Elizabeth A.S. Brooke

Crafting, traveling and everything in between.


Kimchi recipe

Arwen O’Reilly Griffith posted a recipe for kimchi over at Craft Magazine the other day. She said kimchi is a Korean cabbage dish.

I had a small cabbage in the fridge that we got through the CSA. We’re getting ready to head to Cincinnati for Chris’ aunt and uncle’s 50th wedding anniversary party so I had to do something with before it went bad.

I thought the recipe sounded like a good way to use up some cabbage so I gave it a try. Here’s the result:

It’s gotta ferment for a few days before it’s ready. I’ll let you know how it tastes when I try it. Griffith said she eats hers with eggs and a commenter said they eat kimchi on a quesadilla. I like the quesadilla idea and might try that first.
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Interested in learning more about Korean cuisine? Try these cookbooks out:

    


Squash-Chard Salad

The other night I planned to saute some squash and zucchini, but at the last minute I decided to throw in some chard. With a splash of apple cider vinegar, this made a great side dish with ham, green beans and mashed potatoes.

Squash-Chard Salad
a small or medium squash
a small or medium zucchini
small onion
2 or more cloves of garlic, diced
3 or 4 leaves of chard
butter or olive oil
salt and pepper
apple cider vinegar (optional)

Directions:
1. Slice the squash and zucchini and tear up or cut the chard into small pieces. Chop onion and dice garlic.
2. In a large pan, melt a bit of butter or warm a tbsp. olive oil. Add 2 or more cloves of garlic and cook for a minute or two.
3. Add squash, zucchini and onion. Cook for a couple minutes until onion is translucent.
4. Add chard and stir, coating well. Cook until chard is wilted.
5. Add salt and pepper to taste and serve with a splash of apple cider vinegar.


What to do with all those sugar snap peas

Do you love sugar snap peas? Got ’em overflowing the frig drawer and don’t know how you’re going to eat all of them before summer’s end?

Stop over at the Amateur Gourmet and see what Adam has made with his “favorite seasonal vegetable.”

I’m not a big pickle eater, but it’s good to have a good pickling recipe or two on hand.


CSA bounty

This year, we’re participating in our first ever CSA — community supported agriculture. And today is the first box of the year. So excited!


Here’s what we’re going to get today — Broccoli raab, kale, oregano, lovage and green onions.


We’re splitting a share with another couple so we’ll only get a box every other week. Which is fine. I heard each week is loaded with goodies, which would be too much for just two people (although I could freeze or can most of them).


Splitting the share also helps out the pocket book. I wasn’t looking forward to paying $480 in just a couple of months. The farmer was willing to work it out with us so we could spread the payments out. But we split the share, cutting the cost to $240 so we were able to pay that by the April 1 deadline, which helps the farmers too. (The cost includes a deposit).


The farm is Groundswell Farm in Galax, Va., and is owned by Sara Fennell and Greg Korbler and their two young boys.


A bonus, a friend said both Fennell and Korbler are trained chefs so they’ve promised to share cookbooks, recipes and ideas with the group. That’s good because I don’t know what some of the items planned for this year are. Here’s what we can expect throughout the year (dates and veggies could change):


Summer Session (July 9 – Aug. 27):
basil, beets, broccoli, cabbage, chard, cucumber, dill, eggplant, fennel, lettuce, melons, parsley, peppers, potatoes, snap beans, summer squash, tomatoes
Fall Session (Sept. 10 – Oct. 29):
arugula, beets, chard, kale, leek, lettuce, napa cabbage, parsley, radish, red cabbage, rutabaga, spinach, turnips, winter squash

I can’t wait to try these veggies out and to eat healthier this year!