This week your basket contains: sweet peppers, leeks, broccoli, potatoes, beets, red cabbage, and Brussels sprout tops.

NEXT TUESDAY WILL BE YOUR THANKSGIVING DOUBLE DELIVERY.  We will skip delivery 11/30 & be back to delivering on 12/7.  Our full December delivery schedule is on our web site on the blog post page.

With the weather turning wintery, we are in the mood for comfort food.  We think these recipes fit the bill.

CURRIED CABBAGE

1 Tbsp. canola oil

1 ½ tsp. curry powder

1 medium onion, thinly sliced

4 cups shredded cabbage

1 ½ tsp. lemon juice or 1 Tbsp. lime juice

2 Tbsp. plain yogurt

Salt to taste

Heat oil in a large skillet over medium heat.  Add curry powder and cook just until fragrant, 30 seconds.  Stir in onion and cabbage, then cook, stirring occasionally, until just wilted and soft to the bite, about 5 minutes.  Remove from the heat and stir in lemon or lime juice and yogurt.  Season with salt.  Makes 4 servings.  From Eating Well Feb./Mar. 2006.

BEETS AND BEET GREENS WITH TAHINI SAUCE

2-3 beets with greens

 Salt to taste

1 garlic clove, cut in half

¼ cup sesame tahini

2 to 4 tablespoons fresh lemon juice, to taste

2 to 4 tablespoons chopped parsley (optional)

Cut greens away from beets, leaving about 1/4 inch of stems. Scrub beets with vegetable brush. To steam beets, place in a steamer above 2 inches water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam small and medium beets for 30 minutes and large beets for 40 minutes, until you can pierce the beet to the middle with a knife or skewer. Remove from heat and allow to cool. To roast, preheat oven to 425ºF and place beets in a baking dish (or lidded ovenproof casserole). Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast small beets (3 ounces or less) for 30 to 40 minutes, medium beets (4 to 6 ounces) 40 to 45 minutes, and large beets (8 ounces) 50 to 60 minutes, until they are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish.

When beets have cooled, cut away ends and slip off skins. Slice in rounds or cut into wedges or half-moons. Blanch greens in salted boiling water for about 1 minute, just until they wilt. Transfer to a bowl of cold water, then drain and squeeze out excess moisture, taking up the greens by the handful. Alternatively, steam for 2 minutes, using tongs to flip the greens over top to bottom halfway through, for 2 minutes, or until wilted. Rinse with cold water, squeeze out excess water and chop coarsely.  To make sauce, purée garlic cloves with a generous pinch of salt in a mortar and pestle, or put through a garlic press. Transfer to a bowl or measuring cup and whisk in sesame tahini. Whisk in lemon juice, beginning with smaller amount. The mix will stiffen up. Gradually whisk in up to 1/4 cup water, until sauce has consistency of thick cream or runny yogurt. Taste and adjust salt and lemon juice.  Line a platter with the beet greens and arrange beets on top and around greens. Drizzle on tahini sauce, sprinkle with parsley and serve.

WHITE BEAN AND WINTER GREENS GRATIN

1 bunch kale or other greens

2 Tbs. olive oil

2 cloves chopped garlic

1-2 slices pancetta or ham cut to1/2 in. chunks

1 cup canned or frozen tomatoes

½ tsp salt

¼ tsp thyme

1 bay leaf

3 cups canned white beans (canned or cooked)

½ cup chicken or vegetable broth

For Topping

1 cup bread crumbs

¼ cup olive oil

1/8 tsp salt

Preheat oven to 350°.  Rinse greens, remove stems and cut crosswise into ribbons.  In a large pan, heat oil and sauté garlic pancetta.  When garlic starts to turn translucent (about 2 minutes) add greens and sauté 8 to 10 minutes.  Remove from heat and add the tomatoes, salt, thyme, bay leaf, drained beans and broth.  Mix gently.  Transfer into an oiled 10 inch gratin dish.  Mix topping ingredients, spread over beans and greens mixture and bake 40-50 minutes.  Adapted from Greens: A Country Garden Cookbook by Sibella Kraus