squash
5 lbs Potatoes	3 lbs Turnips
3 lbs Carrots	2 Green Cabbages
2 bulb Kohlrabi	4 ears Popcorn

Family Share:

6 lbs Shallots	10 lbs Winter Squash
10 lbs Potatoes	5 lbs Turnips
5 lbs Carrots	3 Green Cabbages
3 bulb Kohlrabi	6 ears Popcorn

Farm News:

Ahh, the last CSA share. How bittersweet! We hope you guys have all enjoyed your share this winter. We really appreciate all your support!

I’ve talked to a few folks who have been feeling a little bogged down with cabbage and kohlrabi, so I’ve been sure to pile on the cabbage, kohlrabi and turnip recipes this time and last time. Be sure to check out the recipes to get inspired!

The winter share may be over, but summer is coming fast! Already the wheels are turning on the farm to plan, prep, and grow your veggies for the summer months. We hope to see you at farmers markets or in the farmstand, or perhaps you’ll join us for a growing season CSA Share! Check out your many options at www.bahnerfarm.com

Thank you, thank you for being a part of our 2014 Winter CSA…. Happy Eating!

Please bring back your boxes when you come ot pick up your share! Remember, this is the last share!

Enjoy your veggies!

Christa, Mike, Lizzy and Nick

Recipes:

Ground Beef, Cabbage and Mushroom Stir-Fry

1 pound ground beef

2 cloves garlic, minced

1 lb cabbage, sliced thin

8 ounces fresh mushrooms, sliced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 T minced fresh ginger

Pinch cayenne, optional

Salt and pepper, to taste

2 t honey

1 bunch green onions, cut on the bias (about 8 onions or 3 ounces after trimming)

In a very large skillet or wok, brown the ground beef with the garlic, ginger and a little salt and pepper. Add the cabbage and mushrooms and stir-fry until the cabbage is tender-crisp. Add the remaining ingredients and heat through. Adjust the seasoning to your taste.

   

Sweet and Sour Cabbage with Bacon

    1 teaspoon vegetable oil

    4 slices bacon, cut crosswise into 1/2-inch pieces

    2 shallots, peeled and thinly sliced

    1 medium head green cabbage, cored, cut into 1-inch pieces

    1/4 cup cider or rice vinegar

    1/4 cup sugar

    3 tablespoons soy sauce

    In a large Dutch oven or heavy pot, heat oil over medium-high and cook bacon, stirring, until browned and crisp, 6 minutes. With a slotted spoon, transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring, until cabbage is wilted, 10 minutes. Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, 10 minutes. Stir in bacon and serve.

Root Vegetable Gratin

    3 pounds mixed turnips, potatoes and kohlrabi, peeled and cut into 1/8-inch-thick slices

    3 tablespoons extra-virgin olive oil, divided

    1 cup thinly sliced shallots

    1 1/3 cups milk, divided

    3 tablespoons all-purpose flour

    1 1/2 cups finely shredded Gruyère cheese, divided

    1 tablespoon chopped fresh thyme, or 1 teaspoon dried

    1/2 teaspoon salt

    1/4 teaspoon freshly ground pepper

    1 cup fresh whole-wheat breadcrumbs, (see Tip)

    Preheat oven to 400°F. Grease a 9-by-13-inch baking dish.

    Heat 2 tablespoons oil in a medium saucepan over medium heat. Add shallots and cook, stirring occasionally, until light brown, 3 to 4 minutes. Add 1 cup milk and bring to a simmer. Combine flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 1 to 2 minutes. Remove from the heat. Stir in 3/4 cup cheese, thyme, salt and pepper.

    Combine breadcrumbs, the remaining 3/4 cup cheese and 1 tablespoon oil in a bowl.

    Layer the vegetable slices in the prepared baking dish. Pour the cheese sauce over the top and top with the breadcrumb mixture.

    Bake the gratin until it is bubbling and the top is golden, 30 to 40 minutes. Let cool for 10 minutes before serving.

Winter CSA Share #5, Tuesday, January 6th, 2015

What You’re Getting:

Standard Share:

3 lbs Onions	8 lbs Winter Squash
5 lbs Potatoes	3 lbs Turnips
3 lbs Carrots	0.5 lb Salad Mix
2 bulb Kohlrabi	1 Green Cabbages
3 ears popcorn

Family Share:

6 lbs Onions	12 lbs Winter Squash
10 lbs Potatoes	6 lbs Turnips
6 lbs Carrots	0.5 lb Salad Mix
3 lbs Beets	2 Green Cabbages
2 bulb Kohlrabi	6 ears popcorn

Farm News:

Happy New Year!

