Tags
Cabbage, Community-supported agriculture, Crown Heights CSA, CSA, Pasta, Pasta with Caramelized Cabbage, recipes
Happy New Year!
We are halfway through the winter CSA. It has been a great run so far! I missed posting the last pickup with the hectic holiday schedule. It was equally as good as this week’s. I am impressed with the veggies Farmer Fred keeps sending.
This week’s share:
It’s good to see all these colors in the middle of winter.
Shh…don’t tell my boyfriend but I served him anchovies! Actually, it was anchovy paste. If he knew, he would be totally grossed out. You can’t taste any fishiness and it just adds an extra depth to the dish. I had a head of green cabbage left from the last pickup and I was craving pasta, as always. One of the first recipes to come up was this one from the NY Times. I didn’t follow the recipe but it was the inspiration. I made the sauce with the anchovy paste, garlic and butter. The cabbage was seasoned with salt and pepper and sauteed with garlic, and oil until caramelized. Tossed the sauce, cabbage and pasta together and topped with parmesan cheese.
It’s funny that anchovies so often have to be a secret. I love them but my family would say the opposite – yet, I put them in often and they love the flavor.
They are a great addition!
Now I want a winter CSA. Maybe next year… Anchovies are a great ingredient if people don’t have an allergy to them. I usually don’t tell my husband until after he’s been eating them. When they’re obvious in a recipe they can be overpowering, but if you can’t actually SEE them in the recipe they’re usually blended in well with the the other flavors and a great addition.
That’s true!