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Kimchi-Style Sautéed Cabbage

Kimchi-Style Sautéed Cabbage

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“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager


  • 2 scallions, cut into ½” pieces, plus more, sliced
  • 1 1” piece peeled ginger, chopped
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 1 tablespoon unseasoned rice vinegar
  • 2 tablespoons vegetable oil
  • ½ head green cabbage, cut into 1” strips

Recipe Preparation

  • Purée scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender. Heat oil in a large skillet over high heat. Cook cabbage, tossing often, until crisp-tender, about 5 minutes. Add scallion mixture and sliced scallions; season with salt.

Nutritional Content

Calories (kcal) 90 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 550Reviews Section

Lucky U-Pick

We had great conditions for our strawberry u-pick last weekend. The weather stayed dry despite storms in the area, and the picking was easy.

Billy (at right in green jacket) leads members to the berry patch.

Happy members with their berries.

Upcoming final strawberry u-pick

Read our June 24 email for info about the final berry u-pick.

Veggie List and Veggie Notes (June 25/26 2015, week #6, green EOW)

This box is designed for Asian salads or stir-fries, with napa cabbage, daikon, peas, scallions and garlic scapes.

Strawberries, 2 qt
Snap peas, 0.90 lb
Snow peas, 0.25 lb
(Both types of peas are in one bag.)
Napa cabbage
Daikon radish, 1 – 3 by size
Scallions, 1 bunch
Zucchini/summer squash, about 3 lb
Garlic scapes, a handful

Next week’s box will probably contain snap peas, garlic scapes, lettuce, Swiss chard, zucchini, broccoli and more. We’re not sure yet if there will be more strawberries.

Strawberries – Everyone gets two quarts again this week. Strawberries are perishable so don’t try to store these for long. Refrigerate. Compare the two containers, judge which berries are softer and more ripe, and eat those first.
Napa cabbage (large, pale green cabbage with crinkled leaves) – This is an interesting vegetable, useful for both fresh, raw salads and for cooking. These napa are large enough to split among several recipes. Napa’s most famous use is fermented kimchi. I like to prepare a fresh, unfermented kimchi. Same seasonings, but it’s ready to eat right away. You will be amazed at how much shredded napa cabbage shrinks when prepared this way. See here for an example, but cut the salt in half: Grilled Flank Steak with Kimchi-style Coleslaw.
Storage : Napa stores very well. Cut off wedges as needed and keep the rest covered and refrigerated, and it will keep for several weeks. Peel off the outer layer and it will be ready to use. Here are a few preparation ideas from the ‘Asparagus to Zucchini’ cookbook.
– Chop raw napa into green salads.
– Substitute napa in traditional coleslaw.
– Chinese cabbage cooks quickly. Steam 3-5 minutes, or until leaves are wilted down but remain slightly crisp.
– Substitute napa cabbage for common cabbage in recipes, but reduce the cooking time by 2 minutes.
– Napa cabbage is the main ingredient in egg rolls. Try making an egg roll mixture to eat as a cooked side dish instead of preparing time-consuming egg rolls.
Daikon radish (slender white roots) – These Asian radishes are good cooked or raw. We often make a sliced radish salad, with Asian-style dressing (rice vinegar, mirin, sesame oil, soy sauce, minced garlic). Even a brief marination mellows the radish’s sharpness.
Garlic scapes (curly green things) – Garlic scapes grow at the top of garlic plants. They look like flower buds but are actually clusters of tiny bulblets. We snap off the young scapes to direct the plants’ energy into forming garlic bulbs underground. Use scapes as a substitute for garlic cloves. They can be minced, mixed with olive oil, and added to stir fries or simple pasta dishes. The scapes can be sautéed, but will not brown like garlic cloves. Expect them to retain their crunch even when cooked, and to be milder than garlic cloves, closer in pungency to the green garlic we’ve sent. Most of this week’s scapes are from John Hendrickson of Stone Circle Farm who grows organic garlic for our CSA, but some are from our garlic field.

Garlic scapes


Comforting Classics

Outside the Box Recipes

Kitchen Sink Recipe
Feel free to serve this over the sautéed napa cabbage or if you like your burger on a bun, tuck in some of the daikon pickles.

