I once again bring you last nights dinner inspired by my CSA share for the week. The recipes are simple so I have decided to share with you all three.
All three are inspired by my grandma's cooking and are all takes on recipes she used to make that were mostly vegan - if you removed the bacon fat.
This time of year we are getting an abundance of greens. I had a small head of cabbage from last week's share that needed to be finished, and the greens from the beets and turnips from this week that needed to be removed for refrigerator space that I did not want to go to waste. I had never cooked with beet greens but thought it was worth a try, so I fried them all up together and it worked great.
I also recieved a pint of green beans this week, and needed a protein source for the meal, so I added them to black-eyed peas - something I make often.
And what goes better with a country meal than fried potatoes? My grandma usually stuck with pork fat, onion, salt, and pepper for the seasoning, but I made use of the baby garlic and scallions from my share to boost the flavor.
Let me know what you think, how it turned out for you, and any suggested alteration. Take a pic of your final product and I'll post it.
Enjoy this less heart attack inducing country meal after the jump.
Fried Potatoes with Baby Garlic and Onions
- 4 large Russet Potatoes, washed and cut into 3/4" cubes
- 2 head baby garlic thinly sliced (sub 3 cloves regular garlic, chopped)
- 1 bunch scallions thinly slided (sub one small yellow onion, thinly diced)
- Salt & Pepper to taste
In a large pan with a lid (I used my cast iron dutch over), add enough oil (I used canola) to coat the bottom of the pan. Once hot add onion and garlic and saute for a minute. Add the potatoes, salt, and pepper, and reduce heat to medium and cover. Stir often, scarping the bottom of the pan to prevent sticking. Cook until some of the potatoes are mushy but there are still firm chunks - about 20 minutes. I always have mine with some ketchup, but that is just a personal preference.
Green Beans and Black-Eyed Peas
- 1 pint fresh green beans, cleaned and snapped in half
- 1 head baby garlic, thinly sliced (sub 1 clove garlic, minced)
- 3 cans black-eyed peas, drained and rinsed
- 3 tsp vegan Worcestershire sauce (optional)
- Enough water to cover - about 2 cups
- Salt & Pepper to taste
In a medium sized sauce pan, heat enough olive oil to coat the bottom of the pan over medium high heat. Add garlic and saute for one minute. Add remaining ingredient, turn heat to high and bring to a boil. Reduce heat back to medium, cover, and simmer until green beans are tender - about 20mins. Serve with a slotted spoon to drain off the water.
Fried Cabbage, Beat Greens, and Turnip Greens
- 1 small head cabbage, washed and cut into bite sized pieces
- 1 bunch beet greens (about 1 cup) washed and de-stemmed
- 1 bunch turnip greens (about 1 cup) washed and de-stemmed
- 2 tsp white or apple cider vinegar
- Large pinch salt
In a large skittle (I used cast iron), heat 2 tsp oil over medium heat, add greens and cover. Cook just until withed and the cabbage becomes tender, stirring occasionally - about 10 mins. Turn off heat, add vinegar and salt.