Week #32 (1/9 & 12)

This week your basket contains: potatoes, cabbage, elephant garlic, celeriac, beets, carrots, and leeks. 

Happy New Year!  We hope you all enjoyed lovely holidays and are looking forward to the new year as much as we are.

The recipe below is from the Moosewood Cookbook.  It is one of our favorite ways to use cabbage and potatoes together.  You can also use this recipe for a stovetop, one-pan version by simply topping the cabbage mix with the potatoes right in the pan you sautéed it in.


4 medium potatoes

4 cups shredded cabbage

1 1/2 cups chopped onion

3 Tbs butter

1/2 tsp caraway seed

1 1/2 tsp salt

1/2 tsp dill weed

black pepper

1/4 cup sunflower seeds


1 1/2 cups cottage cheese

1/2 cup sour cream

1/2 cup yogurt

2 Tbs cider vinegar

Scrub (don’t peel) the potatoes, cut into small pieces and boil until mashable.  Drain and mash, while still hot, with cottage cheese, sour cream and yogurt.  Sauté onions in butter with 1/2-tsp salt.  After five minutes add caraway, cabbage and remaining salt.  Sauté until cabbage is tender.  Combine with potato mixture, and add everything except 2 Tbsp. sunflower seeds and paprika.  Spread into a deep buttered casserole.  Top with paprika and remaining sunflower seeds.  Bake at 350 degrees uncovered 35-40 minutes.

This is a great recipe that can take any and all veggies in your fridge and/or freezer.  Mix, match and let your imagination take over!



1 1/2 cups unbleached flour

1/2 cup butter

3 Tbs. ice water

1/2 tsp. salt


1 large onion, chopped

3 Tbs. veg. Oil

2 carrots, diced

1 potato diced

1/2 tsp. Paprika

1/2 tsp. dried basil

1/2 tsp. Marjoram

1 parsnip, diced

1/2 cup sliced mushrooms

1/2 cup peas or beans

1/2 cup corn

salt and pepper

2/3 cup bread crumbs


2 Tbs. Butter

2 Tbs. unbleached flour

1 cup milk

1 tsp. Dijon mustard

1/4 tsp. Nutmeg

2 cups grated cheddar

To make the crust, sift flour into mixing bowl, cut in butter until the mixture resembles a coarse meal.  Sprinkle ice water over flour a little at a time, turning the dough until a ball forms.  Add a little more water if dough fails to come together.  Place the dough in a 10-inch pie pan.  To make the filling, sauté onions in oil until soft.  Add carrots, potatoes, parsnip, paprika, basil and marjoram.  Cook covered for about 10 minutes, stirring frequently.  Stir in mushrooms, peas and corn.  Add salt and pepper to taste.  Continue to cook about 5 or 10 minutes.  To make the roux, melt the butter.  Add the flour and stir constantly on low heat for 3 to 5 minutes.  Whisk in the milk, mustard and nutmeg.  Continue to stir on low heat until mixture is thickened but do not let it boil.  Remove from heat and whisk in grated cheese.  Preheat the oven to 375 degrees.  To assemble the pie, spoon the drained vegetable into the pie crust, pour the roux over the vegetable filling.  Sprinkle on the bread crumbs and, if you like, a few pinches of grated cheddar.  Bake for 40 minutes.    Adapted from Sundays at the Moosewood Restaurant