Quick and Easy Dinner Idea

Table of Box Contents

  • Celeriac is back—If you’re looking in your box this week and see a weird gnarly root thing, do not be alarmed. I never knew celeriac, or celery root, existed before I started working at the farm, but now it is hands down my favorite root of fall and winter. It has an amazing savory, chicken-soup-like flavor. Excellent sautéed, roasted, or in a soup. See attached recipe to see how I prepared my first celeriac this season!
  • Purple Kohlrabi—If you’ve never had a kohlrabi, you’re in for a treat! Best eaten raw, kohlrabi has a sweet fresh taste and a crazy crispy crunch reminiscent of jicama. Peel or don’t peel, slice up thinly, and sprinkle with salt and lemon juice for a light snack, or cut into spears to dip into hummus or a romesco sauce.
  • Buttercup Squash—And the first winter squash of the season goes to our lovely CSA customers! We haven’t even had these at market yet. Buttercup have the savory, nutty flavor of a kabocha squash with the sweet, moist texture of a Hubbard or sweet meat type squash.
  • Lacinato Kale—A kale crossed long ago with a savory cabbage became this black kale, which is why it has such lovely, rumply nooks and crannies, perfect to catch oil and seasonings in any salad or sauté.
  • Purple-top Turnips—It’s an excellent time of year to roast up a bunch of roots with salt & pepper to dip into an aioli or romesco. This week you could roast up turnips, carrots, & those beautiful harvest moon potatoes.
  • Bunched Carrots
  • Harvest Moon Potatoes
  • Sweet Colored Peppers
  • Willamette Sweet Onions
  • Lettuce Surprise
  • Tomatoes

Joe Jencks

Many of you know I LOVE to cook. I love to cook even more than I love to eat. As such, cooking for a group of people is always fun because I can cook a lot &ndash and then the food is gone, and there is a chance to cook some more. I am missing cooking for people. It is a love language. It is joyful service, and one of the ways I say, &ldquoI Love You.&rdquo

So, I thought I would start sharing more of what is happening with Adventure from Joe&rsquos Kitchen. This week: Refrigerator Pickles. Carrots with some dried chili peppers and Montreal steak seasoning Napa Cabbage (Kimchi-Style) with Sambal Olek chili paste, granulated garlic, a dash of fish sauce, and some dried chili flakes Asparagus with rosemary, granulated garlic, a dash of dill and English Cucumber with lots of dill, some granulate garlic, and Chipotle chili flakes.

My mom was a Master Canner. I spent what felt like weeks every summer and fall, helping with canning. Tomatoes in many forms (stewed, sauce, chili sauce, whole, diced, Tomato Marmalade &ndash YUM!) as well as many other jams, jellies, apple sauce (including some with berries, rhubarb, pears, or other fruits), peaches and apricots, cherries, and of course phenomenal pickles. But when I am cooking for myself or just a few friends, canning on that scale is a lot of work. And I have found that a small amount of effort invested in micro-batches of Refrigerator Pickles, scratches that particular culinary itch.

This week I got on a late-night kick of making Refrigerator Pickles. I do this several times a year. And my style of making pickles is influenced by a combination something my Aunt Barbara made when I was a kid with fresh cucumbers, Korean kimchi, and Japanese style fresh pickles and &ldquopressure&rdquo pickles. But I still invoke my mother&rsquos sense of adventure in playing with ingredients and spices. It&rsquos always delightful and usually a colorful adventure. Joyful.

I most frequently pickle Napa Cabbage (Kimchi style), cucumbers, or large Korean Radishes (a cousin of Japanese Daikon, only bigger and more bulbous. But you can pickle almost any veg, and figure out what flavors taste right to you, in what proportion. This week it was: English Cucumbers, Napa Cabbage, Asparagus, and Carrots. Next week, maybe some green cabbage (with caraway seeds, sauerkraut style) and some more green cabbage with a little sugar. (Like what a good Teriyaki place would serve. ALL cooking is subject to interpretation and improvisation in Joe&rsquos kitchen. Sort of like music on Joe&rsquos stage. You can rehearse, but it&rsquos never quite the same two times in a row.

