Click below to see slides from my Presentation on No Dig Gardening
Click below to see slides from my Presentation on No Dig Gardening
How to make it:
Heat oil in a large pot (8 quart or larger) over medium heat. Add onions, carrot , celery, poblano or bell pepper and garlic. Cook, stirring frequently until softened, about 10-12 minutes. Add cabbage, cook, stirring occasionally until slightly softened, about 10 minutes more. Add tomato paste, chipotle, cumin and coriander; cook stirring about a minute more.
Add broth, water, beans and salt. Cover and bring to a boil over high heat. Reduce heat and simmer, partially covered until the vegetables are tender. Remove from heat and stir in cilantro and lime juice. Serve garnished with cheese, yogurt and avocado.
Recipe from eatingwell.com
I didn’t have any fresh peppers but had some poblanos that I had dried during the summer. I soaked those to reconstitute and used them for my peppers. I had broth that I had made earlier and had frozen so pulled that out to use. I always feel good when I am able to use some of my ingredients that I have preserved during harvest time.
Hope you enjoy as much as we did!
Sometimes you buy cabbage that you have to discard the outer leaves because they are dried out and not very good. Our cabbage this fall has really big outer leaves that are tender and not dried out. Cabbage rolls are a good way to use these. Hopefully this step by step will encourage you to try them.
12 cabbage leaves 1 cup cooked brown rice
1/2 cup finely chopped onions
1/2 cup chopped sweet peppers
1 pound ground sausage or lean beef (sausage is already seasoned but if using beef add salt & pepper to taste)
8 ounces tomato sauce
1 tablespoon brown sugar or other sweetener of choice
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
Pull off outer cabbage leaves. Discard any that are not usable. Cut a V at the end taking out some of the larger rib.
Drop leaf into boiling water and let stay for about 3 minutes until it starts to soften. Remove and drop in cold water to stop the cooking. After cool remove and drain. Repeat this process with all of the leaves.
Mix your meat with chopped onion, peppers, egg and cooked rice. Divide it into 12 clumps of meat mixture and place each into a cabbage leaf.
Roll the cabbage leaf up starting at the end with the rib in it. Foll it up over the meat, then one side, the top part folded down and then roll it over making a tight bundle. Repeat this with the other cabbage leaves and place into a baking dish.
Mix tomato sauce, sweetener, lemon juice and worcestershire sauce to make a sauce and pour over the cabbage rolls. Cover and bake at 350 degrees in a preheated oven for an hour. Delish!
1 bundle bokchoy (washed and thinly sliced)
1 red apple, chopped into small bite size pieces
1/2 large onion, chopped (or about 4 spring onions if available)
1 cup dried cranberries
1/2 cup toasted chopped pecans
1/3 cup plain yogurt
2 teaspoons honey
2 Tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine chopped bokchoy, apple, cranberries, toasted pecans and onion together.
Mix yogurt, lemon juice, honey, salt and pepper together for your dressing.
Mix dressing with greens mixture and serve.
1/2 pound pork sausage
1 medium sized sweet pepper, chopped
1/2 onion, chopped
1 cup cheddar cheese, shredded
Preheat the oven to 350 degrees F. Lightly oil a 12 cup muffin pan or line with paper baking cups.
Cook the crumbled sausage till no longer pink and drain off any excess grease.
Combine sausage, pepper and onion and saute till peppers and onions starting to soften.
Let cool slightly and combine with eggs.
Divide between the muffin cups and sprinkle with the cheese.
Bake for 20 minutes or until eggs are set.
Refrigerate those not eaten that day to have for to go breakfasts during the week.
Options: Add sauteed mushrooms
Add sauteed greens, being sure to drain off any liquid
6 sweet peppers (Using some red, orange and yellow ones make a beautiful dish along with your green peppers)
1/3 cup oil (I like to use coconut oil or extra virgin olive oil)
2-3 garlic cloves, minced
1/3 cup balsamic vinegar
Salt & Pepper to taste
1/3 cup fresh chopped parsley
Wash & deseed the peppers, cutting them into strips.
Heat your oil in a heavy bottomed skillet.
Add the peppers & stir to coat with the oil. Cook over medium heat until they start to soften and lightly brown, usually around 10 minutes cooking.
Add the garlic and cook another couple of minutes until you start to smell the fragrance, stirring and being careful not to let it burn.
Add the balsamic vinegar, season with salt & pepper to taste.
Cook another few minutes until the peppers have absorbed the vinegar.
Top with the chopped parsley.
Leafy vegetables are packed with fiber along with vitamins, minerals, and plant-based substances that help protect you from heart disease, diabetes, and perhaps even cancer. They can be used raw in salads or green smoothies as well as wilted in a hot pan of oil. Different mixtures of greens deliver different flavors and textures so try several until you find one that you like. The baby leaves of bok choy are mild while some of the mixes containing mustard can be spicy.
Lettuce, Kale, Chard, Spinach, Mustard Greens, Collard Greens and many Asian Greens like Bok Choy can be harvested in the baby leaf stage when they are about 5 to 6 inches tall. These types of greens grow best in the Spring and again in the Fall. They don’t grow very much in the middle of winter but will survive some cold especially if covered on very cold nights. I have harvested Spinach and Kale through the winter with a little protection.
Most of these greens only take about 4 weeks from seed to harvest at the baby leaf stage. You can sow them in rows 2 or 3 seeds per inch and 2 to 3 inches between the rows. I like to cover my seed with vermiculite because it holds moisture around the seed while they germinate. You can also cover with a lightweight cloth or newspaper to help hold the moisture. Plant in moist soil and be sure to check the soil every day while they are germinating so that they will not dry out. After you see the first sign of green starting to show remove the cloth or newspaper or your seedling will stretch from not having enough light. Germination takes about a week or less and your greens will be ready to harvest when they are about 5 to 6 inches tall. Total time from seed to harvest is around four weeks. Greens don’t need a lot of fertilizer but will definitely benefit from compost or an organic fertilizer added just before you sow the seed. After germination you can water every two to three days depending on the weather. You want the soil to be moist but not soggy wet. Harvest your baby greens with scissors leaving about an inch of the plant to regrow. Depending on what you are growing and the weather you will be able to harvest 3 or more times from one sowing.
Click Here for a link to High Mowing seed where you can buy baby leaf green mixtures.
Click Here for a link to Johnny’s seed where you can buy baby leaf green mixtures.
In this video I am sowing lettuce at only one seed per inch but using the same method you can sow your baby greens thicker.