Remove outer leaves and core from the cabbage and cut vertically in thin slices. Place the olive oil in a casserole or heavy pot with a lid and toss the cabbage to coat with oil. Mix in the onion. Add the vinegar and top with the butter. Bake, tightly covered, about an hour in a 325º oven. Stir the contents of the pot once about halfway through the cooking. The cabbage should be thoroughly cooked when done – Nice and soft!
Peel, core and grate the apple. When the cabbage is finished cooking, stir in the shredded apple and jelly. Allow to rest, covered tightly, about 10 minutes and serve.
You know the best thing about cabbage it can really make a meal delicious! And if you live in Nebraska, you are very familiar with a Runza (R).
But individually stuffing bread can be very time consuming and some of us (mostly me) don’t want to spend that much time in the Kitchen. So I, like so many others, simplify things and turn this into a yummy casserole. Ryan can find you a beautiful head of cabbage and if you have a food processor, shredding your own head of cabbage isn’t hard – although I like to use my big Chef’s knife to cut it up. Enjoy!
2 lbs. hamburger (I use deer)
2 onions, chopped
4 c. shredded cabbage
Salt & pepper to taste
1 tube refrigerated crescent rolls
1 lb. Mozzarella cheese, shredded
Pre-heat the oven to 375 oF. Brown the hamburger and onion in a large pan, then drain. Return the meat to the pan, add 1/2 cup of water and add the cabbage to steam. Simmer until very soft- this may take awhile. Mix the meat, onions and cabbage together. Spread the meat mix on the bottom of a 9X13 pan. Spread the cheese on top of the meat mix. Place crescent rolls on top and pinch together. Bake for 35 to 40 minutes. Cover last 10 minutes to soften crust. Perfect for Runza lovers and so much easier than making individual ones.
What!!! You’re not familiar with a kohlrabi?? Well, you are not the first! Kohlrabi look like a crazy vegetable, but they have oh so much potential! The word kohlrabi is German for cabbage-turnip (although Ryan would claim these as Czech). They really taste like a sweet cabbage with the crunch of an apple. Most often, we eat them raw – but first we peel the green ‘skin.’ They work amazing on a relish tray, and my kids like to dip slices in ranch or catsup (although the catsup thing is a little odd in my opinion).
These babies are chalked full of nutrients, so try one while they are in season!
I think our favorite answer to this question, regardless of the vegetable, is almost always “Raw!” But sometimes, it feels like we get into a rut and get bored with the same old thing. So try this out and see what you think!
First, peel the green “skin” off of the kohlrabi. Finely slice the radishes, kohlrabi, and apple. Chop the herbs.
Toss with lime juice, olive oil, herbs, salt, and pepper. Stir in a few spoonfuls of sour cream.
Taste and adjust to your liking. Chill. Allow the flavors to soak in for a few hours before serving.
8 cups fresh spinach, washed thoroughly and patted dry
1 tbls minced garlic
2 small onions, chopped
3 tbls olive oil, plus additional for brushing
1 whole wheat pizza dough
1/2 cup low fat sour cream
1/4 cup shredded good parmesan cheese
1/2 cup shredded sharp Cabot cheddar
1/2 -1 cup of tomato sauce
Saute spinach onions and garlic in olive oil until soft. Meanwhile roll out pizza dough until thin, about 1/8 inch thick. Combine sour cream and cheeses. Once spinach mixture has cooled add sour cream/cheese mixture. On a large cookie sheet brush olive oil. Please dough on sheet. Put mixture in center of dough, top with sauce and fold over. Poke holes in the top. Brush top with olive oil and sprinkle additional parmesan cheese and minced garlic. Cook for 15-20 minutes until golden brown. Enjoy!
Community Supported Agriculture (CSA) is a partnership between you and your farmer. The CSA members provide a guaranteed market and the farmer provides weekly shares of fresh seasonal vegetables.
This will be the first year Pekarek’s produce will be participation in a CSA. Pekarek’s Produce CSA involves you pre-paying for a full share ($20.00 per week) or a part share ($12.00 per week). Each week, June 6 through October 17, we throw in a few extra dollars worth of extra produce over the regular retail price, so you get a fantastic value for what you pay.
Here are some examples of boxesour members might receive during different times of hte year (full share). The contents of the boxes will change every week based on what is available.
Pekarek’s Produce is the home of Ryan, Katie, Jacob, Margret, and Michael Pekarek. We are located 5 miles west of Dwight, NE in Butler County – about 35 miles northwest of Lincoln. 2012 will be Pekarek’s Produce 7th growing season. We grow several vegetables (See the Crops and Harvest Calendar) and are vendors at the Seward and Lincoln Haymarket Farmer’s Markets.
Our Farming Practices:
The goal of Pekarek’s Produce is the production of high quality vegetables via sustainable methods. We proudly serve our customers only the best produce from our fields. Freshness, quality and dedication to sustainability keep us motivated. Crop rotation and cover cropping keep our soils healthy.
Thank you for your continued support of our family farm!