*Everything can go directly into the fridge except for the avocados which will need around a week to ripen up on your counter. To speed up the ripening process, store avos in a paper bag with a piece of fruit.. Good idea to give the kale a quick hydrating rinse and wrap in dishtowel before placing in the crisper. 
 
*SUPER SIMPLE ROASTED CABBAGE…slice cabbage, drizzle with olive oil and a little salt and roast for 20 minutes at 375 degrees.

*FANCY FINGERLING FLING: Excited to share 2 varieties of Fingerlings from Weiser Family Farms: Russian Bananas and Amarosa Reds.  These treats are petit in size with succulent, firm and waxy skin., both with robust, buttery flavor when cooked. Great for roasting, grilling, gratins, in salads and soups!

This Week’s Recipes:
EZ OVEN ROASTED FINGERLINGS
INGREDIENTS
fingerling potatoes
drizzle of olive oil
rosemary, chopped
garlic, chopped to taste (optional)
sea salt and freshly cracked pepper, to taste
 
STEPS
Preheat the oven to 400 degrees. Coat a baking dish with olive oil then add the potatoes (may need to halve the bigger ones). Drizzle the potatoes with olive oil then season with garlic, rosemary, sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 10 minutes then toss them. Continue to roast for an additional 10-15 minutes or until tender and cooked through.
Toss the roasted potatoes with salt and pepper. Serve immediately.
*adapted from bonappetit
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VINEGARY POTATO SALAD
INGREDIENTS
1.5 lbs fingerlings
3 tablespoons Extra-virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
Kosher or sea salt and freshly ground white pepper

STEPS
Preheat oven to 400 degrees. Scrub potatoes and cut in halves or quarters and place shallow baking pans. Toss each with 1 teaspoons olive oil and season with salt and white pepper. Cover pans with aluminum foil and roast for 30 minutes. Remove foil, toss potatoes to loosen from pans and continue roasting uncovered until tender and lightly browned, about 20 minutes more.
Meanwhile, heat remaining 2 tablespoons olive oil in wide pot over medium-low heat. Add the onion and reduce heat to low. Season with salt and white pepper, cover pan and cook until meltingly tender, 25 to 30 minutes. Stir occasionally and add a little water toward the end of cooking time if the onions seem dry or are sticking to the pan. Whisk together the vinegar and mustard and stir in.
Using a fork or potato masher, roughly smash, but not too much, you want big chunks. Taste and season with salt, pepper, or vinegar as needed, and a little olive oil if the potatoes seem dry. Gently stir the three batches together so the different colors remain visible. This dish can be made earlier in the day and held at room temperature.
*adapted from santamonicafarmersmarketcookbook
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BAKED FINGERLING POTATO FRY ROUNDS
Baked Fingerling Potato Fry Rounds are a healthier way to enjoy French fries.  Plus, this quick recipe is easier to make.  Great as a side dish or a snack. Use unrefined, virgin coconut oil for a serving of healthy fat.
 
INGREDIENTS
1.5 lbs fingerling potatoes
1T to 2T Unrefined, Virgin Coconut Oil, melted
Coarse Ground Salt
 
OPTIONAL ADDITIONS
Fresh Pressed Garlic
Fresh Rosemary, minced
Chipotle Pepper, Cayenne Pepper, or Chili Powder
Jalapeno Pepper, minced
Parmesan Reggiano, freshly grated
Nutritional Yeast
 
STEPS
Preheat oven to roast setting at 550ºF or as hot as your oven will go. Line a baking sheet with parchment paper. Slice each finger potato with a sharp knife, cutting thin sections or slices but stopping near the bottom of each potato.  Do not slice potato all the way through.  Slices or sections will separate during cooking.
If using optional additions, whisk into the coconut oil. Except for cheese or nutritional yeast.  Sprinkle those on top of the potatoes before baking. Brush the top of each potato with coconut oil, pushing a little of the oil down between each of the sections.  Top with coarse grated salt. Put baking sheet in oven and roast until potatoes are tender in the middle and slightly browned and crispy on the edges.
*adapted from saveur
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ROASTED GREEN CABBAGE WEDGES w OLIVE OIL & LEMON
INGREDIENTS
1 small head green cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
1/2 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 lemon, cut into wedges
 Lemons Organic Medium
 
STEPS
Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.
*adapted from MarthaStewart
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GARLICKY GREENS
INGREDIENTS
1 large bunch of kale
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes
 
