CSA: Week #2 Pickup

Last night I picked up our second CSA basket. This time it included celery, kale, cabbage, and local honey. Like last week some of these veggies will require some new recipes.

When I got home with our new basket, I immediately took the picture attached to this post. Then I peeled away the outer leaves of the cabbage, rinsed it, and started chopping. I chopped about two cups worth of cabbage. I found a recipe for a low-carb, keto taco cabbage skillet. In a skillet with a lid, I fried up some organic hamburger over medium heat and added garlic powder, chili powder, and fajita seasoning. I didn’t have salsa so I added drained diced tomatoes, pickled jalapenos, hot sauce, frozen scallions (from last week’s basket), and a bit of frozen corn (not low-carb but tasty). I threw in the cabbage and brought the dish to a boil. I reduced the heat and let it simmer for about ten minutes. At the end I tossed in some grated sharp cheddar and mozzarella (it’s what I had!). Once plated, I added sour cream and chopped cilantro. It was delicious and easy!

I have no clue what I’ll do with the rest of my veggies, but I am considering a kale salad and/or saute, low-carb/keto eggroll in a bowl, and sesame ginger slaw. I will likely chop some of the celery and freeze it. The rest I will use for dipping in hummus or some kind of dip. Next week I will provide an update on what actually happens.