Week #36 (1/24 & 27)

This week your basket contains: potatoes, leeks, cabbage, carrots, beets, and winter salad mix (arugula, lettuce, watercress, corn salad, green cabbage and red cabbage).

When I looked at the list of veggies in this week’s basket, the recipe below was the first thing I thought of.  It is my favorite version of borscht (there is another version on our website under the cabbage tab that doesn’t use pork).  We’ve made it with ground pork as well as cubed pork shoulder and either version is great.


1 pound of lean pork

8-10 cups of water

4 med chopped potatoes

half head of chopped cabbage

2 chopped beets

chopped fresh dill (about 1/4 cup)

1 medium onion

2 TB butter

4 medium finely chopped carrots

4 finely chopped tomatoes (canned or frozen)

In a pan, brown pork.  Add the browned pork to a large soup pot with water and boil for 15 minutes.  Add potatoes and boil another 10 min. Add cabbage, beets, and dill.  Boil another 20 min.  Meanwhile, in a separate pan, brown onion in butter.  Cook until golden. Add carrots to the onions and cook until tender. Add tomatoes and simmer slowly for 10-15 minutes.  Add the pan vegetables to the soup pot.  Add enough water to make the consistency of soup you enjoy.  Add salt to taste.  Cook until all the vegetables are soft.  Serve topped with sour cream sprinkled with chopped parsley.

For the recipe below I would substitute leek for the spring onions called for.  These cabbage cakes are a fun way serve cabbage especially if you have a cabbage-skeptical member of your household.


4 eggs

80 g plain flour (~ 1/2 cup)

1 tbsp soy sauce

1/2 tsp pureed ginger

Black pepper

120 g finely shredded green cabbage (~ 2 cups)

1 small carrot, grated

2 spring onions, thinly sliced

1 tbsp oil

To serve:

Mayonnaise or salad cream


Chopped spring onions

Sesame seeds

Beat the eggs in a mixing bowl, and add the plain flour. Whisk together to form the pancake batter. Add the soy sauce, pureed ginger, and plenty of black pepper, then add the finely shredded cabbage, carrot and spring onions. Mix well to combine. Heat a small amount of oil in a frying pan, and spoon in 1/4 of the pancake mixture. Cook over a medium-low heat for a few minutes, until the underside is golden brown, then carefully flip the pancake with a spatula, and cook for another couple of minutes, until fully cooked. Repeat with the remaining pancake mixture, to create four pancakes in total. Serve the vegetarian okonomiyaki with with salad cream (or mayonnaise), sriracha, sliced spring onions and sesame seeds.  From EasyCheesyVegetarian.com

The winter greens for salads tend to be more firm and hardy than summer greens and thus need a different kind of dressing.  The recipe below was sent to us by a subscriber years ago and it is a good one.


1 cup mayonnaise

2/3 cup buttermilk

½ cup Parmesan or Asiago cheese

1 clove garlic, crushed

2 Tbs. red wine vinegar

½ tsp. Worcestershire sauce

salt and pepper to taste

12 cups mixed salad greens

1 tart apple thinly sliced (optional)

¼ cup toasted pine nuts (optional)

¼ cup crumbled bacon (optional)

In a bowl, vigorously whisk together mayonnaise and buttermilk.  Add the cheese, garlic, vinegar, Worcestershire, salt, and pepper and mix well.  Transfer to a covered container and store in the refrigerator until needed.  It will keep up to 2 weeks in the refrigerator.  When ready to serve, arrange the salad greens on plates, top with pine nuts and bacon (if desired) and spoon on a dollop of dressing.  From Glorious Greenery.