From the Farm to the Dinner Table…
Harvest time! In this part of the world, when the trees turn into bright hues of orange, yellow, red, brown and purple, fruits and vegetables are all ripe for the picking. Families enjoy a weekend trip to a nearby farm to pick nature’s bounty.
Over the summer, we also had a chance to harvest some of our backyard produce such as spinach, carrots, and peppers. It’s a good way of instilling in your kids perseverance, responsibility, care, patience, and taking care of the earth.
Last week, my daughter had a field trip to the farm where they harvested vegetables and went into the process of preparing and cooking it into their own vegetable soup. Up to now, she muses about their unforgettable harvest: “We got corn, we got cauliflower, and we pulled carrots from the ground…”
My wife also brought home some organic vegetables from a farm and used the veggies to prepare soup in time for the cold weather that has been gripping the Eastern seaboard. She cooked Spanish Chorizo with Beans and Kale Soup, which was adapted from Rachael Ray’s recipe. Although some of the veggies looked unusual (like I’ve never seen a purple carrot before!), it made the soup extra special because they were fresh and picked from the farm! I even had a chance to cook Chow Mein using some of the veggies. Man, it was good!
Finally, we still had some leftover red cabbage so my wife asked me to try out another Rachael Ray recipe, Sauteed Red Cabbage. Because I usually prepare dishes that I’m more or less sure, I did not trust my cooking and I just followed the recipe to the letter. Surprisingly, my wife and kids loved it. The dish complimented the baked pork riblets in chipotle and orange sauce. There must be something good about the veggies; especially if they come fresh from the farm!
SAUTEED RED CABBAGE (adapted from the same recipe by Rachael Ray)
½ red cabbage, chopped
1 white onion, chopped
1/3 cup apple cider vinegar
2 tbsp. white sugar
1 tsp. mustard seeds
2 tbsp. olive oil
Salt and pepper to taste
1. Prepare the ingredients and preheat a pan over medium high heat.
2. Sauté onions in olive oil. Add the red cabbage until wilted and cook for about 3 minutes.
3. Add apple cider vinegar and let simmer for a minute then continue sautéing.
4. Add sugar and sauté again.
5. Let the mixture simmer for 3 minutes then season with mustard seed, salt and pepper to taste. Let simmer for about 10 minutes then serve warm.