So far we have really enjoyed 2015…. Mostly because of the beautiful ice for skating, and then finally some snow for cross country skiing. Let’s hope the rest of the year is just as filled with fun family activities.

Although the ice and snow makes the summer season seem far away, this is starting to be a very busy time for us. All our plantings and seeding dates need to be planned and organized for the year ahead so we can order our seeds. We try to knock off big paperwork projects like catching up on Quickbooks, taxes, entering the data from last year’s harvest and labor logs before February arrives… and along with it, the beginning of our seeding season!

At the same time, this is also a special time of year for our family, as we try to spend as much time as possible relaxing together before the spring. I hope you guys are enjoying it, too! Skating, skiing, snowshoeing…. Winter in Maine is the best.

Please bring back your boxes when you come ot pick up your share! Remember, the next share is the last share (January 27^th).

Enjoy your veggies!

Christa, Mike, Lizzy and Nick

Recipes:

Popcorn!

How to pop:

In the microwave: Remove outer husks. Place ear of corn, fully intact, in a paper bag. Fold the top of the bag closed. Place in microwave and heat on high for about 3 minutes or until all the corn has popped.

On the stovetop: Remove outer husks. Remove kernels from cob using a twisting motion. Pop kernels on stovetop just like any other popping corn!

Each ear makes about 1 large bowl of popped corn.

Yum!

Potato and Turnip Cakes

    1 pound  potatoes (about 2 medium)

    1 pound turnips (about 2 large)

    1/3 cup olive oil

    1 teaspoon coarse salt

    1/4 teaspoon ground pepper

    Coarsely grate (with a box grater or a food processor fitted with the grater attachment) potatoes and turnips, all scrubbed and trimmed. Squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl. Toss with coarse salt and ground pepper.

    Heat olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.

Kohlrabi and Turnip Gratin

    1 to 2 tablespoons unsalted butter (optional), plus more for baking dish

    1 1/2 cups heavy cream, plus more if needed

    3 sprigs robust herbs such as thyme or sage

    2 pounds (total) kohlrabi and turnips, peeled and thinly sliced

    Coarse salt and freshly ground pepper

Heat oven to 375 degrees, and butter a 2 1/2-quart oval gratin dish or 9-by-13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand 30 minutes. Strain through a fine sieve and discard solids.

Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go. Dot with butter, if using. Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.

Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more. Serve at once.

Kohlrabi and Apple Slaw

    Kohlrabi, cut into matchsticks

    Apple, cut into matchsticks

    Olive oil

    Fresh lemon juice

    Salt and pepper

    Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.

Kohlrabi and Turnip Asian Slaw

1 pound kohlrabi (1 large), peeled

1 medium turnip, peeled and quartered

3 tablespoons lime juice

1 tablespoon peanut oil

2 teaspoons honey

1 teaspoon toasted sesame oil

Coarse salt and ground pepper

2 scallions, thinly sliced (Can be substituted with slivered onion)

    Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.

    In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.

Spiced Chicken Stew with Carrots

Throw this in the crock pot in the morning, come home to a delicious dinner just right for a cold winter’s night.

    2 pounds carrots, peeled and cut into 1 1/2-inch lengths

    8 skinless chicken thighs (about 2 1/2 pounds total)

    1 garlic clove, thinly sliced

    1 cinnamon stick

    1/2 teaspoon ground cumin

    Coarse salt and ground pepper

    1/4 cup golden raisins

    1/2 cup cilantro leaves

    1/4 cup sliced almonds, toasted if desired

    Couscous, for serving (optional)

    Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.

    Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.

   

Winter CSA Share #4, Tuesday, December 23rd, 2014

 

What You’re Getting: 

 

Standard Share:

5 lbs Onions	8 lbs Winter Squash
5 lbs Potatoes	2 Mini Head Lettuce
5 lbs Carrots	1/2 lb Salad Mix
2 lbs Beets	1/4 lb Baby Pac Choi
1/2 lb Leeks	1 Green Cabbage
1 bulb Kohlrabi

Family Share:

