purple soup

     When you join a CSA you agree that you get what the farmer gives you. Type A's beware. Throw your shopping lists out the window. I didn't know how to work this purple cabbage from the winter so it share sat in my fridge for a few days weeks, and all I could think of was soup. Cabbage soup? Boring. Cabbage Fennel Soup with Ginger Anise and Black Mustard Seeds. Delicious! And the color! What a color! 

Purple Cabbage Fennel Soup with Ginger Anise and Fennel Seeds

1 Small Purple Cabbage, chopped

1 Fennel Bulb, chopped

1 Onion, chopped

1 inch grated ginger

1 tsp anise seeds

1 tsp black mustard seeds

Enough Water or vegetable broth to cover

Salt and Pepper

Heat olive oil in a pan. Add anise and black mustard seeds. When they pop add onions and ginger. Add cabbage and fennel. Sautee a few minutes then add water or enough vegetable broth to cover. Season with salt and pepper. Bring to a boil then simmer until cabbage and fennel are soft. Puree. Serve warm. 

BEET GINGER SOUP

    I got some fresh beets from the CSA and made this fantastic Beet Ginger Soup. The hand mixing got VERY messy. I ruined a shirt and good thing I have freckles to hide the red splatter on my face and neck! Going number one after a large amount of beets is always interesting. There's the panic, "why is my pee bloody?!?!" then the calm down, "oh, i just ate some beets!"

BEET GINGER SOUP

Warning: Wear protective goggles and a bib!

1 bunch of medium beets, peeled and quartered

1 small onion

2 cloves of garlic

1 inch of ginger grated, about 1-2 TBSP (adjust to your taste, I go overboard on ginger)

1 C. of chicken or vegetable broth

2 fresh thyme sprigs

2 TBSP butter (optional)

Sautee the onions, garlic, ginger and thyme in olive oil. After a few minutes add the beets and sautee for a few more minutes. Salt and Pepper. Add the broth. Bring to a boil, then simmer covered for about 20 minutes or until the beets are soft. Puree with a hand mixer or in the blender, but be careful! Return to pot and bring back to a simmer and add the butter, letting it melt in. If you want to add cream, this would be the right time as well. Serve warm or cold garnished with a fresh sprig of thyme.

RADISH SALAD WITH SCALLIONS AND ORANGE GINGER DRESSING

(photo: ©Jennifer Galatioto)

Wishlist: Mandolin Slicer with Finger Safety

I always thought that pink fruits and vegetables like beets and pomegranates were the best for you, but I was shocked that radishes were NOT on the World's Healthiest Food list. For whatever it is worth, according to wikipedia, "Radishes are rich in ascorbic acid, folic acid, and potassium ... vitamin B6 riboflavin, magnesium, copper, and calcium," and, "... an alternative treatment for ...whooping cough, cancer ... liver problems, constipation, dyspepsia, gallbladder problems, arthritis, gallstones, kidney stones and intestinal parasites." Thats just not good enough though because they didn't make the cut. Good thing they are delicious.

Above: Radish mouse with a jackhammer?

Radishes are a celebrated vegetable nonetheless. In Mexico they have their own night, called Night of the Radishes and clever little fingers carve figurines out of them. 

Radishes should have their own festival and should not be just an aside to leafy green salads. Plus what do you do with all the leftovers if you only use one or two? Don't waste them, make them the the main event. Today I made off the top of my head a radish salad with scallions, fresh grated ginger and orange slices. Radishes on their own are powerful with a uniquely bitter starchiness. The green onions give them a nice punch, while the orange brings a delicate sweetness that is really enhanced by the potent fresh ginger flavor. I used the juice of the orange as the dressing with a little olive oil, salt and pepper.

(photo: ©Jennifer Galatioto)

RADISH SALAD WITH SCALLIONS AND ORANGE GINGER DRESSING

Ingredients

A Bunch of Radishes (like 10 small radishes) sliced thinly

3 Scallions chopped

1-2 oranges segmented

1/2 inch ginger finely grated

1 TBSP olive oil

Salt and Pepper

Toss everything together and enjoy!

I learned how to make the fancy oranges slices from a show on Food Network called Secrets of a Restaurant Chef with Anne Burrell. She explained the citrus segmenting technique when she made a Warm Shaved Fennel with Pink Grapefruit, "Cut the bottom and top off of the grapefruit. Using a knife, cut the peel off of the sides, following the curve of the grapefruit and being careful only to cut away the peel and bitter pith. Hold the fruit in 1 hand over a bowl and cut the flesh of the grapefruit away from the membrane to release a wedge. Repeat until all segments are released." Saveur.com has a similar description and a few other good chef techniques.