STEPS
1. To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
2. Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan.
3. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.
*adapted from 101cookbooks
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SHREDDED WINTER SALAD w/ LEMON DRESSING
INGREDIENTS 
1 bunch kale (remove stalks and thick stems and finely chop the leaves)
1 cup shredded cabbage
2 Tablespoon toasted pine nuts
Lemon dressing and freshly shaved parmesan to taste
 
For the Lemon Dressing
1 teaspoon dijon mustard
1 small lemon, juiced
1 small garlic clove, grated (omit if you do not like taste of raw garlic)
¼ teaspoon sugar
⅓ cup extra virgin olive oil
pinch of salt and pepper
 
STEPS
Combine kale and cabbage with a few Tablespoons of lemon dressing (dress to taste). Combine well and if time allows let kale “marinate” in dressing for ~10 minutes to help soften leaves. Stir in dried fruit, pine nuts and top with shaved parmesan before serving.
 
For the dressing:
To a small bowl or glass jar add dijon mustard, lemon juice, garlic & sugar and whisk together. Slowly add in olive oil and whisk until emulsified. Season with a pinch of salt and pepper. Store leftovers in an airtight container in the refrigerator.
*adapted from 101cookbooks

CABBAGE & KALE SAUTEE
INGREDIENTS
1 bunch kale, cleaned and chopped
2 cups cabbage, chopped
1-2 onions, chopped
1⁄2 cup chicken broth
olive oil
salt and pepper to taste
 
STEPS
Coat a large non-stick skillet with olive oil and heat over medium high heat.
Saute the chopped onions for 3 minutes.
Add the Kale, Cabbage ,prepared broth and salt and pepper
Cover and cook for 20 minutes or until tender. Drain if needed
*adapted from mygourmetconnection
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ST. PATTY’S CORNED BEEF & CABBAGE
Corned beef is cured in a salt mixture, so it can be very salty, depending on the source. We recommend bringing the corned beef to a boil in plain water first, discarding the water, and bringing it to a boil in plain water again, and again discarding the water, before proceeding with either of the cooking approaches outlined here, especially the baked version.
 
INGREDIENTS
Corned Beef (baked)
•          3 lbs corned beef (in package)
•          10 whole cloves
•          1/4 cup hot sweet honey mustard
•          2 Tbsp brown sugar
Corned Beef (boiled)
•          3 lbs corned beef (in package, including spice packet)
Cabbage (sautéed)
•          Olive oil and butter
•          1 onion, chopped
•          1 cloves garlic, minced
•          1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
•          Salt
Cabbage (boiled)
•          1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
•          Additional vegetables such as a couple carrots (cut to 1 inch pieces) or several new potatoes (quartered)

STEPS
Corned Beef (Baked)
1.Take the corned beef from the package and discard the spice packet. Note that one side of the roast should have a layer of fat, the other side should have distinct lines indicating the grain of the beef.
Corned beef can be very salty, especially when baked. To remove some of the salt before cooking, place it in a pot fat side up. Cover with water, bring to a boil, discard the water, add fresh water and bring to a boil again. Again discard the water.
2. Preheat oven to 350°F. Lay the corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn’t wide enough). Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.
3. Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours.
4. Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. Let rest for 5 to 10 minutes, then place on cutting board. Pull out and discard the cloves.
Lift the corned beef up to see which direction the grain of the meat is.  Then cut the meat at a diagonal, across the grain of the meat, into 1/2-inch thick slices. Serve immediately.

Corned Beef (Boiled)
1.Place corned beef in a large (6 to 8 quart) pot. Cover the beef with an inch water. Add the contents of the spice packet to the water. Bring to a boil, reduce heat to a simmer. Simmer for 2-3 hours, until the corned beef is fork tender. Remove from pot to a cutting board. (Reserve cooking liquid for boiling cabbage, if you plan to boil and not sauté the cabbage.) Cut slices against the grain, into 1/2-inch thick slices. Serve.

Cabbage (Sautéed)
1. Heat 2 Tbsp olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic.
2.  Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.
3. Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. Add a bit of butter to the pan for flavor, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.
Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated.

Cabbage (Boiled)
1. Once you have removed the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes.
Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.
*adapted from irisheats
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CABBAGE KIMCHI
INGREDIENTS
1 medium head cabbage
1/4 cup sea salt or kosher salt
Water
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2 to 3 tablespoons water
1 to 5 tablespoons red pepper flakes
4 scallions, trimmed and cut into 1-inch pieces
 
STEPS
Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
Make the paste: Meanwhile, combine the garlic, ginger, sugar, and 3 tablespoons water in a small bowl and mix to form a smooth paste. Mix in the pepper flakes, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the scallions, and seasoning paste.
Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with te lid.
Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.
*adapted from homepicklers