9th Harvest Week <> July 5 - 11, 1999

Something with garlic, (don't know about you but mine's starting to pile up!), and a cabbage recipe from fellow CSA member Sumit Sen.

Garlic and Sage Soup
serves 6

6 - 8 cloves garlic, finely minced
3 fresh sage leaves, chopped
2 fresh thyme sprigs
6 egg yolks, lightly beaten
S&P (salt & pepper)
6 slices french bread, toasted
3 tbsp. olive oil
freshly grated parmesan cheese

In a 2 qt. saucepan over high heat, combine garlic, sage, thyme & 6 cups of water. Bring to a boil, then reduce to low & simmer, uncovered, for 20 min. Add a little hot soup to the egg yolks & slowly pour the yolk mixture back into the soup. Season to taste w/S&P. Place a slice of bread in each of 6 soup bowls. cover w/soup, drizzle w/olive oil & sprinkle each serving w/ parmesan.

South Indian style Cabbage

1 head cabbage, shredded
4 tbsp. oil (mustard oil, if possible, something neutral otherwise)
1 tsp. black (or yellow) mustard seeds
2 onions, chopped
2 tbsp. cilantro, chopped
4 oz. shredded unsweetened coconut
2/3 C canned coconut milk

(Sumit says this recipe is a little bland** immediately after cooking and benefits enormously from at least a day in the fridge.) Blanch cabbage 3 min., drain & set aside. Heat oil over med. heat, add mustard seeds & fry a few seconds until they start popping. Add onions & fry until golden. Add half the cilantro, the coconut & cabbage & stir-fry, gradually adding enough coconut milk to moisten everything. (Here is where you would refrigerate the dish a few days.) To serve, reheat mixture thoroughly, then sprinkle top with remaining chopped cilantro and serve.

**See revised version of this recipe, March 2008, here.

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