Here is the basic process:

*I take the veg, clean it, cut it up and put it in the jars.

*I then put a pinch of kosher rock salt and whatever spices, garlic, etc. I wish to add.

*Then I prepare a light brine of Water with some salt and distilled or light vinegar.

*I prepare this every time by taste.

*But it should taste like pickle juice.

*Salty but not too salty, tart, but not too tart.

*Then I boil it good, and pour it over the veg and spices and herbs.

*Fill it to the top, or until all veg is covered.

*If possible fill the jar with brine to within about ¼ to ½ inch of the top.

*The fluid level will drop ever so little as it cools.

*Let it cool till you can hold the jar with your bare hands and it feels warm, not hot.

*Then put the canning lids on them, tight, but not ridiculous.

*Then I gently rotate the jars on several axis to mix all the stuff up in the canning jars.

*Then refrigerate for 24 hours.

*The next day, turn the jars a few times again to mix up the flavors and herbs and spices.

*Place them back in the refrigerator upside down.

*On day three, rotate them again to mix the stuff, and them leave them right-side up.

*Keep refrigerated when not using.

*There is usually not quite enough salt or vinegar or natural fermentation to keep Refrigerator Pickles out for days. But I also play with letting some of the Kimchi-Style pickles ferment just a little. They will eventually get a little mushy if not eaten. They RARELY last that long in my kitchen. But if they do, there are MANY Korean recipes that call for &ldquoAged Kimchi&rdquo as part of sauces, broths, etc. So even fresh pickles that have become a little more fragrant, can still be pureed, sautéed, used in stir-fry, etc. The Korean radishes can become fragrant quite early on in the process. Don&rsquot be alarmed. They are still totally edible and very yummy. Working in smaller batches at first is useful, till you get your sea-legs, and figure out what you like and what your rate of consumption is.

Full of Beans

Beauty (and dinner) is in the eye of the bean-holder

Did you know dried beans have a season? Admittedly, we’d never suggest this query falls into the category of cocktail party conversation starter, but still—did you know that?

Yes, dried beans are found year round, but many of our local farmers are growing bean varieties destined for the soup pot now. Black turtle, New England’s own Soldier Bean, Jacob’s Cattle, Scarlet Beauty … the list is long and ever-changing. The virtues of a “fresh” dry bean are several: faster cooking time, brighter colors in the cookpot, and more vibrant flavor. Plus, local dried beans are an affordable local protein source.

New to the dried bean game? Read on.

There is no one right way to cook a bean, but here are my favorite methods:

If I’ve planned ahead, I have soaked dry beans overnight in enough water to cover them by at least 2 inches. Then, I drain off the water, pour the beans into a pot, and cover with fresh water (again, by 2 inches). Add any aromatics like an onion, whole garlic cloves, herbs, or (my favorite) a Parmesan rind. Add a generous few pinches of salt. Bring pot to a simmer and cook until beans are tender, 45 to 90 minutes. Top off the pot with water if needed.

If I have not planned ahead, I just dump the beans into a pot (following seasoning instructions above) and cover with water. Bring to boil for 5 minutes, then reduce heat and simmer until beans are tender, 1 to 2 hours. Top off the pot with water as needed.

Store cooked beans in their cooking liquid. Don’t throw the liquid away—it makes an amazing base for soups. I’ve even used it as a liquid in my homemade bread!

It’s a good rule to wash and pick through beans before cooking. While bean shucking technology has gotten better, there is still a risk of small stones or dirt being in the bag.

One cup of dried beans will yield about 3 cups cooked. One pound of beans will yield 4 to 6 cups, depending on the bean.

The fresher the bean, the faster it will cook. Buy from stores or markets with good product turnover.

One cup of cooked beans contains up to 15 grams of protein, which makes them a great option if you’re trying to eat less meat.

Adding acid too early in the cooking process (before the beans have started to soften) will toughen the skins and extend cooking time by hours. Use baking soda to raise the pH of the cooking liquid, and the skins will soften quickly (this is great for preparing beans for refried beans or purées).

