When you’re shopping and you see veggies or fruits that you don’t recognize do they peak your curiosity? Have you ever bought something at the Farmers Market just because you wondered what it would taste like or you were just intrigued by the way it looked? Well I am curious and really love finding things that I don’t know about.
The other day while shopping at the Davis Farmers Market I noticed something that looked like a pointed cabbage and inquired about it. The conversation went something like this: What is this? It’s a cabbage. OK, why is it pointed and not round? It’s pointed so that there is more to use. The core isn’t as large as in the round cabbages. Made sense so I bought one to try. The other thing that sold me was that the head wasn’t too large. Most cabbage are big enough to feed a football team. These weren’t.
It had good cabbage flavor that wasn’t overpowering, the leaves were crisp and the sliced pieces came apart easily. And he was right there is more to use, the core was very small compared to conventional round cabbage heads.. I sliced mine in half and made a slaw with with one half. Very nice on an evening where the temperature is hovering just below 100. The other half I’m saving to use in fish tacos later this week.
Poking around on the internet I found that this cabbage is quite easy to grow from seed and that the heads can be stored for up to 10 weeks. Maybe I’ll try to plant some this fall. The plant itself is quite pretty and might look great in the flower bed. Caraflex will definitely be added to my list of veggies to keep an eye out for.
A recipe from Omega Nu’s Recipes in Review 1948 – 1976, a compilation of recipes from the Alpha Gamma Chapter of Omega Nu, Woodland, CA.
I received this cookbook from someone I used to work for as a gift many years ago. It’s quite a hoot to read some recipes that were in vogue at that time, like Mandarin Orange Salad with Topping, which uses canned mandarin oranges, mayo, crushed pineapple and Cool Whip. Cool Whip was a very “in” ingredient during the ’70s. I’m sure this book could fetch a nice price in an antique store but I could never part with it. The person who gave it to me used a red pen to note her favorite recipes and put little tips like, Our favorite!, Outstanding!, Excellent!, and my favorite at the bottom of the Hot Crabmeat Dip recipe, P.S. Use the cheapest crab you can find. The best entry though was a note she wrote on the inside cover:Dear Ann, I thought about getting you a “gold watch”—but decided, since you’ll now have plenty of time, this would help you fill those empty hours ( and tummies!) Many, many thanks — how I will miss you! Fondly, Jan & the rest of the family
She was a very gracious lady, generous and kind, a very good employer.Cole Slaw 1/2 cup mayonnaise 1 T vinegar 1 tsp salt 1 T + 1/2 tsp sugar 1/4 tsp pepper 2 carrots 6 cups cabbage, finely sliced 1/2 cup snap peas, finely sliced* 1/2 to 1 cup salad shrimp* 2 T roasted sunflower seeds* 2 T chopped chives* (additions to the original recipe) Mix together and chill. Serves 6