meansoybean

The vedettes of this week’s basket were French onions, Savoy cabbage, radicchio and a small bunch of radishes. The onions are quite spectacular; under the bronze skin there are two bulbs, almost reminiscent of garlic. The radicchio was very large and leafy. I wasn’t sure what it was at first. Other items from the basket included: field tomatoes, daikon and carrots. A very modest week of veg, in anticipation of the autumn harvest, as my farm reported.

Savoy cabbage soup? Yes! Take a medium yellow onion, cut into quarters then slice thinly and sauté until translucent with 2 tbs of vegan bacon bits. Add a generous splash of dry white wine and let simmer/reduce for 5 minutes. Throw in 3 cups of large-chopped cabbage, stir til it turns a lively green. Pour in 6 cups of veg stock and gently simmer for 10 to 15 minutes. Then you’ll want to blend everything down, return it to the pot and flavour to taste with tamari and black pepper. Garnish with thinly sliced cabbage and bacon bits. Yummy…

Yesterday I tried the Thai Bowl from Aux Vivres which included pickled daikon as garnish. I think the last time I had pickled white carrot was when I was a kid. So this week’s daikon was cut up into large matchsticks, along with a few carrots, to make the pickled recipe I found at Bahn Mi Battle. This baby’s gonna sit for the next few days, hopefully to perfection. The remaining pickling liquid went to some savoy cabbage and the radicchio — an experiment I hope will pan out. I’ll report back on these jars soon!