Edible Pioneer Valley

4. Kimchi-Style Sautéed Cabbage

Kimchi-style sautéed cabbage |

If you’re not a fan of (or yet brave enough to try) the pungent Korean counterpart to Sauerkraut, try this version from Bon Appétit. It still features all of the base flavors, but it’s not fermented and it comes together in no time. It’s great with pork chops or fish, though it’s also a great condiment for ramen or a tofu stir fry.

Ingredient notes: Gochujang is basically a spicy Korean miso. It can be found in some grocery stores, in Asian markets, or on the Internet.

  • 2 scallions, cut into ½-inch pieces, plus more for serving, sliced
  • 2 garlic cloves
  • One 1-inch piece peeled ginger, chopped
  • 2 tablespoons gochujang
  • 1 tablespoon fish sauce
  • 1 tablespoon unseasoned rice vinegar
  • 2 tablespoons vegetable oil
  • ½ head green cabbage, cut into 1-inch strips
  • Kosher salt

Directions : Purée scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender. Heat oil in a large skillet over high heat. Cook cabbage, tossing often, until crisp-tender, about 5 minutes. Add scallion mixture and sliced scallions season with salt.

Early Retirement Extreme Forums

My GF bought me this when I started resorting to basic building blocks rather than recipes. I find it highly inspirational, althought my cooking has definitely taken a back seat lately.

Re: Cooking Levels (Wheaton Scale)

Post by horsewoman » Mon Nov 25, 2019 3:11 pm

By treating it like a system? At least that's what I do. Take pancakes for example. When I started cooking years ago we were omnivores with a set of Teflon coated pans. So I made the dough with eggs and milk and it was very easy to cook the pancakes in the non-sticking pans.
when my hens got older and stopped laying eggs I experimented with leaving the eggs out instead of buying some. It took me awhile to tweak the recipe to get good results.
Some time later DH gave up on drinking milk, so I experimented substituting water, tweaking until I got it right.
then my Teflon coated pans gave out, and I got some old stainless steel ones without any coating from my MIL for free. It took me 3 months until I managed to make good pancakes in these pans, using only water, flour, baking soda, salt and margerine for the pan. They literally cost pennys and are super delicious.

I do this with most of my "recipes" (I don't use recipes but often write down amounts in the "tweaking phase" to find out what I could alter to get better results).

Re: Cooking Levels (Wheaton Scale)

Post by Alice_AU » Mon Nov 25, 2019 8:18 pm

Re: Cooking Levels (Wheaton Scale)

Post by 7Wannabe5 » Tue Nov 26, 2019 6:11 am

Re: Cooking Levels (Wheaton Scale)

Post by subgard » Tue Nov 26, 2019 9:20 am

I think a lot of these Wheaton scales could be compressed, considering the original definition.
-2 Appears hopelessly stupid
-1 Just needs help

+1 Something to aspire to
+2 Crazy, not able to comprehend.

1 Follows recipes. Includes complicated processes and techniques.

2 Modifies recipes. Includes making a known dish out of novel ingredients.

3 Creates recipes/dishes. A master of this could create their own cuisine, if they wanted.

4 Uses the diner's palate as a conduit to the brain to influence emotion.

Re: Cooking Levels (Wheaton Scale)

Post by daylen » Tue Nov 26, 2019 10:18 am

Re: Cooking Levels (Wheaton Scale)

Post by bostonimproper » Sat Nov 30, 2019 4:58 pm

Re: Cooking Levels (Wheaton Scale)

Post by thavelick » Sat Nov 30, 2019 7:24 pm

I've had a lot of success moving up the scale from 2 to 3 with Pam Anderson's, "How to cook without a book" book. Instead of just being a list of a bunch of recipes, it walks the reader through how to make various categories of things such as soup, stir fry, sautéed dishes etc in each chapter. For each, after discussing some technique it gives a really simple generic version of the thing, then several variations on it so you get an idea of why each ingredient is there and what could be swapped out.

Before reading this book, I did a fair bit of ad hoc experimentation with dishes as Jacob described, but most things I experimented with turned out to fail 80% of the time. Now my creations are successful 80% of the time.