6 lbs Onions	12 lbs Winter Squash
10 lbs Potatoes	6 lbs Turnips
6 lbs Carrots	0.5 lb Salad Mix
3 lbs Beets	2 Green Cabbages
2 bulb Kohlrabi	6 ears popcorn
Farm News: Happy holidays from your Bahner Farm family! Winter vegetables are key to our holiday favorites… roasted potatoes and onions, caramelized squash, leek dip, carrot cake and more will grace our table in a few days. Can’t wait. Hope you all get to see lots of your loved ones and enjoy good food with them all. Merry Christmas and a happy, happy New Year! Enjoy, and many thanks! Christa, Mike, Lizzy and Nick Recipes: Parma-Style Carrot Cake I love all things carrot cake, and usually follow the Joy of Cooking recipe. I tried this recently and loved it – it would be a great holiday dessert! 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup pine nuts (about 6 ounces) 1/2 cup sugar, plus 1/2 cup 1 teaspoon fennel seeds 1 lemon, zested and juiced 2 cups peeled and chopped carrots (about 6 carrots) 1/2 cup mascarpone cheese 1/2 cup (1 stick) butter, softened 5 eggs Powdered sugar, for garnish Preheat the oven to 375 degrees F. In a medium bowl stir together the flour, baking powder, cinnamon, and salt. Set aside. Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots. Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated. In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs, 1 at a time, until well blended. Add the carrot mixture to the butter mixture and stir until combined. Add in the reserved dry ingredients and stir until just incorporated. Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 45-55 minutes. Let the cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve. http://www.foodnetwork.com/recipes/giada-de-laurentiis/parma-style-carrot-cake-recipe.html?oc=linkback Caramelized Winter Squash 2 medium butternut squash (4 to 5 pounds total) 6 tablespoons unsalted butter, melted 1/4 cup maple syrup 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Preheat the oven to 400 degrees F. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, maple syrup, salt, and pepper. Toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot. http://www.foodnetwork.com/recipes/ina-garten/caramelized-butternut-squash-recipe.html?oc=linkback Leek Dip Delicious with carrot and kohlrabi sticks!     1/4 cup slivered almonds     2 tablespoons unsalted butter     ½ lb leeks, thinly sliced (Don’t be afraid to use the whole leek!)     2 cups sour cream     14 oz plain goat cheese     1 tablespoon chopped fresh flat-leaf parsley     Coarse salt and freshly ground pepper     Preheat the oven to 350 degrees. Spread slivered almonds in a rimmed baking sheet; bake until fragrant, about 10 minutes. Set aside to cool. Coarsely chop and set aside. Melt butter over medium-low heat, then add leeks. Saute until soft and translucent, about 5 minutes. Set aside to cool.     Place sour cream and goat cheese in a medium bowl, and stir until well combined. Add almonds, leeks, parsley, salt and freshly ground pepper. Keep covered in the refrigerator until ready to serve. http://www.marthastewart.com/339796/leek-dip Lemony Cabbage-Avocado Slaw A delicious way to use up that cabbage… and a welcome light dish after all that holiday cooking!     6 cups finely shredded cabbage     1 small red, orange or yellow pepper, chopped     1 ripe avocado, diced     2 tablespoons finely chopped red onion     3 tablespoons lemon juice     1/4 cup shelled hemp  (or flax) seeds     3 tablespoons fresh cilantro     1/4 teaspoon fine sea salt Toss all ingredients together in a large bowl until avocado is creamy throughout. Yum, yum, yum.

Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.

   

Winter CSA Share #3, Friday, December 5th, 2014

 

What You're Getting:

Standard Share:

5 lbs Onions	8 lbs Winter Squash
5 lbs Potatoes	½ lb salad mix
5 lbs Carrots	2 lbs beets
1 green cabbage	1 lb leeks
½ lb swiss chard	1 bulb kohlrabi

Family Share:

8 lbs Onions	10 lbs Winter Squash
10 lbs Potatoes	1 lb salad mix
10 lbs Carrots	3 lbs beets
1 green cabbage	1 lb leeks
1 lb swiss chard	1 bulb kohlrabi

Farm News:

Thanks to all of you for being so understanding about the last-minute date change this week! We are glad to be home and were glad to find that the winter greens survived our absence.

We hope you all had a wonderful Thanksgiving with your families. We were visiting Mike’s mother in Indiana, as usual. Among many, many other things we are incredibly grateful for our loyal and supportive customers. Without you, we would not be able to spend our lives farming. Thank you, thank you, thank you!

As winter sets in, the farm activities change. Buildings and vehicles need repairs. We take extra classes for certifications and to gain new skills. The mountain of winter paperwork is slowly conquered. Seed plans, markets, supply orders, next year’s crew… everything must be planned out and recorded! Exciting to be thinking about all the possibilities for next season.

