Buckle up, y’all! This is going to be a long one. It took me a couple days to get my act together for a weekend recap, but here goes nothing…
This weekend was laid back and crazy busy, all at once! Friday night, of course, was the Humane Society Bingo fundraiser I mentioned on Friday. We had a fairly good turn out, and our outgoing President ended up winning my cake! So everyone was happy, happy, happy. :)
Friday I made the trip out to Harvest Moon at lunch to pick up our Farm to Table box for the week. Here’s this week’s goods: carrots, sweet potatoes, cabbage, kale, apples, peppers (jalapeno, serrano, and banana), zucchini, squash, and cucumbers.
Seems like so much food! Oh wait. That’s because it IS so much food. Wheat and I have got to step up our veggie-eating for reals.
As I’ve said before, this Farm to Table program has required me to get a little more creative in the kitchen, so to use up TWO beautiful heads of cabbage from this week and last, I decided to try this recipe for Grilled Cabbage from GreenLiteBites. I modified her marinade based on what I had on hand, and they turned out to be so good!
Grilled Cabbage (yields 8 servings; adapted from GreenLiteBites)
- 2 medium sized heads of cabbage, washed and quartered
- 3 Tablespoons of Dale’s all purpose marinade
- 3 Tablespoons lemon juice
- 2 Tablespoons vegetable oil
- 1 Tablespoon Worchestershire sauce (I ran out and added the Dale’s)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
To wash the cabbage, I removed the outer set of leaves, then soaked them whole in the sink (completely submerged) in cold water and a hefty splash of white vinegar. This gets them really clean and leaves you free to do something else while they soak. Then simply shake them to ditch the excess water, quarter them, and put each quarter on a piece of tin foil, a la mayonnaise corn. Top with the marinade, making sure to get it in the nooks and crannies. Wrap them up and grill them along with whatever meat you are cooking. GreenLiteBites suggests baking them at 425 degrees for 20-30 minutes or up to an hour, depending on how crispy you like your cabbage.
So there’s one recipe. While at Harvest Moon, I came across the most gorgeous strawberries ever. They had just been picked Friday morning, and they were so ripe and sweet I could smell them from a few feet away.
I could not resist, obviously. So Saturday morning I made strawberry cupcakes using this recipe, which you’ve seen before if you’re a follower, but they deserved some fresh camera love.
This time, however, I didn’t make fresh cream cheese swiss meringue icing. I used leftover Meyer lemon vanilla swiss meringue buttercream from this Lemon cake, and added 1/4 cup fresh strawberry puree. It was still a little tangy from the lemon, and it was oh so delicious.
The cupcakes (mainly) and the cabbage (less so) were big hits at our big event of the weekend: the Briar Patch Music Festival! …which I will tell you more about tomorrow. :) This post was too long already!
See y’all tomorrow for lots of music talk!