A couple new things, and some of the same that were actually a big hit with the family tonight. I made a lazy colcannon (an Irish dish – a sort of potato and cabbage pancake). I made a mash of potatoes, rutabaga, and a turnip. I was out of butter, so I used a little Clifford Family Farm (deep applewood smoked) bacon grease. Then I topped it with a saute of beef, cabbage, and onions. I think just the bacon grease was “non-David”. New this week we have the Chinese kale (looks like dark broccoli greens) and watermelon radish. The radish is especially pretty sliced for company — the inside should be pink.
I know some of you are budget conscious, and others are wondering what to do with so many of a few items. My simple answer: soup stock. I don’t do it as often as I should, but the greens you’re cutting off the beets, radishes, kohlrabi, and turnips each week can all be added to the pot. The smaller beets, rutabaga, and turnips that are not worth peeling — they don’t have to be. Scrub them, quarter them, roast them with a couple potatoes, carrots, olive oil, garlic, and onions until starting to color. Boil for 30 minutes with the greens and strain, and you have a nutritious, pesticide free, tasty stock made from mostly “waste” ingredients – many of which can be stored in the freezer until you’re ready to make the stock. Add salt and herbs to taste, reduce in volume a bit, and keep in the fridge for about a week or the freezer for several months. (David’s meat often includes bones — they make fantastic additions to this stock even after they’ve been cooked once.) Add a few tablespoons to a saute of greens, several cups to a risotto, or a couple pints to a soup.
watermelon radish (the tip is pink and so is the flesh; sweet)
several pounds of ground beef