Re: Cooking Levels (Wheaton Scale)

Post by Alphaville » Wed Jan 29, 2020 11:39 am

I’m not really good at the numerical reductionism of qualitative processes, so I’m unable to throw numbers here, and if there’s a cooking scale I don’t see it as necessarily on a single path. But I think for ERE, an understanding of nutrition and costs is required along with techniques or processes or cuisines, because that’s what meal planning is about. Home economics really.

The problem with looking at cooking from the point of view of restaurant culture is that it sends us onto an endless quest for technical perfection and esoteric knowledge and rare ingredients and fashion trends that are not really necessary for every day life. A restaurant looks to entertain and dazzle and drug. Home cooking is about filling your belly and strengthening your bones, to poorly paraphrase an old book and doing it pleasantly within a budget. And yes you can also intoxicate your senses, but it’s not the main thing.

I think I’m a pretty damn good home cook: I can cook anything I want to eat even if I don’t know how to make it because I know where to find the information (thanks, internet! and before that, books), plus I have a good understanding of processes and techniques and costs and sources etc. If I see a recipe I immediately rip it apart and reconstruct it. I can see how different cuisines are variations on the same nutritional and/or flavor themes. I’ve butchered large animals and fed large crowds. I’ve grown vegetables, raised animals, I know where to get the best deals. I have a lot of fun cooking and eating, and my nutrition is excellent.

At the same time, I would not survive 10 minutes in a restaurant kitchen. Not that I would even want to. Seems like a nightmare. The point of ERE is to quit working.

Also, after reading Frita’s post, whose grandmother is ultra-competent in the correct context, I really want to throw some hotdogs on a pizza. A chili dog pizza actually sounds like a fun and tasty weekend project. Also, green chile and spam potato pizza (like a breakfast burrito). Also breakfast pizza with eggs and bacon and tomato (I‘ve made this actually a bunch of times). If I had a food truck I’m sure I could sell such trashy inventions and develop a following, but I have zero interest in sweating inside a metal box all day to feed queueing hipsters.

But yes, I think hotdog on pizza is a genius idea—it just needs to be developed somewhat. A hotdog is salt, fat, protein and umami like any other sausage. Actually, nutritionally, it’s very close to a bacon strip.. just 3g protein plus a bunch of fat. Bacon on pizza is common, hot dogs are just the victims of class prejudice. Once upon a time bacon was treated the same way, it was the inferior meat the poor consumed but now our culture glorifies it because of Sigmund Freud’s nephew. True story.

Anyway, I got lost in my digression. but yes, to second Peanut’s idea of ERE cooking, just adding that traditional “home economics” with its understanding of nutritional needs and economic costs offers a better frame of reference.



by Sanford D’Amato, Photos by Dominic Perri

With the holidays on the horizon, my food radar usually goes into celebratory mode. The obvious starting point of a proper celebration is the ubiquitous sparkling wine cork flying across the room followed by a Vesuvius-level flow of effervescence exploding out of the bottle. Whether it’s a $5 Cava or a $300 vintage Champagne, bubbles have come to signify that magic moment. From a family’s Thanksgiving toast to the first kiss of the New Year, everyone is seemingly absolved of past indiscretions, replaced with a clean slate of optimism.

All of these good feelings must be lavishly fed and nothing screams “splurge” like caviar and lobster. Caviar is a bit more esoteric, having almost as many detractors as fans. But for across-the-board extravagance, lobster is a sure bet.

When I was growing up in Wisconsin in the late 1950s, we were not a lobster-consuming family for good reason—it was to hard find lobster. The only ones I knew of were lounging about in the special aquariums of high-end city restaurants. And even if we found one at a market and could pay the hefty tariff, there was the quandary of how to cook it.

So the only real option to have lobster for a celebration was to visit one of the elite restaurants. Since anything on the menu that ended in “MKT PRICE” was not happening for our family, I would live vicariously through the impeccably dressed couple on the other side of the dining room, their eyes slightly rolling back in their heads as they regally bathed shimmering chunks of lobster in a silver cauldron of heated butter. It was an instant imprint.

