Crop Box Sunday! January 22nd 2023, 10:30AM to 1.30PM
This Crop Box Sunday, we get to ring in the new year for the second time this month - Happy Lunar New Year! Enjoy the festive oranges and a delicious orange cake recipe for good measure. And if you're running out of cabbage ideas, we have two for you here!
Produce List
- Cara Cara Oranges - Breanna Reish, Fox Farm
- Spinach/Mizuna - Huerta del Valle
- Romaine Lettuce - Gaytan Family Farm
- Sugar Snap Peas - Gaytan Family Farm
- Cabbage, Green - Raul & Family Farm
- Cauliflower - Black Sheep Farm
- Radishes, Red - Black Sheep Farm
- Leeks - Black Sheep Farm
- Carrots - Black Sheep Farm
- Onions, Yellow - RUSD Food Hub
- Cucumbers - RUSD Food Hub
Not a member yet? Why not? Click here to join the co-op for a one-time payment of $100 for full membership. Be a member and a co-owner, bringing the power of economic independence to Riverside. Members can subscribe to our crop box too! $33/month with delivery available for $7/month. You benefit, your community benefits, and our partner farms and growers benefit.
Orange Almond Cake
By Julie McMurray (adapted from Claudia Roden)
~ Serves 10~
Coincidentally, gluten-free AND dairy-free!
Ingredients
2 oranges
6 eggs
250 g ground almonds
250 g sugar (monk fruit sweetener also works at same amount or 50/50 as desired )
1 tsp baking powder
1 pinch salt
Optional almond and or vanilla extract to taste
- Wash oranges, chop into at least 8ths, remove seeds; microwave covered for 7 mins or until they are very soft.
- Preheat oven to 370; grease and flour a springform pan; waxed paper on bottom and sides of springform pan eases cleanup significantly. This is sticky stuff. To get waxed paper to stay on sides of pan, cut a separate strip and run under water first, then apply.
- Let oranges cool, turn them into a rough puree in a food processor.
- Beat the eggs in a large bowl. Add dry ingredients, Add orange puree. Mix thoroughly. If oranges were a bit dry, you may need to add liquid of choice. Batter should be about the same consistency as typical muffins, not as runny as pancakes.
- Optionally add chocolate chips and or cranberries to top
- Bake in a preheated moderately hot 190ºC (370ºF) oven for 40 mins - 1 hour. This is a big range because a lot depends on the size, sweetness and juiciness of the oranges. A toothpick in the center should come out clean. Else, leave it in the oven for a little longer. Cool in the tin.
Cabbage Casserole
By Natasha's Kitchen
~ Serves 6 ~
Be sure not to overload the pan with cabbage, and add more spice, even hot
sauce, to liven it up. ~ Sue
Ingredients
4 large eggs
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp corn starch
1 lb green cabbage, (1/2 medium head or 6 cups finely sliced)
1/2 tsp salt
2 Tbsp dill, fresh or frozen, chopped
2 Tbsp green onion, finely chopped, plus more to garnish
4 oz mozzarella cheese, (1 1/2 cups shredded)
- Preheat oven to 375˚F and butter a 9" round pie dish.
- In a medium mixing bowl, add 4 eggs, 1/4 cup sour cream and 1/4 cup
mayo and whisk until blended.
- In a small mixing bowl, stir together 1/4 cup flour, 1/2 tsp baking powder
and 1/2 tsp corn starch. Whisk flour mixture into batter until smooth.
- Place thinly sliced cabbage into second medium mixing bowl and sprinkle
with 1/2 tsp salt. Scrunch cabbage for 30 seconds to soften then stir in 2
Tbsp green onion and 2 Tbsp dill.
- Spread cabbage mixture over bottom of greased 9" pie dish and pour
batter evenly over the top. Sprinkle top with shredded mozzarella and
bake on the center rack at 375˚F for about 35 min or until top is golden.
Sauteed Cabbage
By Wholesome Yum
~ Serves 6 ~
Simple and tasty! ~ Sue
Ingredients
1 head Green cabbage (~3 lb)
2 tbsp Olive oil
2 cloves Garlic (minced)
1 tbsp Unsalted butter (optional, but recommended)
1 tbsp Balsamic vinegar (optional)
2 tsp Sea salt (to taste)
1/2 tsp Black pepper (to taste)
- Cut the cabbage into quarters. Cut out and discard the core. Slice cabbage thinly and separate the slices into shreds.
- Heat the olive oil in a 12 or 13-inch pan with tall sides over medium-high heat. Add the garlic and saute for about a minute, until fragrant.
- Add the sliced cabbage. (If you can't fit all the cabbage into the pan at once, add it in batches and let it wilt down a bit before adding more.) Saute for 10-15 minutes, until cabbage is caramelized. Use tongs to stir the cabbage every 1-2 minutes during sauteing, but not constantly, as constant stirring will prevent browning.
- If using butter and/or balsamic vinegar (for extra flavor), reduce heat to medium-low during the last minute or two of cooking. Stir in the butter, until melted, and/or the balsamic.
- Remove from heat. Season with salt and pepper to taste.