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nick

Recipes:

Rice Noodles with Pickled Vegetables

A fancy-sounding recipe that’s really pretty simple, this has become one of our favorite winter dishes.

 6 ounces wide rice noodles

1/4 cup soy sauce    

3 tablespoons fresh lime juice

3 tablespoons unseasoned rice vinegar

1 tablespoon sugar or maple syrup

2 teaspoons finely grated peeled ginger

1/4 teaspoon freshly ground black pepper

½  large kohlrabi, julienned (Cut into the thinnest sticks possible)

2 cups cabbage, julienned

2 large carrots, julienned

1/4 cup sesame oil

1 cup torn fresh cilantro, divided

3/4 cup unsalted, dry-roasted peanuts, coarsely chopped, divided

Optional: 1 lb cooked ground beef or minced cooked chicken

    Cook the noodles according to the package instructions. Drain, rinse with col water and toss with sesame oil.

    Whisk soy sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add vegetables; toss to combine. Let sit 10 minutes.

    Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Mix in meat if desired. Top salad with remaining cilantro and peanuts.

Cabbage, Carrot and Kohlrabi Slaw

This slaw is delicious solo, or in tacos.

    3 cups thinly sliced cabbage

    2 carrots, shredded

    ½  large kohlrabi, shredded

Dressing:

    ¼ cup olive oil

    juice of one lime

    sea salt and pepper to taste

    To prepare slaw, combine the first 3 ingredients in a large bowl. To prepare dressing, mix all ingredients in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour.

From http://www.tastebook.com/recipes/2972191-Cabbage-Carrot-and-Kohlrabi-Slaw

Sautéed Swiss Chard with Lemon and Butter

1 1/2 tablespoons butter

1 1/2 tablespoons olive oil

2 garlic cloves, minced

1 pinch dry crushed red pepper

1 bunch swiss chard, stems and leaves cut into 1/2-inch-wide pieces

Juice of ½ lemon

Salt

Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add swiss chard; stir to coat. Cover and cook until tender (stirring occasionally) about 8 minutes. Squeeze juice from 1/2 lemon onto chard. Season to taste with salt.

Winter CSA Share #2, Tuesday, November 11th, 2014

 What You’re Getting: 
 

Standard Share

5 lbs Onions	8 lbs Winter Squash
5 lbs Potatoes	1/2 lb salad mix
5 lbs Carrots	1 stalk Brussels sprouts
1 green cabbage	2 lbs green tomatoes
1/2 lb kale	1 Long Pie Pumpkin

Family Share:

10 lbs Onions	10 lbs Winter Squash
10 lbs Potatoes	1 lb salad mix
10 lbs Carrots	2 stalks Brussels sprouts
1 green cabbage	2 lbs green tomatoes
1 lb kale	1 Long Pie Pumpkin

Farm News:

Winter CSA Share #2!

Well, we survived the snow storm just fine – We even enjoyed it, so much sledding! Our late fall kale however, did not. Sad day. Kale can take frosts, but apparently not a heavy snow load, which stripped all the leaves off the plants. We were able to get you kale as planned, but this kale is not very tender, so don’t use it for kale salad! Instead, chop it finely and add to soups or pasta sauce (Like the recipe included today) to add a nutritional kick.

            November is a busy month of end-of-the-year projects for us. Over-wintering crops need covering, the last of the storage crops need harvesting, buildings need to be buttoned up, equipment must be stored properly, spring greenhouse need seeding, firewood needs to be split and stacked – the list is never ending, always! Despite that, we love late fall. We miss our summer crew but appreciate the time we get to spend alone as a family, and look forward to seeing our extended families over the holiday.

We hope you enjoy all the many vegetables in your share – We are feeling particularly excited about Brussels sprouts, ourselves! Put that Long Pie pumpkin to work in a delicious holiday pie! We hope you have a wonderful Thanksgiving with your families!

 Enjoy, and many thanks!

Christa, Mike, Lizzy and Nick

A few notes:

Long Pie pumpkin looks funny, like a giant orange zucchini, but is actually a heirloom pumpkin with great flavor and smooth flesh that makes WONDERFUL pies.

            For green tomatoes, try also: Fried Green Tomatoes! Find on our blog at www.bahnerfarm.blogspot.com or Google to find 1,000,00 recipes! I also like to add chopped green tomatoes to enchiladas.