My first solo lobster was at my high school senior prom. I ushered my date from my aunt’s borrowed Oldsmobile Vista Cruiser and we ceremoniously walked through the A-frame door of Giles’ Leilani, the ultimate in ’60s Polynesian-Tiki chic. We started with two virgin Piña Coladas, ceremoniously served in hollowed-out coconuts, holding de rigueur umbrellas that shielded them from any spontaneous tropical downpours. As I peeked around the enormous menu at my date, I already knew what I was having: the go-for-broke MKT lobster—which I just knew would score big points with her. After two months of meticulous planning, it turned out she didn’t eat shellfish! Unprepared but undeterred, I decided, I’m going solo!

I started to question my super-cool move when the waiter encased me in a billowing garbage-bag-sized bib. Feeling less than regal by the time the lobster arrived, it only got worse as I tried to dismantle the crustacean, looking like one of the apes flailing around the monolith in Kubrick’s 2001: A Space Odyssey. The final humiliation was when the waiter, without saying a word, took the lobster back to the kitchen to have the shells cracked so I wouldn’t starve.

After many years of training and firsthand experience, I now feel at one with the lobster. While summer lobsters, especially soft-shells, are all silky and tender and preferred by many, I personally favor the hard-shell winter lobsters. They have a denser texture that eats with a slight snap like a good, natural-cased hot dog. I join them with littleneck clams, Polish egg noodles, and market-fresh Pioneer Valley Brussels sprouts and an assertively spiced, sherry-kissed white wine tomato clam essence. It’s a decadent, easy-to-eat winter showstopper that is worthy of any celebration. Best of all, no bibs are required.


6 tablespoons extra-virgin olive oil (divided)
2 (2-pound) Maine lobsters, steamed for 5 minutes, tail, claw, and knuckle meat removed from shells, tails cut in half lengthwise, meat and shells reserved separately
3 tablespoons chopped shallots (divided)
1 teaspoon chopped garlic
1 teaspoon tomato paste
1 tablespoon smoked paprika
1½ teaspoon ground fennel
1 teaspoon ground cumin
½ teaspoon Aleppo pepper
2 bay leaves
¾ cup dry sherry
1 cup dry white wine
3 cups unsalted chicken stock
Kosher salt and freshly ground black pepper to taste
8–10 fresh Brussels sprouts, cleaned, cores carefully removed to free individual leaves (need about 2 cups leaves)
1 tablespoon rice wine vinegar
24 Manila clams or cockles, cleaned
3 ounces dry kluski (Polish egg noodles), cooked al dente in boiling salted water, then cooled (need 2 cups cooked)

Place a sauce pot over medium-high heat. Add 4 tablespoons of the olive oil and, when oil is hot, add the lobster shells and sauté, stirring, for 5 minutes. Add 2 tablespoons of the shallots and garlic and sauté for 2 minutes, stirring. Add the tomato paste, smoked paprika, fennel, cumin, Aleppo pepper, and bay leaves and sauté, stirring, for 2 minutes. Add the sherry and white wine, bring up to a boil, and cook for 3 minutes. Add the stock, bring up to a simmer, and simmer for 20 minutes until the mixture is reduced by one-third (you’ll need 2½ cups liquid after straining).

When the lobster stock is strained and ready, place a sauté pan over medium-high heat. Place the remaining 2 tablespoons of oil in pan, season the lobster pieces lightly with salt and pepper and place in the pan. Sauté the lobster meat about 20 seconds per side, then remove to a plate. Season the sprout leaves very lightly with salt and pepper. Toss with the remaining 1 tablespoon of shallots. Add to the pan and sauté just to slightly wilt, about 30 seconds. Add the vinegar, toss, and remove sprouts to a plate.

Add clams to the pan along with 1 cup of the strained lobster stock. Cover, bring up to a simmer and cook until clams open. Remove the clams and divide between 4 bowls. Add the remaining lobster stock, noodles, and lobster meat to the pan. Adjust the seasoning with salt and pepper and just bring back to a simmer.

Immediately remove the lobster meat and divide it between the 4 bowls with the clams (½ tail, 1 claw, and some knuckle meat). Divide the noodles and broth between the bowls and garnish with Brussels sprout leaves. Serve hot.

Watch the video: Kongelundens Kokkeskole laver spidskål og tøm køleskab (December 2022).