Had a great time at the Farmers Market today. Along with our usual grape and Lilac plants, crocheted market bags that I made this winter, and a Swedish ivy house plant; we took our first slicing cucumbers, beets and swiss chard to sell. Only had about six of the slicing cucumbers and a few bunches of beets but what we had most of was Cabbage. They are very solid large heads. I sold them for less than usual because I did not want to bring any home. We are going to do another market tomorrow in Spokane but Ben has plenty of cabbages for that market.
I thought I had better encourage the customers and tell them some of the special ways that we use a whole head of cabbage. One of the dishes we make is:
Cabbage Stir-fry this simple recipe came from a friend. It takes about 3/4 of an hour to prepare and serves 6. We use 1 large Cabbage head, 1 lb. pkg. Egg Noodles, 1/4 lb. Hamburger, 1 large Onion, 1/4 cup Olive Oil, 2 tea. Salt, 1/2 tea. black Pepper, a squirt of Mustard (about 1/2 tea.), 1 tea. Garlic Powder, 1 tea. Sage, 1 tea. Oregano, 1 Tab. Parsley chopped, 1/2 tea. Italian Seasoning, 1 can Mushroom soup, and 1 lb. pkg. Egg Noodles. Just Brown the hamburger with the onion. Drain and remove from pan. Pour Olive Oil in pan and chop Cabbage head into 1 inch squares then cover and saute lightly, stirring occasionally. When cabbage is slightly tender add seasonings, mix and add the mushroom soup. Cook the noodles, drain and mix together with the cabbage mixture. Thats all there is to it. Your meal is ready to serve.
So I made up recipe cards to give to the customers along with the head of cabbage that they bought. It was one of the first hot days that we’ve had and I was very glad when the market was done.
For useful tips on farmer’s markets, see The New Farmer’s Market.