Recipes:

Green Tomato Salsa

           

    2 Tablespoons lime juice

    1 finely chopped garlic clove

    Salt & Pepper (to taste)

    Pinch Garlic Powder

    Pinch Cumin

    Pinch Chili Powder

    1 Tb chopped fresh cilantro (Or use parsley if you hate cilantro)

    ¼ cup finely chopped onion

    2 Tablespoons finely chopped jalapeno

    1 ½ cups chopped green tomatoes

Remove the stems and cores of the green tomatoes.

    Chop all the ingredients and combine.

    Refrigerate for at least 1 hour before serving.

From: http://wonkywonderful.com/1/post/2013/09/green-tomato-salsa-verde-recipe.html

Delicious pasta sauce with Kale

    Olive oil for the pan

    1/3 cup roughly chopped red onion

    2 teaspoons finely minced garlic

    2 tablespoons tomato paste

    1 bunch chopped Kale

    1 (28-ounce) can diced tomatoes

    1/2 cup red wine

    1/2 cup finely grated Parmesan cheese

    1 tablespoon granulated sugar

    Salt and pepper to taste

Coat a large saute pan with olive oil.  Place the pan over medium heat with the onion and garlic.  Cook until the onions begin to brown, about 5 minutes.  Then add the tomato paste and cook for a few minutes.  It will likely become stuck to the bottom of the pan, and that's ok! Add the kale and cook until it wilts, about 3 minutes.  Pour in the wine and tomatoes and increase the heat to high.  Bring the sauce to a boil, then reduce to low and simmer for about 20 minutes. 

Finish the sauce with the sugar and the cheese and then season to taste with salt and pepper.

Read more: http://www.momtastic.com/food/128950-kale-pasta-sauce/#ixzz3IggoHIWS

Caramelized Winter Squash

Always a huge hit at Thanksgiving!

2 medium butternut squash (4 to 5 pounds total)

6 tablespoons unsalted butter, melted

1/4 cup light brown sugar, packed

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

1999, The Barefoot Contessa Cookbook, All Rights Reserved

“Pot-Stuck” Brussles sprouts

    1/2 pound medium-sized brussels sprouts, halved

    2 to 3 tablespoons extra-virgin olive oil

    1/4 cup finely diced onion

    1/2 lemon

    Salt, to taste

    Bring a pot of heavily salted water to a boil. Blanch your brussels sprouts for 30 seconds, drain, and dry thoroughly.

    The key to getting a good char on your brussels sprouts is making sure they don't crowd. If you're working with a large pan (e.g. a 10-inch cast iron skillet), cook them all at once. If your pan is smaller, fry in two batches. Heat oil over medium to medium-high heat. Add one sprout, cut-side down; if it begins to sizzle immediately, add the rest. You want most of them to land cut-side down, but don't drive yourself crazy.

    Let your sprouts cook, untouched, for a minute or so, and then check them. If they're white or light brown on the bottom, let them cook a bit more. You want to wait to flip them until they are charred and almost black. Once they are, flip to the other side, and wait for side two to cook until crispy. Add salt, toss a few times, then move them all to the edge of the pan.

    Add your onion (or half of the onion, if you're working in batches) to the pan. If it looks very dry, add a touch more oil. If you're worried about them burning, turn the heat down a bit. Let them cook for a minute or two, stirring lightly, until they soften slightly.

    Toss onions and sprouts together; let them cook for 30 more seconds. Add a squeeze of lemon juice, allow everything to steam for a moment, and then you're done! Taste for salt. Fry your second batch now, if it's still waiting for you.

    Note: These taste great at any temperature, so don't stress about timing.

Adapted from Mollie Katzen's "The Heart of the Plate."  By Marian Bull

Roasted Cabbage and Apples with Italian Sausage

    1/2 head cabbage, thinly sliced

    1 medium onion, thinly sliced

    1 medium apple, sliced

    2 sprigs thyme

    1 tablespoon red wine vinegar

    2 tablespoons olive oil, divided

    Kosher salt, freshly ground pepper

    1 lb sausage or your choice

    Crusty bread (for serving)

    Preheat oven to 400°. Toss cabbage, onion, apple, thyme sprigs, vinegar, 1 Tbsp. oil, and 1/4 cup water in a 13x9" baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 35–45 minutes.

    Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium high heat. Cook sausages until browned and cooked through, 10–12 minutes. Add to cabbage during last 10 minutes of cooking, tossing to coat. Serve with bread.